Hazard Analysis Critical Control Point (HACCP) Training


Hazard Analysis Critical Control Point (HACCP) identifies and controls hazards associated with ingredients and manufacturing processes.  At this workshop learn about the principles of HACCP, what is involved in conducting a hazard analysis and completing HACCP forms. 

 Date:       Wednesday, January 31, 2018
Time:         9:00 a.m. to 4:00 p.m.
Location:   Mezzanine Board Room, 545 University Cres., Winnipeg 


Who should attend

  • Anyone involved in food production and handling
  • Food producers looking to implement  HACCP or any food safety system
  • Food safety consultants 

Workshop description

 This workshop will include: 

  • Good Manufacturing Practices Principles
  • HACCP Principles
  • Hazard Analysis  Critical Control Point Determination
  • HACCP Plan Forms 


 Registration is free, but pre-registration is required.
To register, email the registration form or call 204-391-3064.

For more information 

Email the CVO/Food Safety Branch or call 204-795-8418 in Winnipeg.