Tag Archives | HACCP

Three weeks to HACCP for the Organic Professional course

OTA and NSF’s Training and Education Division will offer HACCP for the Organic Professional in Sacramento, CA, March 10-12. The two-and-a-half-day class will provide instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, and how to write and implement HACCP plans in organic food environments. The course will […]

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Still time to register for March HACCP course

OTA and NSF’s Training and Education Division will offer HACCP for the Organic Professional in Sacramento, CA, March 10-12. The two-and-a-half-day class will provide instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, and how to write and implement HACCP plans in organic food environments. The course will […]

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HACCP for the Organic Professional offered this March

OTA and NSF’s Training and Education Division will offer their HACCP for the Organic Professional course in Sacramento, CA, March 10-12. The two-and-a-half-day class will provide instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, how to write and implement HACCP plans in organic food environments. The course […]

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HACCP

HACCP for the Organic Professional offered this March

OTA and NSF’s Training and Education Division will offer their HACCP for the Organic Professional course in Sacramento, CA, March 10-12. The two-and-a-half-day class will provide instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, how to write and implement HACCP plans in organic food environments. The course […]

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Sign up for HACCP for the Organic Professional course

Register now for OTA’s HACCP for the Organic Professional course in Sacramento, CA, March 10-12. The two-and-a-half-day class will provide instruction in the principles of HACCP, how they relate to organic certification programs, and how to write and implement HACCP plans in organic food environments. The course will convene on the afternoon of March 10 […]

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HACCP for the Organic Professional offered in March

OTA and NSF’s Training and Education division will offer a HACCP for the Organic Professional course in Central California this spring. The two-and-a-half-day class March 10-12 in Sacramento will provide instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, and how to write and implement HACCP plans in […]

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safety first

Two spots available in Baltimore HACCP course

OTA is once again joining forces with NSF’s Training and Education division to offer a highly specialized HACCP for the Organic Professional course. This two-day class Sept. 24–25 in Baltimore will provides instruction in the seven principles of HACCP, how they relate to prerequisite and organic certification programs, how to write HACCP and implement plans […]

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Register for HACCP for the Organic Professional

OTA and NSF International are presenting “HACCP for the Organic Professional,” a two-day food safety workshop in Baltimore, MD,  September 24-25 just prior to Natural Products Expo East. This hands-on course is geared toward individuals responsible for organic and food safety programs in small- to medium-sized processing facilities, as well as retailers, certifiers, inspectors, and […]

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OTA, NSF offer organic food safety course

OTA and NSF International will present “HACCP for the Organic Professional,” a two-day food safety workshop in Baltimore Sept. 24-25 just prior to Natural Products Expo East. With the passage of the 2011 Food Safety Modernization Act (FSMA), FDA will soon require many of the facilities it oversees to establish “preventive control” systems, such as […]

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HACCP

OTA, NSF offer food safety course preceding Expo East

OTA and NSF International will present “HACCP for the Organic Professional,” a two-day food safety workshop in Baltimore, MD, Sept. 24-25 just prior to Natural Products Expo East. This is a hands-on course geared toward individuals responsible for organic and food safety programs in small- to medium-sized processing facilities, as well as retailers, certifiers, inspectors, […]

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