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Retail and Food Service HACCP Workshop


• Create a Knowledge base for the successful and effective implementation of the HACCP Plan to mitigate the risks associated with food safety scares
• Provide understanding on how to identify, assess, analyze and control potential hazards in your retail or foodservice operation to ensure safe food handling
• Gain a thorough understanding of the food flows in your establishment to apply the HACCP process approach to identify the associated hazards and managerial controls on each grouping
• Comply with State and Federal regulatory requirements

Who Should Attend

Owners, Managers, Chefs, Sous Chefs, servers, and employees of Food Service and Retail business, especially very small, small and medium-sized according to the following non-inclusive list:

  • Restaurants (Chains, international specialties, fast food, full service, independent operations, road-side stands, schools)
  • Bed and Breakfast operations
  • Hotels
  • Bakeries
  • Community Fund Raisers
  • Convenience Stores
  • Fairs
  • Food Banks
  • Grocery Stores with specialized Departments (deli, in-store prepared foods, produce, meat and sea food)
  • Cafeterias
  • Church Kitchens
  • Commissaries
  • Health Care Facilities
  • Food Truck Owners
  • Markets
  • Meal services for home-bound persons
  • Mobile food trucks
  • Penal Institutions
  • Snack bars
  • Temporary outdoor events
  • Vending machines
  • Back-country guided trips for groups
  • Camps – recreational, children, etc.
  • Casinos, bares, and taverns
  • Child and adult day care