HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety system designed to prevent contamination and ensure compliance across the food industry. By identifying and controlling hazards at key stages of production, HACCP helps businesses reduce foodborne illnesses, avoid costly recalls, and enhance consumer trust. Required in restaurants, manufacturing, retail, and food transport, HACCP follows a seven-step process focusing on risk prevention, monitoring, and corrective actions.
TAG is offering a virtual session of HACCP training on May 4-5, 2026, delivered by Director of Food Safety, Kate McInnes, and Senior Manager of Food Safety, Dr. Lily Yang. Participants will receive a Certificate of Attendance bearing the seal of accreditation from the International HACCP Alliance after successful completion of the training.
*675 per person plus training materials and shipping fees.