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Good Manufacturing Practices and HACCP Review

presented by
Dr. Peter Slade of IIT's National Center for Food Safety and Technology

Date: Friday, November 16, 2001
Time: Seminar will run from 8:00 am - 4:30 pm
Location: ICFST, 6502 S. Archer Road, Summit-Argo, IL
Phone: (708) 563-1578
Limit: 80

Good manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) - A Review of Basics Done Well: This seminar will explain the benefits of GMP and HACCP to food companies and will focus on identifying and preventing hazards from contaminating food and will explain how processors from various industries are required to comply with mandatory GMP requirements and, in some cases, HACCP requirements.  The food processor is ultimately responsible for ensuring food safety. 

In addition, this seminar will  cover the interaction between manufacturer and distributor and review how GMP and HACCP help food companies compete more effectively in the world market and reduce barriers to international trade.  This program will enable company management to return to their facilities and address safety and efficiency issues. 

Please call (708) 563-1578 to reserve your place.