Introduction to Food Safety and HACCP
MORE ABOUT THE TRAINING
LEARNING OUTCOMES
At the end of the program, you will be able to:
- Discuss the importance of food safety and HACCP
- List the steps involved in HACCP plan development
- Define the importance of the regulatory landscape and global food safety standards
- Define your role in maintaining food safety
WHO IT IS FOR
This virtual training is designed for:
- Operations professionals
- Quality and technical staff
- Food safety personnel
- Manufacturing and retail professionals involved in food safety programs
- Professionals new to the food industry
TECHNOLOGY REQUIREMENTS
Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants are encouraged to join with both video and microphone enabled throughout the session.
Computer & Internet Connection:
Participants will need reliable access to a computer with a stable internet connection. High‑speed broadband (LAN, cable, or DSL) is recommended.
Compatible Web Browsers:
The following browsers are supported: Firefox, Chrome, Safari, and Microsoft Edge.
QUESTIONS?
Sarah Keith
skeith@mdmep.org
VIRTUAL TRAINING
- November 16-17, 2026
- 1:00 PM – 4:30 PM
- Virtual
COST
$250.00 / Person
CONTACT
For questions regarding this workshop, please contact:
Sara Keith
skeith@mdmep.org
