Description
Karine Lawrence, Founder and Principal Consultant of Sirocco Food + Wine Consulting, has worked for the wine and food industry for over 20 years and brings expertise in Food Safety, Sensory Analysis and Regulatory Compliance (SFCR, FSMA). Karine’s specialty is SQF and HACCP certification programs. She has taught over 300 accredited courses (HACCP, SQF, PCQI). Karine is a Lead FSPCA instructor (human Food) and Certified SQF Trainer & Consultant. She holds a Master of Food Science degree as well as a diplôme d’ingénieur (specialized in agri-food industries).
This Accredited 2-day Course Covers the Following Topics
- Introduction to Codex and NACMCF HACCP
- Prerequisite Programs
- 5 Preliminary Steps in Developing a HACCP System
- 7 Codex Principles
Learning Outcomes
On successful completion of this virtual workshop, participants will be able to:
- Develop and maintain a HACCP plan,
- Identify food safety hazards,
- Perform food safety risk assessments,
- Understand how HACCP supports a food safety culture,
- Qualify to work as SQF practitioners.
This virtual course, delivered via zoom and accredited by the International HACCP Alliance, is designed for food industry professionals working in Manufacturing, QA/QC, Warehousing, R&D, Hospitality. An official certificate of attainment will be delivered upon completing the course. Participant registration will also be added to the International HACCP Alliance registry.
