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Introduction to HACCP (CCS 538)
Term: 2013-2014 Fall Semester
Thu, 5:00 PM - 8:55 PM (11/7/2013 - 11/7/2013) Location: CMCC KIRK 107 Thu, 5:00 PM - 8:55 PM (11/21/2013 - 11/21/2013) Location: CMCC KIRK 107 Thu, 5:00 PM - 8:55 PM (12/12/2013 - 12/12/2013) Location: CMCC KIRK 107 Thu, 5:00 PM - 8:55 PM (12/19/2013 - 12/19/2013) Location: CMCC KIRK 107
This 16 hour class that takes students through all the steps of writing a HACCP plan. The class starts with the history of HACCP then delves into the foundation programs HACCP is built on, including how to build a HACCP team, how to create, implement and maintain prerequisite programs, and how to create a process flow diagram. Then, the class breaks down the 7 HACCP steps and will discuss, document and present each HACCP step. Participants will leave with a deep understanding of HACCP as well as practice writing and explaining their HACCP and critical control point decision making and analysis. This course is designed for those who need to write and manage HACCP plans, as well as those who need an accredited HACCP course for audit certification and regulatory bodies. It is suitable for those working in all value added food products. This class is accredited by the International HACCP Alliance, the worldwide gold standard in HACCP education.