HACCP: Hazard Analysis and Critical Control Points

HACCP: Hazard Analysis and Critical Control Points

Description: Food safety is not just a regulatory requirement, it’s a commitment to protecting your customers and your business. The HACCP (Hazard Analysis and Critical Control Points) Training is an intensive 8-hour course that provides participants with the knowledge and practical tools to develop, implement, and maintain an effective HACCP system.

Through a blend of instruction, discussion, and case studies, participants will learn how to identify food safety hazards, establish preventive controls, and ensure compliance with industry and regulatory standards.

Participants will:

• Understand the history, purpose, and principles of HACCP
• Learn the 7 principles of HACCP and how they are applied
• Conduct a hazard analysis and determine critical control points
• Establish monitoring, corrective actions, and verification procedures
• Explore documentation and record-keeping requirements
• Gain practical insights into implementing HACCP in food production environments

Schedule Details: Tuesday November 11, 2025
Time: 8:00AM - 5:00PM
Location: Rio Bank - Corporate Banking Center
5th Floor, Room# 5.562
701 E. Expressway 83
McAllen, TX 78501

Instructor: Nathaly Aquino, MS
Client Success Team Food Safety Specialist
HACCP. PCQI, Licensed and Registered Dietitian

Contact Info
For more information, please contact: tmac@utrgv.edu
956-665-7011

Notes: We require a minimum number of participants to have this event, otherwise, event will be cancelled or postponed.

Special Accommodations: For special accommodations, please contact our office at (956) 665-7011 or tmac@utrgv.edu