Retail HACCP and Variances
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
Specialized processes, which include fermentation, dehydration, acidification, reduced oxygen packaging, cook-chill, sous vide and more are growing in popularity at the retail level. Reasons for this include the growth of the farm to fork and local foods movement, an increase in the cost of food, more advanced educational techniques among culinary professionals, the global scope of our retail food industry and desire for specific ethnic products and specific flavor and texture preferences. Many courses have been designed and delivered to provide a microbiological background on the hazards associated with these processes, as well as the principles of HACCP as it relates to the retail food industry. However, that can leave a gap for both regulators and industry professionals trying to apply those principles at retail.
The overall goal of the Validation and Verification of Retail HACCP Course is to provide local Environmental Health Specialists the tools and knowledge to identify these special processes, review submitted documentation for a HACCP plan, and gain a working knowledge of these processes to better help operators of retail food establishments. In industry-focused classes, industry personnel should possess the tools and knowledge to identify special processes, collect and submit documentation for a HACCP Plan, and gain a working knowledge of the process to implement HACCP plans at retail.
Due to COVID-19, this course has moved to a hybrid online delivery format. Both regulator and industry focused courses include an interactive, asynchronous online component to learn HACCP principles and view demonstrations and a live synchronous class day with lecture, activities and discussion.
If you are interested in taking a course with us please check out the scheduled classes below and fill out this interest form to let us know you’re interested. Those on this list will receive early access when registration opens. You can also use this form to inquire about classes for your company, state or jurisdiction. Please note, filling out this form does not secure you a seat in an upcoming class.
- Virtual Course Summary and Logistics – Regulator Course
- Scheduled Virtual Courses, all courses currently scheduled for 9 a.m.-4 p.m. ET and registration will open six weeks before the course date.
- April 14th, 2022
- May 19th, 2022
- July 21st, 2022
- September 22nd, 2022
- November 17th, 2022
At any time, you can visit go.ncsu.edu/retail-haccp
For more information on this program see the information below and contact Mary Yavelak, Program Coordinator, at email@example.com.
Many thanks to the Association of Food and Drug Officials and the Association of Food and Drug Officials of the Southern States for sponsoring the development of this course for virtual delivery.