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DHCC Webinar: Food Service Series - Applying “Process” HACCP
May 14, 2020 from 12:00 PM to 1:00 PM (PT)
DPG31 Dietetics in Health Care Communities (DHCC)
Join us for our DHCC Food Service Series! This is the second part in a three part webinar series.
The webinar is at 12:00 PM Pacific (1:00 MT, 2:00 CT, 3:00 ET)
Speaker: Mario Seminara, R.S
Participants will work through the steps of developing a Food Safety Management System (FSMS). A FSMS is based on HACCP principles and Prerequisite Programs. They will be able to group Menu Items, provided from actual menus used, into 1 of 3 food preparation processes. Prerequisite Programs are necessary
to control hazards and are the foundation to HACCP. Participants will then be introduced to the “Process” HACCP and be able to describe the hazards associated with foods in each of the processes and the control measures associated with each process. Participants will be able to review menu items with steps of preparation to determine the process of the menu items. This webinar will set the stage for Webinar #3, “How to Mitigate Common Citations Documented During Surveys”.
We anticipate this webinar will be approved for 1 hour CPEU.
Please register using the link provided.
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