Creating a HACCP Plan

A Hazard Analysis & Critical Control Point (HACCP) Plan is a written document that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent hazards from occurring. This class covers the purpose of HACCP, preliminary steps to writing the plan, prerequisite programs, the seven principles of HACCP, when HACCP is needed, and how to submit the finished plan to the Health District.

Training is free to attend. Virtual instruction and hands-on group activities will be held on your choice of date. Pre-registration is required.

Date: Monday, May 3, 2021
Time: 9 a.m. – 1 p.m.


Date: Monday, June 7, 2021
Time: 9 a.m. – 1 p.m.

Register for June 7

Date: Wednesdsay, June 16, 2021
Time: 9 a.m. – 1 p.m.

Register for June 16

Contact Information

Phone: (702) 759-0588


Updated on: April 22, 2021