This 2-day training course has been approved by the International HACCP Alliance. The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point System and to discuss how to implement HACCP in food plants. The training curriculum is based on the information presented in the1998 National Advisory Committee on Microbiological Criteria For Foods (NACMCF) HACCP document and subsequent revisions as approved. The HACCP training program is consistent with the intent and scope of the USDA, FSIS Pathogen Reduction HACCP regulation. Candidates who successfully complete this training program will receive a Certificate of Completion displaying the HACCP Alliance Seal which indicates Alliance accreditation.