Wholesale & Retail Food Alliance
WARFA Meets FDA and USDA Food Code Requirements for
HACCP Training, HACCP Certification, HACCP plan writing & HACCP Consulting Services5/2020 FDA RULING FOOD FOR PROCESSORS (carona virus)
Wholesale and Retail Food Alliance Notice: 2/16/2021
The current coronavirus (COVID-19) outbreak has limited many people from attending training and meetings.
We will have training available every other month on average. We are allowing small classes and classrooms where individual needs and attention will be given upon request with a minimum of 6 students. Most of the classes/workshops will be online. Those who do not have the technology available for video conferencing may use a cell phone, tablet or call in to join the classes and follow along with the book. During the online and personal training we reference page numbers. The classes include videos and online demonstrations for use of our online tools and references to HACCP science for your HACCP plan.
Private classes or trainings are also available with a minimum of 6. Classes of 6 or more are available (where permitted) and safe with unrestricted travel. There will be no minimum for the online scheduled classes.
HACCP Training can be in conference rooms or company offices with large enough space to host training space.
FDA HACCP TRAINING - USDA HACCP TRAINING classes are both Retail and Wholesale and cover almost ALL HACCP processes. HACCP basics are the same and need the same foundation for large, small and many types of processors, transport and storage. We show you a simplified template to make it easier to see just how simple a HACCP plan can be and to help you clean or set up a HACCP system.
Taking our courses you will be able to ask questions specifically to your needs. Online training can be confusing and our course gives you a template so you can see just how comprehensive and usefull this can be when learning all of the HACCP concepts.
Please feel free to contact us at:
Codex based HACCP education.
WARFA HACCP Certified Student Membership Benefits for five years:
As a member of the Wholesale & Retail Food Alliance, you will be kept up to date on food safety changes:
Confused about HACCP?
HACCP is a food safety program designed by Pillsbury and the US Army for NASA in the late 1950's. Our founder, O. Peter Snyder,Jr., Ph.D., was an Army officer for 22 years. During that time he commanded Quartermaster field units and developed radiation-sterilized food/microwave systems. While an Associate Professor at the University of Minnesota, he began the state's food management HACCP self-control program. Later, Dr. Snyder, as owner of a science-based food safety consulting company, taught retail food operators to implement HACCP safety self-control programs and worked to standardize retail HACCP.
The process known as HACCP stands for Hazard Analysis Critical Control Points. Each processor, transport or farm processors need individualized systems that in part include; check points, monitoring and management in order to make this HACCP system effective. This is a self controlled system monitored by third parties, FDA, USDA or other health department inspectors.
WARFA is an equal opportunity organization and employer. We do not discriminate against race, color, background, religion, and sexual orientation.
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Test your knowledge of HACCP procedures.
Web site designed and developed by
Certified Executive Chef and HACCP trainer Steven R. Davis,
© 2002-2020 Wholesale & Retail Food Alliance. All rights reserved.
(modified March 27, 2020)