How's your HACCP? Developing a HACCP program that is effective, appropriate and compliant

This food safety training will review what is takes to build an effective HACCP plan, validate and verify it. It will discuss the prerequisite programs needed to even start the process, recordkeeping requirements, to who needs to be involved in the process and why.

Instructor Profile:

Sean McCarthy has, for more than 40 years— 23 of these with Marriott International, excelled in the Food Services and Culinary Management industry. His experience includes the design, planning and support of food service programs/operations in the hospitality industry, retirement homes and educational institutions.

Sean has held progressive roles within organizations particularly in the area of education, menu planning and traditional kitchen operations. His career has always included education for his peers and newcomers as a priority. He has created “Best of Breed” teams operating in a variety of food service environments. He has made Food Safety and Operational safety a priority in every one if his kitchens.

Sean is a recognized mentor in the industry and he has maintained long valued relationships with former customers/clients. He is a thought leader in the industry and has been recognized for his ability to optimize operations in kitchens from budgets to staffing and purchasing. Sean understands the full scope of Culinary Management and believes that continuing education in this career is critical to remaining “ahead of the curve” with techniques as well as learning new operational skills.