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: 7/9/2020
The current coronavirus (COVID-19) outbreak has limited many people from attending training and meetings.
We will have training available once a month on average. We are allowing small classes and classrooms where individual needs and attention will be given. These classes/workshops will be online or over the phone. Those who do not have the technology available for video conferencing may use a cell phone, tablet or just call in or be called and join the classes and follow along with the book. During the training we reference page numbers. Our training uses several different methods of visual stimuli to enhance learning.
Private classes or trainings are also available with a minimum of 6 and a maximum of as many possible with personal space distancing. 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 hotels with large enough space to host conference space 6 feet apart or wearing masks or similar. Please feel free to contact me at:
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.
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,
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(modified March 27, 2020)