Workshop to Provide Guidance for Processing Facilities Converting HACCP Food Safety Plan to FSMA Preventive Controls

The High Technology Development Corporation’s (HTDC) INNOVATE Hawaii program and the Chamber of Commerce Hawaii invite food manufacturers, processors and safety managers to participate in a course on converting to the FSMA Preventive Controls Food Safety Plan from the existing HACCP Food Safety Plan.


The Food Safety Modernization Act includes requirements for enhancing the facility food safety plan to include additional process control steps designed to eliminate, control or minimize food safety hazards. Through the workshop, participants will:

• Learn the differences between the current HACCP plan and the Preventive Controls Food Safety Plan
• Assess HACCP plans and determine the necessary changes
• Determine appropriate Preventive Controls and how to implement them
• Discuss Preventive Controls with GFSI standards

Monday and Tuesday, June 26 and 27, 2017
9 a.m. to 5 p.m.

Manoa Innovation Center
2800 Woodlawn Drive

$400/person and includes all course materials.
An opportunity for partial reimbursement through the Chamber of Commerce Hawaii may be available upon completion of the two-day workshop. Contact for additional details.

In order to attend, participants must have an existing HACCP plan and have completed the FSMA Preventive Controls for Human Food Training (PCQI). To register for the workshop and for more information, please visit:

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