Introduction to HACCP for Food Manufacturers
Food manufacturers, including wholesale meat and poultry establishments, can learn HACCP principles; current food safety regulations; the importance of prerequisite programs; and how to design, build and implement a HACCP plan that meets state and federal requirements.
Take the course.
Appointed Industry Tanker Inspector (ATI) Training
presentation to learn more about the requirements for becoming an ATI and general tanker inspection guidelines.
Bulk Milk Weighers & Samplers Training
The Department has produced a
training video and
manual to aid those who wish to become licensed bulk milk weighers and samplers.
HACCP for Retail Industry
Producer Drug-Handling Certification
Meat processors who find themselves on the USDA's Residue Repeat Violator List must enroll in a course on proper administration of animal medications within 30 days of being placed on the list and complete the course within 180 days after enrollment. This form is used to report enrollment and completion to DATCP.
Evidence of Course Enrollment & Completion Form
Food Manager Certification
Safeguarding patron health is a primary concern of food operations. Food manager certification is the first level of assurance that operations have a basic understanding of food safety laws and principles. Here's how to complete the
two-step process for getting certified.
Dairy Processors and Cheesemakers