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Why Are We Called WARFA?Dr. Peter Snyder Ph.D., one of the founders of HACCP (Hazard Analysis and Critical Control Points), created a training program we use as a retail example, breaking out the wholesale processes that are in a retail operation. The retail program covers 95% of the processes used in wholesale processing. No companies were focusing on retail processes when we started the Retail Food Alliance in 2003. Since we have certified more wholesale clients, we now call ourselves the Wholesale and Retail Food Alliance. After finishing our training, you will have a much better understanding of the differences in the food code and actual science. You will have learned how to make HACCP work to help you maintain accountability and responsibility regarding due diligence and protection of your company’s liability. You will have learned how to help avoid unnecessary conflicts with inspectors, both in the government and private sectors. Through the genius of Dr. Snyder, Chef Steven Davis and Sharon Malone Ward, we have written what we believe to be one of the best, if not THE best, training programs for HACCP. We also provide support with a live person on the phone or the keyboard to answer your questions. |