Online Institute of America is a leading provider of accredited online HACCP certification and food safety training courses.

As the nation’s largest provider of online food safety training, Online Institute of America is dedicated to provide you with the best in class online education to make your learning experience satisfying.

Our HACCP training curriculum is state approved, nationally accredited, FDA compliant and satisfies the USDA Requirements for School District HACCP Plan Implementation.

HACCP training is a very important part of ensuring proper safety in the food industry. Using the HACCP program will not only help students perform their jobs at a higher capacity, it will also leave them with a life-long knowledge of food safety that can help the student throughout their lives.

Our HACCP training course outlines and gives an in depth explanation of the 7 principles of the HACCP training program:

1. Conduct a hazard analysis
2. Identify critical control points
3. Establish critical limits for each critical control point
4. Establish critical control point monitoring requirements
5. Establish corrective actions
6. Establish record keeping procedures
7. Establish procedures for verifying the HACCP system is working as intended

By fully understanding these principles, your business productivity will increase exponentially by effectively avoiding hazardous problems from occurring and knowing exactly what to do if they do.

Our HACCP online training course will not only provide you with all of the necessary information to increase your safety measures by establishing a solid safety plan, it will also provide students with information to increase productivity, safety and ultimately profitability.

Why Online Institute of America?

• 24X7 access to HACCP training
• Quality instructional content that complies with FDA & USDA requirements
• Interactive training format with instant grading and online printable certificate
• Dedicated customer support
• 100% Online

Contact Information

Online Institute of America
607 Rolling Green
Lakeway, TX 78734
Telephone: 1-877-251-4387

Online Institute of America
607 Rolling Green
Lakeway, TX 78734
Telephone: 1-877-251-4387

HACCP (Hazard Analysis and Critical Control Point) is an effective system used in management for food safety. Our online HACCP training program addresses and analyzes effective measures to ensure the proper control of physical, chemical and biological hazards that may arise in the food industry from the preparation of raw foods, handling of food products, and the distribution and consumption of the finished meal.

Our online HACCP training course outlines a very effective program to ensure the proper handling of food in every step from preparation to consumption. The most import goal of the HACCP training program is to prevent problems from happening within your establishment’s system for food safety.

Our FDA compliant HACCP training course employs 7 principles to help your establishment create and maintain an effective food safety system. These principles outline an analysis of potential hazards in the workplace, critical control point identification, establishes critical limits, and establishes procedures on how to monitor your food safety practices, take action to correct mistakes, verify the procedures in place, and record and document your food safety progress.

In order to implement and maintain an effective food safety program, food establishments’ management must be committed to the HACCP approach. This commitment shows the awareness of potential food safety issues as well an an awareness of the food safety benefits involved with an HACCP program. By taking our HACCP training course, you will not only become much more knowledgable in the topic of food safety, you will also have the knowledge to communicate and train employees to practice the HACCP training methods.

Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.

HACCP Training Objectives

By the time you finish this course you will be able to:

• Identify the causes of food borne illness
• Identify the key points of HACCP
• Explain the 7 HACCP principles
• Follow prerequisite programs for food safety
• Apply standard operating procedures for food safety and food defense in your operation
• Identify the three classifications of recipes
• Determine critical control points
• Apply critical control limits
• Complete monitoring forms
• Determine effective corrective actions

HACCP Training Topics

The following topics are covered during this course:

• Prerequisite Programs
• Food Defense
• Hazard Analysis
• Determining Critical Control Points
• Critical Limits
• Monitoring
• Corrective Actions
• Verification
• Record Keeping

Why Do I Need HACCP Certification?

The best word to explain the need for HACCP Certification is: “preparation.” The HACCP training course will give you the necessary information to be able to handle many of the typical situations that may arise in the preparation, serving and consumption of food and beverage products.

Have you ever gotten sick from eating food at a restaurant? If you haven’t, you probably know someone who has. Unfortunately these things do happen, but the goal of the HACCP certification course is to educate the people who handle food on the causes and effects of food borne illness, as well as techniques to prevent and also correct hazardous problems from occuring.

The best reason for getting your HACCP certification, even if it isn’t required by law or your establishment, is simply the fact that it gives you information that can be used both at work and also in your every day life to help ensure the safety and quality of food being consumed. The risk of food borne illness, or food poisoning, would be significantly reduced if everyone understood the topics covered in the HACCP certification course.

HACCP Training Requirements

The Hazard Analysis Critical Control Points (HACCP) certification program is a training program designed for both employees and food establishments to help educate food industry workers of the signs of hazardous conditions that may arise in the workplace.

One of the primary factors involved is the prevention of food-borne illnesses.

A food worker with HACCP certification should be able to recognize and understand the sources of food-borne illness and should also know all of the health hazards involved with the preparation and consumption of food; these include, but are not limited to, salmonella and E. coli. HACCP certified workers should also be able to identify and prevent unsafe operating procedures that could result in the spread of disease.

Upon completion of the HACCP training course, students will be required to successfully pass the final exam with a grade of 70% or higher.

Some of the Key Requirements of HACCP in the United States

• Meat establishments must comply with the USDA’s Pathogen Reduction; HACCP System regulation
1. Must have a written program in place to sample and test for micobiological agents
2. Must be able to reach, or preferably exceed, USDA requirements for salmonella bacteria
3. Have standard proceedures in place for sanitation, especially near food
4. In accordance with USDA guidelines, you will need an HACCP program for your establishment
1. Importers of Seafood are required to follow the “Proceedures for the Safe and Sanitary Precessing of Fish and Fishery Products,” set by the FDA
2. To have already conducted a thourough analysis for hazardous situations or to conduct one
3. If any exist, the processor must create and enforce a written HACCP program, which will be specific to all hazardous products and locations in the establishment
4. The HACCP program must be developed, and reviewed, by an HACCP certified person with training specific to the handling of fish
5. All processors need to create and enforce a written set of proceedures for sanitation standards
• Processors or Juice Beverages have to comply with the “Juice HACCP,” per the FDA
1. Conduct or already have conducted a hazard analysis for hazards in food safety
2. If they do exist, create an HACCP plan in accordance with FDA guidelines by a person trained in the processing of juice
3. Processors may also be required to follow requirements in the application of pasteurization processes and/or products’ microbiological testing.

HACCP Certification Testing Requirements

Refers to the minimum required passing scores, as applicable, to:

• Pre-Quizzes
• Lesson Quizzes
• Final Exam

Course Completion

Upon finishing of this course, please print your certificate to demonstrate that completion.

Features & Benefits

	Recognized – by major employers, insurance firms and enforcement.
	Trusted – by over 500,000 sellers and servers from the industry.
	Interactive – you may actually enjoy learning our engaging material.
	Live 24×7 Support – be nocturnal, our toll-free phone is always on.

Special discounts are available for a group of 5 or more students.
To learn more, call us toll-free at: 1-877-251-4387

HACCP Training Objectives

By the time you finish this course you will be able to:

• Identify the causes of food borne illness
• Identify the key points of HACCP
• Explain the 7 HACCP principles
• Follow prerequisite programs for food safety
• Apply standard operating procedures for food safety and food defense in your operation
• Identify the three classifications of recipes
• Determine critical control points
• Apply critical control limits
• Complete monitoring forms
• Determine effective corrective actions

HACCP Training Topics

The following topics are covered during this course:

• Prerequisite Programs
• Food Defense
• Hazard Analysis
• Determining Critical Control Points
• Critical Limits
• Monitoring
• Corrective Actions
• Verification
• Record Keeping

HACCP Training Requirements

Students are required to complete the course and pass the final exam with a passing grade of 70% or higher.

Testing

Refers to the minimum required passing scores, as applicable, to:

• Pre-Quizzes
• Lesson Quizzes
• Final Exam

Course Completion

Upon finishing of this course, please print your certificate to demonstrate that completion.

HACCP Program Information

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP is an effective and rational means of assuring food safety from harvest to consumption. Preventing problems from occurring is the paramount goal underlying any HACCP system. Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.

For a successful HACCP program to be properly implemented, management must be committed to a HACCP approach. A commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.