Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Course is a four hour seat time and meets the regulatory requirement of compliance with the 2009 FDA Code and the USDA Requirements for School District HACCP Plan Implementation.

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: 1-877-702-7473

HACCP Certification 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 Certification Requirements

In order to get HACCP certified, 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 completion of this course, please print your certificate to demonstrate that you are certified in HACCP principles for two years from the date of 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.

Industry-specific HACCP Programs

• Dairy Grade A Voluntary HACCP
• Juice HACCP
• Retail and Food Service HACCP
• Seafood HACCP