HACCP Training Program

HACCP Program Information

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