HACCP Training Requirements

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.

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.