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Accredited by the International HACCP Alliance.
Who is this Training for?
Supervisors (Ops., Maint., Log)
Supervisors (Ops., Maint., Log)
Supervisors (Ops., Maint., Log)
....that desire to lead with food safety on the floor.
Quality/Food Safety Lab Techs
Supervisors (Ops., Maint., Log)
Supervisors (Ops., Maint., Log)
...looking to advance in food manufacturing
Subject Matter Experts
Supervisors (Ops., Maint., Log)
Subject Matter Experts
...that simply don't have the food safety certification to support their knowledge and experience.
Course topics
Food safety is human safety for consumers, and that comes with significant responsibility. Hazard Analysis and Critical Control Points, or HACCP training, provides foundational food safety basics to any food manufacturing facility. This introductory course, providing individuals with HACCP certification, enables businesses to comply with government regulations, increase brand confidence, and reduce risks across the entire operation. The curriculum includes the following:
Introduction to HACCP
When was HACCP first established, and why did it emerge? How did it become the basis for all food manufacturing?
Prerequisite Programs
What are prerequisite programs, and how do they relate to HACCP plans? How critical are they to the success of a strong system?
Sanitation and SSOPs
There are many ways to uphold food safety when processing food. Similar to the kitchen in your home, sanitation is a key component of that. Where do Sanitation Standard Operating Procedures (SSOPs) come in to play?
Principles 1-7
HACCP fundamentals are compartmentalized into seven basic principles. Each principle shall be followed in the appropriate order to ensure a solid, all-inclusive plan.
Developing HACCP Team
Now you know what's needed to develop the plan, here is how you develop the team. There are two extremely key components to building a HACCP team - find out in this module.
Managing HACCP Program
Every HACCP plan is determined by the operations within the facility it serves, and operations change all the time. Therefore, HACCP plans are also dynamic. This module covers how to handle change and remain compliant.
Regulatory Requirements
Last but surely not least, regulatory requirements are the reason every facility that produces food must have an accurate HACCP plan. Let's make sure we understand regulations.
HACCP Training Course - 60% OFF
$199.00
Sign up now to get certified with top tier, accredited HACCP training.
About Us
Knowledge
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Experience
10+ years of Managing Food Safety and Quality
Experience
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Experience
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