HACCP Online Course

For Processors & Manufacurers

Price: 289.00

Approximate Time: 15 hours

Compatible: PCs, Laptops, Tablets and Phones

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Who Should Take this Course?

Food safety personnel
HACCP team members
Quality control and assurance personnel
Production managers and staff
Anyone who is a food safety trainer or auditor

Course Objectives:

The course curriculum consists of 11 modules covering topics on meeting government, industry, and auditor requirements for the development of a working HACCP plan, including Good Manufacturing Practices as well as the Food Safety Modernization Act.

HACCP Course Structure

Module 01 – What is HACCP?
Module 02 – How Big of a problem is Foodborne Illness? Who is at Risk for Foodborne Illness?
Module 03 – Hazards covered in ‘HAZARD ANALYSIS AND CRITICAL CONTROL POINT’
Module 04 – Which illnesses can result from eating contaminated foods?
Module 05 – What conditions do pathogens need to survive and grow in foods?
Module 06 – HACCP – The Overview
Module 07 – HACCP Prerequisites – The Foundation to Build On
Module 08 – Developing your HACCP PLAN
Module 09 – HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
Module 10 – HACCP Principles 4-5-6 Monitoring, Corrective Actions, Verification
Module 11 – HACCP Principle 7 Record Keeping, Training and Audits

Evaluation Process:

At the end of each module, there is a test. Participants must successfully complete the test before continuing to the next module. Participants that do not achieve 80% can review the module content and try as many times as necessary to advance and complete the course. Test questions are randomly selected from a test bank, making each test unique.

Course Duration:

This course is based on a two day training averaging 16 hours of education. Approximately 1 to 1.5 hours per module including testing.

HACCP Basics for Processors and Manufacturers