HACCP (Hazard Analysis and Critical Control Points) is a scientific approach to food safety. A HACCP plan is a preventative approach to biological, physical, and chemical hazards. It was created by NASA in the 60s to keep food safe while out on space expeditions. Now HACCP can be applied to many other areas such food manufacturing, food processing, retail food service, seafood, juice, and even alcohol. A HACCP plan is a vital part of your food establishment because it reduces the risk of hazards and foodborne illness in your establishment.
Private classes available, call 866.394.1776 for details and scheduling.
Employee
The purpose of this course is to learn the basics of the HACCP system. Using the HACCP Star training aid in conjunction with the seven principles of HACCP, participants will learn what makes a successful HACCP system.
Manager
At the end of the course, participants will be prepared to take the HACCP Food Safety Manager Certification Examination to demonstrate knowledge of the HACCP system and its implementation. Successful completion will merit a certification, which is valid for four years.
Trainer
The Train-the-Trainer course is designed for those who will be training food service personnel in HACCP. It encompasses an activity-focused program using food safety and food defense hands-on applications to drive knowledge of prerequisite programs, standard operating procedures, and the seven principles of HACCP.