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HACCP Food Safety Course

HACCP proves that what you do or don’t do makes a big difference in serving safe food. The goal of HACCP is to stop, control, and prevent food safety problems. Our goal for you in this module is for you to become a HACCP Superstar!

Course Description

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

Course is a Four Hour Seat Time and Meets the Regulatory Requirement of Compliance with the 2005 FDA Code and the USDA Requirements for School District HACCP Plan Implementation.

Topics Covered

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.

Learning 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.

Passing Grade of 70% or Higher Required

• Printable Certificate of Completion Available at End of Course.

Course Format

• SCORM Online Course

Course Credit

• Four hours

Course Level if Applicable

• Basic

Regulatory Requirements

• In compliance with 2005 FDA code

Course Prerequisites

• N/A

Course Completion

• Passing grade of 70% or higher needed to be certified.
• Upon completion of this course, please print your certificate to demonstrate that you are certified in HACCP principles for two years from the date of completion.

About the Subject Matter Expert

Tara Paster is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.

Enroll
HACCP
Online Training
Click Here

Accredited. Online. Anytime.

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