HACCP Managing Food Safety at the Retail Level
Who Should Take the 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
The course curriculum consists of 14 modules covering topics on important concepts and terminologies like prerequisite programs, SOPs, SSOPs, Critical Limits, Critical Control Points, preventative maintenance, and temperature danger zone in a clear concise fashion that anyone can understand. Special emphasis is placed on the Process HACCP approach.
The course is structured into 14 modules which included:
- Food Safety Hazards
- Prerequisite Programs
- HACCP Principles
- Manufacturing vs. Service Facilities
- The Process Approach
- Developing a HACCP Plan
- Conduct a Hazard Analysis
- Determining Critical Control Points
- Establishing Critical Limits
- Establishing Monitoring Procedures
- Developing Corrective Actions
- Conducting Ongoing Verification
- Record Keeping
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.
Upon successfully completing all modules, there is a printable certificate for your records.
This online course is self-paced. Participants may leave the course at any time and can resume where they left off. The duration will depend on the individual participant and their prior knowledge of the subject matter. On average, the timeline for completion will be between 45 minutes to an hour and a half per module.
$219.99 | Bulk Discounts Available