Hazard Analysis Critical Control Point (HACCP) – Online Training Course
This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation, and management of a successful HACCP plan. The student will experience practical, real-world interactive case studies that cover the “five preliminary steps” of a HACCP plan and the application of its “seven principles”. Also included are HACCP plan development forms that can be printed out and used to create a HACCP program.
The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits).
This online course is a must for food industry education, food manufacturers, health care facilities, food service operations, retail food purveyors and any organization or business that handles or transports food products.