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HACCP Food Safety Certification
Accredited. Online. Anytime.
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.
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
