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HACCP Certification
Oklahoma

Online Oklahoma HACCP Food Safety Certification

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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 Name
Course Type
Course Delivery
Hours
Price
QTY
  • Food Safety HACCP for Retail Food Establishments (16 Hour)

    Food Safety HACCP for Retail Food Establishments (16 Hour)

    Food Safety HACCP for Retail Food Establishments (16 Hour)

    Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement voluntary HACCP. The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health. Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

    Hours: 16.0
    Price: $125.00
    No. of Users:
    Accredited by the International HACCP Alliance, this course presents the characteristics and application of Ha…
    Course Type:
    Online Package
    Hours: 16
    $125.00
    QTY.
  • Learn2Serve Seafood HACCP

    Learn2Serve Seafood HACCP

    Learn2Serve Seafood HACCP

    A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the "Hazardous Analysis and Critical Control Point Principles and Application Guidelines" adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.

    Prerequisite programs are an essential foundation for the development and implementation of a successful HACCP plan. These have traditionally been based on current Good Manufacturing Practices (cGMPs). While HACCP programs are limited to ensuring that food is safe to consume, all prerequisite programs should be reviewed for effectiveness during the design and implementation of a HACCP plan. Although they can be managed separately from the HACCP plan itself, some of their aspects may be incorporated into it. This course helps determine good safety practices concerning the consumption of seafood.

    Hours: 1.0
    Price: $75.00
    No. of Users:
    A HACCP plan documents the procedures used to ensure that the principles of HACCP are…
    Course Type:
    Online Package
    Hours: 1
    $75.00
    QTY.

* Indicates course duration. This course is not for credit hours.