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HACCP Food Safety Certification

HACCP Food Safety Training Online – HACCP Certification

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

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HACCP Certification Training Online

Hazard Analysis and Critical Control Points (HACCP) is a type of preventive food safety system that involves identifying physical, biological and chemical hazards right during food handling and preparation stage. In the United States, the Department of Agriculture (USDA) and Food and Drug Administration (FDA) are in charge of implementing mandatory HACCP training programs for meat, seafood and juice handling. Generally, however, HACCP is a voluntary type of training but may be required by employers for its wide-ranging benefits.

Learn2Serve’s HACCP Certification Training Online course will teach you the seven principles of HACCP as follows:

Hazard Analysis. This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process. Control measures have to be planned during this stage.

Critical Control Points. Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.

Critical Limits. The critical limit is the safety limit to which the hazard can be safely controlled. It essentially draws the line between safe and unsafe food handling and storage.

Monitoring. The US Food Safety Inspection Service enforces the inclusion of monitoring activities in a business’s HACCP plan. Monitoring activities should be established to make sure that hazards are controlled at each CCP.

Corrective Actions. These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP. These procedures intend to ensure that the food poses no harm to consumers because of the deviation.

Verification. Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.

Record Keeping. Documents provide proof that the HACCP system is working effectively. It includes anything from changes in the HACCP plan implementation, monitoring and verification activities, critical control points and limits set by the business, to invoices and receipts.

Be Learn2Serve certified and understand the importance of HACCP training in a global food environment. Call our sales force at 866-441-7166 for more information on our HACCP certification course.