The course fee is $249/each individual.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, foodservice and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
Who Should Take This Course:
This course is recommended for all employees including plant operators, supervisors, nurses, chefs/cooks, engineering personnel, HACCP team members, team leaders, plant maintenance staff, owners, managers, and sole proprietors.
By the end of this training course, participants will be able to:
- Principles of HACCP.
- The importance of monitoring and periodic review.
- The need to develop realistic controls at Critical Control Points.
- The importance of pre-requisite programs.
- Monitoring, documenting, and reviewing procedures.