Practical HACCP for Food Processors

Content
7 modules

Difficulty
Intermediate

Course Length
4 hours

Instructor
Margaret Ciaccio

Released
12 Jun 2019

Price
$399.00

Description

This International HACCP Alliance accredited course will introduce students to Hazard Analysis Critical Control Point (HACCP). Per the FDA (2018), HACCP is “a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product”1. This course will take students through the 7 principles of HACCP and teach them how to develop, implement, and manage HACCP plans.

Upon successful completion of a 40 question final exam, participants will earn a HACCP certificate with the International HACCP Alliance gold seal. An immediate copy of your certificate sans seal will be available for immediate download. The hard copy of your certificate with the HACCP Alliance gold seal will be mailed to you within 7-10 business days.

This course will be available to you for 1 year from the date of purchase.

1U.S. Food & Drug Administration. (2018, January 29).  Hazard Analysis Critical Control Point (HACCP). Retrieved from https://www.fda.gov/Food/GuidanceRegulation/HACCP

Objectives

Learning Objectives

At the conclusion of this course, students will be able to...

  • Apply the seven principles of HACCP
  • Distinguish between a prerequisite programs and a control point
  • Conduct a hazard analysis
  • Identify biological, chemical, and physical hazards
  • Identify critical controls
  • Determine critical control points

Certificate

By completing/passing this course, you will attain the certificate Mérieux NutriSciences Practical HACCP for Food Processors

1
Module 1: Introduction to HACCP
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2
Module 2: Prerequisite Programs
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3
Module 3: Identification of Hazards
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4
Module 4: Principles of HACCP
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5
Module 5: Maintaining a HACCP System and Plan
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6
Practical HACCP for Food Processors Final Exam
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7
Practical HACCP for Food Processors Course Survey
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