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