HACCP on-line course

Applying HACCP Principles™ For the Food Service Industry

"Approved for Continuing Education Hours by the American Culinary Federation: 10 CEH"

HACCP Course Outline

HACCP is being recognized as the most efficient way to ensure the safety of food products. This course follows the classic approach to Hazard Analysis Critical Control Point (HACCP) and covers the scientific basis and methodology of HACCP.

The course consists of the following 7 units that the participant must
complete:

Unit One Introduction to HACCP

Unit Two Food Borne Illness

Unit Three The Seven HACCP Principles

Unit Four Identifying Hazards and Determining Critical Control Points

Unit Five Critical Limits, Monitoring and Corrective Actions

Unit Six Verification and Record Keeping

Unit Seven Overcoming Barriers to HACCP Implementation

Course Objectives

Upon completion of this course, individuals will be able to identify the critical safety issues involved in the handling, preparing and serving of safe food. Students will understand current HACCP methodology and will develop the record keeping and verification skills needed for the implementation and maintenance a current HACCP plan.

Evaluation Process

At the end of each module, there is a quiz that each course participant must challenge and successfully complete with a passing grade before continuing to the next content module.

Course Duration

The course is self paced so course duration will depend on the individual participant and their prior knowledge base with the course subject matter. On average, the course will take between 1-1.5 hours to complete each unit.

Who Should Take the Course?

The course is intended for chefs, managers and employees of food service establishments to help attain and ultimately ensure the safe food and food products consumers demand and competitors are providing.

Signup and login

Quick and convenient, our signup and login take just minutes to complete. Once the transaction is complete, PIN and temporary password information is automatically distributed via email. Personalized password selection and a secure server ensure that test data and all other relevant information remain secure.

Course Test

Our tests are designed to blend the best in fairness with an accurate assessment of retained knowledge. Test questions are generated randomly from a predetermined master test bank. Participants are tested at the end of each section and must achieve a passing grade (80%) to advance to the next section. Failure to do so will result in having to retake the test until the required standard has been met. Results are then compiled electronically and maintained in a central database that is accessible to all recognized administrators.

HACCP Certification

Once the course is completed, students can immediately print their certificate. We will then mail a gold seal for your certificate provided by the International HACCP Alliance.

E-commerce

Fully e-commerce enabled, our training is accessible 24/7 from any computer with Internet access. Purchase online any time through our secure online connection.

CLICK HERE TO PURCHASE COURSE

"Approved for Continuing Education Hours by the American Culinary Federation: 10 CEH"