Online HACCP Training
After you successfully finish HACCP training,You will receive HACCP Certificate sealed with International HACCP Alliance.
Self-Paced HACCP + GMPsDuration: 16 HoursDelivery method: Self-Paced eLearning Start Anytime!Accredited by the International HACCP AllianceYour name will be added to the HACCP Registry database after course completionBuild your Food Safety foundation! Part 1: GMPsGMPs are considered the foundation of any food safety program as they provide the necessary environmental and operating conditions for the production of high quality and safe foods. GMP’s are the necessary details and stepping stones needed before any advanced programs such asHACCP, GFSI Schemes and Hazard Analysis and Risk-Based Preventive Controls can be implemented. This course consists of 15 Chapters that provide in-depth information about the top GMPs. Development and implementation elements including verification and validation are included for each GMP.
Course Chapters:1) Introduction to GMPs2) Documentation & Recordkeeping3) Root Cause Analysis & Corrective Action4) Personal Practices5) Sanitation6) Facility Design & Construction7) Allergen Control8) Equipment & Preventive Maintenance9) Pest Control10) Supplier Approval Program11) Water Control12) Shipping, Receiving & Transportation13) Training Program14) Storage & Handling15) Recall ProgramPart 2: HACCPWith this course, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system including the 12 steps and 7 principles. This course has been developed to comply with GFSI Schemes and PCP. Successful students will earn a HACCP certificate of participation. Our HACCP curriculum was approved by an extensive review to ensure compliance with the International HACCP Alliance Standards. The International HACCP Alliance was formed in 1994 to ensure uniform application of HACCPand the safety of food products.Course Chapters1) Introduction to HACCP2) Biological, chemical and physical hazards3) Food preservation methods4) Gain management commitment and assemble HACCP team5) Product description and identify intended use6) Draw and verify flow diagrams7) Hazard analysis8) Conducting a risk assessment9) Identification of CCPs10) CCP critical limits11) Establish monitoring procedures12) Establish corrective action and verification13) Validation
Group registration available during registration process