The HACCP Course is FOUR (4) Hrs & Meets the USDA Requirements for School District HACCP Plan & the Regulatory Requirement of Compliance with the FDA Code
Operations serving and/or selling food need to have a system that is designed specifically to guarantee that what is being served is safe this system is called Hazard Analysis and Critical Control Point
Certificación para la Seguridad Alimentaria (Certificación para la Seguridad Alimentaria para la Gerencia)
El examen para la Certificación para la Seguridad Alimentaria es el examen aprobado por el Departamento de Salud del Estado de Texas.
Por favor regístrese para el examen cuando esta listo para sentarse y completar el examen en el plazo de 90 minutos.
Online Food Safety Training
Now available in Spanish
Our training is the most simple, cost effective way to obtain your online food safety training. Earn your food handler or safety manager certification online. Enroll now, complete the course, pass the exam and print your certificate!
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.od.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans.
For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept.
A firm commitment to HACCP by top management provides company employees with a sense of the importance of producing safe fo
Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations.
The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
While the specific application of HACCP to manufacturing facilities is emphasized here, these guidelines should be applied as appropriate to each segment of the food industry under consideration.
Our high quality e-learning courses assist thousands of working professionals in a wide range of disciplines to succeed in today's marketplace, renew licenses, acquire certification or prepare for a new profession.
Is focused on the issues surrounding responsible practices in selling/serving alcohol
This TABC course is 2 hours long including the final certif exam. Upon completion of the course and passing the final quiz, you will receive your Texas Alcoholic Beverage Commission Seller/Server Certif.
If you have any regulatory questions please contact Janiece Attal at (512) 539-2745.
FDA CORE NETWORK
FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network was created to manage not just outbreak response, but surveillance and post-response activities related to incidents involving multiple illnesses linked to FDA-regulated human and animal food and cosmetic products.
The New FDA Food Safety Modernization Act (FSMA)
The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011.
It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.
ENROLL NOW: click on the course title below and then click on your state.