HACCP Food Safety Training
Course Description
A State Of The Art Approach to Food Safety
This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system.
Every restaurant or any operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of seven principles that are to be applied to your written food safety program focusing on the food in your operation. Our course aims to teach you the importance and use of all of the 7 principles in order to make you a safer, more effective food service employee.
The HACCP Course is a FOUR Hour Course and Meets the Regulatory Requirement of Compliance with the 2005 FDA Code & the USDA Requirements for School District HACCP Plan.
Learning Objectives
By the time you finish this course you will be able to:
- Identify the key points of HACCP
- Identify the causes of food borne illness
- Explain the 7 HACCP principles
- Apply standard operating procedures for food safety and food defense in your operation
- Follow prerequisite programs for food safety
- Identify the three classifications of recipes
- Apply critical control limits
- Determine critical control points
- Determine effective corrective actions
- Complete monitoring forms
Helpful Links
Hazard Analysis & Critical Control Points (HACCP)
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.
Information from FDA and Other Government Agencies
Hazard Analysis & Critical Control Point (HACCP) Systems
2005 Recommendations of the United States Public Health Service Food and Drug Administration
The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.
This model is offered for adoption by local, state, and federal governmental jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations. Alternatives that offer an equivalent level of public health protection to ensure that food at retail and foodservice is safe are recognized in this model.
This guidance represents FDA's current thinking on safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. This guidance is being issued in accordance with FDA's Good Guidance Practices regulation (21 CFR 10.115; 65 FR 56468; September 19, 2000).
For public sale by:
U.S. Department of Commerce
Technology Administration
National Technical Information Service
5285 Port Royal Road, Springfield, VA 22161
(703) 605-6000, refer to report number PB 2005-102200
HACCP Food Safety Training - HACCP -HACCP Food Safety Course - This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point
Food Safety & Food Handler's Classes Online
Printable Certificate of Completion Available at End of Course
HACCP Food Safety Training- HACCP -HACCP Food Safety Course - This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point
New Low Price
$50
