HACCP Basics for Processors and Manufacturers Online Course

Who Should Take the Course:
Food safety personnel;
HACCP Team Members;
Quality Control and Assurance personnel;
Production managers and staff;
Anyone who is a food safety trainer or auditor.

Course Objectives:
The course curriculum consists of 11 modules covering topics on meeting government, industry, and auditor requirements for the development of a working HACCP plan, including Good Manufacturing Practices as well as the Food Safety Modernization Act. 

Course Structure: 

The course is structured into 11 modules which included:

Module 01 - What is HACCP?
Module 02 - How Big of a problem is Foodborne Illness? Who is at Risk for Foodborne Illness?
Module 03 - Hazards covered in 'HAZARD ANALYSIS AND CRITICAL CONTROL POINT'
Module 04 - Which illnesses can result from eating contaminated foods?
Module 05 - What conditions do pathogens need to survive and grow in foods?
Module 06 - HACCP - The Overview
Module 07 - HACCP Prerequisites - The Foundation to Build On
Module 08 - Developing your HACCP PLAN
Module 09 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
Module 10 - HACCP Principles 4-5-6 Monitoring, Corrective Actions, Verification
Module 11 - HACCP Principle 7 Record Keeping, Training and Audits

Evaluation Process:
Every module concludes with a test. Prior to going on to the next module, participants must pass the test. If a participant doesn't score 80%, they can review the material in the module and try again as many times as needed to move forward and finish the course. Every test is different because the test questions are chosen at random from a test bank.

After finishing every module successfully, you can print a certificate for your records.