HACCP Basics for the Fresh and Fresh-Cut Produce Industries 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 curriculum comprises twelve modules that address topics related to meeting the requirements of industry, government, and auditors for developing a functional HACCP plan. These include the Food Safety Modernization Act and Good Agricultural and Manufacturing Practices.
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?
Module 03 - Hazards covered in HACCP- Hazard Analysis and Critical Control Points
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 for agriculture
Module 08 - HACCP prerequisites for processing of produce
Module 09 - Your product and how it flows through your operation
Module 10 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits
Module 11 - HACCP principles 4-5-6 Monitoring, Corrective Actions, Verification
Module 12 - 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.
Course Duration:
This is a self-paced online course. Anytime they choose, participants can stop taking the course and pick up where they left off. The length of the session will vary depending on each participant's background knowledge in the field. Each module will take one to one and a half to complete on average.
