HACCP proves that what you do or don’t do makes a big
difference in serving safe food. The goal of HACCP is to stop,
control, and prevent food safety problems. Our goal for you in
this module is for you to become a HACCP Superstar!
Course Format
SCORM Online Course
Course Description
Every 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 7
principles that are to be applied to a written food safety program focusing on
the food in your operation. This course aims to teach you the importance and use
of all 7 principles in order to make you a safer, more effective food service
employee.
Seat Time
N/A
Course Credit
Four hours
Course Level if Applicable
Basic
Learning Objectives
By the time you finish this course you will be able to:
- Identify the causes of food borne illness
- Identify the key points of HACCP
- Explain the 7 HACCP principles
- Follow prerequisite programs for food safety
- Apply standard operating procedures for food safety and food defense in
your operation
- Identify the three classifications of recipes
- Determine critical control points
- Apply critical control limits
- Complete monitoring forms
- Determine effective corrective actions
Topics Covered
The following topics are covered during this course:
- Prerequisite Programs
- Food Defense
- Hazard Analysis
- Determining Critical Control Points
- Critical Limits
- Monitoring
- Corrective Actions
- Verification
- Record Keeping
Regulatory Requirements
In compliance with 2005 FDA code
Course Reporting Requirements
N/A
Course Prerequisites
N/A
Testing
Refers to the minimum required passing scores, as applicable, to:
- Pre-quizzes – N/A
- Lesson quizzes – N/A
- End of Course - Post Assessment
Course Completion
Upon completion of this course, please print your certificate to demonstrate
that you are certified in HACCP principles for two years from the date of
completion.
About the Subject Matter Expert
Tara Paster is President of Paster Training, Inc., one of the largest private
training companies dedicated to educating food industry managers and employees
about food safety, alcohol training, HACCP, operations, support services,
employee training, and customer service training.
