Hazard Analysis Critical Control Point
Food Safety Plan
Who Needs HACCP Training?
Regulatory authorities require food establishments to submit a HACCP Plan for the follow food procedures.
- Exhibit live shellfish in a tank
- Vacuum package, Sous Vide, or Reduced Oxygen Package (ROP) to preserve food
- Cure meats
- Make juice in a facility that serves high risk populations
- Grow sprouts
- Add preservatives or additives to time/temperatue controlled for safety (TCS) foods to make them shelf-stable.
This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement voluntary HACCP.
The course first examines HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. This course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to safe levels to protect public health.
Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.
HACCP exams are non-proctored (not witnessed) so you may test anywhere, anytime. Courses are offered in partnership with Learn2Serv & 360 training.