Hazard Analysis Critical Control Points (HACCP) Training Program
A solid foundation in the principles of food safety is essential to being a successful HACCP manager.
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certification training program.
This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program.
The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by National Environmental Health Association (NEHA) Training, Certifying Board of Dietary Managers (15 clock hours continuing education credits), American Culinary Federation (15 hours continuing education credits), and American Hotel and Lodging Association - Educational Institute.
This program is a must for food industry education, food manufactures, healthcare facilities, foodservice operations, and retail food purveyors, and any organization or business that handles or transports food products.
Course modules
The origins of CODEX HACCP
Required Food Hygiene Programs
The five preliminary steps
A review of common hazards
Control points and critical limits
Monitoring and corrective action
Verification procedures
Record keeping
Practice examination
Estimated time to complete the course: 12 hours
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