HACCP is comprised of 7 principles that are the core of the application process of HACCP to a food safety program.
The top 3 causes of foodborne illness attributed to food preparation and service handlers are: poor personal hygiene, improper holding temperatures, and improper cooling procedures.
Since the majority of foodborne illnesses are attributed to food service handlers, the importance of creating a HACCP system is critical.
Accredited by the International HACCP Alliance, 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.
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.
Credit Hours: 4 hrs
Choose State Here
After completing this course, the student will be able to:
- Identify the key points of HACCP
- Identify the causes of food borne illness
- Explain the 7 HACCP principles
- Apply standard operating procedures for food safety and food defense in your operation
- Follow prerequisite programs for food safety
- Identify the three classifications of recipes
- Apply critical control limits
- Determine critical control points
- Determine effective corrective actions
- Complete monitoring forms
The course consists of the following seven units:
- Unit 1: Introduction to HACCP
- Unit 2: Food Borne Illness
- Unit 3: The Seven HACCP Principles
- Unit 4: Identifying Hazards and Determining Critical Control Points
- Unit 5: Critical Limits, Monitoring and Corrective Actions
- Unit 6: Verification and Record Keeping
- Unit 7: Overcoming Barriers to HACCP Implementation
Completion of Course
Upon successful completion of the course, the certificate of completion will be available from the training page.