501308 - Hazard Analysis Critical Control Point

Description

This course is designed to equip participants with the knowledge and practical understanding of Hazard Analysis Critical Control Point (HACCP) principles as applied in food production settings.

Total instructional time for the HACCP course is 14 hours. Participants will have access to complete the course at their own pace between April 20 and May 1.

Learning Outcomes

• HACCP System
• HACCP Program Development
• Preliminary Steps of HACCP Development
• Conduct a Hazard Analysis (HACCP Principle #1)
• Determine Critical Control Points (HACCP Principle #2)
• Establish Critical Limits (HACCP Principle #3)
• Establish Monitoring Procedures (HACCP Principle #4)
• Establish Corrective Action Procedures (HACCP Principle #5)
• Establish Verification Procedures (HACCP Principle #6)
• Establish Documentation and Record Keeping (HACCP Principle #7)

Credential Awarded

Certificate of Achievement