Food Safety & Sanitation (HACCP)
Hazard Analysis of Critical Control Points: Analyzing and Identifying Hazards and Critical control points throughout a meat/food processing facility, proper cleaning methods that align with HACCP standards, actions to implement under HACCP Regulations/ Standards. Valuable for Food Service Managers, meat processors, restaurant workers, business owners, meat, poultry, and egg product inspectors (local, state, and federal).
- Type Learning
- Level Intermediate
- Time Days
- Cost Paid
Skills
- And Compliance (GRC)
- Cleaning
- Cleaning In Place (CIP)
- Cleaning Validation
- Commercial Cleaning
- Control Of Major Accident Hazards Regulations (COMAH)
- Corrective And Preventive Action (CAPA)
- Good Manufacturing Practice (GMP)
- Governance
- Hazard Analysis
- Hazard Analysis And Critical Control Points (HACCP)
- Hazard Identification
- Hazard Management
- Hazard Mitigation
- Maintaining Cleanliness
- Risk Management
Earning Criteria
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Individuals take a pre-test at the beginning of the two-day course offered. After the course concludes, a post-test is taken. A score of 70% or higher is required in order to receive the HACCP Certification and the Micro-Credential.