Food Safety & Sanitation MPFS 2134

Issued by Oklahoma State Regents for Higher Education (OSRHE)

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 Months
Cost Paid

Skills

Authentication
Cleaning
Cleaning In Place (CIP)
Cleaning Validation
Commercial Cleaning
Competence
Corrective And Preventive Action (CAPA)
Hazard Analysis
Hazard Analysis And Critical Control Points (HACCP)
Hazard Identification
Hazard Management
Hazard Mitigation
Maintaining Cleanliness

Earning Criteria

Students must enroll in MPFS 2134 and complete all coursework with a grade of "C" or better.
Individuals take a pre-test at the beginning of the two-day HACCP course. After the course concludes, take a post-test. A score of 70% or higher is required in order to receive the HACCP Certification and the Micro-Credential.