The Hazard Analysis Critical Control Points (HACCP) program is a system used to bring risk factors in food consumption to a safe level before the final product inspection. This food safety approach identifies physical, allergenic, chemical and biological hazards in production processes
The Hazard Analysis Critical Control Points (HACCP) program is a system used to bring risk factors in food consumption to a safe level before the final product inspection. This food safety approach identifies physical, allergenic, chemical and biological hazards in production processes that can cause the finished product to be unsafe. The HACCP program focuses on the process, approach and implementation of HACCP principles in food operation.
The Hazard Analysis Critical Control Points exam will cover topics such as:
Biological agents
Physical objects
Chemical contamination
Identification of the five FDA-recognized foodborne illness risk factors
The course curriculum consists of covering topics on important concepts and terminology like prerequisite programs, SOP’s, SSOP’S, Critical Limits, Critical Control Points, preventative maintenance, temperature danger zone in a clear concise fashion that anyone can understand. Special emphasis is placed on the Process HACCP approach.
A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems.
Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.
For the ServSafe® Manager Food Protection Manager Certification, we are a leading provider. Same-Day certificates are available. There will be no more two-week wait. In foodservice operations, state and/or municipal regulatory bodies require this qualification. We offer a HACCP Certification program for more complex demands, such as retail seafood, sous vide, or vacuum packing.
Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).
The ServSafe® training is approved and accepted for bringing your food establishment into compliance since it’s recognized by more federal, state and local jurisdictions than any other food safety certification.
Allergy training for all your employees is critical in the prevention of an allergic reaction. Employees who are trained in the seriousness of allergens can mean the difference between life and death for your customers.
This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility.
Illinois and Chicago Food Safety Certification class will consist of 1 eight hour day of instruction with the exam being given at the end of the class. This class is fully accredited with the Illinois Department of Public Health, the Chicago Department of Public Health.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy