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.
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 is led on-site at the client's facility so your team can stay close to your operation. Our training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why our training program is industry-leading.
Allergen Training is offered by Food Protection Project. Our partners take a guided discussion approach towards training, ensuring that teams can retain the knowledge, to maximize results. We continue to shape the digital future of food safety training nationwide.
Book your class and proctored exam at our office for your Food Safety Manager certification. Class includes review of food safety principles catered to real life scenarios and then proctored exam with printed results upon successful completion.
Illinois Law requires all Food Handlers to have ANSI Accredited Food Handler Training within 30 days of their employment. This course consists of 3 hours of education and an exam. Upon success of the course, a Food Handler Certificate will be issued. This certificate is valid for 3 years.
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