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.
DurationWe offer a comprehensive, 2-day course in Basic HACCP principles that covers all of the 7-principles of HACCP.
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.
Cumulatively our associates represent over 35 years of industry experience with relation to food manufacturing, food quality, and food safety concerns. Our team has a diverse background of expertise and education that ranges from product research & development.
Process control & improvements, food quality & auditing, and finally regulatory issues in both the FDA and USDA/FSIS arenas. As such, our processes and programs have been validated and adopted with great success
Our HACCP classes are accredited by The International HACCP Alliance. The Development and Implementation of HACCP Class fulfill USDA/FSIS and FDA Requirements for HACCP/ Training—and fulfills all GFSI and the SQF requirements for HACCP Training.
Developing a HACCP plan for a specialized process is the first step in getting the plan approved by your local jurisdiction. The final step is ensuring your staff understands and feels confident in their ability to carry out the plan.
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.
Ministry of Health accredited Food Handler Certification program; recognized by health units across Ontario including Toronto Public Health.
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
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