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.).
DurationHazard 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.).
In this two-day course, you’ll learn the history of HACCP, the five preliminary steps and seven principles needed to construct a HACCP plan, how to identify hazards, details on the governmental expectations of HACCP, required documentation, and keys to practical implementation of these plans to ensure a robust and sustainable food safety system.
Learners who successfully complete this course will earn a HACCP Certificate from the International HACCP Alliance. There will be a pre- and post-knowledge check for this course.
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Food Safety for Managers is a perfect way to study for any of the nationally accepted exams like ServSafe, NRSFP, or Prometrics.
Required for Food Managers in the state of Florida, we provide effective training and the certification exam on the same day. Restaurant Compliance Solutions (RCS) is certified through the National Restaurant Association to administer the ServSafe Food Manager Training Class and Examination.
News headlines tell the story every day. Public concern about food safety has never been greater. Each highly publicized incident of food-borne illness deals a blow to the public’s confidence in our industry. It’s time to take action to make a community food-safe training NOW!!
The course is 8 hours inclusive of the exam with interactive activities and demonstrations. Topics covered include: Foodborne Illness, Food Safety Education, Safe Food Handling, Cross Contamination, HACCP, Facilities and Equipment, Integrated Pest Management, Food Safety Regulations and more.
This course is designed to teach you the essentials of food safety, food sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing.
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