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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Ministry of Health accredited Food Handler Certification program; recognized by health units across Ontario including Toronto Public Health.
Food Protection 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.
There are a lot of important bases to cover in the food training that you provide to your restaurant and food service workers. Most of the topics are not merely “nice to have,” but imperative.
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.
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.
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