Foundations of HACCP

Online Training
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FDA Online Training
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Foundations of HACCP

$129 USD

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Topics in this course include Foundations, Principles of HACCP, Prerequisite Programs, and Preliminary Steps in the Development of a HACCP Plan.

2 hours

Certificate of Completion

Recommended For Production Managers | Regulatory / Quality Assurance

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Spanish

Learn

The Foundations of HACCP

Principles of HACCP

Prerequisite Programs

Preliminary steps in the creation of a HACCP Plan

Benefits

Learn at your own pace online (24/7) - Begin anytime

No prerequisites

Access your course for 1 year

Print your certificate of completion

Overview

This Foundations of HACCP course will cover Introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system. You will Learn to discuss the principles of HACCP.

Topics in this course include Foundations of HACCP, Principles of HACCP, Prerequisite Programs, and Preliminary Steps in the Development of a HACCP Plan. See detailed agenda below.

You may begin the course anytime and work at your own pace. Once you complete the course, you may download your training certificate which includes both the FDA and IFPTI logo.

This online training for professionals is offered in partnership with IFPTI (International Food Protection Training Institute).

This course is a 2-hour basic level course. If you need a full HACCP Certification course, you can find that here.

What's Included

Printable certificate of completion

1. Foundations

Define relevant terminology.

Recall the history of HACCP.

Differentiate between voluntary and mandatory HACCP plans.

Identify the seven principles of HACCP.

Recognize the preliminary steps in developing a HACCP plan.

Recognize the benefits of HACCP.

2. Principles of HACCP

Identify the importance of prerequisite programs.

Identify examples of prerequisite programs.

Differentiate between a Sanitation Standard Operating Procedure (SSOP) and a Standard Data Management

3. Prerequisite Programs

Recognize the importance of a systematic approach in relation to the seven principles of HACCP.

Recognize the importance of a hazard analysis.

Define what is meant by “reasonably likely to occur.”

Differentiate between a critical control point and a critical limit.

Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure.

Define the elements of a corrective action.

4. Preliminary Steps in the Development of a HACCP Plan

Recognize the importance of the HACCP team.

Recognize the importance of describing the food product and its distribution.

Recognize the importance of the intended use of the food product.

Recognize the importance of a detailed process flow diagram.

Recognize the importance of verifying the flow diagram.

$129 USD

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Benefits