呦乐园

Course Overview

HACCP for Processors and Manufacturers is an online, self-paced course that provides a comprehensive introduction to the HACCP system, including essential food safety fundamentals and the causes and consequences of foodborne illness. The course focuses on applying the HACCP method and its prerequisite programs to prevent biological, chemical, and physical hazards from entering your processing or manufacturing operations鈥攎aking it a valuable resource whether you鈥檙e new to HACCP or looking to refresh your knowledge.

The course is recognized and accredited by the International HACCP Alliance.

Who Should Take the Course

This course is ideal for food processing and manufacturing professionals who are responsible for developing, implementing, or supporting food safety and HACCP programs. It is well-suited for:

• New employees who need foundational HACCP training
• Experienced staff seeking a refresher or updated understanding of HACCP principles
• Quality assurance and quality control personnel
• Supervisors, managers, and team leaders involved in food safety decisions
• Regulatory, auditing, or compliance professionals

• Anyone preparing to develop or review a HACCP or Food Safety Plan

Course Objectives

The course curriculum includes a series of modules that cover foundational food safety principles, an introduction to HACCP, and guidance on complying with government, industry, and auditor requirements for developing an effective HACCP plan. It also addresses Good Manufacturing Practices and explains how HACCP aligns with the Food Safety Modernization Act.

Course Structure

The course will cover:

1. What Is HACCP?
2. The Scope of Foodborne Illness: How Big Is the Problem and Who Is at Risk?
3. Hazards in 鈥淗azard Analysis and Critical Control Point鈥�
4. Illnesses That Can Result from Eating Contaminated Foods
5. Conditions Pathogens Need to Survive and Grow in Foods
6. HACCP: An Overview
7. HACCP Prerequisites: The Foundation to Build On
8. Developing Your HACCP Plan
9. HACCP Principles 1鈥�3: Hazard Analysis, Critical Control Points, and Critical Limits
10. HACCP Principles 4鈥�6: Monitoring, Corrective Actions, and Verification

11. HACCP Principle 7: Recordkeeping, Training, and Audits

Evaluation Process

At the end of each module, participants must complete a short test. A score of 80% or higher is required to move on to the next module. If that score is not achieved, participants may review the content and retake the test as many times as needed. Test questions are randomly selected from a question bank, so each attempt is unique. Upon successful completion of all modules, participants can download and print a certificate for their records.

Course Duration

This online course is entirely self-paced. Participants may exit the course at any time and resume where they left off. The total time to complete the course depends on each participant鈥檚 background and experience, but, on average, most spend around an hour per module.

Price

$219.99 | Bulk Discounts Available

Once your HACCP order has been placed, you will receive an email confirmation with details on how to access your HACCP course. Please check your spam or junk email for the instruction email.