Course Fee: $695 General/$395 Regulatory
In this two-day class, you’ll receive instruction in the seven principles of Codex HACCP, how they relate to prerequisite programs, and how to write HACCP Plans and implement HACCP in food processing, distribution and preparation environments. This course is accredited by the International HACCP Alliance. It provides all the information necessary to complete the nationally accredited Certified HACCP Manager examination.
The class is a mixture of lecture and hands-on learning. By the end of the course, you will have written an actual HACCP plan for a fictitious product or process. The schedule allows for plenty of interaction among class members, and lots of time for questions.
At the end of the second day, the HACCP Manager Certification examination is administered.
The course includes:
Section 1 - Overview of HACCP, Prerequisite Programs, Cross Contamination, Microbiology, Food Safety Management Skills
Section 2 - The Five Preliminary Steps, Conducting the Hazard Analysis, Identify the Critical Control Points
Section 3 - Critical Limits, Monitoring, Corrective Actions
Section 4 - Verification and Recordkeeping, HACCP Regulatory Processes
Section 5 - HACCP Workshop-practical application, write HACCP Plans
Section 6 - Review
While there is no prerequisite for the class, you are encouraged to have a solid foundation in food safety knowledge before you attend.
The fee includes the NSF HACCP Certification Manual, all learning materials, and the examination.