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Provided by: 6P International, LLC HACCP Food Safety CourseFood, Restaurants, Hotels and Hospitality |
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Training
Provided by 6P International, LLC
HACCP proves that what you do or dona t do makes a big difference in serving safe food. The goal of HACCP is to stop, control, and prevent food safety problems. Our goal for you in this module is for you to become a HACCP Superstar!
Course Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
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HACCP Food Safety Course
HACCP Food Safety Course
Course Tagline Here
HACCP proves that what you do or don t do makes a big difference in serving safe food. The goal of HACCP is to stop, control, and prevent food safety problems. Our goal for you in this module is for you to become a HACCP Superstar
Category
Public Safety
Course Format
SCORM Online Course
Course Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
Seat Time
N/ A
Course Credit
Four hours
Course Level if Applicable
Basic
Learning Objectives
By the time you finish this course you will be able to:
Identify the causes of food borne illness
Identify the key points of HACCP
Explain the 7 HACCP principles
Follow prerequisite programs for food safety
Apply standard operating procedures for food safety and food defense in your operation
Identify the three classifications of recipes
Determine critical control points
Apply critical control limits
Complete monitoring forms
Determine effective corrective actions
Topics Covered
The following topics are covered during this course:
Prerequisite Programs
Food Defense
Hazard Analysis
Determining Critical Control Points
Critical Limits
Monitoring
Corrective Actions
Verification
Record Keeping
Regulatory Requirements
In compliance with 2005 FDA code
Course Reporting Requirements
N/ A
Course Prerequisites
N/ A
Testing
Refers to the minimum required passing scores, as applicable, to:
Pre-quizzes N/ A
Lesson quizzes N/ A
End of Course - Post Assessment
Course Completion
Upon completion of this course, please print your certificate to demonstrate that you are certified in HACCP principles for two years from the date of completion.
About the Subject Matter Expert
Tara Paster is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.
Course Tagline Here
HACCP proves that what you do or don t do makes a big difference in serving safe food. The goal of HACCP is to stop, control, and prevent food safety problems. Our goal for you in this module is for you to become a HACCP Superstar
Category
Public Safety
Course Format
SCORM Online Course
Course Description
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
Seat Time
N/ A
Course Credit
Four hours
Course Level if Applicable
Basic
Learning Objectives
By the time you finish this course you will be able to:
Identify the causes of food borne illness
Identify the key points of HACCP
Explain the 7 HACCP principles
Follow prerequisite programs for food safety
Apply standard operating procedures for food safety and food defense in your operation
Identify the three classifications of recipes
Determine critical control points
Apply critical control limits
Complete monitoring forms
Determine effective corrective actions
Topics Covered
The following topics are covered during this course:
Prerequisite Programs
Food Defense
Hazard Analysis
Determining Critical Control Points
Critical Limits
Monitoring
Corrective Actions
Verification
Record Keeping
Regulatory Requirements
In compliance with 2005 FDA code
Course Reporting Requirements
N/ A
Course Prerequisites
N/ A
Testing
Refers to the minimum required passing scores, as applicable, to:
Pre-quizzes N/ A
Lesson quizzes N/ A
End of Course - Post Assessment
Course Completion
Upon completion of this course, please print your certificate to demonstrate that you are certified in HACCP principles for two years from the date of completion.
About the Subject Matter Expert
Tara Paster is President of Paster Training, Inc., one of the largest private training companies dedicated to educating food industry managers and employees about food safety, alcohol training, HACCP, operations, support services, employee training, and customer service training.
About The Training Provider: 6P International, LLC
6P International, LLC - We are a certified training center for the American Safety & Health Institute (ASHI) and the Emergency Care & Safety Institute (ECSI). We offer training in Hospital Incident Command System (HICS), HazWoper, Hospital First Receiver, First Aid, CPR, AED, Emergency Medical Response for the Workplace, Bloodborne Pathogens, Emergency Oxygen Administration, CPR for the Professional Rescuer, Child...
