HACCP (Hazard Analysis and Critical Control Point) is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP was developed in the 1960s for the space program. HACCP requires a processor to evaluate its operations using HACCP principles and, if necessary, to develop and implement HACCP systems (i.e., a system of preventive control measures based upon HACCP principles) for its operations.
HACCP programs are mandatory for seafood and juice products regulated by FDB and for meat products under the jurisdiction of the USDA. The following processes of preparing food also require a HACCP in place:
$199 per certification
(10 hours long, No expiration, compatible with PC/Tablet/Phone
Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training course.
This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The student will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program.
The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation (15 hours continuing education credits).
This course is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.