HACCP schools/courses

Hazard Analysis Critical Control Point programs, certificates, diplomas and degrees (On campus, Online or On-site)
Total 11 training courses/programs at schools in Dallas, TX, USA



American Society for Quality

Campus/Training Center: Online
Phone No.: +1-414-272-8575, 800-248-1946

Certified HACCP Auditor

Course Format: Online/Virtual Classroom/Webinar  V

Simulate the CHA exam from the convenience of your home or office. ASQ’s online certification preparation course teaches you the concepts you’ll see on your test, and provides practice exams so you can review the material. This gives you the best chance to learn effectively and pass your exam.

Increase the effectiveness of your study for ASQ’s Certified HACCP Auditor (CHA) exam through access to hundreds of practice questions developed and based on the CHA Body of Knowledge (BOK)*. Use these questions to identify your strengths and weaknesses, so you know where to concentrate your studies.

Study by topic or simulate the exam experience with at least three completely unique sets of questions drawn from the CHA BOK. Take a different random practice exam as many times as you want during the 365-day access period.


Professional Food Safety Ltd.

Campus/Training Center: Online
Phone No.: 773-821-1943

HACCP and Food Safety

Course Format: Online/Virtual Classroom/Webinar

Recognized by the American Hotel and Lodging Association - Educational Institute, and the American Culinary Federation. Ideal for those who cannot attend on site Classes. Testing available to fulfill Regulatory requirements for training.


industrialinstitute.com

Campus/Training Center: Online
Phone No.: (888) 360-1673

HACCP Food Safety

Course Format: Online/Virtual Classroom/Webinar  V

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!

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.


OSHAcampus.com

Campus/Training Center: Online
Phone No.: 888-360-TRNG, +888-318-3497

HACCP Food Safety

Course Format: Online/Virtual Classroom/Webinar  V

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!

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.


360institute

Campus/Training Center: Online
Phone No.: 888-360-8764, +1-512-441-1097

HACCP Food Safety Certification

Course Format: Online/Virtual Classroom/Webinar  V

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.

Course is a Four Hour Seat Time and Meets the Regulatory Requirement of Compliance with the 2005 FDA Code and the USDA Requirements for School District HACCP Plan Implementation.
Learning ObjectivesBy 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 standar... [Read More]


Learn2Serve

Campus/Training Center: Online
Phone No.: 888-360-TRNG, +1-512-441-1097

HACCP Food Safety

Course Format: Online/Virtual Classroom/Webinar  V

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.

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 cr... [Read More]


American Institute of Baking

Campus/Training Center: Online
Phone No.: 800-633-5137, +1-785-537-4750

HACCP On Demand

Course Format: Online/Virtual Classroom/Webinar  V

Listen to each lecture and take a short self-check quiz. After listening to all the lectures, take a comprehensive final exam and create a model HACCP plan. Topics covered include: History of HACCP, Overview of HACCP, Prerequisite Programs, Biological, Chemical and Physical Hazards, The Seven Principles of HACCP, HACCP Plan Development, Deviation Reports, Validation and HACCP Manual Development.

This course will provide a foundation of knowledge for people working as part of a HACCP team, review the history and background of HACCP, and provide an understanding of HACCP plan development. The course also guides you through the seven principles of HACCP, prerequisite programs, and the forms and reports used in a HACCP plan.


The HACCP Consulting Group

Campus/Training Center: On-site
Phone No.: 757-371-5832

Developing and Implementing SQF Systems (Certificate)

Course Format: On-Site/In-House/Private Tutoring

This course is offered by a licensed SQF Training Center and is based on the SQF Code, Edition 7, with emphasis on Modules 2 and 11. The instructor is an active SQF Auditor and consultant and has experience in a broad variety of food manufacturing and retail environments.


SAI Global (USA)

Campus/Training Center: On-site
Phone No.: 201-986-1131, 888-454- 2688

BRC - Internal Auditor

Course Format: On-Site/In-House/Private Tutoring  V

By attending the BRC Internal Auditor Course, attendees will obtain the knowledge and the skills necessary to effectively perform a BRC Internal Audit within their organization.

This is a fast-paced, hands-on, interactive course—packed with information—delivered by Expert Food Safety Instructors through a combination of instructive presentations, current discussions, and practical activities. On day two, attendees perform a live audit (based on a case-study), where they apply the skills and techniques acquired on day one.

Attendees will receive important feedback on their performance during the case study, as well as practical suggestions to improve their auditing techniques. This course prepares the attendee to perform an internal audit in his or her own workplace. To sharpen the newly acquired auditing skills, attendees are invited to submit an internal audit report for review by the course instructor within four weeks of the end of the course.
Prerequisit... [Read More]


Professional Food Safety Ltd.

Campus/Training Center: On-site
Phone No.: 773-821-1943

HACCP Plan Development & Implementation Workshop

Course Format: On-Site/In-House/Private Tutoring  V

Introduction

HACCP Overview/ History

Discuss the needs for and benefits of HACCP

Describe USDA and FDA laws and regulations in relation to HACCP plans

Describe Industry Driven and Third Party Auditors requirements in relation to HACCP Plans



Prerequisite programs

Define and develop SOPs

Define and develop GMPs

Discuss the importance of SOPs and GMPs

Describe how SOPs and GMPs are necessary before developing a HACCP plan



(Workshop I)

Basic steps in the development of a HACCP plan

Assemble the HACCP team

Describe the product and its method of distribution

Develop a complete list of ingredients and raw material

Develop a process flow diagram



HACCP Principles

Presentation of HACCP principles as defined by

CODEX Committee on Food Hygiene

and the National Advisory Committee on Microbiological Criteria for Food’s report on Read More]


Educational Program Innovations Center

Campus/Training Center: On-site
Phone No.: 1-888-374-2338

HACCP

Course Format: On-Site/In-House/Private Tutoring

This on-site/in-house training course is available worldwide. Please contact the school for details.

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