HACCP training courses and schools
Hazard Analysis Critical Control Point programs, certificates, diplomas and degrees

Total 22 training course(s)/program(s) at schools in United States.



IIT School of Applied Technology

Training Centers/Campuses: Bedford Park, Chicago, Wheaton, Illinois, United States
Phone No.: 708.563.1576, 312.567.5290, 630.682.6000

HACCP Planning and Implementation

Course Format: Public Course / Instructor-Led / Open Enrollment  V

An introduction to good manufacturing practices (GMP) and other prerequisite programs, examination of the hazard analysis and critical control point (HACCP) concept, including an introduction to HACCP-regulated industries in the U.S. and international HACCP requirements, development and implementation of HACCP programs, generic HACCP modules, and hands-on development of individual and team HACCP plans.


IIT Armour College of Engineering

Training Center/Campus: Chicago, Illinois, United States
Phone No.: 312.567.3009

HACCP Planning and Implementation

Course Format: Public Course / Instructor-Led / Open Enrollment

Examination of the Hazard Analysis and Critical Control Point (HACCP) principles, microbiological and process overviews, generic HACCP models, Good Manufacturing Practices (GMP), monitoring of critical control points (CCPs), process control and implementation.


Oklahoma State University - Oklahoma City

Training Center/Campus: Oklahoma City, Oklahoma, United States
Phone No.: 1.800.560.4099

HACCP

Course Format: Public Course / Instructor-Led / Open Enrollment  V

A study of the principles of bacteriology, food
borne illness, sanitation, safety, personal hygiene,
housekeeping, health regulations and inspections
affecting the professional food service and
hospitality industries. The safe use, cleaning and
maintenance of equipment is also stressed. The
principles of the Hazard Analysis Critical Control
Point (HACCP) program will also be studied
including the use of Material Safety Data Sheets
(MSDS) to identify chemical hazards. Emphasis in
the course is placed on the theory and practice of
food safety and sanitation. This is a Lecture/Lab
combination class.


North Carolina State University

Training Center/Campus: Raleigh, North Carolina, United States
Phone No.: (919) 515-2872

HACCP

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants. Offered only as a world wide web course through the Office of Instructional Telecommunications.


Office of Professional Development - NC State University

Training Center/Campus: Raleigh, North Carolina, United States
Phone No.: 919.515.2261

HACCP for Tobacco Products Workshop

Course Format: Public Course / Instructor-Led / Open Enrollment  V

This workshop will provide training for tobacco manufacturers and allied industries in preventive approach in product safety.

Attend and You Will Learn:
Pre-requisite programs based on Good Manufacturing Practices (GMPs) and Sanitation Standard Operating Principles (SSOPs)
Seven principles of HACCP
Product safety hazards and measures of control related to tobacco products
Product safety program based on prevention of hazards likely to result in human illness

Who Should Attend

Tobacco professionals

Expected Outcomes

You will be able to successfully develop written HACCP plans to control hazards in products and processes related to tobacco manufacturing
You will be able to communicate with regulatory officials about the hazards, controls, and preventive strategies to reduce human health risks associated with tobacco products
You will be able to implement preventive measures at your facilities to reduce risks and impro... [Read More]


Mitchell Technical Institute

Training Center/Campus: Mitchell, South Dakota, United States
Phone No.: 800.684.1969

Hazardous Analysis Critical Control Point (HACCP)

Course Format: Public Course / Instructor-Led / Open Enrollment

Causes and prevention of food-poisoning. Sanitation from the workers� customers� and the supervisors�points of view are discussed. Hazardous Analysis Critical Control Point (HACCP) system is utilized. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association.


The HACCP Consulting Group

Training Center/Campus: Shreveport, Louisiana, United States
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.


National University

Training Centers/Campuses: Fresno, Redding, Bakersfield, Camarillo, Costa Mesa, Los Angeles, San Diego, Henderson, , United States
Phone No.: (800) NAT-UNIV (628-8648)

HACCP

Course Format: Public Course / Instructor-Led / Open Enrollment

The Division of Extended Learning in collaboration with the San Diego Chapter of the American Society for Quality (ASQ) have partnered together to provide training courses that prepare individuals for ASQ certification.


American Society for Quality

Training Center/Campus: Milwaukee, Wisconsin, United States
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.


SAI Global (USA)

Training Center/Campus: Paramus, New Jersey, United States
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]


Macomb Community College

Training Center/Campus: Detroit, Michigan, United States
Phone No.: 586.445.7999

Food Service Manager (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Learn the latest information pertaining to the causes and prevention of food borne illness, food
protection and monitoring strategies (including a modified HACCP approach to food safety plans) and
the new requirements of Michigan Food Law 2000. Prepare and take the State Food Service Manager
Exam. Classes are taught in English, but the test is available in the following languages: Arabic,
Mandarin Chinese, English, French Canadian, German, Japanese, Spanish, and Vietnamese. Text
Included


Professional Food Safety Ltd.

Training Center/Campus: Chicago, Illinois, United States
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]

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.


Cal Poly Pomona College of the Extended University

Training Center/Campus: Pomona, California, United States
Phone No.: 909.869.2288

HACCP Development and Management

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The participants learn the basic principles of safe food preparation and handling as stated in the FDA Food Code. The program includes topics on employee hygiene; sanitary operation; sanitary facilities and control; process control, documentation procedures and food security. This program meets the requirements of the CURRFL 113716 and is fully accredited by the National Registry of Food Safety Professionals.

Basic HACCP Management Certificate for Managers and Supervisors

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Participants learn the basic concept of HACCP and acquire the skills necessary to manage the implementation of a HACCP program. The training program includes topics on the principles of HACCP, the important relationship between the prerequisite programs and the HACCP program, the process of CCP monitoring, the implementation of corrective actions, the implementation of verification procedures and the maintenance of a record keeping or documentation system. At the conclusion of the training, the participants will recognize the need to fully understand the inter-departmental roles and responsibilities that are required in implementing a food safety system that can consistently adapt to a continuously evolving regulatory environment.

Basic HACCP Development and Implementation (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Participants learn how to interpret and apply the seven HACCP principles that involve hazard analysis, critical control point (CCP) determination, critical limit determination, monitoring of critical control points, implementation of corrective action, implementation of verification procedures and record keeping. At the conclusion of the training, participants will have the skills to develop and manage a HACCP program. This module offers several versions in order to accommodate the different requirements of the various food industry sectors such as seafood; meat and poultry; juice; egg; fruit and vegetables; confections; bakery; pasta; soy milk; honey; cold storage and retail. This program is fully accredited by the International HACCP Alliance and meets the requirements of the USDA and FDA.

Advanced HACCP (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Participants learn the principles of HACCP Validation and Verification. This program includes topics on prerequisite program verification; CCP verification; HACCP systems compliance audit; and HACCP plan reassessment. At the conclusion of the training, participants will have the basic skills that will enable them to perform a general evaluation of a HACCP system.


industrialinstitute.com

Training Center/Campus: Austin, Texas, United States
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

Training Center/Campus: Austin, Texas, United States
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

Training Center/Campus: Austin, Texas, United States
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

Training Center/Campus: Austin, Texas, United States
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]

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