0
  • HRBUniversal
    • Online Store
    • Join Our Team
    • Offices & Training Centers
    • On the Web
    • Affiliations & Accreditations
    • Coronavirus (Covid19) Preparations
      • Official Return to Work Guidelines for Foodservice Establishments
      • State Reopening Training & Certification Requirements/Regulations
  • Services
    • 3rd Party Food Safety Audits
    • HACCP Plan Development & Implementation
    • Mobile App Development
    • Mystery Shopping Program
    • OSHA Compliance Inspection
    • Responsible Vendor Service Compliance
    • Temporary Management
  • Course & Exam Programs
    • Lean To Serve | 360Training.com
    • ManageFirst®
    • NRFSP® Proctored Exams
    • ServSafe® – Manager, Food Handler, Alcohol, Allergen & WorkPlace
    • ServSuccess®
    • US Food Handler
    • NEHA® Food Safety Training
    • NSF® Food Safety
    • SafeMark® Food Safety Training
    • SURE™ Programs – Food Safety & Defense
    • TAP Series® Food Safety
    • TiPS® Programs – Responsible Alcohol Service
  • Our Brands
    • Speed Mingle
    • Crafted Food & Beverage Co.
    • Blue Moon Cookie & Coffee Company
    • Martini’s on the Mountain
    • Epicurean Market & Grille
  • Policies
    • Instructor-Led Course & Exam Details
    • Remote Instructor-Led Course & Exam Details
    • Privacy Policy
    • Terms of Service
    • Trademark & Copyright
  • Need Help?
    • Help Ticket System
    • AI Agent Support
    • Live Chat Agent
    • Knowledge Base
    • How to Videos
    • TEXT US
    • Request A Call Back
    • In-Person Meeting
  • TRAINING PORTAL LOGIN
Menu
HRBUniversal | HRBUni.com | Email@HRBUni.net
  • FIND A COURSE/EXAM
  • In-Person Courses & Exams
    • One to One Exams
    • Public Course & Exam Search
    • Private Courses & Exams
      • HACCP
      • Food Defense
      • ServSafe Alcohol®
      • ServSafe® Food Handler
      • ServSafe® Manager
      • TiPS® Alcohol Seller/Server
  • Online Course & Exams
    • Alcohol Seller/Server
    • Environmental Health and Safety
    • Food Allergies
    • Food Handler
    • Food Manager
    • HACCP
    • HR, Ethics & Compliance
    • OSHA
    • Professional Development
    • Trades and Engineering
  • Remote Courses & Exams
    • Instructor-Led Remote Course & Food Protection Manager Exams
    • TiPS® Alcohol Certification
    • SURE™ HACCP Food Safety Manager (Retail)
    • SURE™ Food Defense Manager Training & Exam
    • SURE™ Alcohol HACCP Manager Training & Exam
    • ManageFirst® Programs
  • Remote & Test Center Exams
    • ServSafe® Food Protection Manager Certification Program
    • FMC® Food Managers Certification
    • Responsible Training / Safeway Certifications, LLC
    • NRFSP/National Registry of Food Safety Professionals
    • SafeMark Grocery Manager
    • Always Food Safe® Food Protection Manager Exam
    • WFSO-USA Food Protection Manager
    • My Food Service License

Food Safety HACCP for Retail Food Establishments

Home / HACCP Training & Certification / Food Safety HACCP for Retail Food Establishments

Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health. Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Course Objectives

After completing this course, the student will be able to:

  • Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
  • Determine which hazards are significant risks.
  • Determine, write, and validate adequate controls for those hazards.
  • Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
  • Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Who Should Take This?

  • Professionals in the food industry.

End Of Course Instructions

  • Upon successful completion of the course, the certificate of completion will be available from the training page.

Subject Matter Expert

  • Dr. Snyder has been food safety educator, researcher, and consultant for over 50 years: in the Army, at the University of Minnesota, and as a consultant. His goal is to help operators improve the quality and safety of their operations through better understanding of the processes while simplifying food preparation procedures and reducing cost. As an Army officer, Dr. Snyder commanded Quartermaster field units and developed radiation-sterilized food and microwave systems. While Associate Professor at the University of Minnesota, he began Minnesota's food management HACCP self-control program. Currently, he helps foodservice operators to implement HACCP safety self-control programs while working to standardize retail HACCP. He has lectured in the U.S., Mid-East, Australia, and Europe; has published widely on retail food safety topics such as safe hand washing; and has been an expert witness in foodborne illness and food safety lawsuits.

Course Outline

  • Lesson 1: The Food Safety Problem
  • Lesson 2: The HACCP Approach to Food Safety
  • Lesson 3: The Food Safety Management Plan
  • Lesson 4: Physical Hazards in Food
  • Lesson 5: Chemical Hazards in Food: Part 1
  • Lesson 6: Chemical Hazards in Food: Part 2
  • Lesson 7: Biological Hazards: Part 1
  • Lesson 8: Biological Hazards: Part 2
  • Lesson 9: Biological Hazards: Part 3
  • Lesson 10: Biological Hazards: Part 4
  • Lesson 11: Personal Hygiene and Control
  • Lesson 12: Cleaning and Maintenance
  • Lesson 13: Supplies
  • Lesson 14: Menu HACCP
  • Lesson 15: Recipe Engineering
  • Lesson 12: Putting It All Together - The Manual

Quiz Information

  • Each quiz must be passed with a miminum of 70% to proceed to the next lesson.

Exams

  • The final exam must be passed successfully with 70% or higher in order to receive your certificate of completion.
PURCHASE NOW $99.99

OTHER COURSES

  • HACCP Basics for Processors and Manufacturers
  • HACCP Basics for Processors and Manufacturers - Bundle
  • HACCP Basics for the Fresh and Fresh-Cut Produce Industry
  • HACCP Managing Food Safety at the Retail Level Bundle
  • HACCP Managing Food Safety at the Retail Level
  • HACCP for Food Handlers
  • HACCP Basics for the Bottled Water Processors
  • Certified Professional - Food Safety (CP-FS)
  • Certified Professional - Food Safety (CP-FS) Bundle
  • GHS Training for Managers & Supervisors
  • GHS Training for U.S. Workers

Cart

.

INSTRUCTOR-LED COURSES & EXAMS
These sessions are in-person sessions conducted by industry professionals.
SEARCH NOW

.

Remote Courses & Exams
These remote courses are instructor-led while you are in your office or home with an online remote proctored exam.
SEARCH NOW

.

Online Courses
With the 24 hours a day, 7 days a week & 365 days a year access of online course, you are always in control of how, where, and when you train.
SEARCH NOW

.

Online Course & Remote Proctored Exam
With the 24 hours a day, 7 days a week & 365 days a year access of online course, you are always in control of how, where, and when you train.
SEARCH NOW

.

In-Person Proctored Exams
Scheduled a proctored exam with one of our proctors in person with one of our 60+ proctors.
SEARCH NOW

.

Remote Proctored Exams
Scheduled a proctored exam with one of ProctorU.com's remote proctors. Remote Proctors are available 24 hours a day, 7 days a week & 365 days a year.
SEARCH NOW

.

COURSE NOTICE UPDATES
Please check your email prior to attending your session for any changes and you can also follow us on social media for posted updates.
CHECK NOW

.

Course & Exam Search

  • In-Person Courses & Exams
  • In-Person Proctored Exams
  • Remote Proctored Exams
  • Remote Course & Exam
  • Online Course & Remote Exam

HRBUniversal Services

  • 3rd Party Food Safety Audits
  • HACCP Plan Development & Implementation
  • Mobile App Development
  • Mystery Shopping Services
  • OSHA Compliance Inspection
  • Responsible Vendor Service Compliance
  • Temporary Management

Training & Exam Programs

  • 360Training®/Learn2Serv®
  • EduClasses®
  • ManageFirst®
  • NEHA®
  • NRFSP®
  • NSF®
  • Responsible Training
  • SafeMark™
  • ServSafe®
  • ServSuccess®
  • SURE™
  • TAP® Series
  • TiPS®
  • USFoodHandler

Connect With HRBUniversal

  • Facebook
  • Twitter
  • Google+
  • YouTube
  • Pintrest
  • Flickr
  • Vimeo
  • Instagram
  • Tumblr
  • WordPress
  • Delicious
  • StumbleUpon
© 2020 HRBUniversal LLC • ALL RIGHTS RESERVED. • No portion of this web site can be duplicated or transmitted in any form without prior written permission of HRBUniversal, LLC.
ServSafe®, ServSafe Alcohol®, ServSafe Food Handler®, ServSafe Allergens™, ServSafe Workplace®, ServSafe® International, ManageFirst®, NRA Culinary Exams, Foodservice Management Professional® (FMP®), ServSucess®, National Registry of Food Service Professionals® (NRFSP®) and American Hotel & Lodging Educational Institute (AHLEI®) are a registered trademarks of the National Restaurant Association Educational Foundation, used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.