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HACCP TRAINING & CERTIFICATION

/ HACCP TRAINING & CERTIFICATION
  • Hazard Analysis and Critical Control Points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred to as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

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INSTRUCTOR-LED COURSES & EXAMS
These sessions are in-person sessions conducted by industry professionals.
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Virtual Courses & Online Remote Proctored Exam
These virtual courses are instructor-led while you are in your office or home with an online remote proctored exam.
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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.
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In-Person Proctored Exams
Scheduled a proctored exam with one of our proctors in person, at a testing center or with a remote proctor.
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Scheduled a proctored exam with one of our proctors in person, at a testing center or with a remote proctor.
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Online Course & Online 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.
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