Learn2Serve HACCP Online Courses – 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.
Learn2Serve Food Safety HACCP for Retail Food Establishments Online Course
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., personal 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.
Purchase Course ($125.00)
Learn2Serve Seafood HACCP Online Course
A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the “Hazardous Analysis and Critical Control Point Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems. Prerequisite programs are an essential foundation for the development and implementation of a successful HACCP plan. These have traditionally been based on current Good Manufacturing Practices (cGMPs). While HACCP programs are limited to ensuring that food is safe to consume, all prerequisite programs should be reviewed for effectiveness during the design and implementation of a HACCP plan. Although they can be managed separately from the HACCP plan itself, some of their aspects may be incorporated into it. This course helps determine good safety practices concerning the consumption of seafood.
Purchase Course ($75.00)
Learn2Serve HACCP: A State-of-the-Art Approach to Food Safety Online Course
This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system.
Take the HACCP: A State-of-the-art Approach to Food Safety Course. For a reasonable price, you can learn how the Hazard Analysis Critical Point system (HACCP) reduces food safety hazards. This course is available on any device that can access the internet. You can finish it anywhere and anytime as long as you can connect to the internet. Give yourself an edge over food safety. Take the HACCP Food Safety Course now.
