NEHA HACCP Online Courses

NEHA 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.

Use Coupon Code: 230224 for a 15% Off Discount on NEHA Online Courses

HACCP Basics for Processors and Manufacturers

HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course curriculum consists of 11 modules of approximately one hour of content in each module on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan.

HACCP Basics for Processors and Manufacturers Bundle

HACCP Basics for Processors and Manufacturers Bundle combines our online, self-paced course on the HACCP System and its prerequisites with our HACCP for Processors: A Step-By-Step Guide. The course HACCP Basics for Processors and Manufacturers online curriculum consists of 11 modules of approximately one hour of content in each module on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan. The course is certified by NEHA and further accredited by the International HACCP Alliance. The HACCP for Processors: A Step-By-Step Guide is an excellent resource to provide you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles and compliments the online training as a hardcopy resource for your food safety library.

HACCP Basics for the Fresh and Fresh-cut Produce Industries

HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. The course introduces food safety regulations, with an overview of elements of the 2011 Food Safety Modernization Act (FSMA), such as food defense and Traceability; understanding GAPS, the epidemiology of foodborne disease; agricultural and processing prerequisites on managing contamination of water, soil and production environments; and training of food handlers. The course also explains monitoring, validation and record keeping activities required to be HACCP compliant.

HACCP: Managing Hazards at the Retail Level Bundle

HACCP: Managing Hazards at the Retail Level Bundle combines our online, self-paced course on the HACCP System and its prerequisites with our Managing Food Safety Hazards at the Retail Level training guide. The online course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.  HACCP: Managing Food Safety Hazards at the Retail Level provides a roadmap for writing and implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles and compliments the online training as a hardcopy resource for your food safety library.

HACCP Managing Hazards at the Retail Level

HACCP Managing Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.

HACCP For Food Handlers

Our course is designed to provide your staff a quick and easy to understand overview of key HACCP concepts. In less than 2 hours you can make sure anyone working in your production area knows what they can do to positively impact the safety final products they are producing.

HACCP Basics for Bottled Water Processors

HACCP Basics for Bottled Water Processors is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance.  The course is designed to assist participants in successfully implementing a legally mandated food safety plan.