Description 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…
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…
Food Safety Is Critical to Public Health The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 48 million Americans (one in six) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses. Moreover, foodborne illnesses cost over $50 billion each year! Foodborne illness is caused by consuming food or drink…
The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 48 million Americans (one in six) get sick, 128,000 are hospitalized, and 3,000 die from foodborne illnesses. Moreover, foodborne illnesses cost over $50 billion each year! Through training, food handlers gain important knowledge and skills that not only protect the public, themselves…
The Food Protection Manager Course will be a Virtual Instructor-Led Training Session broadcast as a Facebook Live event. Once a paid registration is received you will receive an invitation to join the Facebook group that is broadcasting. The broadcast will be broken into 2 sessions that will last 3 hours with a 30-minute break between…