This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation, and management of a successful HACCP plan. The student will experience practical, real-world interactive case studies that cover the “five preliminary steps” of a HACCP plan and the application of its “seven principles”. Also included are HACCP plan development forms that can be printed and used to create a HACCP program.

The course provides the foundational knowledge to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation for 15 hours of continuing education credits.

This course is necessary for food industry education, food manufacturers, health care facilities, food service operations, retail food purveyors, and any organization or business that handles or transports food products.