1. Hazard Analysis and Critical Control Point (HACCP)
2. Prerequisite Programs Review
3. The Process Approach to HACCP
4. Developing & Implementing a HACCP-based Program
5. The 7 Principles of HACCP
• Conduct a Hazard Analysis
• Determine Critical Control Points
• Establish Critical Limits
• Establish Monitoring Procedures
• Develop Corrective Actions
• Conduct on-going verification
• Keeping documented information
Course Duration: 2 Days (12 hours)
Assessment: Multiple Choice & HACCP Plan - open book
Passing Rate: 70%
Prerequisite: Level 2 FoodSHAP Basic food Safety for Food Handlers
E-learning Access: 60 Days
Who Should Attend: All food handlers, members of HACCP team, supervisors and team leaders. For student of culinary, hospitality management, food science and other related courses.
