Osha Accepted Courses
- All OSHA Construction Courses
- All OSHA General Courses
- Cal OSHA Courses
- SPANISH Courses
-
Hazwoper 50 Hour $400.00
-
Hazwoper 41.5 Hour $350
-
Hazwoper 44 Hour $400.00
-
Hazwoper 40 Hour $349.00
-
Hazwoper 24 Hour $199.95
-
Hazwoper 8 Hour $39.95
-
OSHA 10 Hour
General Industry $89.00Construction Industry $89Study Guide $135.00 -
OSHA 30 Hour
General Industry $189.00Construction Industry $189Study Guide $259.00
Training Highlights
- Earn an OSHA-DOL 10 or 30 Hour Card.
- Self-Paced / Train at your own convenience.
- Months to complete course of study.
- OSHA recommended for new employee orientation.
- Training Records archived/ Available upon request.
OSHA General Industry Courses - HACCP Food Safety Course
EVERYDAY discounted price!
$50
Introduction
For all food businesses, the Hazard Analysis & Critical Control Point (HACCP) is a very crucial management system. This is a course designed for small scale business owners or supervisors to develop and understand the HACCP management system requirements. The aim of HACCP is to halt, control, and prevent food safety problems.
Course Description
A food safety system is mandatory for every operation serving or selling food. This specifically guarantees the food that is being served is safe to consume. Hazard Analysis and Critical Control Point comprises of seven principles that are applied to a written food safety program that focuses on the food in an operation. This courses main focus is to teach the importance and use of all the seven principles to help trainees give a safer and more efficient food service.
Course Credit
Four hours
Regulatory Requirements
In compliance with 2005 FDA code
Learning Objectives
- Identify the key points of HACCP
- Identify the causes of food borne illness
- Explain the 7 HACCP principles
- Identify the three classifications of recipes
- Determine critical control points
- Apply critical control limits
- Follow prerequisite programs for food safety
- Apply standard operating procedures for food defense and food safety in an operation.
- Complete monitoring forms
- Specify effective corrective actions
Topics
- Prerequisite Programs
- Food Defense
- Determining Critical Control Points
- Critical Limits
- Monitoring
- Hazard Analysis
- Corrective Actions
- Verification
- Record Keeping
Testing
Testing
Participants must get the minimum required passing scores, as applicable, to:
- End of Course - Post Assessment
Course Completion
Course Completion
On completing the course, the completion certificate can be printed. This shows a person is qualified in the HACCP principles for 2 years from the date of completion.