HACCP for Food Handlers is intended for front-line food workers and provides a quick and effective introduction to key HACCP principles. In less than two hours, this online course teaches your staff about HACCP's history, understanding foodborne illnesses, contamination sources, the types of hazards they might see in the workplace, and steps they can take to control them. This is an ideal tool to make sure your staff is involved in both the creation of, and an active participant in, the execution of your successful HACCP plan.
This course is intended for front line production personnel and HACCP team members. The course curriculum consists of 5 units. The content covers topics required by government (FSMA), industry, and auditing bodies. The course introduces food safety regulations in a simple, easy-to-understand fashion. Upon completion, participants will gain an understanding of a working HACCP plan and its seven supporting principles, including how to work as a HACCP team. Participants will learn how to describe product characteristics and production operations prior to conducting the HACCP system's central activity—the hazard analysis. They will also learn about personal hygiene and how good habits can significantly impact food safety.
The course will take the average user 30–45 minutes per unit including testing. In order to complete the course participants must score 80% or higher on each unit test. Participants may take the tests as many times as needed to achieve a passing grade. Upon successful completion of the course, participants download a certificate of completion.
2012, online course.
To purchase the course and for a detailed course outline, click http://www.nehahaccp.org/.
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