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Online Training - HACCP for Processors with Introduction to FSMA Preventive Controls

This International HACCP Alliance (IHA) approved online training course provides participants with the knowledge necessary to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method. Attendees learn to utilize risk-based preventive methods for identifying and controlling potential food safety hazards and complying with industry and regulatory requirements.

  • Understand the components of a HACCP-based food safety system which includes prerequisite programs and a HACCP Plan
  • Learn how HACCP relates to the Preventive Controls Rule for Human Food requirements under FSMA
  • Satisfy the training requirement for Global Food Safety Initiative (GFSI) approved standards such as BRC or SQF

Course Description: Progress through 12 learning modules: The instructor narrates and explains the content of each module as it’s presented. Module topics include:

  • Importance & History of Food Safety; Identifying and Controlling Hazards; Personnel, Hygiene, GMPs, HACCP Preliminary Steps and Principles
  • A quiz at the end of each module reinforces your knowledge and retention of the material. The quiz can be repeated as often as you wish

Includes: Downloadable presentation slides & support material, quizzes, final exam, and an IHA Approved HACCP Certificate upon successful completion of all 12 modules, quizzes and final exam.

Join SCS Touch-base Tuesdays: SCS hosts hour long informative live webinars addressing various food safety topics to support the online courses. The webinars are interactive, engaging and encourages you to ask questions of the SCS subject matter experts.

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SCS Training Fee

Registration Fee: $420 per person. Discounts apply for registering multiple attendees.

Instructor: SCS instructors are experienced food safety professionals who provide a variety of services including food safety training, plan development and audit support to fresh produce suppliers and food processors across the United States. Our instructors have been involved in the development of audit standards, as well as training and calibration programs with industry organizations, shippers, retailers and auditing companies.

Agenda

Self-paced Modules (Approximately 1 hour each including quizzes)

  • The Importance of Food Safety
  • The History of HACCP
  • Controlling Hazards
  • Personnel
  • Plant and Grounds
  • Sanitary Operations
  • Equipment and Utensils
  • Processes and Controls
  • Additional Prerequisite Programs
  • General vs. Specific Controls Worksheet Exercise
  • Implementing HACCP: 5 Preliminary Tasks
  • Implementing HACCP: Principles 1 and 2
  • Implementing HACCP: Principles 3, 4 and 5
  • Implementing HACCP: Principles 6 and 7

Quizzes and a final exam with 40 questions verify your knowledge of HACCP. A Certificate of Completion is awarded with an average passing score of 70%.