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.
Course Description: This is a self-paced course with up to a year to complete. Progress through 12 learning modules: The instructor narrates and explains the content of each module as it’s presented. Module topics include:
Delivery Format: Listen as experienced, engaging SCS instructors present food safety training while you view the modular presentations. Topic relevant videos also presented. You may repeat topics needing extra attention, and communicate via e-mail with the instructor to clarify course information. Courses typically take 10‐16 hours to complete, and learners have up to one year from the date of registration to complete all modules.
Added bonus: Join SCS Touch-base Tuesdays: SCS hosts hour long informative live webinars addressing various food safety topics to support the online courses. The once-a-month webinars are interactive, engaging and encourages you to ask questions of the SCS subject matter experts.
Registration Fees: $420/person. Discounts apply for registering multiple attendees.
Fees include: downloadable presentation slides and support material, quizzes, final exam, and an IHA Approved HACCP Certificate upon successful completion of all 12 modules, quizzes and final exam.
Attendees engage in interactive exercises, led by experienced industry professionals, to gain practical knowledge to control food hazards in their process. Standardized tools for HACCP Plan development are provided to navigate students through the process of identifying hazards, control measures, critical limits, and monitoring procedures. Verification and validation of the Food Safety Plan are discussed in detail. Pre-requisite Programs and cGMPs, including allergen control and recall, are reviewed and compared to the FSMA regulatory requirements for the Preventive Controls Rule for Human Foods.
Who Should Attend: Managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development.
Industries: Food manufacturers, distributors, grower/packaging operations and beverage suppliers.
Recommended Pre-requisites: None. This is a basic food safety training.