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HACCP Refresher

Jessica Chen   |  
510.452.9090   |  
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Diane Dulmage   |  
510.452.8003   |  
For Sales Support, Course Information, or Group Training


Instructor-Led Live

Classroom / Virtual
Starting at
$425

This is an 8 hours International HACCP Alliance (IHA) approved course a high level training recommended for food safety professionals who have already obtained knowledge of HACCP through an approved 16 hours curriculum. The training is a refresher course covering the key information for the development and implementation of HACCP Plans.

ALL CLASSROOM COURSES TENTATIVE DUE TO COVID-19

Private Group

Classroom / Virtual
Contact us for a quote
TBD

Save on time and travel expenses when you have 6 or more team members for training. SCS trainers can come to your facility or present a live, interactive webinar for your team. Contact us to schedule a private, on-site training at your facility.

  • Course Details
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This HACCP Refresher course is focused on improving the core understanding of HACCP preliminary steps, the 7 HACCP Principles and their application.

Virtual Web-based format
Participants have the opportunity to work both independently and in groups, using problem solving skills. The training is highly interactive and requires creativity in communicating concepts to others. There will be periodic assessments delivered in the form of polls, quizzes and competitions (i.e. Kahoots! Challenges and an end of the day Jeopardy game)

Learning Objectives:

  • Gain confidence with food safety concepts and processes to share with your team
  • Review the components of a HACCP-based food safety system including prerequisite programs (PRPs) and a HACCP Plan
  • Satisfy training requirements for continuous training relevant to your position
Agenda: Download

Who Should Attend:

Managers, Supervisors, HACCP Team members, and industry members needing a refresher. This class is not recommended for people who have not worked on HACCP/Food Safety Plan development or implementation in the past.

Prerequisites:

Knowledge of basic HACCP concepts. It is important that the participant has been involved in the development, implementation or review HACCP Plans.

What Our Clients Think

I would like to thank SCS for their fine training program. It’s our preference to send our employees to in-person trainings, but with restrictions set by Covid in 2020 we understand why SCS conducts classes via webinar. Our employees said the setup and webinars were both informative and well-paced and felt they were as close to being in-person as possible.

Dominic Etcheberria | General Manager, JBL Distributing / Veg-land

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