Every operation serving or selling food needs to have a food safety system in place that is uniquely designed to guarantee that the food being served is safe to eat. This specific food safety system is called HACCP, or Hazard Analysis and Critical Control Point. HACCP is a system comprised of food safety and food defense prerequisite programs and the seven principles of HACCP that are applied to a written food safety program. This course is approved by the International HACCP Alliance and provides participants with the knowledge to develop and write a retail HACCP plan using the HACCP Star.
Key Topics- Food safety prerequisite programs
- Food defense standard operating procedures
- Evaluation of hazards
- Determining critical control points
- Managing critical limits
- Establishing monitoring procedures
- Verifying the HACCP plan
- Corrective action
- Recordkeeping and proper documentation
At the conclusion of the course, participants will be prepared to take the Advanced HACCP Certification Exam to demonstrate understanding of the HACCP system and its implementation. Successful completion of the exam will merit an Advanced HACCP Food Safety Certification valid for four years.
BenefitsThis course is part of the most comprehensive retail HACCP training and certification program in the world. Minimize the risk of foodborne illness or an allergic reaction to food, and avoid injury by implementing a HACCP system within your operation. Proactively manage your insurance premiums and comply with regulatory requirements by providing third-party documented proof of knowledge of the HACCP system and its implementation.
Desired OutcomesUpon course completion, participants will be prepared to:
- Develop a HACCP team in order to write and implement a successful HACCP plan.
- Define and document food safety and food defense prerequisite programs and SOPs (standard operating procedures).
- Differentiate among food safety, food security and food defense.
- Apply food defense to handle different levels of awareness.
- Evaluate biological, chemical and physical hazards.
- Determine critical control points for simple and complex recipes used in your establishment.
- Establish critical limits and monitoring procedures including taking measurements, observing and identifying potential problems and taking corrective actions.
- Understand how proper verification provides documented written proof that your HACCP system is working.
- The HACCP Food Safety Training Manual
- Advanced HACCP Certification Exam, Exam Answer Sheet
- Owners, Directors, Managers, Supervisors
- Chefs, Cooks, Food Handlers, and anyone involved in the creation, implementation and management of a HACCP plan
Completion of an ANSI-CFP certified Food Protection Manager Certification is recommended.
Private ClassesPaster Training, Inc. would be pleased to conduct a training session at your location. The class can be customized to your specific requirements. Classes can be scheduled as one- or two-day sessions depending on your regulatory requirements. Private classes require a minimum of 10 participants and a maximum of 35.
To schedule a private class, please contact Paster Training, Inc. for a training quote.
Public Classes
Register online now for a seat in one of our public classes.Public Classes
http://www.pastertraining.com/PublicPages/AHC.aspx
