Course offering number:0711-714
Course ID:
2166
HACCP: Hazard Analysis and Critical Control Points – An Introduction and Review (First in a Three Part Series)
Pre-recorded Course
AN ON-DEMAND ONLINE TRAINING FORMAT
Who Should Attend
This course is primarily designed for those in the food processing and food manufacturing industries including but not limited to:-
QA/QC Technicians
- Microbiologists
- HACCP Coordinators
- Production Managers
- QA/QC Managers
Description
This course was pre-recorded on August 9, 2007. This course presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system. The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the Codex Alimentarius Committee of Food Hygiene.
Module 1: Conduct a Hazard Analysis (CL)
Identification & Evaluation
Severity & Likelihood
Control Measures & Regulatory Concerns
Module 2:Determine Critical Control Points (CCPs)
CP vs. CCPs
Important Considerations
Regulatory Concerns
OTHER PARTS IN THIS SERIES:
Part 2: HACCP: Critical Limits, Monitoring and
Corrective Actions - An Introduction and Review
(Course Offering # 0711-715)
Available On-Demand
Part 3: HACCP: Verification and Recordkeeping -
An Introduction and Review
(Course Offering # 0711-716)
Available On-Demand
Register for all three parts and
SAVE $150 OR take any one as a stand-alone course. Take all three to maximize learning and minimize expense.
ABOUT ON-DEMAND:
Our pre-recorded on-line training courses are available for viewing at your convenience
at your computer. Register for a CfPA on-demand course, your registration will be processed within two (2) business days, after payment and registration are complete
you will receive an email from olinetraining@cfpa.com with your password to access
the on-demand course. You will have two (2) business days to view the course.
You MUST complete all polls and the course evaluation to receive your accreditation
certificate for this course.