Did you know that 3rd party audit certification bodies expect employees to have a basic understanding of HACCP and/or Preventive Control systems implemented at food production facilities? These certification bodies now require training on HACCP and Preventive Control topics to meet audit specifications. Participation in this refresher is one way to meet those requirements. In this 1 hour HACCP/Preventive Controls course, participants will be exposed to basic HACCP and Preventive Control concepts. A 5 question knowledge check, provided by BioNetwork, is included to evaluate participant understanding.
From Production operators to management
- Hazard Analysis Critical Control Point
- Preventive Controls for Human Foods
- Biological, chemical and Physical Hazards
- 7 principles of HACCP/Preventive Controls for Human Foods
- Foodbourne illness
- Typical CCPs/PC
- Intersection of Job Duties and implementation of HACCP/Preventive Controls
- Recognize the 7 principles of HACCP/Preventive controls
- Understand Food Safety Hazards
- Recognize company based Critical Control Points or PReventive Controls (with company input)
- Understand concepts around Allergen Control, Supplier Control and Sanitation Control
Delivered in-person in a classroom or lab setting.
Delivered online with a live instructor at a scheduled date and time.
Did you know that 3rd party audit certification bodies expect employees to have a basic understanding of HACCP and/or Preventive Control systems implemented at food production facilities? These certification bodies now require training on HACCP and Preventive Control topics to meet audit specifications. Participation in this refresher is one way to meet those requirements. In this 1 hour HACCP/Preventive Controls course, participants will be exposed to basic HACCP and Preventive Control concepts. A 5 question knowledge check, provided by BioNetwork, is included to evaluate participant understanding.
From Production operators to management
- Hazard Analysis Critical Control Point
- Preventive Controls for Human Foods
- Biological, chemical and Physical Hazards
- 7 principles of HACCP/Preventive Controls for Human Foods
- Foodbourne illness
- Typical CCPs/PC
- Intersection of Job Duties and implementation of HACCP/Preventive Controls
- Recognize the 7 principles of HACCP/Preventive controls
- Understand Food Safety Hazards
- Recognize company based Critical Control Points or PReventive Controls (with company input)
- Understand concepts around Allergen Control, Supplier Control and Sanitation Control
Delivered in-person in a classroom or lab setting.
Delivered online with a live instructor at a scheduled date and time.