BT 201 HACCP Manager Certification

This course provides instruction in the seven principles of Hazard Analysis Critical Control Points (HACCP) protocals; how they relate to prerequisite programs; how to write HACCP Plans; and how to implement HACCP in food processing, distribution and preparation environments. Students will explore Cross Contamination, Introduction to Microbiology, Food Safety Management Skills, The Five Preliminary Steps, Conducting the Hazard Analysis, Identify the Critical Control Points, Critical Limits, Monitoring, Corrective Actions, Verification and Recordkeeping, and the HACCP Regulatory Processes. Through the course, participants will have written an actual HACCP plan for a product or process of their choice.