HACCP Certificate Program
The HACCP Video Program includes all four video resources and the HACCP: Assessment.
The program resources provide introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards
Resources included:
Define relevant terminology
Recall the history of HACCP
Differentiate between voluntary and mandatory HACCP plans
Identify the seven principles of HACCP
Recognize the preliminary steps in developing a HACCP plan
Recognize the benefits of HACCP
Recognize the importance of management commitment
Identify the importance of prerequisite programs.
Identify examples of prerequisite programs.
Differentiate between a Sanitation Standard Operating Procedure (SSOP) and a Standard Data Management.
Recognize the importance of a systematic approach in relation to the seven principles of HACCP.
Recognize the importance of a hazard analysis.
Define what is meant by “reasonably likely to occur.”
Differentiate between a critical control point and a critical limit
Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure.
Define the elements of a corrective action.
HACCP: Preliminary Steps in the Development of a HACCP Plan
Recognize the importance of the HACCP team.
Recognize the importance of describing the food product and its distribution.
Recognize the importance of the intended use of the food product.
Recognize the importance of a detailed process flow diagram.
Recognize the importance of verifying the flow diagram.
A certificate of completion is awarded to those participants who successfully answer 75% or more of the assessment questions. A retest option is available if needed.
The HACCP Video Program includes all four video resources and the HACCP: Assessment.
The program resources provide introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards
Resources included:
Define relevant terminology
Recall the history of HACCP
Differentiate between voluntary and mandatory HACCP plans
Identify the seven principles of HACCP
Recognize the preliminary steps in developing a HACCP plan
Recognize the benefits of HACCP
Recognize the importance of management commitment
Identify the importance of prerequisite programs.
Identify examples of prerequisite programs.
Differentiate between a Sanitation Standard Operating Procedure (SSOP) and a Standard Data Management.
Recognize the importance of a systematic approach in relation to the seven principles of HACCP.
Recognize the importance of a hazard analysis.
Define what is meant by “reasonably likely to occur.”
Differentiate between a critical control point and a critical limit
Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure.
Define the elements of a corrective action.
HACCP: Preliminary Steps in the Development of a HACCP Plan
Recognize the importance of the HACCP team.
Recognize the importance of describing the food product and its distribution.
Recognize the importance of the intended use of the food product.
Recognize the importance of a detailed process flow diagram.
Recognize the importance of verifying the flow diagram.
A certificate of completion is awarded to those participants who successfully answer 75% or more of the assessment questions. A retest option is available if needed.
The HACCP Video Program includes all four video resources and the HACCP: Assessment.
The program resources provide introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards
Resources included:
Define relevant terminology
Recall the history of HACCP
Differentiate between voluntary and mandatory HACCP plans
Identify the seven principles of HACCP
Recognize the preliminary steps in developing a HACCP plan
Recognize the benefits of HACCP
Recognize the importance of management commitment
Identify the importance of prerequisite programs.
Identify examples of prerequisite programs.
Differentiate between a Sanitation Standard Operating Procedure (SSOP) and a Standard Data Management.
Recognize the importance of a systematic approach in relation to the seven principles of HACCP.
Recognize the importance of a hazard analysis.
Define what is meant by “reasonably likely to occur.”
Differentiate between a critical control point and a critical limit
Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure.
Define the elements of a corrective action.
HACCP: Preliminary Steps in the Development of a HACCP Plan
Recognize the importance of the HACCP team.
Recognize the importance of describing the food product and its distribution.
Recognize the importance of the intended use of the food product.
Recognize the importance of a detailed process flow diagram.
Recognize the importance of verifying the flow diagram.
A certificate of completion is awarded to those participants who successfully answer 75% or more of the assessment questions. A retest option is available if needed.
Preview
All topics in the series include HACCP: Foundations, HACCP: Principles of HACCP, HACCP: Prerequisite Programs, and HACCP: Preliminary Steps in the Development of a HACCP Plan.
A HACCP: Assessment is also available; successful completion 75% of assessment answers results in a certificate of completion for the HACCP assessment.
These videos, assessment, and certificate are also packaged into the HACCP Certificate Program. Successful completion of the videos and 75% or more of the assessment questions results in a certificate of completion for the HACCP program and assessment. Enrollment in the Program rather than each video and assessment separately provides some cost savings.
