HACCP for Processors and Manufacturers

The course covers important concepts and food safety terminologies such as prerequisite programs, SOP’s, SSOP’S, critical limits, critical control points, and preventative maintenance all in a clear concise fashion that everyone can understand.

Applying HACCP Principles For the Food Service industry

Upon completion of this course, individuals will be able to identify the critical safety issues involved in the handling, preparing, and serving of safe food. Students will understand the current HACCP methodology and will develop the record-keeping and verification skills needed for the implementation and maintenance of a current HACCP plan.

Aplicación de los principios de HACCP para la Industria Alimentaria

Nuestro curso, acreditado por la International HACCP Alliance, ofrece a los empleados nuevos y existentes una sólida comprensión de los principios de seguridad alimentaria en la práctica.

Introducción a los conceptos básicos de HACCP para procesadores

El curso cubre conceptos importantes y terminología de seguridad alimentaria, como programas de requisitos previos, SOP, SSOP, límites críticos, puntos de control críticos y mantenimiento preventivo, todo de una manera clara y concisa que todos puedan entender.

HACCP for Fresh and Fresh-Cut Produce

The course introduces food safety regulations, with an overview of elements of the 2011 Food Safety Modernization Act (FSMA), such as Food Defense and Traceability

Good Manufacturing Practices

This course will discuss how food workers need to act, dress, and be aware of food safety hazards and how they can prevent them. This course will provide you with the knowledge and skills to understand how GMPs support safe food manufacturing and your role in supporting GMPs.