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HACCPTraining.org Courses



Applying HACCP Principles (TM) For The Food Service Industry
Intended for: Management, Operations, HACCP Team Leaders and Members and Retail Staff

Consistent food safety fundamentals are often difficult to provide for any organization that has high staff turn over. Our course, accredited by the International HACCP Alliance, affords new and existing employees a solid understanding of food safety principles in practice.

Once completed, participants can be assured that they are going to be better equipped to identify and avoid food safety risks - and when that happens everyone benefits.

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Capacitación HACCP en línea por
Dirigido a: Administración, Operaciones, Jefes de Equipo HACCP y miembros y personal al por menor

Consistentes fundamentos de seguridad alimentaria son a menudo difíciles de prever cualquier organización que tiene una alta rotación de personal más. 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.

Una vez finalizado, los participantes pueden estar seguros de que van a estar mejor preparados para identificar y evitar riesgos de seguridad alimentaria - y cuando eso sucede todos se benefician.

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NEHA Courses



HACCP Basics for Processors and Manufacturers
Intended for: Management, Operations, HACCP Team Leaders and Members and Retail Staff

HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance.

The course curriculum consists of 11 units of approximately one hour of content in each unit on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan.

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HACCP Basics for the Fresh and Fresh-cut Produce Industries
Intended for: Management, Operations, HACCP Team Leaders and Members and Retail Staff

HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. 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; understanding GAPS, the epidemiology of foodborne disease; agricultural and processing prerequisites on managing contamination of water, soil and production environments; and training of food handlers. The course also explains monitoring, validation and record keeping activities required to be HACCP compliant.

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HACCP for Food Handlers
Intended for: Management, Operations, HACCP Team Leaders and Members and Retail Staff

Our course is designed to provide your staff a quick and easy to understand overview of key HACCP concepts. In less than 2 hours you can make sure anyone working in your production area knows what they can do to positively impact the safety final products they are producing.

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HACCP: Mansaging Food Safety Hazards at the Retail Level
Intended for: Management, Operations, HACCP Team Leaders and Members and Retail Staff

Managing Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance.

The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.

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CFPI Courses



Introduction to Preventive Control Plans

The PCP course is an interactive, online course which will inform food and beverage businesses of the Safe Food for Canadians Act, food safety hazards and preventive controls. Having a written Preventive Control Plan can increase food safety alignment within international standard.

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Food Safety and Meat Processing 101

Food Safety & Meat Processing 101 is an interactive, online course that focuses on Industry Legislation & Regulation, Workplace Policies & Procedures, Food Processing Equipment, Workplace Health & Safety, Meat Types and Cuts 101, Knife Sharpening, Food Safety, Cleaning and sanitation including waste, Product Quality, Food Traceability and Communication & Leadership Skills.

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National Sanitation Training Program

This course provides food processing industry sanitation workers – more specifically, those who perform or will be performing sanitation , with an essential general background knowledge related to the principles of cleaning and sanitation as well as common food industry practices. It also provides detailed instruction on the facility-specific cleaning and sanitizing procedures

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Good Manufacturing Practices (GMPs)

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. You will be able to identify food safety hazards and understand how food workers behavior and can have either a positive or a negative impact on food safety.

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Food Processing Safety & You!

This course provides the food processing industry – more specifically, the production worker, with general knowledge related to food safety and incorporates elements of sanitation and hygiene. It is designed to be informative and interactive so participants can learn about good industrial practices and how to prevent product contamination.

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Workplace Essentials: Document Use

This course provides guidelines for managing documents, using documents to communicate within an organization, using e-mail, using documents to find information, developing graphs and tables, and maintaining personnel files.

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GHS Courses



GHS Training for Managers & Supervisors

To comply with OSHA requirements for GHS training, employers must train employees on the new GHS label elements and SDS format by December 1, 2013. GHS Training for Managers and Supervisors provides a more comprehensive overview of the GHS than GHS Training for U.S. Workers, ensuring that managers and supervisors understand the GHS and can support the workplace transition to GHS labels and the new SDS format. The course provides employers with an immediate, cost-effective means of providing managers/supervisors with mandatory GHS training.

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GHS Training for U.S. Workers

OSHA’s Hazard Communication Standard has been revised to accommodate the GHS. U.S. employers have been given a training compliance deadline. By December 1, 2013, employers must train employees on the new GHS label elements and SDS format. GHS Training for U.S. Workers introduces workers to the GHS and provides them with the information necessary to readily locate information about workplace chemicals, as found on GHS product labels and on the new SDSs. This course provides employers with an immediate, cost-effective means of providing workers with mandatory GHS training.

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Contact-info

Feel free to contact us if you have questions or concerns.

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          Halifax Nova Scotia

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Technical Support: 1-902-429-4182 Ext 1 - Andrea Hencher

info@haccptraining.org