The HACCP for Processors: A Step-By-Step Guide is an excellent resources

HACCP Basics for

to provide you with the necessary knowledge for understanding, writing,

Processors and

and implementing a food safety management system based on HACCP

Manufacturers

principles and compliments.

Who can attend?

Food Processors and Manufacturers employees

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

The course is designed to assist participants in implementing a legally

HACCP Basics for the

mandated food safety plan for bringing the safest possible raw vegetables

Fresh&Fresh-Cut

and fruits to market. The course introduces food safety regulations, with

Produce Industry

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.

Who can attend?

Employees who working for Fresh&Fresh-Cut Produce Industry

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

HACCP Managing

Paced course on the HACCP System and its prerequisites with our

Food Safety at the

Managing Food Safety Hazards at the Retail Level training guide. The

Retail Level Bundle

online 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.

HACCP: Managing Food Safety Hazards at the Retail Level provides a

roadmap for writing and implementing a food safety management system

based on hazard analysis and critical control point (HACCP) principles and

compliments

Who can attend?

Retail Level Bundle employees

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

course is designed to provide your staff a quick and easy to understand

overview of key HACCP concepts.you can make sure anyone working in

your production area knows what they can do to positively impact the

HACCP for Food

safety final products they are producing.Upon completion participants

Handlers

will gain an understanding of a working HACCP plan and its 7 supporting

principles, including how to work as a HACCP team. Participants will also

learn about personal hygiene and how good habits can significantly

impact food safety which is required by government (FSMA), industry,

and auditing bodies. The course introduces food safety regulations, in a

simple easy to understand fashion.The course consists of the following:

·  Module 01 - Introduction to HACCP

·  Module 02 - Food Safety 101

·  Module 03 - Understanding HACCP

·  Module 04 - Pre-requisite programs and supporting

documentation

·  Module 05 - HACCP Concepts

Who can attend?

production personnel and HACCP team members.

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

HACCP Basics for the Bottled Water Processors

The course curriculum consists of 11 modules covering topics on meeting government, industry, and auditor requirements for the development of a working HACCP plan, including Good Manufacturing Practices as well as the Food Safety Modernization Act. Course Structure:

• Module 01 - What is HACCP?

• Module 02 - How Big of a problem is Foodborne Illness? Who is at Risk for Foodborne Illness?

• Module 03 - Hazards covered in 'HAZARD ANALYSIS AND CRITICAL CONTROL POINT'

• Module 04 - Which illnesses can result from eating contaminated foods?

HACCP Basics for the Bottled Water Processors

• Module 05 - What conditions do pathogens need to survive and grow in foods?

• Module 06 - HACCP - The Overview
• Module 07 - HACCP Prerequisites - The Foundation to Build On

• Module 08 - Developing your HACCP PLAN

• Module 09 - HACCP Principles 1-2-3 Hazard Analysis, Critical Control Points, Critical Limits

• Module 10 - HACCP Principles 4-5-6 Monitoring, Corrective Actions, Verification

Who can attend?

Food safety personnel

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

To raise awareness of key Food Safety topics and provide employees with

an introduction to food hygiene.

Course Content:

·  An introduction to Food Safety

·  Food Safety hazards and control

·

Personal hygiene

·

Pest control

·

Cleaning and disinfecting

·  Safe handling and storage of food

Who can attend?

front line janitors and stewarding, housekeeping personnel, waiters

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

Level 2 - food safety – basic food hygiene

To have a solid understanding of basic hygiene principles, regardless of language barriers and level of education. Course Content·  Microbial, physical, chemical and allergenic hazards and

controls

·  Temperature controls and Food Safety management

·  Food poisoning and control

·  Basics of personal hygiene

·  Procedure for proper cleaning and disinfection

·

Pest control

·

And more

Who can attend?

Anyone working in the catering, hospitality, or manufacturing industry to

include food processing, hotels, restaurants, schools kitchens, and

hospital kitchens.

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

This training to protect clients, brand reputation, and profitability by

helping supervisors understand their role in training staff and

Level 3 - supervising

implementing excellent hygiene practices.

food safety –

Course Content

intermediate food

·  Microbial, physical, chemical and allergenic hazards and controls

hygiene

·  Food poisoning and control

·  Procedure for proper cleaning and disinfection

·

Supervisory management

·

HACCP related points

·

And more

Who can attend?

for owners, directors, team leaders, managers, or line managers in the

catering, hospitality, or manufacturing industry.

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.

Level 4: Managing

To help supervisors and business owners understand the importance of

Food Safety –

applying and monitoring the correct Food Safety practices while

Advanced Food

complying with Food Safety legislation.

Hygiene

Course Content

This Food Safety training course covers the subject of in-depth Food

Safety to ensure attendees have absolute knowledge to:

·  Identify Hazards and Controls

·  Develop, implement, and monitor Food Safety procedures and

management systems

·  Improve the standards and safety of their organization

·  Interpret the requirements of food legislation, and ensure their

staff understands their role in Food Safety and hygiene

Who can attend?

made for senior staff, food hygiene trainers, head chefs, food course

designers, executive chefs, internal auditors, etc.

Validation?

Three years

Certificate & ID

Certificate & ID

Exam

Multi-choice exam

Fee

275US$ +VAT

More details

This email address is being protected from spambots. You need JavaScript enabled to view it.