$ 179.99

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.

$ 179.99

HACCP Basics for Bottled Water Processors 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 successfully implementing a legally mandated food safety plan.

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

The goal of the course is to help prevent unwanted hazards from being introduced into your bottled water operation and possibly passed on to your consumers or community. After successfully completing this course and its associated exams, participants should understand the key concepts (hazard analysis, prerequisite programs, sanitation standard operating procedures (SSOP), critical control points, monitoring, verification, recordkeeping) and more.

This course will provide your company with the tools to make sure that your facility is actively aware of what it means to be HACCP approved and the steps it takes to get there.

$ 179.99

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.