From offices in Boise, Post Falls, Twin Falls, and Pocatello, TechHelp Specialists help Idaho manufacturers, food processors and entrepreneurs improve their competitiveness through continuous product and process innovation.
This online course will help you identify hazards associated with raw materials and process steps and assign controls. You will learn to:
Understand the 5 pre-steps and 7 Principles in HACCP
Determine the likelihood of raw material hazards and process hazards
Identify critical control points (CCPs) and define critical limits
Evaluate monitoring and verification procedures for CCP
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, foodservice and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS, FSIS, and GFSI (e.g. SQF, BRC, FSSC22000, etc.) certification requirements. In class, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan. The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started. This class does require a project to fulfill the course requirements. This class fulfills the training requirements for SQF, BRC, or other GFSI-approved certifications.
Funded by a grant from the Northwest & Rocky Mountain Regional Food Business Center for a limited time, the Program is worth over $15,000 to each participant. Embark on a journey to fortify your food processing endeavors with our comprehensive course. 4/02/24, 4/16/24, 4/30/24, 5/14/24 and 5/28/24 Tailored for all, including smaller entities with fewer than 500 employees, this program is designed to equip you with the expertise, templates, and guidance necessary to craft a robust Food Safety Plan in compliance with the Preventive Control for Human Food regulations under the Food Safety Modernization Act and Hazard Analysis Critical Control Point standards. Prior to completing the registration process, a preapproval screening is needed. If you are interested in joining, kindly reach out to Janna Hamlett at 208-731-9363 or jannahamlett@techhelp.org so we can schedule a meeting to discuss the details and assess compatibility. Your cooperation in this matter is greatly appreciated.