The course will review the history and background of the subject and provide an understanding of HACCP plan development including the seven principles, prerequisite programs, and forms and reports used.
Graduates will be prepared to participate on a HACCP team and meet the training requirements for audits.
Stephanie Lopez, vice president, Food Safety Services Innovation, said assessment and evaluation now takes place throughout the course.
“This new course includes timely, current examples, delivered on an eLearning platform, that allows participants to pace themselves, assess learning throughout the duration of the course, and return to content as needed,” she said.
Certificates of completion and Continuing Education Units are provided on a successful finish.