Overview
This course provides an overview of the role that HACCP plays in human and animal food programs. This course introduces the seven principles of HACCP and can be used as a foundation for applying HACCP principles in various regulatory programs to ensure food safety from harvest to consumption.
Cost
The cost for this web course is $100.00 or you can choose three (3) courses for $250.00.
Scope
The course will cover introductory-level knowledge, skills, and abilities related to the hazard analysis and critical control points (NACCP) system. The Food Safety Modernization Act (FSMA) requires the use of HACCP principles for all food operations from farm to fork under Preventive Controls.
Target Audience
The target audience for this course are entry level feed/food protection professionals at the federal, state, local, tribal, or territorial level.
To request this course
Technical Requirements
| Operating System | Browser/Version | Plug-ins | Pop-up Blockers |
|---|---|---|---|
| Windows 8, 8.1 | IE 9 or above Firefox Google Chrome | MS office viewer (Word, PPT, Excel) Adobe PDF Reader 8 or above Macromedia Flash Player 9 or above | Disable |
| Mac OS X | Safari Firefox Google Chrome | Adobe PDF Reader for Mac Macromedia Flash Player 9 or above | Disable |