Hazard Analysis Course 

COURSE DESCRIPTION

This course is accredited by the International HACCP Alliance. He himself does not have date and its validity is worldwide.

This certificate is required for factories that make poultry, beef, or pork products for the USDA and for seafood and juices by the FDA.

In the training you will learn to develop a Hazard Analysis Plan and its Critical Control Points according to the principles of the HACCP System.

Para el aprendizaje del desarrollo del plan, utilizaremos módulos de trabajos.

The time required to complete the training is 2 days (16 contact hours). This training can also be taken as a webinar.

 

COURSE AGENDA

Types of risk in food: improper cooking, personal hygiene, preservation of temperatures, etc.
Tipos de riesgo en los alimentos: cocción inadecuada, higiene personal, conservación de temperaturas, etc.
Preventive measures for foodborne pathogens
Food preservation
HACCP concepts
Origin of HACCP
HACCP Regulatory Requirements (for USDA and FDA)
HACCP principles
Review of Prerequisite Programs
GMP, SOP y SSOP
Development of the HACCP Plan

Billing details

Additional information

Your Products

Product
Quantity
Price
Hazard Analysis and its Critical Control Points
$125.00

Your order

ProductSubtotal
Hazard Analysis and Critical Control Points  × 1 $125.00
Subtotal$125.00
Total$125.00
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