Certified HACCP Principles and GMPs for Food Processors and Manufacturers & Covid-19 Awareness Courses

Learn how to identify, reduce, and ultimately prevent potential sources of contamination in your food processing, manufacturing, packaging, supply, distribution, and RTE facility.

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Course Options

Certified HACCP Principles and GMPs for Food Processors and Manufacturers

Self-directed and designed to assist you to successfully implement a food safety plan. Learn how to identify, reduce, and ultimately prevent potential sources of contamination in your food processing, manufacturing, packaging, supply, distribution, and RTE facility.

A certificate from eHACCP, accredited by the International HACCP Alliance, is issued once the course is successfully completed. This course is recognized as an Introduction to HACCP course requirement under the Codex Alimentarius, ISO 22000, and GFSI scheme.

Subjects

  • What is HACCP? – History, relevance, definitions. Food Safety Modernization Act requirements for and impacts on producers and processors
  • Understand the Extent of Foodborne Illnesses – Requirements for and impacts on producers and processors
  • Hazards Covered Under HACCP – Food and waterborne hazards
  • Illnesses from Contaminated Water and Food – The associated illnesses of these hazards
  • Conditions for Pathogen Growth and Survival – Examining FAT TOM and associated CCPs
  • Documents and Procedures Required Prior to HACCP Plan Implementation – Prerequisites like GMPs, SOPs, SSOPs required to support the HACCP plan
  • HACCP Prerequisites, Good Manufacturing Practices (GMP’s) Processors, Logistics, Packaging, RTE facilities – Specific SOPs, SSOPs, GMPs, and GAPs
  • Developing Your HACCP Plan – The team, the product, and the process.
  • Applying the Seven Principles of HACCP – Hazard Analysis, Critical Control Points, Critical Limits, Monitoring,
  • Corrective Actions, Verification, Record Keeping, Training, and Audits.

 Learning Outcomes

  • Understand the purpose and function of a HACCP system
  • Recognize regulatory requirements for HACCP under the new Food Safety Modernization Act.
  • Identify conditions that promote waterborne and foodborne pathogen growth, recognize the steps needed to prevent pathogens, and learn corrective actions to control and reduce them.
  • Learn how to meet government, industry, and auditor requirements for the development, implementation, and maintenance of a working HACCP plan.
  • Learn how to implement Good Manufacturing Practices to support the plan.
  • Learn how to develop a strong HACCP team.
  • Understand why record keeping and training are crucial to HACCP success.

 Examinable

  • Each of the 11 modules has a pool of questions related to the subject matter taught.
  • The module questions are optional and the results do not count towards the final grade.
  • There is a final exam consisting of 22 questions pulled randomly from the modules.
  • Each exam is unique.

 Features

  • Accredited by the International HACCP Alliance
  • Live support
  • Narrated
  • Bookmarking
  • Mobile / Responsive
  • SCORM compliant
  • 1-year access
  • Over 200 templates and other documentation
  • A hard copy and digital certificate, including the IHA seal, attesting your completion of 18 hours of HACCP training
  • A digital certificate attesting to the completion of your 3-hour Covid-19 Awareness for Food Workers Course

requirements such as SQF, BRC, FSSC 22 000, etc.

Duration: 21 hours

Cost: $199.00

Covid-19 Awareness for Food Workers Course

Self-directed and designed to assist you to successfully conduct a Covid-19 Hazzard assessment and implement a Covid-19 safety plan. Learn how to identify, reduce, and ultimately prevent potential sources of Covid-19 contamination in your food processing, manufacturing, packaging, supply, distribution, and RTE facility and what to do if your facility experiences an infection.

Subjects

  • What is Covid-19? – History, relevance, definitions. 
  • Covid-19’s impact on people and the food industry – Requirements for and impacts on producers and processors
  • How is Covid-19 transmitted – Food and waterborne hazards
  • Who are vulnerable to Covid-19 – The associated illnesses of these hazards
  • How to prevent the transmission of Covid-19 – Examining FAT TOM and associated CCPs 
  • How to conduct a Covid-19 hazard assessment – Prerequisites like GMPs, SOPs, SSOPs required to support the HACCP plan
  • How to ensure worker safety – Specific SOPs, SSOPs, GMPs, and GAPs
  • Developing Your HACCP Plan – The team, the product, and the process.
  • Applying the Seven Principles of HACCP – Hazard Analysis, Critical Control Points, Critical Limits, Monitoring,
  • How to maintain a good food safety posture

  Examinable

  • This course has an exam consisting of 12 questions, selected randomly from a pool of 36 questions.
  • The passing grade is 80%
  • You may take the exam as often as you like
  • You will not get the same exam twice

 Features

  • Live support
  • Bookmarking
  • Mobile / Responsive
  • SCORM compliant
  • 1-year access
  • Documentation
  • A certification attesting your completion of 3 hours of Covid-19 training

Cost: $49

Duration: 3 hours

A certificate from eHACCP is issued once the course is successfully completed.