Certified HACCP Principles and GMPs for Meat and Poultry Processors Course
HACCP Level 3 Training: HACCP Plan Development for Meat and Poultry Facilities
- Duration: 18 hours
- Cost: $499 USD
HACCP Course for Meat
HACCP Level 3 Training: HACCP Plan Development for Meat and Poultry Facilities
Learn how to identify, evaluate, and control potential sources of contamination across food processing, manufacturing, packaging, distribution, supply chain, and ready-to-eat (RTE) food operations. This advanced HACCP training focuses on the practical application of Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) to develop, implement, and maintain effective food safety management systems.
The Certified HACCP Principles and GMPs for Meat and Poultry course is a comprehensive, self-paced training program designed for professionals responsible for developing and managing HACCP-based food safety plans. Participants gain the knowledge and practical skills required to conduct hazard analyses, determine critical control points, establish monitoring procedures, and implement verification and corrective action programs.
Upon successful completion, participants receive a certificate from eHACCP.org, accredited by the International HACCP Alliance, demonstrating recognized training in HACCP principles and food safety system development.
This course fulfills the HACCP training requirements referenced in international food safety standards, including Codex Alimentarius, ISO 22000, and Global Food Safety Initiative (GFSI) benchmarked certification programs such as SQF, BRCGS, and FSSC 22000.
Accredited by the International HACCP Alliance
Subjects
- What is HACCP? – History, relevance, definitions. Food Safety Modernization Act requirements for and impacts on meat and poultry producers and processors
- Understand the Extent of Foodborne Illnesses – Requirements for and impacts on meat and poultry 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) for Meat and Poultry 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
- Learn USDA’s HACCP training requirements under 9 CFR Parts 416 and 417
- 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
- The HACCP training course includes 11 modules, each with a pool of review questions related to the material covered.
- Module review questions are optional and are designed to reinforce learning; results do not count toward the final grade.
- The final certification exam includes 22 questions, randomly selected from the module question pools, with two questions drawn from each module.
- The exam has no time limit, allowing learners to complete it at their own pace.
- A minimum score of 80% is required to pass the final exam.
- If needed, the exam may be retaken immediately, with no waiting period and no additional fees.
- Because questions are randomly selected, each exam attempt is unique.
- After successfully passing the exam, a digital HACCP certificate is issued immediately.
- A printed certificate is mailed within a few business days.
Features
- Accredited by the International HACCP Alliance
- Live support
- Bookmarking
- Mobile
- SCORM compliant
- 1-year access
- PRP templates and other documentation
- Hard copy certificate mailed to you
Accredited
- By the International HACCP Alliance
- 18 hours
- 1.8 CEUs