Course Catalog
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HACCP for Processors and Manufacturers
$249.00Add to cartThe course curriculum consists of 11 units of approximately one hour of content in each unit on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan.
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New! – HACCP for Fresh and Fresh-Cut Produce
$249.00Add to cartHACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market.
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Applying HACCP Principles (TM) For The Food Service Industry
$120.00Add to cartConsistent food safety fundamentals are often difficult to provide for any organization that has high staff turn over. Our course, accredited by the International HACCP Alliance, affords new and existing employees a solid understanding of food safety principles in practice.
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Introducción a los Conceptos Básicos de HACCP Para Procesadores
$200.00Add to cartHACCP para procesadores y fabricantes es un curso en línea a su propio ritmo sobre el sistema HACCP y sus requisitos previos. Este curso está acreditado por la Alianza Internacional HACCP. El curso fue creado para ayudar al personal de seguridad alimentaria, garantía de calidad y control, así como al personal clave de la planta en el desarrollo de un plan legal de seguridad alimentaria HACCP.
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Aplicación de los principios de HACCP (TM) para la Industria Alimentaria
$120.00Add to cartConsistentes fundamentos de seguridad alimentaria son a menudo difíciles de prever cualquier organización que tiene una alta rotación de personal más. Nuestro curso, acreditado por la International HACCP Alliance, ofrece a los empleados nuevos y existentes una sólida comprensión de los principios de seguridad alimentaria en la práctica.
Una vez finalizado, los participantes pueden estar seguros de que van a estar mejor preparados para identificar y evitar riesgos de seguridad alimentaria – y cuando eso sucede todos se benefician.
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