Meat & Poultry HACCP
Description
This course meets the requirements of 9 CFR 416.
Only an individual who has met the requirements of paragraph (b) of this section, but who need not be an employee of the establishment, shall be permitted to perform the following functions:
(1) Development of the HACCP plan, in accordance with § 417.2(b) of this part, which could include adapting a generic model that is appropriate for the specific product; and
(2) Reassessment and modification of the HACCP plan, in accordance with § 417.3 of this part.
(b) The individual performing the functions listed in paragraph (a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat, poultry, or egg products processing, including a segment on the development of a HACCP plan for a specific product and on record review.
This class covers the Seven (7) HACCP Principles to Meat & Poultry and requires the development of a HACCP Plan for a specific product.
The class is rated as 16 hours of study time but could take well over 30 hours to complete.
You can choose how, when, and where you learn. Activities include: videos, audio, quizzes, and extra study materials. There are dozens of documents for your review.
All you need is an internet connection and or a smartphone, tablet, or computer to complete your Meat & Poultry HACCP Training. You can study before or after dinner, during a break at work, play the audio while you are traveling.
Once you complete all the videos, quizzes, Practical Exercise, Final Exam, and Student Information Form please email them to david@safefoodtest.com for review.
David Rosson, Lead Instructor for the International HACCP Alliance, will verify the Student Information Form and Student records and Practice HACCP Plan
After verifying the completion of the required exercises you will be issued a certificate from the International HACCP Alliance via email and USPS. The certificate will include the authentic International HACCP Alliance gold seal.
Topics for this course
15 Lessons
CHAPTER 1 INTRODUCTION TO HACCP
INTRODUCTION TO HACCP19:38
Introduction to Hazard Analysis and Critical Control Point (HACCP) Systems
CHAPTER 2 PRE-REQUESITES AND SSOP’s
CHAPTER 3 BIOLOGICAL HAZARDS
CHAPTER 4 CHEMICAL HAZARDS
CHAPTER 5 PHYSICAL HAZARDS
CHAPTER 6 INITIAL TASKS FOR DEVELOPING A HACCP PLAN
CHAPTER 7 PRINCIPLE #1 CONDUCT A HAZARD ANALYSIS
CHAPTER 8 PRINCIPLE #2 IDENTIFY CRITICAL CONTROL POINTS CCP’s
CHAPTER 9 PRINCIPLE #3 ESTABLISH CRITICAL LIMITS
CHAPTER 10 PRINCIPLE #4 ESTABLISH MONITORING PROCEDURES
CHAPTER 11 PRINCIPLE #5 ESTABLISH CORRECTIVE ACTIONS
CHAPTER 12 PRINCIPLE #6 ESTABLISH VERIFICATION PROCEDURES
CHAPTER 13 PRINCIPLE #7 ESTABLISH RECORDKEEPING PROCEDURES
CHAPTER 14 RESOURCES FOR MANAGING A HACCP SYSTEM
CHAPTER 15 MEAT & POULTRY HACCP REGULATION 9 CFR 417
FINAL
$259.00
