Zosi offers a comprehensive training solution for your HACCP needs. Whether you need just an introduction to the concept of Hazard Analysis and Critical Control Points (HACCP) or an advanced training with detailed information, your online course is here – Basic and Advanced HACCP courses are useful in any food facility. Looking for something more specific? Get specialized training for your juice product facility with Basic HACCP: Juice & Beverage Online Course. Our array of HACCP courses is taught by certified auditors with firsthand experience in food manufacturing and production. Start learning today to see how HACCP protects your product, facility, and consumers.
Uncover HACCP’s meaning with Basic HACCP, taught by longstanding industry experts. Each principle is fully outlined in its own module, with practical application scenarios for realistic implementation.
If you process or import certain juice products, this course is the ideal first step. This course offers essential information for HACCP application with additional learning on juice regulatory updates.
Taught by certified auditors with decades of experience.
Explore best practices that translate directly to the floor.
Track progress and build your programs to comply with SQF.
Eliminate travel costs and minimize the hassle of classroom training.
HACCP is a preventive management system used to address food safety throughout the supply chain. It stands for Hazard Analysis & Critical Control Points, outlining the first two steps in its own name. Hazards are the kinds of contamination (biological, physical, or chemical) that could happen to food in production. Critical Control Points are the steps in your process where you can use controls to prevent or at least reduce hazards.
HACCP is outlined by the FDA for all food production and manufacturing. There are additional guidelines for dairy, juice, seafood, and retail and food service that consider factors that are more likely in those facilities. HACCP applies to all steps in food production, including everything from raw material production to distribution.
There are 7 basic HACCP principles:
Getting your HACCP certification ensures you have staff that is knowledgeable about identifying and preventing hazards in your facility. This certification is required for those who create and implement Food Safety Plans but is also beneficial to other employees in supervisory roles. GFSI includes HACCP requirements for those who audit to the following schemes: BRC, CanadaGAP, FSSC 22000, Global Acquaculture Alliance Seafood – BAP Seafood, GlobalG.A.P., Global Red Meat Standard, IFS, PrimusGFS Standard v 2.1, and SQF Safe Quality Food Code 8th Edition and 8.1.
Learn how to tie HACCP in with existing programs in your facility for positive audit results and increased consumer confidence. With HACCP training, you work toward certification goals and learn how to properly develop and implement HACCP Plans. HACCP training is beneficial to food safety team members, quality control, quality assurance and food safety managers, team leaders, and line supervisors.
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