Approved Course Hours
Regulator Contact Information:
International HACCP Alliance
- Website URL:
- 12 Rosenthal Center 2471 TAMU
- College Station
Credential Continuing Education Requirements:
General - Self Reporting
General - Self Reporting
This Course Satisfies:
- Credit Type:
- CE Hours / PDH
End of Course Instructions
Upon successful completion of the course, the certificate of completion will be available from the training page.
Each quiz must be passed with a miminum of 70% to proceed to the next lesson.
After completing this course, the student will be able to:
- Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
- Determine which hazards are significant risks.
- Determine, write, and validate adequate controls for those hazards.
- Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
- Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
The final exam must be passed successfully with 70% or higher in order to receive your certificate of completion.
Lesson 1: The Food Safety Problem
Lesson 2: The HACCP Approach to Food Safety
Lesson 3: The Food Safety Management Plan
Lesson 4: Physical Hazards in Food
Lesson 5: Chemical Hazards in Food: Part 1
Lesson 6: Chemical Hazards in Food: Part 2
Lesson 7: Biological Hazards: Part 1
Lesson 8: Biological Hazards: Part 2
Lesson 9: Biological Hazards: Part 3
Lesson 10: Biological Hazards: Part 4
Lesson 11: Personal Hygiene and Control
Lesson 12: Cleaning and Maintenance
Lesson 13: Supplies
Lesson 14: Menu HACCP
Lesson 15: Recipe Engineering
Lesson 12: Putting It All Together - The Manual
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health. Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.