HACCP Manager Training and Certification
Who Must Be HACCP Certified
You must be HACCP certified if you are in one of the following food businesses. It's federal law. They are:
- meat, poultry, seafood or juice processor;
- school food service operation;
- operation that smokes food as a method to preserve it (but not to enhance flavor);
- use food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety;
- cures food;
- custom-processes animals or packages food using reduced-oxygen packaging (ROP) method;
- treats (e.g., pasteurizes) juice on-site and package it for later sale;
- sprouts seeds or bean; or
- offers live, molluscan shellfish from a display tank.
HACCP certification is recommended if you are a:
- retailer (supermarket and restaurants);
- wholesaler and distributor;
- public and private institution (food service); or
- consultant or regulator.
Why US Food Safety School?
US Food Safety School's comprehensive Prometric HACCP course is taught by experienced food industry professionals who are certified instructors. Following the course is a two-hour certification exam.
The HACCP course is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles:
- Conduct a hazard analysis;
- Determine the critical control points (CCPs);
- Establish critical limits;
- Create monitoring procedures;
- Establish corrective actions;
- Institute verification procedures; and
- Establish record-keeping and documentation procedures.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
The HACCP certificate is valid for up to five years.
Cost for Prometric HACCP is $595.00 for two-day course including the exam. Check-in begins at 8:30am. Classes start at 9:00am and end at 5:00pm. Click here to sign-up for HACCP Manager training and certification.