Have you completed an accredited HACCP training course yet? Training is a necessary ingredient for your plant’s food safety success, and there are many options available. Here is a list of 15 food processing training courses, ranging from self-guided online workshops to multi-course certification programs.
This course introduces you to the concepts of HACCP and offers an overview of food production hazards, regulatory standards, and HACCP implementation. It is accredited by the American National Standards Institute (ANSI) and the International HACCP Alliance.
Penn State hosts this basic HACCP course throughout the year. The course focuses on FDA-regulated food products and current food safety regulations, such as the Food Safety Modernization Act. It is certified through the International HACCP Alliance.
By law, processors of low-acid or acidified foods are required to have a certified supervisor available during processing. The Better Process Control School (BPCS) provides that certification. Penn State offers this course every spring. (For an online option, see below.)
Would you like experience developing an HACCP plan? This hands-on course from Penn State provides employees of meat and poultry processors with that much-needed experience. This course meets USDA requirements for HACCP training and is certified by the International HACCP Alliance.
This course, offered by SAI Global, covers the 12 steps to setting up an HACCP program as prescribed by FSMA. It is accredited by the International HACCP Alliance.
The Rutgers Office of Continuing Professional Education offers this seminar on the basic concepts of the HACCP system. This hands-on workshop takes you through the steps to create and implement a successful HACCP program. The course is approved by the HACCP Alliance and meets both FDA and USDA educational requirements.
This course provides education and training in HACCP systems development, implementation, and management. It is accredited by the International HACCP Alliance.
In this course, you will gain a practical understanding of HACCP and learn how to develop and implement an HACCP system to meet customer and regulatory requirements. This course is certified by the International HACCP Alliance and meets the training requirements of SQF, BRC, ISO 22000, and other food safety standards. It’s held more than 30 times each year.
The University of Nebraska-Lincoln hosts this hands-on workshop several times throughout the year. The course is accredited by the International HACCP Alliance and meets USDA HACCP training requirements.
This course from Food Safety & Quality Systems covers everything from using appropriately qualified people to analyze process hazards, to developing the documents necessary to demonstrate HACCP plan efficacy. The course is accredited by the International HACCP Alliance.
The Better Process Control School (BPCS) provides that certification for supervisors involved the production of thermally processed low-acid and acidified foods. This self-paced course is taught through the University of California, Division of Agriculture and Natural Resources. (For an in-person option, see above.)
This course teaches you how to implement and manage an HACCP program and provides HACCP certification. It is self-paced and you can start at any time. The course is approved by the International HACCP Alliance.
This course was developed in partnership with the Grocery Manufacturers Association (GMA) and is accredited by the International HACCP Alliance. The course teaches you how to “apply certain principles of HACCP in day-to-day factory floor applications to guarantee the food is safe to eat.”
This self-paced course teaches you how to meet government, industry, and auditor requirements and how to implement a good manufacturing practices to support your HACCP plan. It is certified by the National Environmental Health Association and accredited by the International HACCP Alliance.
This thorough self-paced, fully-online certificate program is offered by the Saskatchewan Food Industry Development Centre. The program is divided into 20 modules that take 1 to 2 hours each. You can start at any time, and you have 12 months to complete all modules and earn your certificate. The course is accredited by the International HACCP Alliance.
Whether you choose an on-site or online option, these courses will help you understand HACCP and the important role it plays in maintaining a safe food processing facility. For professional guidance on setting up and managing effective food safety processes, consider a Food Plant Safety Audit.