HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP system and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. The course introduces food safety regulations with an overview of elements from the 2011 Food Safety Modernization Act (FSMA) such as food defense and traceability, understanding GAPS, the epidemiology of foodborne disease, agricultural and processing prerequisites on managing contamination of water, soil and production environments, and training of food handlers. The course also explains monitoring, validation, and record-keeping activities required to be HACCP compliant.
• Accessible from any Internet-enabled connection 24/7/365.
• Convenient purchase, login, and registration steps—it just takes minutes to begin the course.
• All materials have been reviewed and accepted as meeting the standards for HACCP from the International HACCP Alliance, FDA, and more...
This 12–16 hour course is self-paced and divided into easily digestible modules. Once purchased, you may access the course for six months.
2012, online course.
To purchase the course and for a detailed course outline, http://www.nehahaccp.org/.
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