SEAFOOD HACCP $199.95
According to the Food Code: "...Training and knowledge are very important in making HACCP successful in any food establishment. HACCP works best when it is integrated into each employee's normal duties rather than added as something extra.
The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."
NOTE: Only the HACCP Plan manager should take a "certified" course and exam on HACCP, which is very costly and time consuming training. All other employees need approved and recognized training OR on-the-job experience. CALISO's cost-effective training meets this training need with many large food companies using it worldwide.
The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."
NOTE: Only the HACCP Plan manager should take a "certified" course and exam on HACCP, which is very costly and time consuming training. All other employees need approved and recognized training OR on-the-job experience. CALISO's cost-effective training meets this training need with many large food companies using it worldwide.
- You want to quickly and efficiently be trained or train a large number of employees on food safety on HACCP (Hazard Analysis and Critical Control Point),
- You want to quickly and efficiently be trained or train your employees on the Code of Federal Regulations for Fish and Fishery products HACCP (21CFR123)
- You want to quickly and efficiently be trained or train your employees on the FDA/CFSAN FDA 2009 Food Code,
- You want improve your CV and career opportunities in the Food Industry with qualifications in HACCP, by adding this industry-wide recognized course to the education or training section of your CV,
- You want to quickly and efficiently be trained or train your employees on the 7 HACCP Principles,
- You do not want to waste time and money on certified HACCP courses and exams that are only required for HACCP Plan managers,
- You want to consolidate your on-the-job knowledge and expertise in food safety and be trained on HACCP and the Hazard Analysis and Critical Control Point Planning,
- You do NOT have time to allocate a full day to take a LIVE class on HACCP,
- You need to train more of your staff on HACCP, and food safety for Fish and Fishery Products economically without having to immobilize them in a class for a full day or two,
- It can be taken from anyone's workplace or from home through the Internet without any time limit to complete the course.
- It has "save and exit" features so that you can do it at your own pace (a couple of sections per day...).
- After registration, there are no time limit on when you can start or complete the course. You have complete flexibility in taking the course around your schedule.
- The cost ranges from $169.96 for group training to $199.95 for individual training. This is an average 50% cost savings on comparable class courses.
- The training uses examples and quizzes that give very good exposures on industry related implementation issues.
- It provides detailed training on the Hazard Analysis and Critical Control Point (HACCP), which is a production control system for the food industry. It is a process used to determine the potential danger points in food production and to define a strict management and monitoring system to ensure safe food products for consumers. HACCP is designed to prevent potential microbiological, chemical, and physical hazards, rather than catch them. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use HACCP programs as an effective approach to food safety and protecting public health.
- It uses excerpts of the FDA 21CFR123 (FISH AND FISHERY PRODUCTS HACCP) as well as the FDA/CFSAN FDA Food Code and complies with the Codex Alimentarius.
- It uses a continuous evaluation method with on-going quizzes to facilitate the information retention.
- If your final average in the ongoing evaluation is equal or greater to 70% you will be issued a training certificate that you can print for 8 hours of training on HACCP.
- If your final average in the ongoing evaluation is less than 70%, you will have to take a final exam and score above 70% to be issued the training certificate.