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ServSafe Hospitality Courses

Winter 2014

Spring 2014

Employee HACCP Certification

The purpose of this course is to learn the basics of the Hazard Analysis and Critical Control Point (HACCP) system. Using the HACCP Star training aid in conjunction with the seven principles of HACCP, participants will learn what makes a successful HACCP system. It is key for all employees to understand the importance of the HACCP system and how to use an effective HACCP plan in a food service or retail facility. The key topics will include overview of proper food handling procedures, food hazards, employee responsibilities, allergens, food monitoring techniques, corrective action, recordkeeping, and food defense. Employees will gain an understanding of the importance of prerequisite programs and of applying standard operating procedures for food safety and food defense. Upon course completion, participants will be prepared to take the HACCP Food Safety Employee Certification Examination to demonstrate understanding of the HACCP system. Successful completion of the examination will merit a HACCP Food Safety Employee Certification, which is valid for four years. The benefits of this course is to proactively manage risks and regulatory requirements by providing third-party documented proof of understanding of the HACCP system for all employees.

Fee: $35 Materials Fee: $142 Registration Fee: $8

PLC-900-J | 04/29/14-04/29/14 | | Check WebAdvisor for course details and Register

Summer 2014

There are no courses available for the Summer semester at this time.