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Tuition Cost $899.00 USD

New regulations, new products, microbiological concerns, and customer demands all challenge facility personnel to remain current and informed on their responsibilities of food safety and sanitation.

In this course, our experts will teach you how sanitation, pest management, and other key prerequisite programs impact your ability to meet food safety expectations and produce safe food products. Learning these crucial concepts will help support your development and management of critical food plant programs that allow you to produce safe, legal food products and exceed your customers’ food safety expectations.

  1. Sanitation (75 minutes)
  2. Personnel Practices (60 minutes)
  3. Body Fluids (30 minutes)
  4. Allergens (80 minutes)
  5. Transportation and Storage (50 minutes)
  6. Integrated Pest Management (120 minutes)
  7. Maintenance (60 minutes)
  8. Sanitary Design (80 minutes)
  9. Chemical Control (40 minutes)
  10. Air and Water Quality (35 minutes)
  11. Operational Methods (45 minutes)
  12. Physical Foreign Material Control (75 minutes)
  13. Traceability (50 minutes)
  14. Recall (50 minutes)
  15. Food Defense (50 minutes)
  16. Microbial Control (40 minutes)
  17. Environmental Monitoring (50 minutes)
  18. Customer Complaints (40 minutes)
  19. Quality Control (60 minutes)
  20. Regulatory Overview (70 minutes)
  21. Self-Inspection and Internal Audits (80 minutes)
  22. HACCP (110 minutes)
  23. HARPC (60 minutes)
  24. Foreign Supplier Verification Programs (40 minutes)

24 hours and 10 minutes total

To complete this course, you should have the following:

  • Internet access
  • Email account (must be individual)
  • The latest version of Chrome or Firefox. Learn More

Our Partners

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