Certified HACCP Food Safety Auditor

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Part I
An Introduction to HACCP
Chapter 1 History and Overview of HACCP: Primitive and Modern Food Preservation Methods
Chapter 2 Tasks for HACCP Plan Development

Part II
Principles of HACCP
Chapter 3 Principle #1—Conduct Hazard Analysis
Chapter 4 Principle #2—Determine Critical Control Points
Chapter 5 Principle #3—Establish Critical Limits
Chapter 6 Principle #4—Establish Monitoring Procedures
Chapter 7 Principle #5—Establish Corrective Action Procedures
Chapter 8 Principle #6—Establish Verification Procedures .

Part III
Auditing HACCP Systems
Chapter 10 The HACCP Audit
Chapter 11 The HACCP Auditor
Chapter 12 Quality Assurance Analytical Tools

Course Content

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