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Tuesday, February 8, 2022
Media contact: Gail Ellis | Communications Specialist, Writer | 620-515-2498 | [email protected]
Registration is open for the course Hazard analysis and critical control points through the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University. Online and in-person versions of the course are available.
The course provides the basic steps for designing a HACCP system and is accredited by the International HACCP Alliance. Participants will learn how to effectively create, implement and manage a HACCP plan in a food production environment.
The online course is divided into 15 self-paced modules that can each be completed in 30 minutes. Participants must access all web pages of the course and obtain a mark of at least 80% on each evaluation. Participants can take the training in a virtual setting 24 hours a day, seven days a week for up to 120 days or attend the in-person FAPC sessions. A certificate will be available for download at the end of the course. Course registration for the online version is $299.
Topics include:
- Introduction to food security
- Laws and regulations
- Good Manufacturing Practices
- Sanitation
- Define the process and develop a flowchart
- Overview of Food Microorganisms
- The seven HACCP principles
- Implementation and management
- Reminders
“HACCP Accredited Training meets and exceeds regulatory requirements and various third-party audit program certification requirements,” said Ravi Jadeja, Assistant Professor and FAPC Food Safety Specialist. “Regardless of their background and experience, all participants will find our interactive, self-paced HACCP training useful.
The following in-person HACCP course opportunities include two-day workshops and are available in Stillwater. The cost of in-person learning is $600 per participant for large companies and $500 per person for small Oklahoma-based companies with 10 or fewer employees.
- Accredited Basic HACCP Workshop, March 2-3
- Accredited Basic HACCP Workshop, Sept 21-22
- Accredited Basic HACCP Workshop, December 7-8
For more information, contact Karen Smith at 405-744-6277 or [email protected]
