HACCP accredited course available online

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]

About Stuart M. McFarland

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