Food Safety Enhancement Program/Hazard Analysis Critical Control Point

There are no sections available for this course. Some courses are based on public/industry interest.Please fill out our course communication form to express interest in this course which will help us in organizing future sections.

Certificate Awarded

Certificate of Participation Certificate of Achievement  



Course Description

This course provides participants with an understanding of the concepts, principles, terminology, and skills required for the development, implementation, maintenance, validation and reassessment, and auditing of the FSEP/HACCP system within food processing establishments.

Course Outline

1.0 Introduction to HACCP and FSEP

2.0 FSEP Prerequisite Programs

3.0 Development of a HACCP Plan

4.0 Hazard Analysis

5.0 Critical Control Point Determination

6.0 Validation and Reassessment of the HACCP Plan

7.0 Audit Principles

ATTENTION: Your acceptance notification will be E-mailed to the E-mail account you provide during the registration process. Please remember to check your Junk E-mail folder for any communications that may have been filtered to that location.

Minimum class sizes are required to deliver courses, should these minimums not be achieved classes could be postponed or rescheduled.