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  • Food Safety HACCP for Retail Food Establishments (16 Hour)

Food Safety HACCP for Retail Food Establishments (16 Hour)

Accredited by the International HACCP Alliance, this course presents the characteristics and appl...

Price: $106.25
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Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health. Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.

Course Requirements

Regulator Contact Information:

Food Safety HACCP for Retail Food Establishments International HACCP Alliance

International HACCP Alliance
Website URL:
Email Address:
12 Rosenthal Center 2471 TAMU
College Station

Credential Professional Development Requirements:

General - Self Reporting

This Course Satisfies:

Total Credit(s):
Required Credit Topics:
CE Hours / PDH: 0.0 Credit(s)
Credit Hours:
Credit Type:
Course Name Course Delivery Credit Hours Credit Type Currency
Price # of Users  
Food Safety HACCP for Retail Food Establishments (16 Hour) 16.0 hrs. Continuing Education USD $ $106.25

After completing this course, the student will be able to:

  • Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
  • Determine which hazards are significant risks.
  • Determine, write, and validate adequate controls for those hazards.
  • Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
  • Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Lesson 1: The Food Safety Problem

Lesson 2: The HACCP Approach to Food Safety

Lesson 3: The Food Safety Management Plan

Lesson 4: Physical Hazards in Food

Lesson 5: Chemical Hazards in Food: Part 1

Lesson 6: Chemical Hazards in Food: Part 2

Lesson 7: Biological Hazards: Part 1

Lesson 8: Biological Hazards: Part 2

Lesson 9: Biological Hazards: Part 3

Lesson 10: Biological Hazards: Part 4

Lesson 11: Personal Hygiene and Control

Lesson 12: Cleaning and Maintenance

Lesson 13: Supplies

Lesson 14: Menu HACCP

Lesson 15: Recipe Engineering

Lesson 12: Putting It All Together - The Manual

The final exam must be passed successfully with 70% or higher in order to receive your certificate of completion.

  • Overall, I think the course works great. Everything is explained in simple English and the voiceover is wonderful.Lori Ann Leonard
    Employee Benefits Specialist
  • Just wanted to drop you a quick email to say thanks for providing a great online learning environment.Thanks,
    Vince Gortner
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