HACCP Basics for Processors and Manufacturers Online Course

HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance.

The course curriculum consists of 11 modules of approximately one hour of content in each module on how to meet government, industry and auditor requirements for the development and application of a working HACCP plan and the implementation of Good Manufacturing Practices to support your plan.

Please buy the course and subscribe at https://nehahaccp.org/

HACCP Basics for the Fresh and Fresh-Cut Produce Industries

HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA, the course is further accredited by the International HACCP Alliance. 

The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market. The course introduces food safety regulations, with an overview of elements of the 2011 Food Safety Modernization Act (FSMA), such as food defense and Traceability; understanding GAPS, the epidemiology of foodborne disease; agricultural and processing prerequisites on managing contamination of water, soil and production environments; and training of food handlers. The course also explains monitoring, validation and record keeping activities required to be HACCP compliant.

HACCP Managing Food Safety Hazards at the Retail Level Online Course

Managing Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance.

The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.