Basic Introduction to Understanding HACCP
Please note: This course DOES NOT provide certification, we will only be covering basic information as it relates HACCP principles.
The GRA now offers "Basic Introduction to Understanding Hazardous Analysis Critical Control Points (HACCP)" workshops. HACCP is a proactive risk management system that contains all the vital steps in a food chain. From receipt of raw material to the end product...the customer. This process assessment identifies possible dangers within the food process flow.
Our workshops are a valuable training option that will effectively teach your staff the 7 principles of HACCP and provide the fundamental components for implementing a food safety plan. HACCP offers key elements to ensure food safety and quality in your operation, and offer increase consumer confidence.
The Basic Introduction to Understanding HACCP workshop will provide you with the essential skill set to understand the importance of prerequisite programs (such as SSOP’s/Standard Sanitation Operating Procedures, Good Manufacturing Practices, Supplier Approval, and Food Defense) and help establish documentation and record keeping. Participants will receive the opportunity to offer on the job training and increase food safety awareness in their establishments.
HACCP Manager Certification Training
Please note: Participants who pass the Exam will receive a “Certified HACCP Manager” certificate from Prometric, LLC.
The GRA now offers "Hazardous Analysis Critical Control Points (HACCP) Manager Certification Training". This course provides instruction through the 7 principles of HACCP, how they relate to prerequisite programs, how to write HACCP Plans and implement HACCP in food processing, distribution and preparation environments. HACCP Manager Certification Training is accredited by the International HACCP Alliance. It is a two days course with the HACCP Certification Examination administered late on the second day.
Content
- Section 1: Overview of HACCP, Prerequisite Programs, Cross Contamination, Microbiology, and Food Safety Management Skills
- Section 2: The Five Preliminary Steps, Conducting the Hazard Analysis, and Identify the Critical Control Points
- Section 3: Critical Limits, Monitoring and Corrective Actions
- Section 4: Verification/Record keeping and HACCP Regulatory Processes
- Section 5: HACCP Workshop-practical application and write a HACCP Plans
- Section 6: Review
Each participant will receive the NSF HACCP Manager Training Manual, which includes the Codex Alimentarius, as well as a Certificate of Completion at the end of the class. Participants who pass the HACCP Examination will receive a “Certified HACCP Manager” certificate from Prometric, LLC. This certificate will be sent individually to participants approximately two weeks following the exam.
Contact: Tashana Thomas
Phone: 404-518-6123 | Email: Tashana@garestaurants.org
