ONLINE HACCP COURSE  
  Developed by using both nationally and internationally accepted HACCP standards, this program has been designed to provide students and staff with information needed to affectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program.
      This course will provide the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. See the USDA letter of notification of the Act by clicking here. Successful completion of this course provides a certificate recognized by National Environmental Health Association (NEHA) Training, Certifying Board of Dietary Managers (15 clock hours continuing education credits), American Culinary Federation (15 hours continuing education credits), and American Hotel and Lodging Association - Educational Institute. 

A solid foundation in the principles of food safety is essential to being a successful HACCP manager.

Due to this fact, the program begins with a sample Food Safety Manager Certification Exam. Passage of the sample exam with scores of 90% or better assures that the student has the foundation in food safety knowledge needed to successfully participate in the development and implementation of a HACCP plan. If the knowledge is lacking, the program encourages that a successful study of the TAP Series Food Safety Manager Certification Training Program be completed before the HACCP course is started. (See Food Safety Certification Training Program description in the Course Library). The ability to combine these two sanitation courses as one self-study, centrally managed event, is unique to the TAP Series and is why educational instructions and major corporations are using these courses worldwide. This program along with the Food Safety Manager Certification course satisfies the America Culinary Federation primary 30-hour sanitation course requirements.
This program is a must for food industry education, food manufactures, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
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