Online "HACCP TRAINING"
for Meat and Poultry
(Only $149.95!)
 
According to the Food Code: "...Training and knowledge are very important in making HACCP successful in any food establishment. HACCP works best when it is integrated into each employee's normal duties rather than added as something extra.

The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."
 
  • You want to quickly and efficiently be trained on what HACCP (Hazard Analysis and Critical Control Point ) is about,
  • You want to quickly and efficiently be trained or train your employees on the FDA/CFSAN FDA 1999 Food Code,
  • You want improve your résumé and career opportunities in the Food Industry with qualifications in HACCP, by adding this industry-wide recognized course to the education or training section of your CV,
  • You want to quickly and efficiently be trained or train your employees on the 7 HACCP Principles,
  • You want to quickly and efficiently be trained or train your employees on the Code of Federal Regulations for Meat and Poultry HACCP (9CFR417)
  • You want to upgrade your knowledge and expertise in food safety and be trained on HACCP and the Hazard Analysis and Critical Control Point Planning,
  • You do NOT have time to allocate a full day to take a LIVE class on HACCP,
  • You want to train more of your staff on HACCP economically and without having to immobilize them in a class for a full day,
Who should take this online training? According to the Food Code: "...Training and knowledge are very important in making HACCP successful in any food establishment. HACCP works best when it is integrated into each employee's normal duties rather than added as something extra.

The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."
the online HACCP Training is the solution:
  • It can be taken from anyone's workplace or from home through the Internet without any time limit to complete the course.
  • It has "save and exit" features so that you can do it at your own pace (a couple of sections per day...).
  • After registration, there are no time limit on when you can start or complete the course. You have complete flexibility in taking the course around your schedule.
  • The cost ranges from $127.46 for group training to $149.95 for individual training. This is an average 50% cost savings on comparable class courses.
  • The training uses examples and quizzes that give very good exposures on industry related implementation issues.
  • It provides detailed training on the Hazard Analysis and Critical Control Point (HACCP), which is a production control system for the food industry. It is a process used to determine the potential danger points in food production and to define a strict management and monitoring system to ensure safe food products for consumers. HACCP is designed to prevent potential microbiological, chemical, and physical hazards, rather than catch them. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use HACCP programs as an effective approach to food safety and protecting public health.
  • It uses exerpts of the USDA Food Safety and Inspection Service (FSIS) 9CFR417 (Meat and Poutry HACCP) as well as the FDA/CFSAN FDA 1999 Food Code.
  • It uses a continuous evaluation method with on-going quizzes to facilitate the information retention.
  • If your final average in the ongoing evaluation is equal or greater to 70% you will be issued a training certificate that you can print for 8 hours of training on HACCP.
  • If your final average in the ongoing evaluation is less than 70%, you will have to take a final exam and score above 70% to be issued the training certificate.
Employees of some of the following corporations used our online courses:
       

Worldwide Course Recognition:

Our online training courses are recognized by all registrars and hiring companies as objective evidence of effective training on the particular standard and regulation. Since 1999, they have been the most popular and most widely used training courses in English, with over 15,000 trainees in the US and worldwide. The standard and regulations are provided online under licensing of the American National Standard Institute (ANSI), the American Society of Automotive Engineer (SAE), or courtesy of the Federal Drug Administration (FDA).

Testimonial:
"I just completed the Interactive online training for the new ISO 9000:2000 Standard. I liked the fact that I was able to take the class at my convenience from my desk at work. I was able to allocate a few hours over a 4-day period to take the class. The layout of the on-line training was easy to follow. All of the standard requirements were in italics and an easy-to-understand "translation" could be found directly underneath. Also, since each section was followed by a short quiz the entire process didn't feel overwhelming." Julie C. Hagmann - ISO Coordinator of Baxter Healthcare Corporation-Pleasanton Division

"..Providing cost-effective uniform training for a management and sales staff that is located world-wide is difficult at best.  Arranging travel and schedules to ensure that everyone can get to the training is next to impossible. This online training provides a comprehensive program that allows our management team the flexibility to take the ISO 9000:2000 training on their own schedules, while providing documentable evidence of the training. Ensuring that Senior management understands their role in the updated standard is the first step in ensuring the success of our transition from ISO 9000:1994 to ISO 9000:2000. After researching a number of online training solutions, I found this program to offer the best bang for the buck." Jerry Bunch - Senior Quality Manager of Boundless Manufacturing Services

Signup & Training Instruction
Step 1 REGISTRATION Upon registration using Visa, America Express, or MasterCard (PO purchases are available for corporate accounts), you will receive an invoice, an E-mail notification with the password to be used to login to take the class. THE TRANSACTION IS SECURE: The credit card registration is done through a secure socket, so there is no risk for your credit card information, which is protected and cannot be intercepted.     If you register multiple users, you will receive a password for each one of them.
Step 2 Go to the PRE-SIGNUP SCREEN, select a User ID that you can remember easily, enter your password and invoice #. 
Step 3 If you are part of a group of users, go to the SIGNUP SCREEN, and enter your personal information that will be used in the training certificate. 
Step 4 Go to the LOGIN SCREEN; enter your User ID and password. 
  • You will be presented with training slides followed by quizzes, after taking a quiz, click on the score button to proceed.
  • You cannot retake quizzes again, but you can go back and look at previous slides by using the "Previous" button.
  • You have help buttons for each quiz question, and documentation examples for each training slide.
  • Unless otherwise designated, all quiz questions are within the context of HACCP. 
  • The training is optimized for Microsoft Internet Explorer 5.0+ and Netscape 4.5+
Suggestions and Recommendations:
  • Even if your connection appears to be slow, do not click on buttons such as "submit", "Login" or "Score" twice. Some browsers don't handle the double clicking well...
  • Empty your disk cache on a regular basis to optimize the performance of your browser.
  • If you are planning to leave the training for more than 20 minutes, "Save and Exit". The training session times-out after 20 minutes of inactivity.
  • If you get an "Invalid Amount" message during registration, try a different credit card first. Some credit cards do not allow certain e-business transactions.
  • Find copies of the HACCP regulations and guidance from the US Government Printing Office (GPO).

Courtesy of CALISO

Course Outline for Meat & Poultry HACCP course


Course objective
This online training course will provide you training on the FDA/CFSAN
FDA 1999 Food Code AND the regulation by the US Department of
Agriculture for Meat and Poultry HACCP. It uses excerpts of PART 417-
-Hazard Analysis and Critical Control Point (HACCP) Systems of the
CFRs. Material used in this course is available from the U.S.
Government Printing Office via GPO Access [CITE: 9CFR417] and the
National Agricultural Library, Agricultural Research Service, U. S.
Department of Agriculture.


Course length
1-2 days are required to complete the HACCP Course (doing a couple
of hours/day).


Who should attend
Anyone who wants to quickly and efficiently understand US D.A.
HACCP for Meat and Poultry HACCP, and the Food Code.


Course includes
The structure of the training is as follows:
1. Overview of HACCP based on FDA/CFSAN FDA 1999 Food
Code
2. The Seven Principles of HACCP and the FDA/CFSAN FDA 1999
Food Code
3. Training on U.S DA PART 417--Hazard Analysis and Critical
Control Point (HACCP) Systems for meat and poultry
4. Sec. 417.1 Definitions
5. Sec. 417.2 Hazard Analysis and HACCP Plan
6. Sec. 417.3 Corrective actions
7. Sec. 417.4 Validation, Verification, Reassessment
8. Sec. 417.5 Records
9. Sec. 417.6 Inadequate HACCP Systems
10. Sec. 417.7 Training
11.Sec. 417.8 Agency Verification CALISO Corporation

Worldwide Course Recognition:
Our online training courses are recognized by all registrars and
hiring companies as objective evidence of effective training on the
particular standard and regulation. Since 1999, they have been the
most popular and most widely used training courses in English, with
over 15,000 trainees in the US and worldwide. The standards and
regulations are provided online under licensing of the American
National Standard Institute (ANSI), SAE International, or courtesy of
the Federal Drug Administration (FDA).


Course requirements
• The training is optimized for Microsoft Internet explore 5.0 or higher
and Netscape 4.5 or higher


Certificate requirements
The course uses a continuous evaluation method with on-going quizzes
to facilitate the information retention. If your final average is equal or
greater to 70% you will be issued a training certificate. If your final
average evaluation is less than 70%, you will have to take a final
exam and score above 70% to be issued the training certificate.