Web Course

Providing a Solid Foundation for a Hazard Analysis and Critical Control Points (HACCP) System

Overview

Email CAFSP@utk.edu to Request

This web-based course will introduce participants to HACCP definitions and terminology, and provide an overview of the benefits and use of HACCP at food processing facilities and at the retail level. Examples specific to food manufacturing and retail will be incorporated in the course.

Cost

The cost for this web course is $100.00US or you can choose three (3) courses for $250.00US.

Scope

The Food Code requires HACCP application for certain food flow situations at food processing facilities and at the retail level. This course will benefit those seeking information about when HACCP is required and on the principles of HACCP in general. This course will also provide an overview of the requirements of HACCP both at the manufacturing and retail level. Interactive activities specific to food manufacturing and retail will enhance and affirm participant learning.

Target Audience

The target audience for this course is industry and federal, state, tribal, territorial and local food inspectors.  

Course Progression

Each module should take 1 to 1.5 hours to complete and may be completed at the participant’s own pace.  Participants must complete all 4 modules before taking the course post-test.

This self-paced course will be delivered using PowerPoint-style presentations designed by content experts, video scenarios for participant review, interactive activities in each module and other resources for participants to review. 

A multiple choice post-test will be administered at the end of module 4. The post-test will be available to participants who complete all 4 modules. A minimum score of 70% is required for passing and to permit participants to download the completion certificate.

Technical Requirements