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HACCP Coordinator Certificate - Tier 1
The objective of Tier One is to provide in-depth HACCP training as well as training in regulatory programs considered as "prerequisite" to HACCP, using a distance education delivery system. The course curriculum consists of the following three courses:

FS (ANS) (PO) 350 - Introduction to HACCP
FS 351 - Sanitation Standard Operating Procedures (SSOP's)
FS 353 - Good Manufacturing Practices (GMP's)



FS (ANS) (PO) 350 - Introduction to HACCP
Credits: 3
Instructor: Dr. Dana Hanson Course Contact: JoAnna Foegeding
This is an introductory course on the Hazard Analysis and Critical Control Points System (HACCP), which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum, which covers prerequisite programs. A step-by-step approach for developing and implementing a HACCP plan for USDA and FDA regulated food processing plants.
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FS 351 - Sanitation Standard Operating Procedures (SSOP's)
Credits: 3
Instructor: Dr. Donn Ward Course Contact: JoAnna Foegeding
This course is designed to enhance the students' understanding of the SSOP requirements and the role of SSOP in the production of safe and wholesome foods. The course includes a discussion of the actual regulations and their legal basis, as well as implementations, record-keeping, auditing requirements, and enforcement.
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FS 353 - Good Manufacturing Practices (GMP's)
Credits: 3
Instructor: Dr. Donn Ward Course Contact: JoAnna Foegeding
This is an introductory course to familiarize the student with the concept of Good Manufacturing Practices (GMP's) and will focus on the the requirements of the 21 CFR 110. The student will explore the history and ideas leading to the development of GMP's and strategies for compliance. Development and documentation of a processor's GMP's as prerequisite programs for HACCP will be emphasized.
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