HACCP Coordinator Certificate (Tier 1)
The objective in 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 (formerly FS 495W) - Sanitation Standard Operating Procedures (SSOP's)
FS 353 (formerly 495R) - 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. View General Course Infofacts
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. View General Course Infofacts
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. A project
is required. View General Course Infofacts
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