HACCP Manager Training and Examination
Who Must Be HACCP Certified
You must be HACCP certified if you are in one of the following food businesses. It's federal law. They are:
- meat, poultry, seafood or juice processor;
- school food service operation;
- operation that smokes food as a method to preserve it (but not to enhance flavor);
- use food additives or components such as vinegar to preserve or alter food so it no longer requires time and temperature control for safety;
- cures food;
- custom-processes animals or packages food using reduced-oxygen packaging (ROP) method;
- treats (e.g., pasteurizes) juice on-site and package it for later sale;
- sprouts, seeds, or beans; or
- offers live, molluscan shellfish from a display tank.
You must complete HACCP certification and training if you plan to develop or lead the development of documentation required by the GFSI food safety standards such as BRC and SQF. The Food Safety Modernization Act of 2010 requires almost every company in the U.S. food supply chain to perform and validate a food safety risk assessment. The creditability to lead and conduct the validation of such plans is verified by passing the Prometric Certified HACCP Manager's Examination that we are qualified to offer. Few training centers offer this service so feel free to contact us for more information.
Why American Food Safety Services?
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Our training materials and trainers are accredited by the International HACCP Alliance and approved by the SQF Institute
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Our training materials meet the Education Requirements of 9 CFR 417 (USDA Products) and 21 CFR 123 (S/FDA Products)
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Our trainer has over 16 years HACCP training experience dealing with regular and high risk foods
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Attendees will be able to develop a HACCP plan customized to their company's requirements under the guidance of an experienced trainer
- Attendees completing the course requirements receive an AFSS certificate that meets the requirements of the SQF Institute
- We also offer an optional, professionally proctored exam that leads to an advanced Certified HACCP Manager certificate.
The HACCP approach required to ensure the safety of all types of food requires a systematic identification, evaluation, and control of food safety hazards based on a standard such as the 12-step Codex Alimentarius outline. It addresses the seven principles of HACCP as recognized by the world's food safety experts:
- Conduct a hazard analysis;
- Determine the critical control points (CCPs);
- Establish critical limits;
- Create monitoring procedures;
- Establish corrective actions;
- Institute verification procedures; and
- Establish record-keeping and documentation procedures.
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