HACCP Plans
We offer the following options when developing and implementing your HACCP Plan:
Participate in a NEHA HACCP Certification Course or our team can help you develop a HACCP plan that is customized for your facility and operational needs, first meeting with your assigned HACCP team staff, followed by developing and putting the plan in motion.
NEHA HACCP Certification Courses
HACCP: Managing Hazards at the Retail Level
Course Overview:
The course is designed to meet the requirements for HACCP team and staff training
and to provide frontline food safety personnel in restaurants and supermarkets and is accredited by the
International HACCP Alliance.
Who Should Take the Course?
• Frontline retail personnel
• Food safety personnel
• HACCP team members
• Retail quality control and assurance personnel
• Retail production managers and staff
Course Objectives:
The course curriculum consists of 14 modules covering topics on important concepts and terminology like Critical Limits, Critical Control Points, preventative maintenance, temperature danger zone in a clear concise fashion that anyone can understand. Special emphasis is placed on the Process HACCP approach.
Course Structure:
Module 01 – Introduction
Module 02 – Food Safety Hazards
Module 03 – Prerequisite Programs
Module 04 – HACCP Principles
Module 05 – Manufacturing vs. Service Facilities
Module 06 – The Process Approach
Module 07 – Developing a HACCP Plan
Module 08 – Conduct a Hazard Analysis
Module 09 – Determining Critical Control Points
Module 10 – Establishing Critical Limits
Module 11 – Establishing Monitoring Procedures
Module 12 – Developing Corrective Actions
Module 13 – Conducting Ongoing Verification
Module 14 – Record Keeping
HACCP for Food Handlers
Course Overview:
HACCP for Food Handlers provides a quick and effective introduction to key HACCP principles. In less
than two hours the course will teach participants about HACCP’s history, understanding foodborne
illnesses, contamination sources, the types of hazards they might see in the workplace and steps they
can take to control them.
Who Should Take the Course?
This course is intended for front line production personnel and HACCP team members.
Course Objectives:
Upon completion participants will gain an understanding of a working HACCP plan and its 7 supporting principles,
including how to work as a HACCP team. Participants will also learn about personal hygiene and how good habits
can significantly impact food safety which is required by government (FSMA), industry, and auditing bodies. The
course introduces food safety regulations, in a simple easy to understand fashion.
The course curriculum consists of the following 5 modules:
Module 01 – Introduction to HACCP
Module 02 – Food Safety 101
Module 03 – Understanding HACCP
Module 04 – Pre–requisite programs and supporting documentation
Module 05 – HACCP Concepts