HACCP Training & Certification Map

Why is a food safety training so important and why do some states require it?  The answer is very simple. Every consumer deserves and has the right to be served food that is safe to eat.  Likewise, businesses are more likely to hire food safety trained handlers and are willing to pay higher wages to those trained. Now you can earn your HACCP Training entirely online anytime!

(Click a State for more info)

HACCP Training Map Placeholder
HACCP Training Map

Alabama | Alaska | Arizona | Arkansas | California | Colorado | Connecticut | Delaware | Florida | Georgia | Hawaii | Idaho | Illinois | Indiana | Iowa | Kansas | Kentucky | Louisiana | Maine | Maryland | Massachusetts | Michigan | Minnesota | Mississippi | Missouri | Montana | Nebraska | Nevada | New Hampshire | New Jersey | New Mexico | New York | North Carolina | North Dakota | Ohio | Oklahoma | Oregon | Pennsylvania | Rhode Island | South Carolina | South Dakota | Tennessee | Texas | Utah | Vermont | Virginia | Washington | Washington DC | West Virginia | Wisconsin | Wyoming

Why is HACCP Training Necessary?
Food safety and sanitation are integral to operating a successful food service. The safety of our food supply is a responsibility shared by consumers, producers, sellers and handlers. The Center for Disease Control (CDC) estimates that because of foodborne illness 76 million people fall ill, 325,000 are hospitalized and 5,000 Americans die annually. Because of these alarming statistics, many states require certification of food managers which may include a food safety exam.

Our HACCP Training is available online and accredited by the International HACCP Alliance (360 Training).

HACCP Training Online

HACCP (Hazard Analysis and Critical Control Point) training is necessary to help prevent issues with food safety before they occur, rather than after an incident has already taken place. By implementing this online training course, food safety employees are able to be fully aware of potential risks with the food they are preparing.

HACCP is an effective way to assure food safety from harvest to consumption. Preventing problems from occurring is the underlying goal of any HACCP system. To meet this goal, seven principles are used in developing HACCP plans. The seven principles are:

  • (1) hazard analysis,
  • (2) critical control point identification,
  • (3) establishment of critical limits,
  • (4) monitoring procedures,
  • (5) corrective actions,
  • (6) record keeping, and
  • (7) verification procedures.

The Hazard Analysis Critical Control Point principles should be standardized to provide uniformity in training and in applying the HACCP system by industry and government. Each food establishment needs to develop their own HACCP system and tailor it to the industry’s individual product, processing and distribution conditions.

In order to assure food safety, properly designed HACCP systems must consider biological, chemical and physical hazards. For a successful HACCP program to be properly implemented, management must be committed to a HACCP approach. A commitment by management will indicate an awareness of the benefits and costs of HACCP and include education and training of employees. Benefits include enhanced assurance of food safety, better use of resources and timely responses to problems.

HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (SQF, BRC, IFS, FSSC22000, etc.) and are the basis for preventive controls as set forth in the Food Safety Modernization Act of 2011 (FSMA).

Seafood HACCP Training – 1 hour

Course Description
The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

21 CFR Part 123 – the “Seafood HACCP Regulation” requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.

The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Audience:  Fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers – who are responsible for handling and keeping seafood products safe for customers.

Course Hour(s): 1 hour

Course Outline

  • Lesson 1: FDA Guidelines for Developing a HACCP System
  • Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 3: Seafood HACCP
  • Lesson 4: Consumer Steps to Safer Seafood

Course Objectives

After completing this course, the student will be able to:

  • Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
  • Identify and distinguish prerequisite programs for a HACCP management system.
  • Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
  • Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
  • Discuss the seven principles of HACCP.
  • Identify and describe the two stages involved in conducting a hazard analysis.
  • Name and describe examples of possible CCPs.
  • Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
  • Name five ways to test fish for freshness.

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.