{"id":14047,"date":"2017-07-18T12:47:27","date_gmt":"2017-07-18T17:47:27","guid":{"rendered":"http:\/\/trainandcert.com\/?page_id=13718"},"modified":"2018-03-05T19:13:39","modified_gmt":"2018-03-06T01:13:39","slug":"hawaii-haccp-food-safety-training-certification","status":"publish","type":"page","link":"http:\/\/foodsafetytrainingcertification.com\/hawaii-haccp-food-safety-training-certification\/","title":{"rendered":"Hawaii HACCP Training & Certification"},"content":{"rendered":"

[vc_row][vc_column width=”2\/3″][vc_column_text]Hawaii HACCP Training and Certification
\n<\/strong>Every Hawaii food service operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Source: FDA – HACCP Guidance<\/a><\/p>\n

Hawaii requires supervisors of food service establishments and non-retail food service establishments be certified in food protection. This means a person-in-charge, an owner, or manager of a food establishment \u2013 (i.e., restaurants, bars, cafes, bakeries, delis, mobile vending, food trucks, assisted-living, day care centers, and convenience stores)<\/em> become certified by taking a approved food manager training course and successfully passing an accredited food manager certification exam.<\/p>\n

Hawaii HACCP Course for Retail Establishments – 16hrs<\/strong>
\nOur HACCP training course is the first accredited nationwide HACCP course for retail food establishments. The HACCP for Retail Food Establishments course is accredited by the International HACCP Alliance<\/a> (360 Training) and teaches the theories and practices of HACCP. Once learners have successfully completed the course, they will understand how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.[\/vc_column_text][vc_tta_tabs style=”modern” shape=”square” spacing=”2″ gap=”2″ active_section=”1″ no_fill_content_area=”true” css=”.vc_custom_1500335689256{margin-left: 0px !important;}” title=”HACCP Training Courses and State Info”][vc_tta_section title=”HACCP 16hrs” tab_id=”1495017439808-0b61e618-53cf”][vc_column_text css=”.vc_custom_1495476735892{margin-left: 20px !important;}”]HACCP \u2013 Food Safety for Retail Food Establishments \u2013 16hrs<\/strong><\/p>\n

Course Description<\/strong>
\nAccredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA\u2019s desire to implement a voluntary HACCP program.<\/p>\n

The course introduces HACCP\u2019s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.<\/p>\n

Audience:\u00a0 <\/strong>Wait staff – servers, chefs, cooks, mobile food vendors, bartenders, host\/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.<\/p>\n

Course Hours:<\/strong> 16 Hours<\/p>\n

Course Objectives<\/strong>
\nAfter completing this course, the student will be able to:<\/p>\n