Source: https://www.360training.com/food-beverage-programs/haccp-training/wisconsin-haccp-certification/wisconsin-food-safety-retail-establishments
Timestamp: 2019-02-18 06:35:46
Document Index: 711090435

Matched Legal Cases: ['art 1', 'art 2', 'art 1', 'art 2', 'art 3', 'art 4']

Wisconsin Food Safety HACCP for Retail Food Establishments (16 Hour)
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360 for Business
HACCP Training\
Wisconsin\
Food Safety HACCP for Retail Food Establishments (16 Hour)
25 Learner Reviews -
Accredited 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's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies. For prerequisite processes (e.g., personnel hygiene and training; equipment and facility cleaning, sanitizing, and maintenance; receiving and storage); and for food processes (e.g., cooking, hot and cold holding, and cooling), this course presents scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health. Finally, this course describes how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.
Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
Determine which hazards are significant risks.
Determine, write, and validate adequate controls for those hazards.
Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
Lesson 1: The Food Safety Problem
Lesson 2: The HACCP Approach to Food Safety
Lesson 3: The Food Safety Management Plan
Lesson 4: Physical Hazards in Food
Lesson 5: Chemical Hazards in Food: Part 1
Lesson 6: Chemical Hazards in Food: Part 2
Lesson 7: Biological Hazards: Part 1
Lesson 8: Biological Hazards: Part 2
Lesson 9: Biological Hazards: Part 3
Lesson 10: Biological Hazards: Part 4
Lesson 11: Personal Hygiene and Control
Lesson 12: Cleaning and Maintenance
Lesson 13: Supplies
Lesson 14: Menu HACCP
Lesson 15: Recipe Engineering
Lesson 12: Putting It All Together - The Manual
Food Safety HACCP for Retail Food Establishments - International HACCP Alliance
International HACCP Alliance
979-862-3643
979-862-3075
https://www.haccpalliance.org/sub/index.html
12 Rosenthal Center 2471 TAMU
77843-2471
Dr. Snyder has been food safety educator, researcher, and consultant for over 50 years: in the Army, at the University of Minnesota, and as a consultant. His goal is to help operators improve the quality and safety of their operations through better understanding of the processes while simplifying food preparation procedures and reducing cost.
As an Army officer, Dr. Snyder commanded Quartermaster field units and developed radiation-sterilized food and microwave systems. While Associate Professor at the University of Minnesota, he began Minnesota's food management HACCP self-control program. Currently, he helps foodservice operators to implement HACCP safety self-control programs while working to standardize retail HACCP. He has lectured in the U.S., Mid-East, Australia, and Europe; has published widely on retail food safety topics such as safe hand washing; and has been an expert witness in foodborne illness and food safety lawsuits.
Upon successful completion of the course, the certificate of completion will be available from the training page.
Each quiz must be passed with a miminum of 70% to proceed to the next lesson.
25 Real Reviews From Actual Learners
Josh From Rancho Cucamonga, CA Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
Excellent course!! Learned a lot of information and educated myself in the meantime
Posted a year and 5 months ago
Sylvain S From Hyattsville, MD Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
THAT S THE BEST WAY TO LEARN. I REALLY APPRECIATE THIS TRAINING AND I WILL RECOMMANDE FRIENDS AS WELL . I WILL COME BACK FOR MORE TRAININGS. THANK YOU SO MUCH.
Posted a year and 6 months ago
Martin From Henderson, NV Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
I learned so much this was a very challenging yet rewarding course. I will be taking more classes from 360. It actually saved me a lot of money without having to travel etc.
Posted 2 years and 2 months ago
Ralph From Anaheim, CA Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
I found this course to be very informative and exciting.
Posted 2 years and 3 months ago
Nick From Saratoga Springs, NY Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
The subject matter is very useful.
Danny From Anaheim, CA Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
The question tests after each lesson helped me with the final test. This lesson was well informed.
CARLA From WALTHAM, MA Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
very long sometimes covered same material twice but I was able to pass the final exam so worth it
Omar From , Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
Very informative and easy to use.
Lilian From Elk Grove, CA Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
Loved to be able to do this at home and on my time!
Claudia From wixom, MI Took Food Safety HACCP for Retail Food Establishments (16 Hour), And Said:
Show More Reviews (15 Reviews)