According to the Food Code: "...Training and knowledge
are very important in making HACCP successful in any
food establishment. HACCP works best when it is
integrated into each employee's normal duties rather than
added as something extra.

The depth and breadth of training will depend on the
particular employee's responsibilities within the
establishment. Management or supervisory individuals will
need a deeper understanding of the HACCP process
because they are responsible for proper plan
implementation and routine monitoring of CCPs such as
product cooking temperatures and cooling times..."

NOTE: Only the HACCP Plan manager should take a
"certified" course and exam on HACCP, which is very
costly and time consuming training program. All other
employees need approved and recognized training.
CALISO's cost-effective training meets this training need
with many large food companies using it worldwide.  

You want to quickly and efficiently be trained or train a large
number of employees on food safety on HACCP (Hazard
Analysis and Critical Control Point),
You want to quickly and efficiently be trained or train your
employees on the 7 HACCP Principles,
You want to quickly and efficiently be trained or train your
employees on the FDA/CFSAN FDA 2009 Food Code,
You want to quickly and efficiently be trained or train your
employees on the Code of Federal Regulations for Meat
and Poultry HACCP (9CFR417)
You want to improve your CV and career opportunities in
the Food Industry with qualifications in HACCP, by adding
this industry-wide recognized course to the education or
training section of your CV,
You do not want to waste time and money on certified
HACCP courses and exams that are only required for
HACCP Plan managers,
you want to upgrade your knowledge and expertise in food
safety and be trained on HACCP and the Hazard Analysis
and Critical Control Point Planning,
you do NOT have time to allocate a full day to take a LIVE
class on HACCP,
you want to train more of your staff on HACCP
economically and without having to immobilize them in a
class for a full day,
the online HACCP Training is the solution:

It can be taken from anyone's workplace or from home
through the Internet without any time limit to complete the
It has "save and exit" features so that you can do it at your
own pace (a couple of sections per day...).
After registration, there are no time limit on when you can
start or complete the course. You have complete flexibility in
taking the course around your schedule.
The cost ranges from $135.96 for group training to $159.95
for individual training. This is an average 50% cost savings
on comparable class courses.
The training uses examples and quizzes that give very good
exposures on industry related implementation issues.
It provides detailed training on the Hazard Analysis and
Critical Control Point (HACCP), which is a production
control system for the food industry. It is a process used to
determine the potential danger points in food production
and to define a strict management and monitoring system
to ensure safe food products for consumers. HACCP is
designed to prevent potential microbiological, chemical,
and physical hazards, rather than catch them. The Food
and Drug Administration (FDA) and the United States
Department of Agriculture (USDA) use HACCP programs
as an effective approach to food safety and protecting
public health.
It uses exerpts of the USDA Food Safety and Inspection
Service (FSIS) 9CFR417 (Meat and Poutry HACCP) as
well as the FDA/CFSAN FDA Food Code and information
from the Codex Alimentarius.
It uses a continuous evaluation method with on-going
quizzes to facilitate the information retention.
If your final average in the ongoing evaluation is equal or
greater to 70% you will be issued a training certificate that
you can print for 8 hours of training on HACCP.
If your final average in the ongoing evaluation is less than
70%, you will have to take a final exam and score above
70% to be issued the training certificate.
Online HACCP Training with a certificate
Online HACCP Training for Meat and Poultry  or Seafood
Registration Fee

Online HACCP Training for
Meat and Poultry ($159.95)

Online HACCP Training for
Seafood (21CFR123) ($159.95)
Your name:
Your email address:
Your phone number:
Company Name and
Attendees numbers
with your comments
Do you want ONSITE HACCP Training?
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Membership of FoodHACCP
Course Outline for HACCP course
Course objective
This online training course will provide you training on the
FDA 2009 Food Code, the FDA regulation for Fish and Fishery
HACCP and an overview of the CODEX Alimentarius. It uses excerpts
of PART 123--Hazard Analysis and Critical Control Point (HACCP)
Systems of the CFRs. Material used in this course is available from
U.S. Government Printing Office via GPO Access [CITE: 21CFR123]
and the National Agricultural Library, Agricultural Research Service, U.
S. Department of Agriculture. The course
Course length
1-2 days are required to complete the HACCP Course
Who should attend
Anyone who wants to quickly and efficiently understand Seafood
HACCP, the Food Code and the Codex.
Course includes
The structure of the training is as follows:
2009 Food Code Overview
CODEX Alimentarious Overview
Sec. 123.3 Definitions
Sec. 123.6 Hazard analysis and Hazard Analysis Critical Control
Point (HACCP) plan
Sec. 123.7 Corrective actions
Sec. 123.8 Verification
Sec. 123.9 Records
Sec. 123.10 Training
Sec. 123.11 Sanitation control procedures
Subpart B--Smoked and Smoke-Flavored Fishery Products
Subpart C--Raw Molluscan Shellfish
Worldwide Course Recognition:
CALISO online training courses are recognized by all registrars and
hiring companies as objective evidence of effective training on the
particular standard and regulation. Since 1999, they have been the
most popular and most widely used training courses in English, with
over 15,000 trainees in the US and worldwide. The standard and
regulations are provided online under licensing of the American
National Standard Institute (ANSI), the American Society of
Automotive Engineer (SAE), or courtesy of the Federal Drug
Administration (FDA)