Course Overview
HACCP Training for Processors is delivered via a real-time, virtual format. This IACET and International HACCP Alliance accredited training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying and controlling hazards. In this course, you will gain the knowledge, confidence and skills to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.
This course is a combination of lecture and interactive group exercises which provides participants with step-by-step instruction in preparing a written HACCP Plan. Participants will leave this course with a completed HACCP plan model along with HACCP tools and templates they can utilize in the work place. The course is structured to promote interaction among class members and allows time for questions and review.
Required Course Prerequisites
- Strong understanding of Prerequisite Programs and Good Manufacturing Practices
- Employment at a food manufacturing facility
Recommended Course Prerequisites
- Prerequisite Programs Short Course
- Please send a copy of your prerequisite programs short course certificate (if available) to abrock@wisconsindairy.org.
Course Technology Requirements
This course will be held in person. A computer is required for the course.
Course Attendance
You must be present and engaged for at least 95% of the course to obtain your certificate at the end of the course.
Course Assessment
An 80-question multiple-choice, on-line exam follows the conclusion of the course. You will have 10 business days to complete the exam, upon completion of the course. Upon successful completion of the course requirements (attendance and passing score of 70% or greater) participants will receive an NSF Certificate of Accomplishment.
Continuing Education Credits
Contact hours for this course can be applied toward a number of professional certifications including those offered by the American Society for Quality (ASQ), Institute of Food Technologists (IFT), National Environmental Health Association (NEHA) and many other organizations. If you are looking to utilize these credit hours for a professional certification, please let us know and we will provide a formal letter of contact hours and an agenda.
Course Details:
This course will be offered during the week of 11/13/23. This two (2.0) day, in person course is open to all Wisconsin dairy companies and will be held at North Central Technical College – Wausau. Attendance will be limited to the first 25 registrants, so please register early. The course fee is $225 and will cover registration, meals, breaks and all materials. The course will run as follows:
Monday, November 13th – 8:00 AM ~ 4:30 PM
Tuesday, November 14th – 8:00 AM ~ 4:30 PM
The address for the training is 1000 W Campus Dr, Wausau, WI 54401
Cost:
Cost to attend the short course is $275.00 per student. The cost covers registration, meals, breaks and all materials.
Hotel Details:
There are a number of hotel options in the Wausau area. Please feel free to book a preferred hotel at your convenience. Note: short course attendees are responsible for their own lodging.
Parking Options:
There is no cost for parking at North Central Technical College in Wausau. Additional parking information can be found below:
https://www.ntc.edu/safety-security/parking
Dining Options:
Wausau has a wide variety of dinner options available for those looking to stay over for a night. If you’re looking for some great dining options, please check out the link below:
https://www.visitwausau.com/restaurants/