STILLWATER, Okla. — Enrollment is open for the course Hazard Analysis and Critical Control Points through the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University. Both online and in-person versions of the course are available.
The course provides basic steps for designing a HACCP system and is accredited by the International HACCP Alliance. Participants will learn to efficiently create, implement and manage a HACCP plan in a food production setting.
The online course is divided into 15 self-paced modules that can each be completed within 30 minutes. Participants must access all course web pages and earn a score of at least 80% on each assessment. Participants can complete the training in a virtual setting 24 hours a day, seven days a week for up to 120 days or attend FAPC’s in-person sessions. A certificate will be available for download upon course completion. Class registration for the online version is $299.
Topics include:
- Introduction to food safety
- Laws and regulations
- Good manufacturing practices
- Sanitation
- Defining process and developing a flow chart
- Overview of food microorganisms
- The seven HACCP principles
- Implementation and management
- Recalls
“The accredited HACCP training meets and exceeds the regulatory and various third-party audit programs certification requirements,” said Ravi Jadeja, an assistant professor and FAPC food safety specialist. “Regardless of their education and experience, all participants will find our interactive and self-paced HACCP training useful.”
The following in-person HACCP course opportunities feature two-day workshops and are available in Stillwater. The cost for in-person learning is $600 per participant for large companies and $500 per person for small, Oklahoma-based companies with 10 employees or less.
- Accredited Basic HACCP Workshop, March 2-3
- Accredited Basic HACCP Workshop, Sept. 21-22
- Accredited Basic HACCP Workshop, Dec. 7-8
For more information, contact Karen Smith at 405-744-6277 or fapcregistrations@okstate.edu.
–Gail Ellis
Oklahoma State University