Hazard Analysis Critical Control Points (HACCP) Training Program

Sometimes just knowing when to wash your hands is not enough.
Working in conjunction with the Experior Assessments, TAP Series is proud to provide this exclusive on-line HACCP Manager certification-training program.

Developed by using both nationally and internationally accepted HACCP standards, this program has been designed to provide students and staff with information needed to affectively participate in the organization, development, implementation and management of a successful HACCP plan. The trainee will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program.

This course will provide the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. See the USDA letter of notification of the Act by clicking here. Successful completion of this course provides a certificate recognized by National Environmental Health Association (NEHA) Training, Certifying Board of Dietary Managers (15 clock hours continuing education credits), American Culinary Federation (15 hours continuing education credits), and American Hotel and Lodging Association - Educational Institute.