HACCP Certification Requirements

HACCP certification will help keep your food service facility safe from food-borne illnesses.
HACCP certification will help keep your food service facility safe from food-borne illnesses. (Image: pizzaiolo image by monregard from Fotolia.com)

Hazard Analysis Critical Control Points (HACCP) is a certification program available to individuals and food-service facilities that teaches the ability to recognize hazardous food conditions and prevent the occurrence of food-borne illnesses. Classes on HACCP are available in or near larger cities across the country. In order to become certified, students of this system must complete several specific requirements.

Identify Sources Of FBIs

HACCP-certified food workers must be able to recognize and identify the sources of food-borne illnesses (FBI). They are expected to know about health hazards related to food, including E. coli, salmonella bacteria as well as unsafe procedures that lead to their spread such as cross-contamination and how to prevent it.

Know Seven HACCP Principles

HACCP certification candidates must thoroughly know the seven HACCP principles. These principles include conducting a hazard analysis, identifying critical control points, establishing critical limits for each critical control point, establishing critical control point monitoring requirements, establishing corrective actions, establishing record-keeping and establishing HACCP verification procedures to ensure the system is working.

Understand Critical Control Points

HACCP-certified food workers will understand that a critical control point, the basis for the entire system, is a point, step or procedure during the receiving, preparation, serving or shipping of food that presents a potential hazard. It also refers to the ability to put preventive procedures in place to prevent all identifiable hazards. The goal is to prevent or eliminate, if possible, the risk. A safety hazard may be any biological, chemical or physical thing that could cause food to become unsafe for human consumption.

Course and Exam

After completing the course materials for HACCP certification, the individual must take a written final exam. The examination must contain at least 70 percent correct answers. If the candidate scores less than 70 percent, the course is considered failed and no certification is handed out.

Prior to the testing there are a variety of lesson plans that teach and help the individual prepare for success on the final exam. There are commonly lesson quizzes that will also help in preparation for the final exam.

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