Manager Training

Every operation serving or selling food needs to have a system in place that is uniquely designed to serve safe food.  This specific food safety system is called HACCP, or Hazard Analysis and Critical Control Point.  HACCP is a system comprised of food safety, food defense, prerequisite programs, and the seven principles of HACCP that are applied to a written food safety program.  This course provides participants with the knowledge to develop and write a food service or retail HACCP plan using the five-point HACCP Star training aid. 

The HACCP Food Safety Manager Certification is approved by the International HACCP Alliance.  This course is part of the most comprehensive retail HACCP product line on the market.  The SURE™ HACCP Food Safety Series is dedicated to Safe, Useful, Responsible Education for food service and retail industry training. 

Key Topics

  • Food safety prerequisite programs
  • Food defense standard operating procedures
  • Evaluation of hazards
  • Determining critical control points
  • Managing critical limits
  • Establishing monitoring procedures
  • Verifying the HACCP plan
  • Corrective action
  • Recordkeeping and proper documentation
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At the conclusion of the course, participants will be prepared to take the HACCP Food Safety Manager Certification Examination to demonstrate knowledge of the HACCP system and its implementation.  Successful completion of the examination will merit a HACCP Food Safety Manager Certification, which is valid for four years.

Benefits

Minimize the risk of a foodborne illness, an allergic reaction to food, and avoid injury by implementing a HACCP system.  Proactively manage risks and comply with regulatory requirements by providing third-party documented proof of knowledge of the HACCP system and its implementation.

Desired Outcomes

Upon course completion, participants will be prepared to:

  • Develop a HACCP team in order to write and implement a successful HACCP plan.
  • Define and document food safety, food defense, prerequisite programs, and standard operating procedures (SOPs).
  • Differentiate among food safety, food security, and food defense.
  • Apply food defense to handle different levels of awareness.
  • Evaluate biological, chemical, and physical hazards.
  • Determine critical control points for simple and complex recipes used in your establishment.
  • Establish critical limits and monitoring procedures including taking measurements, observing and identifying potential problems, and taking corrective actions.
  • Understand how proper verification provides documented written proof that your HACCP system is working.

 

Materials Provided

  • The HACCP Food Safety Manager Manual w/exam answer sheet
  • SURE Manager HACCP Certification Examination
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Who Should Attend

  • Owners, Directors, Managers, Supervisors
  • Chefs, Cooks, Food Handlers, and anyone involved in the creation, implementation and management of a HACCP plan
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Prerequisite

A valid ANSI-CFP Food Protection Manager Certification is recommended.

Recommended Schedule

1 Day

Day 1 – 8 a.m. – 5 p.m.

2 Day

Day 1 – 8 a.m. – 5 p.m.

Day 2 – 8 a.m. – 5 p.m. (exam immediately following)

Enrollment

  • Individual enrollment is available for all courses.
  • Minimum capacity: 10 participants for all private classes
  • Maximum capacity: 30 participants