Introductory HACCP (online)

This online, two-day workshop is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.

Topics covered:

  • Hazard Analysis
  • Identifying Critical Control Points
  • Establishing Critical Limits
  • Monitoring the Critical Control Points
  • Establishing Corrective Action
  • Record keeping
  • Verification

Accreditation
This course has been accredited by the International HACCP Alliance, and is taught by instructors who have Alliance accreditation as lead instructors. You will receive guidance on building and strengthening existing HACCP programs, developing a hazard analysis, and the importance of integrating a food safety program into your total plant and company quality programs.

Course Fee
The cost to attend is $495 per person by the registration deadline of April 6. This fee covers live online instruction, manual, and certificate. After April 6, the registration cost is $545.

Receive a $100 discount when you register for the FSPCA-Preventive Controls for Human Food Training (April 27 - 29) and HACCP training together. More information here: www.go.osu.edu/fspca

Registration - Closed

Location
Class sessions will be held via Zoom.

Baseline technical skills necessary for online courses

  • Basic computer and web-browsing skills
  • Navigating Zoom 

Necessary equipment

  • Mac (OS X) or PC (Windows 7+) with high-speed internet connection
  • Speakers or a headphone jack in order to access video audio
  • Webcam: built-in or external webcam, fully installed
  • Microphone: built-in laptop or tablet mic or external microphone
  • Zoom System Requirements

Cancellation Policy
Cancellations must be received by April 6 to receive a partial refund. There is a $150 cancellation fee if the book has been shipped. There is a $50 cancellation fee if the book has not been shipped. No refunds will be given for cancellations after April or for no-shows.

In the event of a low attendee registration, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.

Substitution Policy
Substitutions are allowed, but please notify us as soon as possible so we can update our list and contact the new attendee. Also, if the book has already been mailed to the original attendee, that person will need to provide it to the new attendee.

On-Site
The Wilbur A. Gould Food Industries Center offers customized sessions of the HACCP course for companies at their location. A minimum of 15 attendees is required for on-site presentations. To discuss this option, please contact Heather Bell at bell.1534@osu.edu (614) 292-7004.