Hazard analysis critical control point (HACCP) training is conducted at different levels based on duties of people working in the food industry. Basic food handling HACCP training usually covers anyone working with wholesale or retail food preparation. Chefs and managers of restaurants typically acquire additional training in food safety techniques. HACCP training is also available for large-scale food and beverage producers that cook and chill food onsite. Finally, training courses are available for inspectors or auditors who monitor food handling processes.
In most regions, food handling is regulated by government agencies to protect the public from tainted food that causes illness. These agencies enforce strict guidelines for all stages of food production, from the farm or ranch to consumption by consumers. Routine inspections or audits determine if people working in these companies received proper HACCP training and if they are practicing what these courses teach.
Basic food handling certification after HACCP training educates food handlers about hygiene practices that reduce the risk of bacterial or chemical contamination. These courses also teach employees about critical control points during food processing, which define cooking times and temperatures necessary to kill bacteria in certain types of food. This HACCP training can be done onsite, through workshops, or via online training classes.
Supervisors in the food industry typically take additional training courses to prepare them for overseeing food handling practices. These courses might be suitable for the head chef in a restaurant or restaurant manager. They could also apply to the supervisor in a food processing plant. This training prepares students for advanced food safety examinations and teaches them to use equipment to control germs, such as ultraviolet lights.
Once HACCP training is done, the manager might gain certification to devise a food safety plan for the company. This plan usually relies on science to identify critical control points for temperature and cooking time. Periodic review of the safety plan, with adjustments as needed, generally falls under the responsibility of the manager, who obtains advanced training.
Wholesale or retail food processing companies typically train a person on staff in auditing or inspection. These classes prepare him or her for government audits by trained health inspectors. When a manager becomes familiar with the auditing process, the company is better prepared to pass inspection without negative findings.
HACCP training covers sanitation of the physical location and employees who handle food. It includes hand-washing practices and disinfecting areas where food is processed, including all equipment. These training courses generally teach students how food reacts to moisture, oxygen, and acidity. Usually, a special section of the classes relates to seafood safety.
Some organizations offer HACCP training at fixed locations, along with online classes for food producers living outside the area. They might review the company’s food safety plan and make recommendations for change. Telephone consultations or site visits might be included in the cost of these training courses.
