This program focuses on the tools a food company must have before developing a HACCP plan. The objective of the course is to know, understand and use the programs that are necessary to complete before attempting a HACCP plan. It will consist of five learning modules which cover ...

• Sanitation Requirements: Good Manufacturing Practices or Umbrella GMP--3 hrs
• Sanitation Standard Operating Procedures (SSOP) -- 2 hrs
• Product Identification, Coding, & Recall -- 1.5 hrs
• Preventive Maintenance -- 1 hr
• Education & Training -- 1 hr

It is written so that each principle or concept within a learning module may be completed in 15-20 minutes. Course includes narration, hundreds of graphics and photos, course text, hyperlinks to regulations and other source materials. To help you assess your own progress, there will be quizzes at the end of each module.

Faculty: Dr. Aurora Hodgson, Food Science Dept., Univ. of Hawaii and Richard F. Stier, Consulting Food Scientist.

Available on CDROM
Cost: $395
Contact: IFT at www.ift.org.