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Utah HACCP Training

Utah HACCP Training & Certification

Nationally accredited online HACCP training courses. Learn and apply HACCP Principles to ensure the safety of your food service environment.
16 hrs: $125.00 - 4 hrs: $50.00 - Seafood: $75.00

Utah Food Safety HACCP Training

Utah HACCP Training Requirements

About HACCP Training
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Source: FDA - HACCP Guidance

First Accredited HACCP Course for Retail Establishments
Our 16 hour HACCP training course is the first accredited nationwide HACCP course for retail food establishments – such as restaurants, mobile food vendors, bakeries, fast food chains, cafes, caterers, and hotel kitchens.

The HACCP for Retail Food Establishments course is accredited by the International HACCP Alliance and teaches the theories and practices of HACCP. Once learners have successfully completed the course, they will understand how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.
Source: 360training.com Releases America's First Accredited HACCP Course for Retail

 

Utah HACCP Food Safety Training Regulations

Utah HACCP Food Safety Contact Info

Utah Department of Health
Bureau of Epidemiology
288 North 1460 West
Salt Lake City, UT 84116
Phone: 801-538-6191
Web: http://health.utah.gov/epi/community/sanitation/foodSafety/

Utah HACCP Course Information

  • HACCP 16hrs
  • HACCP 4hrs
  • Seafood HACCP 1hr

HACCP – Food Safety for Retail Food Establishments – 16hrs

Course Description
Accredited by the International HACCP Alliance, this course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.

The course introduces HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Course Hours: 16 Hours
Cost: $125.00

Course Outline

  • Lesson 1: The Food Safety Problem
  • Lesson 2: The HACCP Approach to Food Safety
  • Lesson 3: The Food Safety Management Plan
  • Lesson 4: Physical Hazards in Food
  • Lesson 5: Chemical Hazards in Food: Part 1
  • Lesson 6: Chemical Hazards in Food: Part 2
  • Lesson 7: Biological Hazards: Part 1
  • Lesson 8: Biological Hazards: Part 2
  • Lesson 9: Biological Hazards: Part 3
  • Lesson 10: Biological Hazards: Part 4
  • Lesson 11: Personal Hygiene and Control
  • Lesson 12: Cleaning and Maintenance
  • Lesson 13: Supplies
  • Lesson 14: Menu HACCP
  • Lesson 15: Recipe Engineering

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

Seafood HACCP – 1 hour

Course Description
The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

The content in this course was developed from the “HACCP Principles and Application Guidelines” adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997.

21 CFR Part 123 – the “Seafood HACCP Regulation” requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.

Course Hours: 1 Hour
Cost: $75.00

Course Outline

  • Lesson 1: FDA Guidelines for Developing a HACCP System
  • Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 3: Seafood HACCP
  • Lesson 4: Consumer Steps to Safer Seafood

Course Objectives

After completing this course, the student will be able to:

  • Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
  • Identify and distinguish prerequisite programs for a HACCP management system.
  • Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
  • Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
  • Discuss the seven principles of HACCP.
  • Identify and describe the two stages involved in conducting a hazard analysis.
  • Name and describe examples of possible CCPs.
  • Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
  • Name five ways to test fish for freshness.

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

Utah HACCP Food Safety Local Requirements

Salt Lake County
Salt Lake County Health Department
2001 South State Street S2-600
Salt Lake City, Utah 84190
Phone: 385-468-4100
Web: http://slco.org/health/food-protection/

  • Food Handler Service Workers
    Salt Lake County Health Department requires all individuals preparing, serving, or handling food in or around a food service establishment or mobile food unit (whether the individuals are compensated or not) to receive adequate food service training, either as a certified food handler or as a certified food safety manager.
  • Certified Food Manager
    At least one full-time certified food safety manager must be employed at every food service establishment and mobile food unit in Salt Lake County. When replacing a departing certified food safety manager, the establishment has sixty (60) days to employ a new certified food safety manager. Certification is valid for three (3) years from the date of issue, unless revoked or suspended by the Salt Lake County Health Department.
  • Mobile Food Service
    All mobile food service units (such as carts, trucks, and trailers), as well as shaved-ice stands, operating in Salt Lake County must meet health department regulations and have a current, active mobile food service permit.
  • Temporary Food Events
    Any temporary food service offered to the public, whether offered for a price or free of charge, requires a permit from the health department. Most notably, this includes food booths at fairs, festivals, celebrations, exhibitions, carnivals, and other community gatherings. 

Course Summary

Utah HACCP Training
  • Accredited by the International HACCP Alliance (360 Training).
  • Take course anywhere and anytime!
  • Download course certificate upon completion!
  • 24×7 Support: (877) 881-2235 - Online

Food Safety HACCP for Retail Food Establishments – 16hrs
Price: $125.00

HACCP: The State-of-the-Art Approach to Food Safety – 4 hrs
Price: $50.00

HACCP: Seafood – 1 hr
Price: $75.00


Group Discounts
Get up to a 40% group discount! Enroll and train all your food safety employees with a group enrollment. Track progress, generate reports, and manage learners using a cloud-based platform. More Info


Accepted Statewide
Our Food Safety Training is approved by the Utah Department of Health and valid statewide for: Salt Lake City, West Valley City, Provo, West Jordan, Orem, Sandy, Ogden, St. George, Layton, Millcreek, Taylorsville, South Jordan, Lehi, Logan, Murray, Draper, Bear River, Central Utah, Davis County, Salt Lake County, Southeastern Utah, Southwest Utah, Summit County, Tooele County, Tri County, Utah County, Wasatch County, Weber/Morganand many more!