Certified HACCP Professional

Hazard Analysis Critical Control Points (HACCP) address food safety concerns of food from the farm to the fork - where do problems happen, who and how can we prevent them. Students learn procedures of organization, monitoring, corrective actions and documentation which can be used in a wide array of businesses. Food Safety is a hot item today and HACCP takes it to a new level. Certified HACCP Professional Website

More than two years of education or training after high school required? No

More than two years of work experience required? No

Oral or Written Exam Required? Yes

Renewal Required? Every 5 Year(s)