Hazard Analysis and Critical Control Points (HACCP) Micro-Credential:

Earners will develop knowledge and skills in food safety, sanitation, and handling. They will be competent in preventative food safety system that involves identifying physical, biological, and chemical hazards during the food handling and preparation stage. 4 Continuing Education Units (CEU).

HACCP

Who is eligible?
All Learners

Instruction Method
Classroom and lab

Credit or Non-Credit
Non-Credit

Skills
Food safety
Sanitation
Controlling Hazards
Control Measures

Time to Complete
Two Days

Requirements
14 hours

1.4 continuing education units