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FSPCA Virtual Instructor-Led
Preventive Controls for Human Food V2.0 Course & Food Traceability Rule
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Food Handler Programs
Retail
Food Service
Food Safety Video Series: HACCP Certificate Program
The HACCP: Foundations video resource provides introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards. Specifically, the video provides learners with the ability to:
Define relevant terminology
Recall the history of HACCP
Differentiate between voluntary and mandatory HACCP plans
Identify the seven principles of HACCP
Recognize the preliminary steps in developing a HACCP plan
Recognize the benefits of HACCP
Recognize the importance of management commitment
Video length: 11 minutes
31 MIN + ASSESSMENT | 4 VIDEOS-12 MIN. OR LESS | EARN A CERTIFICATE OF COMPLETION IN LESS THAN 45 MINUTES
The HACCP Video Program includes all four video resources and the HACCP: Assessment.
The program resources provide introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards.
The HACCP: Preliminary Steps in the Development of a HACCP Plan video resource provides introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards. Specifically, the video provides learners with the ability to:
Recognize the importance of the HACCP team.
Recognize the importance of describing the food product and its distribution.
Recognize the importance of the intended use of the food product.
Recognize the importance of a detailed process flow diagram.
Recognize the importance of verifying the flow diagram.
Video Length: 9 minutes
The HACCP: Prerequisite Programs video resource provides introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards. Specifically, the video provides learners with the ability to:
Recognize the importance of a systematic approach in relation to the seven principles of HACCP.
Recognize the importance of a hazard analysis.
Define what is meant by “reasonably likely to occur.”
Differentiate between a critical control point and a critical limit
Recognize the relationship between a hazard that is reasonably likely to occur and a control procedure.
Define the elements of a corrective action.
Video Length: 4 minutes
The HACCP: Principles of HACCP video resource provides introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards.
Specifically, the video provides learners with the ability to:
Identify the importance of prerequisite programs.
Identify examples of prerequisite programs.
Differentiate between a Sanitation Standard Operating Procedure (SSOP) and a Standard Data Management.
Video Length: 11 minutes
The HACCP Assessment assesses introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system in alignment with the National Curriculum Standards.
A certificate of completion is awarded to those participants who successfully answer 75% or more of the assessment questions. A retest option is available if needed.
Seven-Step Wet Cleaning Process
Build practical sanitation knowledge in just minutes—without committing to a time-intensive training course.
The Seven-Step Wet Cleaning Process is a standardized, sequential method used in food processing facilities to thoroughly clean and sanitize equipment and surfaces. Following each step in the correct order helps remove dirt and microorganisms, maintain a high level of hygiene, and reduce the risk of cross-contamination.
In under 15 minutes, learners can strengthen their understanding of effective wet cleaning practices and apply that knowledge in a food manufacturing environment.
IFPTI has partnered with Responsible Training to provide the easiest way for you to get your alcohol seller or server course certifications based on the requirements in your state.
In many states, anyone who sells, serves, dispenses or delivers alcoholic beverages under the authority of a license or permit, including persons who immediately manage, direct, supervise or control the sale or service of alcoholic beverages, is required to undergo alcohol Seller Server Training.
Whether you manage a bar, restaurant or are new to the industry, an Alcohol Seller Server certificate from Responsible Training will teach you the best practices to serve alcohol responsibly and give you the knowledge to protect yourself from fines and lawsuits.