IEH Academy
Menu
eLearning
Chemistry
Allergen Control in Food Plants
Mycotoxins: Aflatoxin Overview
Food Safety Culture & Ethics
Foreign Material Control 101
Document Control & Management
Food Ethics
Food Safety Guidance for Procurement Agents
Food Safety and Quality Culture
HACCP & Preventive Control
Elements of HACCP for Food Processors
Good Manufacturing Practices (cGMP)
Hazard Analysis Critical Control Point (HACCP) System: An Introduction
Microbiology
Combating Cronobacter in Foods: Causes, Concerns, and Solutions
Control of Listeria monocytogenes in Food Production
Environmental Monitoring and Sampling Plans
Introduction to Food Fermentation
Introduction to Microorganisms in the Food Industry
Plant Operation Essentials
Biosecurity for Food Processors
Change Control for Thermal Processing Operations: An Introduction
Handwashing and Employee Hygiene
Hazard Analysis Critical Control Point (HACCP) System: An Introduction
How to Take Environmental Surface Samples
Physical Hazards & Controls
Process Deviation Record Keeping
What You Should Know About Listeria
Peanut Education
Peanut 101: Introduction
Peanut 101: Ingredient Uniformity (PART I)
Peanut 101: Ingredient Uniformity (PART II)
Processing
Thermal Process Deviation Record Keeping
Change Control for Thermal Processing Operations
Changes to USDA Meat Temperature Regulations
Fundamentals of Modified Atmosphere Packaging for Foods
General Thermal Bacteriology Applied to Foods
Introduction to Food Fermentation
Sanitation Training
Allergen Control in Food Plants
Control of Listeria monocytogenes in Food Production
Environmental Monitoring and Sampling Plans
Food Plant Sanitation 101
Handwashing and Employee Hygiene
How to Take Environmental Surface Sample
Sensory Analysis
Introduction to Sensory Analysis of Food
Advanced Sensory Analysis of Food
Sensory Analysis for Production and QA Managers
Regulatory Compliance
Top 10 Non-Governmental Organization (NGO) Certified Food Labeling Claims
Custom Courses
Instructor-led
HACCP & Preventive Control
AFDO Seafood HACCP Segment Two Course
HACCP Training
Juice HACCP Training
PCQI Training
Processing
Better Process Control School (BPCS)
General Thermal Bacteriology Applied to Foods
Thermal Processing Workshop
Sampling Training
Compost Sampling
Environmental Monitoring and Sampling Programs
Pre-harvest Field & Irrigation Water Sampling
Sanitation
Sanitary Design For Food Facilities
Custom Courses
Webinars
Allergen Control Programs and Testing Verification
Label Claims: Kosher, Halal, Vegan, Vegetarian, Whole Grain, Plant-Based, Gluten Free, Non-GMO, Rainforest, and RSPO
Responding to FDA 483 and 482 Forms: Understanding and Addressing Regulatory Concerns
Hiring Outside Sanitation Companies – Possibilities and Pitfalls
Food Safety Audits – What They Are and What They Are Not
Ins and Outs of the Reportable Food Registry
Cracking the Code: Using Whole Genome Sequencing (WGS) to Connect Foodborne Outbreaks
Sanitary Design: A Competitive Advantage?
Mycotoxins and Food Safety – Practical Implications for the Food Industry
Document Control and Management for Food Processors
The Mystery of US Food Safety Laws, Regulations, and Guidance
Demystifying the New FDA Food Traceability Rule
Combating Cronobacter in Foods: Causes, Concerns and Solutions
Design, Implementation, and Consequences of Environmental Monitoring Programs
Applications of WGS in Food Production
Essentials of Finished Product Pathogen Sampling and Testing
Changes in USDA Meat Temperature Regulations
Heavy Metals and Toxic Elements
About Us
Our Instructors
Contact
SIGN IN
HACCP: Una Introducción
Course details
eLearning a tu propio ritmo
GRATIS
15 Mins
Certificado de finalización disponible
El sistema de Análisis de Peligros y Puntos Críticos de Control (HACCP) se utiliza para determinar si existen peligros en un sistema o proceso y si ese punto en el proceso es crítico para el funcionamiento adecuado de todo el sistema.
INSCRÍBETE AHORA
