Certifications

FOOD HANDLERS

The ANSI Food Handler Guide easily integrates food safety into any existing onboarding training program. Sections can be completed in approximately 10 minutes. Covers five key areas; Basic Food Safety, Personal Hygiene, Cross-Contamination & Allergens, Time and Temperature, Cleaning and Sanitation.

FOOD MANAGERS

The ANSI Manager Book is ideal for one- or two-day classroom instruction, helping students prepare to take the ANSI Food Protection Manager Certification Exam. It covers critical principles including personal hygiene, cross-contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.

Control Point offers HACCP Certification Training online and on-site. Upon completion of the course, each student will receive a certificate. Student names will also be logged into the International HACCP Alliance database. Students are encouraged to bring current HACCP plans to review individually. Instructor Trevor J Morones is a Lead HACCP Instructor, certified through the International HACCP Alliance.

Key Topics:

• Understanding legislative framework applicable to the food industry
• Demonstrating a practical understanding of 5 preliminary steps and 7 Hazard Analysis Critical Control Point (HACCP) principles
• Classify and evaluate the main safety hazards associated with food
• Develop and implement a HACCP system into an organization
• Discuss FSMA (Food Safety Modernization Act) regulations

Class Materials Provided:

• Class slides (International HACCP Alliance approved course material)
• Current regulatory directives
• Class worksheets

Pricing:

Group discounts available. Contact Us for more information