California HACCP Food Safety Training & Certification
California HACCP Food Safety Training & Certification Introduction
HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. HACCP provides seven general principles of food safety and hygiene which can be applied to all stages of a food chain, from food production and preparation processes, to packaging and distribution.
The HACCP system has two major components. The "HA" of HACCP represents the hazard analysis which identifies the what, where, and why of hazards. The "CCP" of HACCP represents the critical control points that provide the control of the process and the proof of the control.
HACCP is important because it prioritizes and controls potential hazards such as microbiological, chemical and physical contaminants, so a facility can better assure consumers that its products are as safe for consumption.
HACCP Training Course Summaries
- HACCP Training for Retail Establishments - 16 hrs
First accredited HACCP 16hr course for retail food establishments - accepted nationwide and accredited by the International HACCP Alliance. This extensive training course identifies the biological, chemical, and physical hazards associated with retail food facilities and then explains the hazard control procedures that prevent, eliminate, or reduce hazards. - HACCP Training: State of the Art - 4 hrs
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee. This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation. - HACCP Training for Seafood - 1 hrs
This training helps fish mongers, commercial fisherman, dealers, processors, regulatory personnel, and others in the seafood industry that identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures – a HACCP Plan – that ensures safe seafood. Required by 21 CFR Part 123 – the “Seafood HACCP Regulation".
California HACCP Food Safety Course Info
- HACCP 16hrs
- HACCP 4hrs
- Seafood HACCP 1hr
- Regulations
- State Contact
HACCP – Food Safety for Retail Food Establishments – 16hrs
Course Description
Accredited by the International HACCP Alliance, the course introduces HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.
Audience: Wait staff – servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.
Course Hours: 16 Hours
Course Objectives
After completing this course, the student will be able to:
- Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
- Determine which hazards are significant risks.
- Determine, write, and validate adequate controls for those hazards.
- Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
- Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
Course Ocaline
- Lesson 1: The Food Safety Problem
- Lesson 2: The HACCP Approach to Food Safety
- Lesson 3: The Food Safety Management Plan
- Lesson 4: Physical Hazards in Food
- Lesson 5: Chemical Hazards in Food: Part 1
- Lesson 6: Chemical Hazards in Food: Part 2
- Lesson 7: Biological Hazards: Part 1
- Lesson 8: Biological Hazards: Part 2
- Lesson 9: Biological Hazards: Part 3
- Lesson 10: Biological Hazards: Part 4
- Lesson 11: Personal Hygiene and Control
- Lesson 12: Cleaning and Maintenance
- Lesson 13: Supplies
- Lesson 14: Menu HACCP
- Lesson 15: Recipe Engineering
Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.
HACCP – The State-of-the-Art Approach to Food Safety – 4hrs
Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.
This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.
Audience: School cafeteria personnel, food handlers, food servers, chefs, cooks, mobile food vendors, and convenience store (c-store) clerks.
Course Hours: 4 Hours
Course Objectives
After completing this course, the student will be able to:
- Identify the key points of HACCP
- Identify the causes of food borne illness
- Explain the 7 HACCP principles
- Apply standard operating procedures for food safety and food defense in your operation
- Follow prerequisite programs for food safety
- Identify the three classifications of recipes
- Apply critical control limits
- Determine critical control points
- Determine effective corrective actions
- Complete monitoring forms
Course Ocaline
- Unit 1: Introduction to HACCP
- Unit 2: Food Borne Illness
- Unit 3: The Seven HACCP Principles
- Unit 4: Identifying Hazards and Determining Critical Control Points
- Unit 5: Critical Limits, Monitoring and Corrective Actions
- Unit 6: Verification and Record Keeping
- Unit 7: Overcoming Barriers to HACCP Implementation
Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.
Seafood HACCP Training – 1 hour
Course Description
The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.
The “Seafood HACCP Regulation” - 21 CFR Part 123 - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.
The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.
Audience: Fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers – who are responsible for handling and keeping seafood products safe for customers.
Course Hour(s): 1 hour
Course Ocaline
- Lesson 1: FDA Guidelines for Developing a HACCP System
- Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan
- Lesson 3: Seafood HACCP
- Lesson 4: Consumer Steps to Safer Seafood
Course Objectives
After completing this course, the student will be able to:
- Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
- Identify and distinguish prerequisite programs for a HACCP management system.
- Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
- Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
- Discuss the seven principles of HACCP.
- Identify and describe the two stages involved in conducting a hazard analysis.
- Name and describe examples of possible CCPs.
- Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
- Name five ways to test fish for freshness.
Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.
Federal & California Seafood & Food Safety Regulations & Rules
U.S. Food and Drug Aministration (FDA) - Seafood HACCP Guidance
- FDA - Seafood Hazard Analysis Critical Control Point (HACCP) Regulation (21 CFR Part 123)
- FDA - Good Manufacturing Practices (21 CFR Part 110)
- FDA - Seafood Guidance Documents & Regulatory Information
- FDA - Fish and Fishery Products Hazards and Controls Guidance (Webpage)
- Fish and Fishery Products Hazards and Controls Guidance (PDF)
- Fish and Fishery Products Hazards and Controls Guidance (Spanish-language translation) Orientación de controles y peligros de los productos pesqueros y piscícolas (PDF)
- FDA - National Shellfish Sanitation Program (NSSP) - Guide for the Control of Molluscan Shellfish
- FDA - Interstate Certified Shellfish Shippers List (ICSSL) - Updated Monthly List
- FDA - The Seafood List: The Seafood List is FDA's Guide to Acceptable Market Names for Seafood sold in Interstate Commerce. It is available as a searchable database.
California Seafood Regulations, Rules & Resources
- California Department of Public Health - Seafood & Shellfish Safety - Food and Drug Branch
- California Shellfish Law - Health and Safety Code Sections 112150-112280 (PDF)
- California Shellfish Regulations - California Code of Regulations, Title 17 Sec. 7706-7761 (PDF)
- California Oyster Regulation - California Code of Regulations, Title 17 Sec. 13675-13676 (PDF)
- NOAA Fisheries - West Coast Region - The West Coast Region of NOAA Fisheries administers fisheries programs along the coasts of Washington, Oregon and California; and in the vast inland habitats of Washington, Oregon, California and Idaho.
- Pacific Fishery Management Council - The Pacific Fishery Management Council is made up of 14 voting representatives from Oregon, Washington, California, and Idaho. The Council manages fisheries for about 119 species of salmon, groundfish, coastal pelagic species (sardines, anchovies, and mackerel), and highly migratory species (tunas, sharks, and swordfish).
- Pacific States Marine Fisheries Commission - The Pacific States Marine Fisheries Commission (PSMFC) is an interstate compact agency that helps resource agencies and the fishing industry sustainably manage our valuable Pacific Ocean resources in a five-state region. PSMFC's primary goal is to promote and support policies and actions to conserve, develop, and manage our fishery resources in California, Oregon, Washington, Idaho and Alaska.
- Pacific Fisheries Information Network - Compiles, stores, and disseminates commercial fisheries data from Oregon, Washington and California.
- West Coast Seafood Processors Association – A trade association serving processors in Oregon, Washington, and California.
California legal requirements for Food Handlers and Certified Food Managers:
- California Food Handler Card requirement is specified in California Retail Food Code – CalCode: Sections 113790 and 113948
- California Certified Food Manager (CFM)requirement is specified in California Retail Food Code – CalCode: Section 113945
- California Retail Food Code – CalCode
- California Food Handler Card Law Guidelines (Word Doc)
- SB 602 – California Food Handler Card Requirements (PDF)
- California Food Safety Program Rules and Guidelines
- FAQs: Commonly Asked Questions about AB 1978, California Food Safety and Sanitation Training, and Certified Examination
California Food Truck & Mobile Food Vendor Rules/Regulations
- Sacramento County – Mobile Food Vendors
- Southern California Mobile Food Vendors Association
- San Diego County – Mobile Food Vendors (PDF)
- Find LA Food Trucks
- Los Angeles County – Mobile Food Facilities
- Fresno County – Mobile Food Vendors (PDF)
- San Joaquin Couty – Mobile Food Facilities (PDF)
- Orange County – Carts/Trucks Mobile Food Facility
- San Bernardino County – Temporary Food Facilities (PDF)
- City of Riverside – Reulation of Mobile Food Vendors (PDF)
- City/County of San Francisco – Mobile Food Facilities
- Alameda County – Mobile Food Facilities
- City of Woodland – Mobile Food Vendor Requirements (PDF)
- City of Davis – Mobile Food Vendor Requirements (PDF)
- Napa County – Mobile Food Vendors
- Sonoma County- Mobile Food Facilities
- City of Santa Cruz – Mobile Food Vending
- City of Santa Rosa – Mobile Vending Permits
- City of Oakland – Mobile Food Vending
- City of San Leandro – Mobile Food Vending
- Solano County – Mobile Food Facility Requirements
- Yuba County – Mobile Food Facility Guidelines (PDF)
- Stanford University – Mobile Food Vendors
California HACCP Training is accepted in these counties: Los Angeles County CA,Orange County CA,San Diego County CA,Riverside County CA,Santa Clara County CA,Alameda County CA,Sacramento County CA,Contra Costa County CA,Fresno County CA,Ventura County CA,San Francisco County CA,Kern County CA,San Mateo County CA,San Joaquin County CA,Stanislaus County CA,Sonoma County CA,Tulare County CA,Solano County CA,Monterey County CA,Santa Barbara County CA,Placer County CA,San Luis Obispo County CA,Santa Cruz County CA,Merced County CA,Marin County CA,Butte County CA,Yolo County CA,El Dorado County CA, and many more!
California Food Safety State Contact Info
California Department of Public Health
Food and Drug Branch
Retail Food Program
1500 Capitol Ave, MS 7602
PO Box 997377
Sacramento, CA 95814
Phone: (916) 558-1784
Web: https://www.cdph.ca.gov/Programs/...../FoodSafetyProgram/RetailFoodProgram.aspx
Sacramento County Environmental Management Department
Environmental Health Division
Retail Food Protection Program
10590 Armstrong Avenue, Suite B
Mather, Ca. 95655-4153
Phone: (916) 875-8440
Web: http://www.emd.saccounty.net/EH/FoodProtect-RetailFood/Pages/default.aspx
California Department of Food and Agriculture
1220 N Street
Sacramento, CA 95814
http://www.cdfa.ca.gov/
California Sea Grant Program Info
NOAA’s National Sea Grant College Program is a network of 33 Sea Grant Programs located in every Coastal and Great Lakes State.
University of Southern California Sea Grant
University of Southern California (USC)
3454 Trousdale Pkwy, CAS 200
Los Angeles, CA 90089-0373
Phone: (213) 740-1961
Web: http://www.usc.edu/org/seagrant/
California Sea Grant
University of California, San Diego
9500 Gilman Dr., #0232
La Jolla, CA 92093-0232
Phone: (858) 534-4440
Web: https://caseagrant.ucsd.edu/
