Embed Size (px)
Citation preview
Introduction to Hazard Analysis and
Critical Control Point 45 S. National Ave. l Fond du Lac, WI 54935-4699
1.800.2.MARIAN l marianuniversity.eduFounded 1936 • Sponsored by the Congregation of Sisters of St. Agnes
Connect with Marian!
For more information or to register for the course:marianuniversity.edu/haccp
Susan Bornstein-Forst, Ph.D.Professor of Biology
With food safety and security issues quickly rising to the forefront of concern around the world,Marian University now offers a complete online Introduction to HACCP (HazardAnalysis and Critical Control Point) course.
Designed to help individuals and organizations manage food safety procedures, this course offers working professionals the opportunity to achieve HACCP certification. The course is offered online and allows individuals tocomplete the course at their own pace within an eight-week session. The course will be offered twice each semester.
This course has been accredited by the International HACCP Alliance. All individuals who successfully complete the course will receive a certificate of completion from the International HACCP Alliance.
Introduction to HACCP course• Designed for individuals and organizations who manage food safety procedures.
• 100% online
• Self-paced course
• 1 credit
• FSA 201 is $285 (includes Alliance Certificate fee. Domestic mailing included; international mailing at additional charge)
• Approved by the International HACCP Alliance
• Individuals may complete this course to obtain HACCP training, or to renew certification.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identi�ed and controlled at speci�c points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
