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EAOY 2016

I am limited by You Tube to 15 minutes per video, thus all the lectures.  Probably 15 minutes is what your brain cares to absorb at one sitting anyway.

With each lecture, find similar information covered by the HACCP Implementation Manual and read those pages as well.

Lecture 1
Overview of HACCP, review of bacteria (14 minutes)

Lecture 2
What is HACCP and Why do it

Lecture 3
Prerequisites, SOP's, Assemble the team (14 minutes)

Lecture 4
Describe the product, grouping recipes by process (14 minutes)

Lecture 5
Intended use, food flow diagram (14 minutes)

Lecture 6
Onsite confirmation, Q&A (13 minutes)

Lecture 7
TV interview about food safety (5 minutes)
Onsite confirmation, Q&A (13 minutes)

Lecture 8
Hazard Analysis (13 minutes)

Lecture 9
Critical Control Points, Decision Tree (12 minutes)

Lecture 10
Critical Limits, Control Measures, Monitoring (12 minutes)

Lecture 11
Corrective Actions (12 minutes)

Lecture 12
Completing the HACCP form (6 minutes)

Lecture 13
Completed form, quiz, review (15 minutes)

Having finished these slides, your next step is to go to the testing portal by clicking here.  There you will arrange for payment and take the test.

For information about the NECB college courses on this and other food service topics, please click here!