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EAOY 2016

Two Requirements
Must be current with either CPFM, ServSafe, National Registry or Simply Safe Foodservice Certified
Pass the CHP test

Why be an CHP?
* HACCP is today's emerging standard of food safety excellence.  The others (ServSafe etc.) demonstrate you can memorize a lot of statistics, HACCP goes Farm to Fork, putting it all into perspective, is more comprehensive, and more highly respected.  4.9 million Floridians had foodborne illness in 2009 - by law, all the establishments that served that food were Food Safety Manager compliant.  We need to do better and HACCP offers a plan to do that.
* Show the world you have superior knowledge

* No paperwork, application, work other than pass the test.
* 5 Year re-certification required

Who should be a Certified HACCP Professional?
* Foodservice managers, health inspectors and medical personnel who seek to join the effort to provide higher quality food safety for their customers.  Demonstrates they have expertise in all the tested areas!
* Anyone seeking a promotion or a new job - build the resume.
* Manager's who want to demonstrate to their staff the importance of professional credentialing.

The CHP tests' 80 questions demonstrate your knowledge in the following areas:
                * Control Measures (2)
                * Corrective Actions (8)
                * Critical Control Points (6)
                * Critical Limits (8)
                * Describe the Product (6)
                * Flow Diagrams (2)
                * General Knowledge (6)
                * Hazard Analysis (8)
                * Intended Use (3)
                * Monitoring (4)
                * Onsite Confirmation (2)
                * Prerequisites (4)
                * Recordkeeping (5)
                * Team Structure (3)
                * Validation (2)
                * Verification (3)

Hazard Analysis Critical Control Points (HACCP) Management; 16 hours classroom and 8 hours preparation.
HACCP addresses food safety concerns of food from the farm to the fork – where do problems happen, who and how can we prevent them.  Students learn procedures of organization, monitoring, corrective actions and documentation which can be used in a wide array of businesses.  Food Safety is a hot item today and HACCP takes it to a new level. Many employers are looking for HACCP managers, including every public school in the U. S. required by USDA to have a HACCP plan in place.  With weekly foodborne illness outbreaks in the news, it is time for a new and more regimented approach to ensuring the public safety, and that process is called HACCP.

Upon completion the learner will be able to:
Explain what a HACCP plan is and is not
Identify the five preliminary steps and the seven principals of HACCP
Develop a HACCP plan for their facility.