The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, food service, and home preparation.

Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.

Walk Away With

  • An Introduction to HACCP Industry Certificate with the International HACCP Alliance seal of approval
  • Training workbook, with extensive notes, to use during the course and on the job site
  • Certification of completion provided by CSI Workforce Development & Training

Food Batchmakers

Average Wages: $25,956

Projected Growth Over 10 Years: 8.2%

Demand Level: Very High

Who Should Attend?

This course is recommended for all employees including plant operators, supervisors, nurses, chefs/cooks, engineering personnel, HACCP team members, team leaders, plant maintenance staff, owners, managers, and sole proprietors.

What Will I Learn?

  • Principles of HACCP
  • The importance of monitoring and periodic review
  • The need to develop realistic controls at Critical Control Points
  • The importance of pre-requisite programs
  • Monitoring, documenting, and reviewing procedures

Instructor Bio

Janna Hamlett
This course will be taught by Food Processing Specialist, Janna Hamlett of TechHelp, and the University of Idaho. Janna Hamlett has spent her life working in agriculture. She has a BS degree from the University of Idaho in Dairy Science with a minor in English and a Master’s degree from Washington State University in Food Science and Management. She currently works at the College of Southern Idaho as the program manager for the Food Processing Technology program. Prior to coming to the College of Southern Idaho, Janna worked in various management positions including, Training Manager, QA Manager and Production Manager at large scale cheese and whey processing facilities in the Magic Valley. She has numerous industry certifications including approved OSHA 10 and 30-hour instructor, PCQI (Preventative Controls Qualified Individual) Instructor, SQF Practitioner, and SQF Approved Teaching Center, and an approved HACCP curriculum from International HACCP Alliance.