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

Explore Your Career Options

If you are interested in learning about career opportunities in the Magic Valley take a look below.

If you are interested in learning more about our Work-Based Learning Center resources explore your options below.

Instructor Bio

Janna Hamlett

Dr. Janna Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Asst. Professor at University of Idaho Extension. Prior to joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia, Janna worked in various management positions including Quality Manager and Production Manager at large scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant, she has helped local companies with their food safety, production capabilities, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety, food safety, and operational efficiencies; including a Black Belt in Six Sigma, she is an OSHA 10 and 30 hour instructor, FSCPA PCQI and IAVA instructor, SQF Approved Training Center, and an approved HACCP curriculum from The International HACCP Alliance.