ISO 13485 certification

Guarantee:

Your satisfaction is guaranteed. If you register to any of our online courses and are not satisfied with the content, let us know within 30 days of registration, and BEFORE you complete the course or are issued the online certificate: we will refund 100% of the registration fee. We are confident, that like our many other trainees, you will like any course we offer, take some of our other courses, and also recommend them to others. We are proud of our achievement, and want to show it through the explicit satisfaction guarantee that other trainers cannot offer.

HACCP Training

Online HACCP Training for Meat and Poultry   ($159.95 only!)

Link to Consulting on HACCP, the online courses on: Human Food GMP, ISO 22000 training and Seafood HACCP.

According to the Food Code: "...Training and knowledge are very important in making HACCP successful in any food establishment. HACCP works best when it is integrated into each employee's normal duties rather than added as something extra.

The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."

NOTE: Only the HACCP Plan manager should take a "certified" course and exam on HACCP, which is very costly and time consuming training program. All other employees need approved and recognized training. CALISO's cost-effective training meets this training need with many large food companies using it worldwide.  

the online HACCP Training is the solution:

  • It can be taken from anyone's workplace or from home through the Internet without any time limit to complete the course.
  • It has "save and exit" features so that you can do it at your own pace (a couple of sections per day...).
  • After registration, there are no time limit on when you can start or complete the course. You have complete flexibility in taking the course around your schedule.
  • The cost ranges from $135.96 for group training to $159.95 for individual training. This is an average 50% cost savings on comparable class courses.
  • The training uses examples and quizzes that give very good exposures on industry related implementation issues.
  • It provides detailed training on the Hazard Analysis and Critical Control Point (HACCP), which is a production control system for the food industry. It is a process used to determine the potential danger points in food production and to define a strict management and monitoring system to ensure safe food products for consumers. HACCP is designed to prevent potential microbiological, chemical, and physical hazards, rather than catch them. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use HACCP programs as an effective approach to food safety and protecting public health.
  • It uses exerpts of the USDA Food Safety and Inspection Service (FSIS) 9CFR417 (Meat and Poutry HACCP) as well as the FDA/CFSAN FDA Food Code and information from the Codex Alimentarius.
  • It uses a continuous evaluation method with on-going quizzes to facilitate the information retention.
  • If your final average in the ongoing evaluation is equal or greater to 70% you will be issued a training certificate that you can print for 8 hours of training on HACCP.
  • If your final average in the ongoing evaluation is less than 70%, you will have to take a final exam and score above 70% to be issued the training certificate.


Download the course outline


Download the CODEX Alimentarius, developed and provided for educational purposes by the World Health Organisation (WHO) and the Food and Agriculture Organization of the United Nations ( FAO).


CALISO online training courses are recognized by all registrars and hiring companies as objective evidence of effective training on the particular standard and regulation. Since 2009, they have been the most popular and most widely used training courses in English, with over 20,000 trainees in the US and worldwide. The standard and regulations are provided online under licensing agreements.


Employees of some of the following corporations used our online courses:

Testimonials on the CALISO Online courses:

"I just completed the interactive online training..... I liked the fact that I was able to take the class at my convenience from my desk at work or at home. I was able to allocate a few hours over a 4-day period to complete the class. Also, since each section was followed by a short quiz the entire process didn't feel overwhelming."

Julie C. Hagmann - ISO Coordinator of Baxter Healthcare Corporation-Pleasanton Division
 

"..Providing cost-effective uniform training for a management and sales staff that is located world-wide is difficult at best.  Arranging travel and schedules to ensure that everyone can get to the training is next to impossible.

After researching a number of online training solutions, I found CALISO's program to offer the best bang for the buck."

Jerry Bunch - Senior Quality Manager of Boundless Manufacturing Services
 

 

Upon registration using Visa, America Express, or MasterCard you will receive an invoice, and an E-mail notification with the password and link to login and take the class. PO and DD 1556 purchases are available for corporate and Federal Government accoun; fax the PO to (509) 756-6053. 

Secure AreaTHE TRANSACTION IS SECURE: The credit card registration is done through a secure socket, so there is no risk for your credit card information, which is protected and cannot be intercepted.

If you register multiple users you will receive a password for each one of them.
 

FAQ for this course:

I WORK IN THE MEAT AND POULTRY INDUSTRY, DO I NEED TO TAKE A USDA CERTIFIED EXAM?

No, the regulation 9CFR417 is very clear on recommending the CERTIFIED exam for the HACCP Plan Manager:
"(a) Only an individual who has met the requirements of paragraph (b) of this section, but who need not be an employee of the establishment, shall be permitted to perform the following functions:
(1) Development of the HACCP plan, in accordance with Sec. 417.2(b) of this part, which could include adapting a generic model that is appropriate for the specific product; and
(2) Reassessment and modification of the HACCP plan, in accordance with Sec. 417.3 of this part. "
FOR other employees inculding top management the FDA requires the following:
"(b) The individual performing the functions listed in paragraph (a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, including a segment on the development of a HACCP plan for a specific product and on record review."

This course meets the FDA requirements.

To take the training:

  1. Go to the pre-signup screen (http://www.FDA-HACCP.com/courses/mHACCP/PreSignUp.asp), select a User ID that you can remember easily, enter your password and invoice #. 
  2. If you are part of a group of users, go to the signup screen (http://www.FDA-HACCP.com/courses/mHACCP/SignUp.asp), and enter your personal information that will be used in the training certificate. 
  3. Go to the login screen; enter your User ID and password. 
  4. You will be presented with training slides followed by quizzes, after taking a quiz, click on the score button to proceed. 
  5. You cannot retake quizzes again, but you can go back and look at previous slides by using the "Previous" button. 
  6. You have help buttons for each quiz question, and documentation examples for each training slide. 
  7. Unless otherwise designated, all quiz questions are
  8. The training is optimized for recent Internet browsers

Contact us for assistance in your HACCP Implementation at E-mail: training@caliso9000.com
 

User Links:

Go to pricing and registration information

Go directly to training Login screen

Forgot your User ID or Password or Invoice Number

Review the Food GMP regulation 21CFR110

Consult the Codex Alimentarius website