Hazard Analysis and Critical Control Points (HACCP)

What you'll learn

Learn how to implement the seven HACCP (Hazard Analysis and Critical Control Points) principles with this microcredential. You will gain essential skills, knowledge and experience to be able to identify, evaluate and control food safety from raw material production, procurement and handling, processing and manufacturing, distribution and consumption of the finished product. You will understand preventative food safety systems and be able to identify physical, biological, and chemical hazards during the food handling and preparation stages. This is one of four microcourses that comprise the Meat Process and Food Safety microcredential, along with Beef Processing, Lamb and Goat Processing, and Beef Processing. Successful completion prepares you to advance or to immediately apply for positions in meat processing, butchering, and animal production as well as in commercial kitchens and food preparation facilities. This microcredential is a non-credit offering, however, the college will award successful completers with academic credit by evaluation (Credit for Prior Learning) should you decide to enroll in one of the related degree programs.

A face to face microcredential from SUNY Cobleskill (9 credits). Registration is completed with SUNY Cobleskill. Eligible for financial aid.

Who can enroll

Ages 18 and up.

Upcoming sections

What you can earn

Skills covered

Funding opportunities

You may be able to pay for this course with the funding below. Each program decides who qualifies.