New York HACCP Certification Training

New York HACCP Food Safety Requirements

HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety. A HACCP system provides seven general principles of food safety and hygiene which can be applied to all stages of a food chain, from food production and preparation processes, to packaging and distribution.

A HACCP Plan is required for all New York retail food service establishments - or non-retail processing establishments - who are involved in the preparation, storage, handling, or cooking of food.

Source: New York Health Code: Article 81 – Food Preparation and Food Establishments (PDF)

  • Requirements: Hazard Analysis and Critical Control Point ("HACCP") plans. To prevent the occurrence of an imminent or public health hazard, a HACCP plan shall be prepared by a food service establishment or non-retail processing establishment whenever such establishment prepares, processes, cooks, holds and stores foods. §81.06 (b) (1)
  • Whenever a HACCP plan is required, such plan shall be submitted to and approved by the Department prior to its implementation, and shall thereafter be maintained at the establishment and be made available to Department inspectors for review upon request. §81.06 (b) (2)

HACCP Certification Training - Accredited

Our HACCP Certification training is accredited by the International HACCP Alliance (360 Training) and is accepted throughout New York.

HACCP Certification Training Course Summaries

  • HACCP Training for Retail Establishments - 16 hrs
    First accredited HACCP 16hr course for retail food establishments - accepted nationwide and accredited by the International HACCP Alliance. This extensive training course identifies the biological, chemical, and physical hazards associated with retail food facilities and then explains the hazard control procedures that prevent, eliminate, or reduce hazards.
  • HACCP Training: State of the Art - 4 hrs
    Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee. This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.
  • HACCP Training for Seafood - 1 hrs
    This training helps fish mongers, commercial fisherman, dealers, processors, regulatory personnel, and others in the seafood industry that identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures – a HACCP Plan – that ensures safe seafood. Required by 21 CFR Part 123 – the “Seafood HACCP Regulation".

 

New York HACCP Food Safety Course Info

  • HACCP 16hrs
  • HACCP 4hrs
  • Seafood HACCP 1hr
  • Regulations
  • State Contact

New York HACCP Training for Retail Food Establishments – 16hrs

Course Description
Accredited by the International HACCP Alliance, the course introduces HACCP’s principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards associated with facility construction, equipment, employees, food, and supplies and then explains the scientifically validated hazard control procedures that prevent, eliminate, or reduce hazards to levels that protect public health.

Audience:  Food servers, chefs, cooks, mobile food vendors, bartenders, host/hostesses that handle food, bussers, caterers, supervisors and managers, food warehouse staff, and convenience store (c-store) clerks.

Course Duration: 16 Hours

Course Objectives
After completing this course, the student will be able to:

  • Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
  • Determine which hazards are significant risks.
  • Determine, write, and validate adequate controls for those hazards.
  • Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
  • Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.

Course Outline

  • Lesson 1: The Food Safety Problem
  • Lesson 2: The HACCP Approach to Food Safety
  • Lesson 3: The Food Safety Management Plan
  • Lesson 4: Physical Hazards in Food
  • Lesson 5: Chemical Hazards in Food: Part 1
  • Lesson 6: Chemical Hazards in Food: Part 2
  • Lesson 7: Biological Hazards: Part 1
  • Lesson 8: Biological Hazards: Part 2
  • Lesson 9: Biological Hazards: Part 3
  • Lesson 10: Biological Hazards: Part 4
  • Lesson 11: Personal Hygiene and Control
  • Lesson 12: Cleaning and Maintenance
  • Lesson 13: Supplies
  • Lesson 14: Menu HACCP
  • Lesson 15: Recipe Engineering

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

New York HACCP – The State-of-the-Art Approach to Food Safety – 4hrs

Course Description
Accredited by the International HACCP Alliance, this course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

This course meets the regulatory requirement of compliance with the 2013 FDA Food Code and the USDA Requirements for School District HACCP Plan Implementation.

Audience: School cafeteria personnel, food handlers, food servers, chefs, cooks, mobile food vendors, and convenience store (c-store) clerks.

Course Duration: 4 Hours

Course Objectives
After completing this course, the student will be able to:

  • Identify the key points of HACCP
  • Identify the causes of food borne illness
  • Explain the 7 HACCP principles
  • Apply standard operating procedures for food safety and food defense in your operation
  • Follow prerequisite programs for food safety
  • Identify the three classifications of recipes
  • Apply critical control limits
  • Determine critical control points
  • Determine effective corrective actions
  • Complete monitoring forms

Course Outline

  • Unit 1: Introduction to HACCP
  • Unit 2: Food Borne Illness
  • Unit 3: The Seven HACCP Principles
  • Unit 4: Identifying Hazards and Determining Critical Control Points
  • Unit 5: Critical Limits, Monitoring and Corrective Actions
  • Unit 6: Verification and Record Keeping
  • Unit 7: Overcoming Barriers to HACCP Implementation

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

New York Seafood HACCP Training – 1 hour

Course Description
The Seafood HACCP Course follows the Seafood HACCP Regulation that defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

The “Seafood HACCP Regulation” - 21 CFR Part 123 - requires all seafood companies (domestic as well as international exporters to the United States marketplace) process products in accordance to HACCP principles as specified in this regulation.

The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products.

Audience:  Fishermen, seafood processors, packers, importers, and retailers, seafood safety inspectors, health professionals, and students interested in seafood careers – who are responsible for handling and keeping seafood products safe for customers.

Course Duration: 1 hour

Course Outline

  • Lesson 1: FDA Guidelines for Developing a HACCP System
  • Lesson 2: Developing, Implementing, and Maintaining a HACCP Plan
  • Lesson 3: Seafood HACCP
  • Lesson 4: Consumer Steps to Safer Seafood

Course Objectives

After completing this course, the student will be able to:

  • Describe why a Hazard Analysis and Critical Control Point (HACCP) management system is an effective means for assuring food safety.
  • Identify and distinguish prerequisite programs for a HACCP management system.
  • Discuss areas in which employees must receive education and training in order to understand their roles in producing safe foods.
  • Identify the five preliminary tasks to be completed in the development of a HACCP plan before applying principles to a specific product or process.
  • Discuss the seven principles of HACCP.
  • Identify and describe the two stages involved in conducting a hazard analysis.
  • Name and describe examples of possible CCPs.
  • Identify and discuss the seven steps seafood companies must follow to help eliminate known hazards.
  • Name five ways to test fish for freshness.

Course Completion Certificate
Upon successful completion of the course, the certificate of completion will be available from the training page.

Federal & New York Seafood & Food Safety Regulations & Rules

U.S. Food and Drug Aministration (FDA) - Seafood HACCP Guidance

New York Seafood Regulations, Rules & Resources

New York legal requirements for Food Handlers and Certified Food Managers:

New York Food Truck & Mobile Food Vendor Rules/Regulations

New York Food Handler Training is accepted in these counties: Albany County, Allegany County, Bronx County, Brooklyn County, Broome County, Cattaraugus County, Cayuga County, Charlotte County, Chautauqua County, Chemung County, Chenango County, Clinton County, Columbia County, Cortland County, Delaware County, Dutchess County, Erie County, Essex County, Franklin County, Fulton County, Genesee County, Greene County, Hamilton County, Herkimer County, Jefferson County, Kings County, Lewis County, Livingston County, Madison County, Manhattan County, Monroe County, Montgomery County, Nassau County, New York County, Niagara County, Oneida County, Onondaga County, Ontario County, Orange County, Orleans County, Oswego County, Otsego County, Putnam County, Queens County, Rensselaer County, Richmond County, Rockland County, St. Lawrence County, Saratoga County, Schenectady County, Schoharie County, Schuyler County, Seneca County, Staten Island County, Steuben County, Suffolk County, Sullivan County, Tioga County, Tompkins County, Tryon County, Ulster County, Warren County, Washington County, Wayne County, Westchester County, Wyoming County, Yates County, and many more!

New York Food Safety State Contact Info

New York State Department of Health
Corning Tower
Empire State Plaza
Albany, NY 12237
Phone: (518) 447-4580
Web: http://www.health.ny.gov/environmental/indoors/food_safety/
New York County Health Departments: http://www.nysacho.org/i4a/pages/index.cfm?pageID=3779

The New York City Department of Health and Mental Hygiene has the jurisdiction to regulate all matters affecting health in the city and to perform all those functions and operations that relate to the health of the people of NYC.

New York City Department of Health and Mental Hygiene (DOHMH)
42-09 28th St.
Queens, NY 11101
Contact:  http://www1.nyc.gov/site/doh/about/contact-doh.page
Web:  http://www1.nyc.gov/site/doh/index.page

 

New York Sea Grant Program Info

NOAA’s National Sea Grant College Program is a network of 33 Sea Grant Programs located in every Coastal and Great Lakes State.

New York Sea Grant
125 Nassau Hall
SUNY at Stony Brook
Stony Brook, NY 11794-5001
Phone: (631) 632-6905
Web: http://www.seagrant.sunysb.edu/