This instructor-led, on-line certificate program teaches you how to apply HACCP guidelines to your operation in a practical and realistic way. The program covers all aspects of a HACCP food safety plan and teaches you how to fit that plan into your day-to-day operations.
This On-Line Program is Designed for:
Foodservice directors, managers, and supervisors
Teachers and trainers
Quality assurance managers
Chefs
Food microbiologists
Registered dietitians
Food scientists
Sanitarians
Health department professionals
You Will Learn:
HACCP regulations/guidelines
Application of the HACCP principles
Hazards and risks
Active managerial control
How Do I Complete the Certificate?
Complete all modules (40 class hours).
Complete all module activities and projects with a score of 80% or higher.
Complete the certification exam with a score of 80% or higher.
4.0 CEU's awarded upon request.
Instructor:
Melissa Calicchia
MS, Senior Technical Director, Food Safety Solutions, Inc.,
internationally recognized advisor on HACCP and food safety systems.
Modules :
Introduction to HACCP
Hazard Analysis
Managing HACCP
Cook, Chill, Rethermalization, and Service (CCRS) Certificate Program
UCES is pleased to offer the first instructor-led, on-line program designed specifically to cover the CCRS process. This is an introductory program in the production of minimally processed and pasteurized cooked foods. The program will include information on each step in the cook, chill, rethermalization, and service of food products.
This On-Line Program is Designed for:
This On-Line Program is designed for foodservice operators, managers,and supervisors who work in any foodservice facility, including:
School districts
Hospitals/health care
Correctional facilities
Catering organizations
Hotels/resorts
Casinos
Restaurants and chains
Cruise lines
Military operations
Health departments
You Will Learn:
Application of HACCP
Computerization
Recipe modification
State and local guidelines
Sensory evaluation for the control of safety and quality in CCRS foods
Regulations, policies, and procedures
How Do I Complete the Certificate?
Complete all modules (40 class hours).
Complete all module activities and projects with a score of 80% or higher.
Complete the certification exam with a score of 80% or higher.
4.0 CEU's awarded upon request.
Instructor:
Vala Jean Stults
PhD, RD, Director, Center for Innovative Foodservice Technologies;
full-time lecturer, CSULB
Modules:
Theory and the Basic Operation
Equipment and Packaging
Menus Recipes and Ingredients
Cooking Chilling
Rethermalization
Transportation and Serving
Human Resources
Controls
CSULB's Center for Innovative Foodservice Technologies in partnership
with University College and Extension Services (UCES) is pleased to offer
two new instructor-led, on-line certificate programs for the foodservice industry.
Upon successful completion of each program, you will receive a certificate
of competence issued by CSULB/UCES and the Center
for Innovative Foodservice Technologies.
For information about enrolling contact:
Dora O'Brien
(562) 985-8297
www.uces.csulb.edu
Certificate Program Director:
Vala Stults
PhD, RD, Center for Innovative Foodservice Technologies;
full-time lecturer, CSULB
