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Hazard Analysis and Critical Control Point Coordinator

The Hazard Analysis and Critical Control Point (HACCP) Coordinator Certificate of Proficiency is designed to offer students a concentrated core of web-based courses focused on the application of scientifically based food safety systems through the application of HACCP systems. Students who earn this certificate will have a working knowledge of fundamental food microbiology, food sanitation, applicable law, principles of food processing, human diseases, and statistical process control in food processing industries.

The HACCP Coordinator Certificate, consisting of 15 credit hours of coursework, is the first in a sequence of two certificates for the web-based FS&Q Program. Students who earn this certificate will be eligible to pursue a Food Safety Manager Certificate of Proficiency, consisting of 15 credit hours of coursework.