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Online Training
(Coursework & Testing) |
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(This is the prerequisite for HACCP 1)
This course will introduce you to the hazards and controls you will be facing in order to make a HACCP plan work. You will need this course to prepare yourself to create a proper risk and hazard analysis for a HACCP system. As well as preparing you for Retail Food Alliance's HACCP 1 course, this course will prepare you to take the test for either Thomson Prometric (formerly Experior Assessments) or ServSafe manager's certification. | |
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This course should be taken by those who are or plan to be retail food establishment employees who handle and serve food. |
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(Price includes Food Safety Certification for Managers, Chefs, and Supervisors coursework)
(This is the prerequisite for HACCP 2)
This course introduces the HACCP recipe (the key to the HACCP process whether your operation is a simple hot dog stand or a huge sausage plant). The menu or item you produce will determine what recipe you will need to use to create the product(s) in your operation. A restaurant may have many recipes. Processes are grouped, then recipes are categorized under the processes. Basic science is covered in this course. A good standard HACCP plan is much easier to implement after Dr. Snyder's principles are introduced in the course. |
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Register for HACCP 1 coursework and select either "Food Safety Manager, Supv & Chef and HACCP 1 online/correspondence certification" or "HACCP 1 Workshop certification - Florence/Other Location". Any questions, contact us first. |
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In order to become a trainer, you need to have taken the HACCP 1 workshops in St. Paul, Minnesota or Florence, Oregon. After you have taken the HACCP workshop training, you need to plan on a second partial day for the Train the Trainer portion. The course also includes teaching tools like Glo-Germ (Dr. Snyder's economical use of the glo germ product), a high powered Ultra Violet flashlight / torch, and more. Contact us to register for the class. Pricing varies based on volume. . |
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This 5-day course is *ISO-compliant and will give you the tools that you will need for multi processes, e.g., in a restaurant or multi-process plants. This will also give you the ISO industry-wide specifications. Training available in St. Paul, Minnesota only. Contact us to register for the class.
*ISO: International Organization for Standardization |
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Methods of Payment |
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- Company Check,
Cashiers Check or Money Order
If paying by a company check, cashier's check, or money order, please print out and fill in RFA's printer-friendly order form. You will find the link to this form on the Confirmation page you will see after submitting the Registration form. Make out your payment to Sharon F. Malone, RFA, and mail both to P. O. Box 3019, Florence, OR 97439.
- Credit Card
If paying by credit card, select the "Credit Card" method of payment when filling out the Registration Form. After submitting the form, press the button on the Registration Confirmation page. You will be taken to RFA's shopping cart where you may purchase our course using any of the credit cards listed below.
We accept Visa, MasterCard, Discover, American Express, and PayPal.
    
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| | When filling out the Registration Form, select which method of payment you are making. |
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Certificate |
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| | After successfully passing a course, RFA will send you an email confirming that you have passed. We will then mail your certificate. This confirmation email will provide you with proof that you have passed the course and are certified.
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Other Courses Available |
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| | Other courses available after HACCP levels are completed:
Home HACCP
Private Chef HACCP
Nutrition
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Onsite Consultation |
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A consulting project can take from one day to two weeks. Standard price is based on $1,000 per day. All clients will also receive support time after consultation without charge. This includes questions and simple modifications to the HACCP plan.
Some of the factors that may affect your pricing:
Size and diversity of your operation; quality and extent of food safety programs in place; type of HACCP system in place; food safety team knowledge; your standing with the health authority; HACCP recipes and procedures being followed.
Please contact us for a quotation for your business or residence. | |
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Disclaimer |
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| We reserve the right to disqualify any certificate due to any unethical or illegal practices, charge-backs, etc. We reserve this right to refuse service to anyone.
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