Minnesota HACCP Training and Certification
Every Minnesota food service operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Source: FDA – HACCP Guidance
Minnesota requires supervisors of food service establishments and non-retail food service establishments be certified in food protection. This means a person-in-charge, an owner, or manager of a food establishment – (i.e., restaurants, bars, cafes, bakeries, delis, mobile vending, food trucks, assisted-living, day care centers, and convenience stores) become certified by taking a approved food manager training course and successfully passing an accredited food manager certification exam.
Minnesota Rules, Section 4626.0025 2-101.11, require each food establishment to have one full-time person-in-charge, i.e., Certified Food Manager (CFM), during all hours of operation, except in a few food operations. (Minnesota Dept. of Health – Learn2Serve Food Protection Manager – 360training)
Minnesota HACCP Course for Retail Establishments – 16hrs
Our HACCP training course is the first nationwide HACCP course for retail food establishments. The HACCP for Retail Food Establishments course teaches the theories and practices of HACCP. Once learners have successfully completed the course, they will understand how HACCP is applied through Active Managerial Control (AMC) to establish a functional food safety management system.
HACCP Training Courses and State Info
HACCP – Food Safety for Retail Food Establishments – 16hrs
Course Description
This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA’s desire to implement a voluntary HACCP program.
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: Wait staff – 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 Hours: 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.
HACCP – The State-of-the-Art Approach to Food Safety – 4hrs
Course Description
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: Wait staff – 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 Hours: 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.
Seafood HACCP Training – 1 hour
Course Description
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.
21 CFR Part 123 – the “Seafood HACCP Regulation” 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 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.
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 Hour(s): 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.
- Minnesota Administrative Rules: Chapter 4626, Food Code
- Minnesota Food Code – Minnesota Rules – Chapter 4626.2000–2525 Certified Food Manager Requirements
- Minnesota Department of Health – Minnesota Certified Food Manager (CFM)
- Minnesota Regulation 570 – Manager Certification (PDF)
Food Truck and Food Vendor
- Minnesota Food Code
- Minnesota Certified Food Manager (CFM) Facts
- Minnesota Department of Health – Mobile Food Units
- Minnesota Mobile Food Handler License
- Minnesota Food Truck Association
- Minnesota Food Truck Fair
- City of Minneapolis – Mobile Food Vehicle Vendor (PDF)
- City of St. Paul – Mobile Food Vending
- City of Duluth – Mobile Food Vehicles (PDF)
- Olmsted County – Mobile Food Units
- Minneapolis- St. Paul Street Food Directory – Heavy Table
- Ramsey County – Temporary Food Service
- City of Sartell – Mobile Food Vendore (PDF)
- City of Hutchinson – Mobile Food Vendor (PDF)
- City of St. Cloud – Mobile Food Units (PDF)
- Minnesota State Fair – Become a Vendor
Minnesota Department of Health (MDH)
Environmental Health Division
Food Manager Certification (FMC)
Freeman Building
625 Robert St. N
P.O. Box 64975
St. Paul, MN 55164-0975
Phone: (651) 201-5000
Web: http://www.health.state.mn.us/divs/eh/food/index.html
CFM Web: http://www.health.state.mn.us/divs/eh/food/cfm/
Course Summary
- Durations: 16hr, 8hr & 1hr
- Take course anywhere and anytime!
- Download certificate upon completion!
- Available en Español
- 24×7 Support: (877) 881-2235 – Online
Minnesota HACCP Certification for Retail Food Establishments – 16hrs
Price: $125.00
Minnesota HACCP Training: The State-of-the-Art Approach to Food Safety – 4 hrs
Price: $50.00
Minnesota – Seafood HACCP Training – 1 hr
Price: $75.00
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Accepted Statewide
We offer online HACCP Training in Minnesota for: Minneapolis, St. Paul, Rochester, Duluth, Bloomington, Brooklyn Park, Plymouth, St. Cloud, Eagan, Woodbury, Maple Grove, Eden Prairie, Coon Rapids, Burnsville, Blaine, Lakeville, and many more!
