The Easiest Way to learn. advance. become certified.
We know it is important for you to work with a partner who understands your needs and goals, a partner who is capable of providing an eLearning solution that is cost-effective, delivered on time, and achieves your educational goals. EtolGroup offers a wide range of custom development services that enable you to choose the option that best fits your project.
One of Etol’s core strengths, and a key competitive differentiating factor, is the ability to perfectly tailor and enhance the learning environment, and other components to your unique requirements. The Etol system empowers you to completely reflect your philosophy, branding, and integrate with ease into your organization and control every aspect of the Learning environment, unlike some competitors' products which provide you with a tool to replace a logo or change website colors.
Etol is a company with a fresh perspective on the e-learning marketplace we believe that more than ever there is a need for accessible and affordable training and continuing education tools. We also firmly believe that some markets cannot have their training or administration needs met by off the shelf products. Our NA programmed open source platform allows for unmatched customization and flexibility.
Our web based technology provides a low cost, low risk approach to distance learning that can work for even smaller operations. Please feel free to call us at 1-888-429-4182 for a demo or click here for a demo pin sent directly to your address.
Upon completion, a “Certificate of Completion” is generated for the employee and can be printed off on any printer. The user can access the program at any future point to print off a copy of this certificate simply by entering their passcodes. The program also provides a printable summary of the information learned for reference purposes. This is also accessible to the user at anytime.
There is no travel or scheduling required – the course can be accessed anytime from any Internet connection. We also have a Canada wide toll free number.
The user can log in an out as often as they like until they complete the course. This allows the user to proceed through the program at their own pace. The HACCP Manager can also assign the employee a time period for completing the program.
Managers/Supervisors also have the ability to monitor a student’s access to the course, view when an account was activated, access test scores, and determine the last section of the program completed for each employee. If an individual is taking longer than normal to complete the program the manager then has the ability to offer assistance.
are available to the firm/organization at any time. The reporting system can be accessed from an easy to use “password protected” online database at any time. When a formal report is requested the system produces a formatted and printable PDF document for your records. Records are maintained on a web server that is backed-up by tape daily.
Course Material Integrity
The material covered in the program provides the student with the information they need to fully understand the HACCP process.
What Is HACCP?
Hazard Analysis Critical Control Point or HACCP for short, is an internationally recognized system for reducing the risk of safety hazards in food. A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented. Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. They also ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product. HACCP Plans are prepared for each process or product, and identify possible hazards and controls in place to make sure the hazards are eliminated or controlled to ensure acceptable levels in the food product.