Hazard Analysis and Critical Control Point (HACCP) Training
Take the Hazard Analysis and Critical Control Point (HACCP) Online Training while at work or at home! Gain your HACCP Certificate. Save Time and Money!
Upcoming HACCP Online Training
-
Session 1
Date & Time: 12 June, 2025, 9 AM-5 PM (GMT-4) Eastern Time
Location: Live-Virtual Instructor-led Online Trainin -
Session 2
Date & Time: 13 June, 2025, 9 AM-5 PM (GMT-4) Eastern Time
Location: Live-Virtual Instructor-led Online Training
Purpose
The purpose of the HACCP course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.
Target Audience
The HACCP course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.
HACCP Course Description
This course is Accredited by BRCGS. This Course fulfills USDA/FSIS and FDA requirements for HACCP Training. This Class fulfills all GFSI and the SQF requirement for HACCP Training.
With this course, you will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system including the 12 steps and 7 principles. Participants will have an opportunity to work through the HACCP forms by using a selected product/process that they are interested in during the practical exercises.This course has been approved by International HACCP Alliance (IHA). Successful students will earn a certificate of completion.
Online HACCP Training Agenda
Day One
9:00 am-5:00 p.m.
- Introduction to Hazard Analysis and Critical Control Point (HACCP) System
- Prerequisites to HACCP and SSOPs
- Biological Hazards and Controls
- Chemical Hazards and Controls
- Physical Hazards and Controls
- Initial Tasks in Developing HACCP Plans
- Conduct Hazard Analysis (PRINCIPLE 1)
- Critical Control Points (PRINCIPLE 2)
Day Two
9:00 am-5:00 p.m.
- Establish Critical Limits (CLs) (PRINCIPLE 3)
- Establish Monitoring Procedures for Critical Control Points (PRINCIPLE 4)
- Establish Corrective Actions to be taken when monitoring indicates there is a deviation from an established critical limit (PRINCIPLE 5)
- Establish Verification [and Validation] Procedures (PRINCIPLE 6)
- Establish Record-keeping and Documentation Procedures (Principle No. 7)
- Organizing and Managing HACCP Programs
- HACCP and the Regulatory Agencies
Schedule
Live-virtual course
- April 9-10, 2025
- May 15-16, 2025
- June 12-13, 2025
- July 10-11, 2025
- August 14-15, 2025
- September 11-12, 2025
Course fee: Starting from $ 800
Duration: 2 days