Accredited Introductory HACCP Training Program
The course covers the seven principles of HACCP, including hazard identification, critical control point (CCP) determination, monitoring, corrective actions, and verification. Taught by qualified instructors and recognized by the International HACCP Alliance, this course supports Global Food Safety Initiative (GFSI) compliance. While it prepares participants to develop HACCP plans, it does not substitute for facility-specific validation or official regulatory certification.
Course
Description
This accredited course introduces the Hazard Analysis and Critical Control Points (HACCP) methodology, based on international Codex Alimentarius guidelines and the United States Food and Drug Administration (FDA) framework.
Who should attend and benefit from taking the Course
This course is ideal for food industry professionals involved in food safety, quality assurance, production, or regulatory compliance. It is especially recommended for individuals responsible for developing, implementing, or maintaining a Hazard Analysis and Critical Control Points (HACCP) system as required under the United States Food and Drug Administration (FDA) or United States Department of Agriculture (USDA) regulations.
Topics Students Will Learn
The course is structured to introduce participants to the fundamental components of a HACCP system based on the Codex Alimentarius framework and aligned with Global Food Safety Initiative (GFSI) standards.
Overview of food safety regulations and HACCP origins
Understanding biological, chemical, and physical hazards
Principles of Good Manufacturing Practices (GMPs) as HACCP prerequisites
Conducting hazard analysis and identifying Critical Control Points (CCPs)
Establishing critical limits, monitoring procedures, and corrective actions
Validation and verification of the HACCP plan
Documentation and recordkeeping requirements
Role of team members in HACCP plan development and maintenance
Review of Codex guidelines and GFSI audit expectations
Certificate
Certificate of Completion issued by a course accredited under the International HACCP Alliance. While the course meets recognized industry and regulatory expectations, completion does not serve as official regulatory certification and does not guarantee GFSI or FDA approval.