Hazard Analysis Critical Control Point Training Course

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This 2-day HACCP (Hazard Analysis Critical Control Point) training course for food and beverage manufacturing teaches participants how to identify food safety hazards and implement preventive controls to meet FDA, USDA, and Georgia Department of Agriculture requirements. Learners will explore the origins and benefits of HACCP, the five preliminary steps and seven core principles, hazard identification techniques, regulatory expectations, required documentation, and practical strategies for building and maintaining a compliant, effective food safety system.

Note:  Learners who successfully complete this course will earn a HACCP Certificate from the International HACCP Alliance. There will be a pre-test and post-test for this course.

Who Should Attend the Course

This course is ideal for food safety professionals, quality assurance managers, production supervisors, and anyone responsible for food safety compliance in manufacturing environments.

Course Length: 16 hours

Start and End Times:

Day 1 - 8:00 am - 5:00 pm

Day 2 - 8:00 am - 5:00 pm

Format: In-Person

Location: Georgia Tech - Hodges Room, 3rd Floor

Instructors: Wendy White and Andrea Hines

1. What Is HACCP? Understanding the Foundation of Food Safety

Learn the definition and purpose of Hazard Analysis and Critical Control Points (HACCP), the globally recognized food safety system. This module explains how HACCP prevents biological, chemical, and physical hazards in food production and why it’s essential for regulatory compliance and consumer protection.

2. Building a Strong Food Safety Culture and GMP Compliance

Explore how food safety culture and Good Manufacturing Practices (GMPs) form the backbone of a successful HACCP program. This topic covers employee hygiene, sanitation protocols, allergen control, and regulatory standards like FDA 21 CFR 117 and USDA 9 CFR 416.

3. The 12 Steps of HACCP: From Planning to Implementation

Master the five preliminary steps and seven principles of HACCP, including hazard analysis, identifying critical control points (CCPs), setting critical limits, and recordkeeping. Learners will apply these steps through real-world exercises and case studies.

4. Identifying Food Safety Hazards and Assessing Risk

This module teaches how to recognize and evaluate food safety hazards — biological (e.g., Salmonella, E. coli), chemical (e.g., allergens, pesticides), and physical (e.g., metal, glass). Learners will use risk assessment tools to determine hazard significance and control measures.

5. HACCP Validation, Verification, and Recordkeeping Essentials

Understand how to validate and verify your HACCP system to ensure it’s working effectively. This topic also covers best practices for documentation, audits, and regulatory compliance with FDA and USDA standards.

How You will Benefit from this HACCP Training Course:

Earn HACCP certification recognized by FDA, USDA, and Georgia Department of Agriculture, essential for food safety compliance and audit readiness.
Learn to identify and control food safety hazards—biological, chemical, and physical—using science-based preventive strategies.
Build a complete HACCP plan through hands-on exercises covering hazard analysis, critical control points (CCPs), monitoring, and documentation.
Understand regulatory expectations and documentation requirements for HACCP systems in food and beverage manufacturing.
Strengthen your facility’s food safety culture and GMP compliance to support a robust and sustainable food safety management system.