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.
