This course builds on foundational food safety concepts to provide a practical understanding of how hazards are identified, controlled, and documented within a food processing facility. Learners explore how Good Manufacturing Practices (GMPs) and Prerequisite Programs (PPs) establish the operational conditions required for safe food production, and how the HACCP system formalizes these practices into a structured, preventive plan.
Through real-world examples and clear explanations, participants learn how to recognize and control biological, chemical, and physical hazards, prevent cross-contamination, and maintain the integrity of food products. The course highlights the importance of effective monitoring, verification, and recordkeeping, as well as the key role of employee training and management oversight in sustaining compliance.
By the end of the course, learners will understand how HACCP plans integrate with daily operations to ensure food safety, regulatory alignment, and consumer protection.
Skills you will learn:
Practical HACCP controls
Cross-contamination prevention
Monitoring verification records
Compliance-ready operations
Learning Objectives
Upon completing this course, you will be able to:
Step into the supervisor role with confidence by understanding what success looks like and how to lead day-to-day results.
Strengthen people leadership skills by improving listening, questioning, conflict resolution, and feedback to boost team performance.
Build a strong supervisory mindset by developing key attitudes that increase fairness, consistency, and leadership credibility.
Increase productivity and clarity by using time management, planning, and clear instruction techniques that employees understand and follow.
Who Should Take This Course?
Quality assurance and food safety professionals.
Production supervisors and line managers involved in safety management.
Employees seeking to build foundational knowledge of HACCP systems.
