This foundational course introduces the principles of food safety and the essential framework of the Hazard Analysis and Critical Control Point (HACCP) system. Learners explore how Good Manufacturing Practices (GMPs) and Prerequisite Programs (PPs) form the backbone of effective food safety management and how the HACCP approach builds on these systems to identify, evaluate, and control hazards throughout food production.
Participants will gain a clear understanding of the three major types of food safety hazards—biological, chemical, and physical—and how they relate to safe food manufacturing practices. The course emphasizes the importance of structured food safety programs and the role of management and employees in maintaining a consistent and compliant environment.
Skills you will learn:
HACCP GMP foundations
Hazard type awareness
Prerequisite program essentials
Shared safety accountability
Learning Objectives
Upon completing this course, you will be able to:
Control food safety risks confidently by identifying practical controls for biological, chemical, physical, and cross-contamination hazards.
Strengthen prerequisite programs by understanding how premises, equipment, personnel, sanitation/pest control, and purchasing/receiving/shipping/storage programs reduce risk.
Build a complete HACCP plan by defining the core components—product description, ingredients/incoming materials, process flow, plant schematics, and hazard analysis.
Operate and maintain HACCP effectively by applying control points, CCPs, critical limits, monitoring, employee training, recall readiness, and ongoing system review.
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.
