Introduction to HACCP Principles: Building a Strong Foundation!

$ 199

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Time

3.0 Hours

Modules

12 Lessons

Learning Recognition Framework (LRF) Level

Level 3 Supervisor/Intermediate

Recognition Certificate

12k Enrolled

Course description

Establish a systematic approach to food safety rooted in precision, prevention, and accountability. This course equips food and beverage processing professionals with a clear, practical introduction to the Hazard Analysis and Critical Control Point (HACCP) system, an internationally recognized framework aligned with Codex Alimentarius guidelines. Participants will explore the foundational principles of HACCP, including hazard identification, prevention strategies, and the role of management in maintaining effective food safety systems. The course emphasizes regulatory compliance, continuous monitoring, and strong documentation practices as essential components of food safety excellence. By mastering HACCP fundamentals, learners strengthen their organization’s ability to protect consumers, reduce risk, and uphold the highest standards of product safety and integrity.

Skills you will learn:

  • HACCP fundamentals
  • Hazard identification
  • Critical control monitoring
  • Documentation accountability

Learning Objectives

Upon completing this course, you will be able to:
  • Build HACCP fluency fast by defining key terms, understanding HACCP history and benefits, and recognizing management’s role in driving consistent food safety outcomes.
  • Implement HACCP with confidence by applying the 12 steps and principles, prerequisites for training, and the HACCP team’s scope, responsibilities, and early planning deliverables.
  • Complete HACCP documentation accurately by filling Forms 1–10, including product description, ingredients/incoming materials, flow diagrams and plant schematics, on-site confirmation, hazard analysis, CCP determination, and plan updates.
  • Protect consumers and stay audit-ready by applying risk assessment, validated critical limits, monitoring and corrective actions, and strong validation/verification practices with the required records and review triggers.

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.

Course Outline & Major Topics

  1. Assemble a HACCP Team
  2. Describe the Product
  3. Identify Intended Use
  4. Construct a Flow Diagram Describing the Process
  5. Onsite Confirmation of the Flow Diagram
  6. Conduct Hazard Analysis and Define Control Measures (Principle 1)
  7. Determine Critical Control Points (Principle 2)
  8. Establish Validated Critical Limits for Each CCP (Principle 3)
  9. Establish a Monitoring System for Each CCP (Principle 4)
  10. Establish Corrective Actions (Principle 5)
  11. Validate the HACCP plan and then Establish Verification Procedures (Principle 6)
  12. Establish Documentation & Recordkeeping (Principle 7)

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

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This course is available in the following languages:

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