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FIC's Self-Paced GMPs and HACCP Training

Accredited by the International HACCP Alliance

Part 1: GMPs

GMPs are considered the foundation of any food safety program as they provide the necessary environmental and operating conditions for the production of high quality and safe foods. GMPs are the necessary details and stepping stones needed before any advanced programs such as HACCP, GFSI Schemes and Hazard Analysis and Risk-Based Preventive Controls can be implemented. This part consists of 15 Chapters that provide in-depth information about GMPs. Development and implementation elements such as verification and validation are included.

Part 2: HACCP

You will learn how to implement and manage the Hazard Analysis and Critical Control Points (HACCP) system including the 12 steps and 7 principles. This course has been developed to comply with GFSI Schemes.

Course Duration: 16 Hours
At Your Own Pace: 1 year access
FIC's 100% Self-Paced HACCP Course
Enrollment

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What's Included
  • Official Certificate Accredited by the International HACCP Alliance
     

    Certificate processing fee included, issued by FIC.

  • FIC's HACCP Manual & Workbook

    Gain access to FIC's HACCP Manual, written by Sonia Akbarzadeh, along with an exercise workbook to complete during the class, and the presentation handout.

  • Fillable Forms & Sample Plans

    Practical examples and forms to practice what you have learned.

  • HACCP Plan Schematic

    FIC's Schematic is an all-in-one summary sheet to use as your study guide.
FIC HACCP Certificate Accredited by the International HACCP Alliance Sample Certificate

Why Choose FIC's Self-Paced HACCP Course?

IHA Accredited

Achieve your HACCP certification, accredited by the International HACCP Alliance, recognized by GFSI standards such as SQF and BRC.

Self-Paced

Learn at your own pace with one full year access to complete the course, making to easier to balance training with work responsibilities.

Dynamic Lessons

Instructor-led slides visual effects, to clearly illustrate food safety concepts.

Interactive Learning

Frequent exercises with a variety of formats, along with fillable forms, and quizzes throughout the course.

Expert Support

Instructor support available throughout the course. Receive clarification and guidance when needed, even in a self-paced environment.

Quick & Easy Access

All resources are available to download in the course platform to provide a smooth learning experience.

HACCP Lead Instructor
Sonia Akbarzadeh
MSc. Chemical Engineering, Food Industry Specialist

Sonia Akbarzadeh is a food safety expert with 25+ years of international experience. She has led quality and food safety programs at major companies including Yum! Restaurants International, Pepperidge Farm, and Furlani Foods, implementing HACCP, FSMA-compliant preventive controls, and GFSI-aligned systems. Sonia has consulted on over 120 food safety projects and trained more than 12,000 professionals worldwide. As a Lead Instructor for food safety courses, a GFSI Lead Auditor, SQF Trainer, and Approved BRCGS Trainer, she brings hands-on, practical expertise to every course.

Benefit from Sonia’s experience while completing FIC’s self-paced HACCP course, designed to make learning practical and flexible.
Sonia Akbarzadeh, FSPCA Lead Instructor - PCQI Human Food

What Will I Learn?

Part 1: GMPs

1) Introduction to GMPs

2) Documentation & Record-keeping

3) Root Cause Analysis & Corrective Action

4) Personal Practices

5) Sanitation

6) Facility Design & Construction

7) Allergen Control

8) Equipment & Preventive Maintenance

9) Pest Control

10) Supplier Approval Program

11) Water Control

12) Shipping, Receiving & Transportation

13) Training Program

14) Storage & Handling

15) Recall Program

Part 2: HACCP

1) Introduction to HACCP

2) Biological, chemical and physical hazards

3) Food preservation methods

4) Gain management commitment and

assemble HACCP team

5) Product description and identify intended

USe

6) Draw and verify flow diagrams

7) Hazard analysis

8) Conducting a risk assessment

9) Identification of CCPs

10) CP critical limits

11) Establish monitoring procedures

12) Establish corrective action and verification

13) Validation

Highlights

• Implement HACCP Step-by-Step

• Incorporate common food preservation methods

• Develop a finished product description

• Create steps in a process flow diagram

• Identify hazards associated with raw materials/process steps and assign controls

• Determine the likelihood/severity of raw material

and process hazards

• Conduct a risk assessment
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