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100% Self-Paced HACCP Course

100% Self-Paced HACCP Course
Accredited by the International HACCP Alliance

495.00 USD

Course Duration

16 Hours

At Your Own Pace: 6 months access

System Requirements

Computer

Speakers/Headphones

100% self-paced

Course Description

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 the top MPs. 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.

Earn Your HACCP Certificate

Accredited by the International HACCP Alliance

What's Included

Video Lessons & Presentation Handouts

HACCP Templates

Quizzes at the end of each chapter

6 Months Access

Self-Paced Format

Complete the content at your own pace. Take a break from the material and come back to re-read. 

Topics

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