GMPs and HACCP Training

Good Manufacturing Practices and Hazard Analysis and Critical Control Points


Course Instructor:

Sonia Akbarzadeh

Accredited by the International HACCP Alliance

GMP and HACCP Training

16 Hours Self-Paced Online

USD$ 495.00


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. GMP’s are the necessary details and stepping stones needed before any advanced programs such asHACCP, GFSI Schemes and Hazard Analysis and Risk-Based Preventive Controls can be implemented. 

This course consists of 15 Chapters that provide in-depth information about the top GMPs. Development and implementation elements are included verification and validation.


1) Introduction to GMPs

2) Documentation & Recordkeeping

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

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 and PCP. Successful students will earn a HACCP certificate accredited by the International HACCP Alliance.


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) CCP critical limits

11) Establish monitoring procedures

12) Establish corrective action and verification 

13) Validation


Printable Certificate of Participation


-> 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

-> Identify critical control points (CCPs) and define critical limits

-> Evaluate monitoring and verification procedures for CCPs

-> Describe elements of an appropriate corrective action plan

-> Evaluate validation methods for a HACCP Plan


Sonia knows her stuff! A pleasant presentation with good examples, experienced first hand, to better explain the information.

Joseph DiArenzo
CG Roxane

Sonia had a great mix of factual information, deep industry knowledge and a wealth of examples of how to apply what was learned.  She presented the information in a very consumable form which enabled me to immediately take what I learned and apply it.

Jan Jackman
IBM Cloud for Enterprise Applications

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