Duration: 6 Hours

Delivery method: Self-Paced eLearning

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Course Instructor: Sonia Akbarzadeh

USD $ 260.00



With this course, students 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 successful students will earn a HACCP certificate of participation.


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



-> 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

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