2011
Hazards Analysis and Critical Control Points (HACCP)
The Hazards Analysis and Critical Control Points (HACCP) course provides essential training on identifying, evaluating, and controlling food safety hazards. It equips participants with the knowledge to implement HACCP principles, ensuring food safety, regulatory compliance, and the prevention of foodborne.
What is the Hazards Analysis and Critical Control Points (HACCP)?
The Hazard Analysis and Critical Control Points (HACCP) course from the American Institute of Safety Professionals provides comprehensive training on the internationally recognised food safety management system that identifies, evaluates, and controls hazards that are significant for food safety. HACCP is the systematic, science-based approach to preventing food safety hazards — biological (pathogens, parasites), chemical (allergens, cleaning chemicals, pesticides), and physical (glass, metal, bone) — at specific points in the food production, processing, and handling chain where control is critical and can be applied.
HACCP was originally developed for NASA’s space programme (to ensure astronaut food safety) and is now required or recommended by the FDA, USDA, Codex Alimentarius, and food safety regulators worldwide. This course teaches the seven HACCP principles, the five preliminary steps, prerequisite programmes (GMPs, sanitation, supplier control), and the HACCP plan development process that every food facility needs.
The curriculum covers prerequisite programmes (GMPs, SOPs, sanitation, pest control, allergen control, supplier verification, training), the five preliminary steps (assemble the HACCP team, describe the product, identify intended use, construct flow diagram, on-site verification of flow diagram), the seven HACCP principles (Principle 1: conduct hazard analysis; Principle 2: determine CCPs; Principle 3: establish critical limits; Principle 4: establish monitoring procedures; Principle 5: establish corrective actions; Principle 6: establish verification procedures; Principle 7: establish record-keeping and documentation), CCP decision tree methodology, HACCP plan documentation, regulatory requirements (FDA FSMA Preventive Controls, USDA HACCP for meat/poultry/seafood), and HACCP plan validation and reassessment.
All training is delivered 100% online through the American Institute of Safety Professionals Learning Management System (LMS).
Who should take this course?
- Food safety managers and HACCP coordinators
- Quality assurance professionals in food manufacturing
- Food production supervisors and plant managers
- Restaurant and food service managers seeking HACCP competency
- Food safety auditors and inspectors
- Anyone involved in food safety management or HACCP plan development
What will you study?
Core Modules
- 01Introduction to Food Safety Standards and Regulations
- 02Hazard Identification
- 03Risk Assessment and Critical Control Points (CCPs) Identification
- 04Development and Implementation of HACCP Plans
- 05Monitoring Procedures and Verification Techniques
- 06Corrective Actions and Documentation Practices
- 07Food Safety Culture and Workforce Engagement
- 08Auditing and Continuous Improvement of HACCP Systems
Optional / Specialized Modules
- 01Allergen Management and Control in Food Production
- 02Sanitation Standard Operating Procedures (SSOPs)
- 03Supply Chain Safety and Vendor Management
- 04Case Studies in HACCP Implementation and Compliance
How will you be assessed?
Candidates can take this exam through an assigned portal from the American Institute of Safety Professionals. A passing score is 70% or higher, and exam results are provided right after by email to the address provided. The exam is open-book, allowing candidates to validate their answers. Any candidates who do not pass have 1 month after their exam to go through the training materials and can take the exam 3 additional times.
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