HAZARD & CRITICAL POINTS (HACCP) MANAGER TRAINING

The HACCP method underlies all food safety programs, including GFSI schemes, and is a preventive approach to food safety. This International HACCP Alliance accredited training program is designed to provide you a thorough understanding of the concepts and application of the Hazard Analysis Critical Control Point (HACCP) method for assessing, identifying, and controlling hazards.

In this course, you will gain the knowledge and skills to apply the steps learned in this HACCP course to develop, implement and maintain a HACCP-based food safety management system.

KEY TAKEAWAYS

Overview of HACCP and Prerequisite Programs
Cross Contamination
Introduction to Microbiology
Food Safety Management Skills
The Five Preliminary Steps
Conducting the Hazard Analysis
Identify the Critical Control Points and Critical Limits

Monitoring and Corrective Actions
Verification and Recordkeeping
HACCP Regulatory Processes
HACCP Workshop Practical Applications
Writing HACCP Plans
HACCP Exam

BACK TO OPERATIONAL EXCELLENCE

HAZARD & CRITICAL POINTS (HACCP) MANAGER TRAINING

KEY TAKEAWAYS

Overview of HACCP and Prerequisite Programs

Cross Contamination​

Introduction to Microbiology

Food Safety Management Skills

The Five Preliminary Steps

Conducting the Hazard Analysis

Identify the Critical Control Points and Critical Limits

​

Monitoring and Corrective Actions

Verification and Recordkeeping

HACCP Regulatory Processes

HACCP Workshop Practical Applications

Writing HACCP Plans

HACCP Exam

Cross Contamination