Basic HACCP training course
This course, approved by the International HACCP Alliance, is designed to teach participants how to develop, implement, and maintain a food safety management system based on HACCP principles.
This course is valuable for food industry professionals responsible for developing, implementing, and/or supporting company food safety and HACCP programs. This may include:
- HACCP team leaders
- Quality Assurance managers and personnel
- Maintenance, sanitation, and procurement personnel
- Management personnel
- Anyone who writes and/or approves HACCP plans
SPECIAL OFFER: Use promo code WELCOME15 when you sign up for your first training course to get 15% off!
Key learning objectives
- Understand the seven principles of HACCP and how to apply them to food safety processes in a real-world setting
- Identify food safety hazards (biological, chemical, physical)
- Set critical limits
- Monitor controls
- Establish corrective actions
- Verification and documentation for regulatory compliance
Upcoming Basic HACCP training courses
Select from our upcoming courses below and complete payment to register for a course date.
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Course overview
All Eurofins Advanced Learning Institute courses are delivered by HACCP Certified Lead Instructors with extensive experience in industry needs and instruction.
Duration
2-day course (18 hours total instruction time)
Outline
- HACCP overview and history
- Regulatory issues in HACCP
- Prerequisite programs (PRPs)
- Sanitation as a foundation for HACCP determine Critical Control Points (CCPs)
- Food safety hazards – biological, chemical, physical
- HACCP preliminary tasks
- Hazard Analysis Good Manufacturing Practices (GMPs)
- Critical Control Points and Critical Limits
- Monitoring and corrective actions
- Verification and recordkeeping
- HACCP and third-party audit expectations
Certificate
Upon successful completion of this course, participants will receive a certificate of completion signifying they are a HACCP trained individual. Participant names will be sent to the International HACCP Alliance registry.
Cancellations and refunds
Review our cancellation and refund policy here.
Course requirements
None.
Virtual courses
Participants in all courses which are held virtually (live, instructor led) require an internet connection, computer (desktop or laptop), webcam, and microphone. You must be present via webcam (camera on) for the entire course to receive a certificate of completion. For the best course experience, we suggest you are in a place free from distractions and with a stable internet connection.
Face-to-face/in-person courses
Participants in all courses which are held in-person must be present for the entire course to receive a certificate of completion.
Registration fee
The registration fee for this course is $850.