Food Safety2 weeks · 4 labs
HACCP Certification
Hazard Analysis & Critical Control Points
About the course
Intensive 2-week course for supervisors and managers responsible for food safety. Covers the 7 HACCP principles, hazard analysis, critical control points, corrective actions, verification and documentation, aligned with USDA and Alliance accreditation.
What you'll learn
- Alliance / USDA accreditation
- Applying the 7 HACCP principles
- Verification templates and forms
- Real industry cases
Program content
- 01Introduction to the HACCP system
- 02Hazard analysis (biological, chemical, physical)
- 03Identification of critical control points
- 04Monitoring, corrective actions and verification
- 05HACCP documentation and records
Who is it for?
Supervisors and managers at plants, restaurants and food-chain operators.