Online HACCP Training

After you successfully finish HACCP training,
You will receive HACCP Certificate sealed with International HACCP Alliance.

Self-Paced HACCP + GMPs
Duration: 16 Hours
Delivery method: Self-Paced eLearning Start Anytime!
Accredited by the International HACCP Alliance
Your name will be added to the HACCP Registry database after course completion
Build your Food Safety foundation!

Part 1: GMPs
GMPs are considered the foundation of any food safety program as they provide the necessary environmental and operating conditions for the production of high quality and safe foods. GMP’s are the necessary details and stepping stones needed before any advanced programs such asHACCP, GFSI Schemes and Hazard Analysis and Risk-Based Preventive Controls can be implemented. This course consists of 15 Chapters that provide in-depth information about the top GMPs. Development and implementation elements including verification and validation are included for each GMP.

Course Chapters:
1) Introduction to GMPs
2) Documentation & Recordkeeping
3) Root Cause Analysis & Corrective Action
4) Personal Practices
5) Sanitation
6) Facility Design & Construction
7) Allergen Control
8) Equipment & Preventive Maintenance
9) Pest Control
10) Supplier Approval Program
11) Water Control
12) Shipping, Receiving & Transportation
13) Training Program
14) Storage & Handling
15) Recall Program

Part 2: HACCP
With this course, you 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 PCP. Successful students will earn a HACCP certificate of participation. Our HACCP curriculum was approved by an extensive review to ensure compliance with the International HACCP Alliance Standards. The International HACCP Alliance was formed in 1994 to ensure uniform application of HACCP
and the safety of food products.
Course Chapters
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 

Registration