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Hazard Analysis and Critical Control Point (HACCP) Course & Certification
Intermediate
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4.7
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96% Recommended
3 hours
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Hazard Analysis and Critical Control Point (HACCP)
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About
Hazard Analysis and Critical Control Point (HACCP) training helps organizations and individuals identify, assess, and control food safety hazards through a systematic preventive approach. It provides practical guidance on hazard analysis, risk management, critical control points, monitoring requirements, corrective actions, and maintaining effective food safety management systems.
This Hazard Analysis and Critical Control Point (HACCP) Training Course & Certification provides essential knowledge on HACCP principles, Codex guidelines, biological, chemical, and physical hazards, prerequisite programmes, CCP determination, verification, validation, documentation, traceability, and food safety compliance requirements. Upon successful completion, learners receive a certification demonstrating their understanding of HACCP implementation and food safety control practices.
Who Should Enrol?
- Food Safety and Quality Assurance Professionals
- HACCP Team Members and Food Safety Coordinators
- Food Production and Manufacturing Personnel
- Quality Control and Quality Assurance Teams
- Food Handlers, Supervisors, and Operations Managers
- Auditors and Compliance Professionals
- Supply Chain, Storage, and Distribution Personnel
- Anyone responsible for implementing and maintaining food safety practices
What you will learn
Understand the fundamental principles of Hazard Analysis and Critical Control Point (HACCP), including hazard identification, risk assessment, and the importance of preventive food safety controls.
Learn the roles and responsibilities of HACCP team members, food handlers, supervisors, and organizations in implementing and maintaining effective food safety systems.
Develop knowledge of HACCP principles, prerequisite programmes (PRPs), critical control points (CCPs), monitoring procedures, corrective actions, and verification activities.
Gain understanding of HACCP documentation, validation, traceability, food safety audits, and best practices for managing food safety risks and regulatory compliance.
Course Syllabus
- Hazard versus risk; severity and likelihood
- Food safety versus food quality
- Biological hazards and pathogen growth conditions
- Chemical hazards and chemical control
- Physical hazards, detection and prevention
- Allergen hazards, cross-contact and labelling
- Hazard evaluation, risk matrices and significance
- HACCP within a food safety management system
- Prerequisite programmes — GHP, GMP, GSP, GDP
- The PRP, oPRP and CCP hierarchy
- Quality programmes, CAPA and root-cause analysis
- Standards and frameworks — Codex, ISO 22000, FSSC, BRCGS, IFS
- Building a food safety culture
- Regulatory context, due diligence and duty of care
- Responsibilities of stakeholdersn
- Traceability, withdrawal and recall
- Managing food safety incidents
- Documentation, data integrity and liability
- Preparation, scope and assembling the HACCP team
- Describing the product and its intended use
- Constructing and confirming the process-flow diagram
- Conducting the hazard analysis
- Determining Critical Control Points with the decision tree
- Establishing critical limits, monitoring and corrective actions
- Verification, validation and documentation
- HACCP implementation
- Day-to-day control, escalation and product hold
- The verification programme
- HACCP plan review
- Change control and hazard reassessment
- Corrective and preventive action
- Preventive System Design VS Reactive Inspection
- The System Architecture
- The Anatomy Hazard
- SafeHarvest Process Flow
- The Journey Through the Five Modules
- Module 1 Recap
- Module 2 Recap
- Module 3 Recap
- Module 4 Recap
- Module 5 Recap
- Module 6 Recap
- Where HACCP Is Going — Fraud, Defence and Data
- Further Learning and Authoritative Sources
- 📘 Bonus: Hazard Analysis and Critical Control Point (HACCP) eBook (Free with purchase)
Course Benefits
eBook
Access the course content in eBook format, which can be downloaded and read on your device.
CPD Points
Gain Continuing Professional Development (CPD) Points, accredited by The Faculty of Pharmaceutical Medicine of the Royal College of Physicians of the United Kingdom. These can be used to count towards the distance learning element of any scheme that comes under the umbrella of The Academy of Medical Royal Colleges or any other scheme for which there is mutual recognition.
Certification
Receive a personal certificate to show your subject knowledge on course completion.
Affordable
You get excellent value through our cost-effective prices. We can also offer you group discounts on larger purchases.
Flexibility
The course saves you time through the convenience of online availability. This lets you complete the interactive course at your own comfort.
Keep Up to Date
You will stay up to date with any changes to the Codex Alimentarius General Principles of Food Hygiene and its HACCP annex, and with developments across ISO 22000, FSSC 22000, BRCGS Food Safety and IFS Food, as our training courses are constantly monitored, reviewed and updated.
Learn from Industry Experts
The course content has been developed by experienced food safety and quality practitioners with backgrounds in HACCP implementation, microbiological hazards, preventive controls and food safety auditing, so that learners can contribute confidently to a real HACCP team.
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