Course Summary

This two-day, instructor-led program provides the internationally recognized curriculum for Hazard Analysis and Critical Control Point (HACCP) development and implementation, accredited by the International HACCP Alliance (IHA). Participants learn how to design, document, and maintain an effective HACCP system that meets global regulatory and customer expectations across food manufacturing sectors.

Through practical exercises, real-world examples, and guided team activities, this course equips food industry professionals with the knowledge and confidence to build a compliant, science-based HACCP plan aligned with Codex principles and industry best practices.

Key Learning Objectives

  • Understand HACCP principles and their role within a comprehensive food safety management system.
  • Preventive controls (process, allergen, sanitation, and supply chain).
  • Monitoring, corrective actions, verification, and recordkeeping procedures.
  • Recall plan for products where hazards requiring preventive controls are identified.
  • Interpret regulatory and customer requirements related to HACCP programs.
  • Conduct a detailed hazard analysis using a structured, scientific approach.
  • Identify Critical Control Points (CCPs) using decision-making tools.
  • Establish validated critical limits for CCPs.
  • Develop monitoring, verification, and corrective action procedures.
  • Create HACCP documentation that withstands regulatory, certification, and customer audits.
  • Implement and maintain an effective HACCP system within day-to-day operations.
  • Apply practical templates, forms, and tools to streamline HACCP development and ongoing management.

Who needs to take this course

  • Facilities that manufacture, process, pack, or handle food ingredients or finished food products.
  • Organizations required to maintain a HACCP plan under regulatory, certification, or customer requirements.
  • Facilities preparing for GFSI-recognized certification (SQF, BRCGS, FSSC 22000, etc.).
  • Companies seeking to strengthen or update their existing HACCP programs.
  • Interpret regulatory and customer requirements related to HACCP programs.
  • Conduct a detailed hazard analysis using a structured, scientific approach.
  • Identify Critical Control Points (CCPs) using decision-making tools.
  • Establish validated critical limits for CCPs.
  • Develop monitoring, verification, and corrective action procedures.
  • Create HACCP documentation that withstands regulatory, certification, and customer audits.
  • Implement and maintain an effective HACCP system within day-to-day operations.
  • Apply practical templates, forms, and tools to streamline HACCP development and ongoing management.

Course Schedule

  • Overview of HACCP
  • Relationship between HACCP and Food Safety
  • Review Good Manufacturing Practices
  • Defining team and scope of HACCP plan
  • Identifying intended use
  • Constructing flow diagrams
  • Verifying flow diagrams
  • Hazard analysis

Day 2 is included in the supplied course design, but day-specific Day 2 topics were not provided in the source material.

Day 3 is shown in the supplied course design, but day-specific Day 3 topics were not provided in the source material.

Instructor credentials

This course is delivered by an IHA-approved HACCP Lead Instructor with extensive experience in food safety auditing, regulatory compliance, and HACCP program development across North America.

Assessment

To successfully complete the course and receive IHA-recognized certification, participants must complete a course assessment consisting of:

  • 20 question open book exam
  • Pass mark 80%
  • 3 attempts allowed