Self-Paced eLearning
HACCP
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!
Training by FIC

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
Online HACCP Training
(16 hours training for certificates HACCP)
This in-depth course enables attendees to gain a practical
understanding of Hazard Analysis Critical Control Points
(HACCP), and learn how to develop and implement a HACCP
system to meet customer and regulatory requirements.
HACCP is the basis for all food safety management systems
and the universally accepted tool to identify and eliminate food
safety hazards.
This course meets the formal HACCP training requirements of
SQF, BRC, ISO 22000 and other food safety standards and is
approved by the International HACCP Alliance.
Although not a pre-requisite for this training, a basic
knowledge of food safety is recommended.

Who Should Attend?
This course is intended for food processors regardless of
whether you are regulated by FDA, FSIS or CFIA and for those
who import foods into Canada. It is ideal for food industry
professionals in production, research and development,
Quality Assurance / control, business owners or management.
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For more information send email to info@foodhaccp.com,  FAX) 1-253-486-1936 Contact us
Membership of FoodHACCP
This Class  are Accredited by
The International HACCP Alliance
This Class  fulfills USDA/FSIS and FDA Requirements for
HACCP/ Training—This Course fulfills all GFSI and  and
the SQF requirements for HACCP Training.
Your Name
1
Registration
Option 1. Self Paced
Online Self Paced HACCP ($499)
Option 2. Virtual Online Training
Virtual 2 day Online HACCP ($499)
Online Registration



-No Cancellation available-
Offline
Online
1
OPTION 1
1
OPTION 2
2 day Virtual Live Courses
HACCP August 17-18, EST Completed
HACCP August 24-25, MST Completed
HACCP September 28-29, MST OPEN
Adv HACCP Sep. 30-Oct.1, MST OPEN
HACCP October 26-27, MST OPEN

8am - 5pm (First day) MST or EST
8am - 1 pm (Second day) MST or EST
by Professionalfoodsafety