|GMPs + HACCP
Duration: 16 Hours
Delivery method: Self-Paced eLearning
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.
1) Introduction to GMPs
2) Documentation & Recordkeeping
3) Root Cause Analysis & Corrective Action
4) Personal Practices
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
1) Introduction to HACCP
2) Biological, chemical and physical hazards
3) Food preservation methods
4) Gain management commitment and assemble HACCP
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
|Online GMP+HACCP Training
|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
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.
|Copyright (C) All rights reserved. FoodHACCP.com. Privacy Statement
For more information send email to email@example.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.
GMP + HACCP ($499)
Registration fee includes Textbook and certificate fee.
For Invoice, send email to firstname.lastname@example.org