1
Registration
GMP and HACCP ($499)



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info@foodhaccp.com
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 Progra
m
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
Learn how to
-> Incorporate common food preservation methods
-> Develop a finished product description
-> Create steps in a process flow diagram
-> Identify hazards associated with raw materials/process steps and assign controls
-> Determine the likelihood/severity of raw material and process hazards
-> Conduct a risk assessment
-> Identify critical control points (CCPs) and define critical limits
-> Evaluate monitoring and verification procedures for CCPs
-> Describe elements of an appropriate corrective action plan
-> Evaluate validation methods for a HACCP Plan
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Membership of FoodHACCP
FSMA
HACCP
Food Micro
Online
Online GMPs + HACCP Training
Duration: 16 Hours
Delivery method: Self-Paced eLearning
Start Anytime! within 3 months
Accredited by the International HACCP Alliance
Your name will be added to the HACCP Registry database after course completion