Basic / Intermediate
Up to 16 hours
Certificate of competency
The HACCP Principles and Application course is designed to teach you how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system.
- LEARNING OUTCOMES
- WHO SHOULD ATTEND
HACCP Principles and Application
An integral part to your overall food safety management system is the requirement to use the steps and principles of HACCP to identify, assess, control and monitor food safety hazards that may occur in your food business. If the steps and requirements of HACCP are not correctly undertaken and implemented, there can be significant impacts on both your customers and your business. These impacts can include product recall, injury, illness, customer complaints or decreased business profit.
The HACCP Principles and Application course is designed to teach you how to develop, implement and maintain a Hazard Analysis Critical Control Point (HACCP) system. The training is presented in 18 separate modules which cover the 5 preliminary steps and the 7 principles of HACCP. Practical examples and activities are provided to assist with development and implementation within your food business. Additionally, participants will learn techniques for managing both HACCP and pre-requisite programs to ensure food products are safe and suitable for customers and consumers.
THIS COURSE IS ACCREDITED BY THE INTERNATIONAL HACCP ALLIANCE
The HACCP Principles and Application course material covers:
- An Introduction to HACCP
- Good manufacturing practices
- Hazard Identification
- Hazard Analysis
- Control measures
- How to determine critical control points
- Setting appropriate critical limits and documenting their validation
- Designing effective monitoring actions
- Verification and implementation activities for your HACCP Plan
- Documentation and Record keeping
- Maintaining the HACCP Plan
- Training line and production staff
- HACCP and the Regulatory Environment
- Case studies and activities to help with understanding and implementation
Activities, knowledge and competency checks are incorporated throughout this course.
- Recognize the Relationship Between HACCP and Food Safety
- Review Good Manufacturing Practices (not a part of the HACCP plan)
- Identify and Control Hazards
- Present and Discuss the Principles of HACCP
- Establish Critical Control Point monitoring requirements and procedures for using the results of monitoring to adjust the process and maintain control.
- Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
- Establish effective record keeping procedures that document the HACCP system.
- Establish procedures for verification that the HACCP system is working correctly.
- Determine the key factors for successful HACCP implementation.
- Establish HACCP plan maintenance and measurement procedures.
- Recognize Regulatory Issues Impacting the Implementation of HACCP Systems
At the completion of this HACCP Principles and Application course, it is expected that you will be able to:
This course is suited to participants who have foundation knowledge in basic food safety principles including personal hygiene, pest control, cleaning & sanitation, waste management, safe storage and allergen management.
If you wish to learn more about these basic concepts please review our Express Learning Modules by clicking here.
AWARDS AND CERTIFICATES
All successful participants of the HACCP Principles and Application online course are awarded with two certificates, one from HACCP Mentor and one from the International HACCP Alliance (which contains the official gold seal).
Your details will also be provided to the International HACCP Alliance for inclusion on the HACCP registry database for HACCP trained individuals. The USDA recognizes these individuals.
This course is also recognized HACCP training by GFSI programs eg. SQF and is a suitable equivalent for retailer compliance.
?THIS COURSE IS ACCREDITED BY THE INTERNATIONAL HACCP ALLIANCE
WHO SHOULD ATTEND?
This training is suitable for those responsible for the implementation and management of food safety, HACCP and quality systems and processes within a food manufacturing or production environment. This includes:
- HACCP Team leaders
- Food Safety and Quality System staff
- Shift Supervisors
- Technical Managers
- Supplier Assurance Managers
- Product Development and Innovation Managers
- Procurement staff
It is also suitable for any food handler who wants to up-skill their knowledge of HACCP and food safety program development and implementation.
?COURSE LEVEL: Intermediate
DURATION: 16 hours
FORMAT: This is a self-paced online course that you can start at any time. Automatic access is provided after successful registeration and payment.
TRAINING RESOURCES: This course provides you with a comprehensive course student manual, activity workbook and HACCP templates.
ACCESS EXPIRY: You will have 12 months access to this course before it expires.
LANGUAGE: English Text, Closed Captions and Voice Over
REGISTRATION PROCESS: After course registration, you will receive an email with access instructions. This will include your access user name and password. You will also receive and email with a copy of your order and a PDF copy of your purchase receipt. If you do not receive this information, please check your email junk, spam, or clutter folders. If the email is not there, please contact us by clicking here.
CERTIFICATE ACCESS: You will have access to an electronic course certificate and training transcript on successful completion.
EXPECTATIONS: You can access student rights and course expectations by clicking here
MULTI-USER ACCESS: Need a multi-user access? Click here to learn more.
On-demand with Live Mentoring
You will have access to individual consultation & mentoring with the instructor during the course. Individual feedback is provided for all course activities. This can be via email, telephone and/or video chat. After-course mentoring via email is valid for a period of 3 months.
This training is delivered online. The HACCP Mentor training videos are able to be viewed on almost every OS including Mac OS, Windows and Linux. You should also be able to view this training on your apple or android mobile device (with the exception of Blackberry device).
We also work with all of the major browsers and versions of Internet Explorer, Firefox, Safari, Chrome, Opera, etc. Online training delivered through the HACCP Mentor website uses online videos which will work on any browser that supports Adobe Flash and/or HTML5. The only requirement for viewing Flash content is Flash Player 9 or greater. To ensure the best play-back, we typically recommend remaining up to date with your Flash version whenever possible.
For media other than video, an up-to-date PDF reader is required. You can download Adobe PDF reader by clicking here.
All training videos require a computer or device sound source. You can either use your computer speakers or a device compatible headset / earphones.
For any other questions, please refer to our FAQ.
What 'On-Demand' training?
On-demand training is delivered electronically over the internet. It allows you study at your own speed, stopping and starting as needed.
What equipment and IT do I need to be able to access this On-Demand training?
You computer device needs to have the capacity to deliver sound and video. Training can be viewed on both desktop and mobile devices. A desktop device is preferred when completing any assessments.
You must have a stable internet connection. The minimum viable connection speed to reliably stream videos used in our training material is about 768 kilobits per second (equal to .768 megabits per second). We recommend a connection speed of at least 5 megabits per second for an optimal experience with HD capability.
Operating Systems Supported
The HACCP Mentor training videos are able to be viewed on almost every OS including Mac OS, Windows and Linux. We also work with all of the major browsers and versions of Internet Explorer, Firefox, Safari, Chrome, Opera, etc. Online training delivered through the HACCP Mentor website uses online videos which will work on any browser that supports Adobe Flash and/or HTML5. The only requirement for viewing Flash content is Flash Player 9 or greater. We recommend the use of the current version of Chrome.
For media other than video, an up-to-date PDF reader is required. You can download Adobe PDF reader by clicking here.
How long do I have access to this training?
You will have access to this course for up to 12 months after purchase.
What accreditation or recognition does this course have?
This course has been developed and is presented by a qualified trainer and assessor. This course is accredited by the International HACCP Alliance.
Does this course have any assessment requirements?
Yes. A knowledge assessment is required at the completion of this course. A certificate of competency is awarded to all successful participants along with the official HACCP Alliance gold seal certificate.
What is your refund policy?
The terms and conditions for this website can be found here.
Who is the facilitator?
This course is personally trained by Amanda Evans-Lara who is a qualified trainer and auditor with over 20 years’ experience in food safety. Amanda is certified to deliver various types of food safety, HACCP and compliance training. Click here to see qualifications.
I have more questions. Who can I contact?
If you have further questions, please check out our FAQ page by clicking here. Alternatively, you can contact us by clicking here.
Aditi Agrawal (verified owner) –
The course was really helpful and made me understand about QA & QC and the differences as it does get confusing at times. The mentor Amanda Lara was really good and was helpful throughout the course. Would recommend beginners who are entering the industry to definitely take this certification as it would be really help them professionally.
Sanara Perera (verified owner) –
Thank you again for your help and it was a pleasure learning from your course! The course was structured very well and was very informative.
Monica Viviana Rojas Lopez (verified owner) –
It is very gratifying to know that your mentor is reading your work and giving you detailed feedback so it makes the effort worthwhile. Thank you for your dedication and the time spent reviewing each response. In what I have been studying in my life, no one has ever given me such detailed feedback.
Palak Batra (verified owner) –
It’s a excellent course to get knowledge about haccp principles. This course give me lot of knowledge of haccp principle and hazards occurs in food then how to control that and lot more.
Matt Alanko (verified owner) –
Excellent way of completing HACCP training since you can learn and complete the course at your own pace.
Sue Scott (verified owner) –
It was good to finally have a grasp on all the concepts of the HACCP Principles and Applications this course covered. I’m am both proud and relieved to have completed the course with a statement of competency. Thanks again for your support and corrections on my activities that allowed me to understand and pass the final exam.
Nunzio LaGuzza (verified owner) –
It is a very easy course to use online and Amanda is very professional and readily available to answer any queries. I would recommend it 100%.
Sarah Burton (verified owner) –
The instruction is clear and concise and the personal support in the learning of this course was prompt. Thank you for helping me understand HACCP.
John Harvey (verified owner) –
The course was very well set out and informative and it has certainly helped me with what I wanted to achieve.
Dahye Lee (verified owner) –
I learned a lot of things which is alert to hygiene for food business. Amanda who my mentor was so kind and helpful to me. thank you again.
Anette Moll (verified owner) –
I really think this course explains everything good, the course material was excellent and I enjoy the links to the different Website links (Food standard links etc) Take me on a whole new journey.
Peter Lines (verified owner) –
The instructor provided feedback very quickly and her responses were extremely helpful.
Thomasina Krosnoski (verified owner) –
It’s hard to know where to start I learned so much. I had heard the word HACCP in college once or twice but didn’t give it much thought, I now understand why it’s so useful.
Sheree Mueller (verified owner) –
In my situation, an external source set up the business HACCP plan which I have since just been following the model. This course has now provided me with understanding how the plan was constructed and how to continually maintain and improve the plan. I [also] appreciated the support you give to students with their workbooks and the helpful feedback in corrections.
Aaron Pickford (verified owner) –
Thank you for your help & guidance through my course.
John Bushman (verified owner) –
I came in not knowing anything about HACCP and now feel confident I can not only audit and maintain our current HACCP plans we have but put together new ones for new projects.
Stuart Nixon (verified owner) –
The entire course was beneficial providing a holistic understanding of HACCP.