Protect your business and ensure that your products are manufactured to the expectations of your customers.

HACCP is a food safety management system that focuses on hazard analysis to identify significant hazards in processing, operations, and control of identified hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

The International HACCP Alliance accredits this class and meets the certification requirements for NCIMS, FSIS (USDA), GFSI (e.g. SQF, BRC, FSSC22000). The curriculum is designed with practical advice from industry experts. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started.

Who Should Take This Course:

• Quality Managers and Supervisors
• Production Supervisors & Plant Managers
• Food Safety Team Members
• Small Business Owners
• Any facility that wants to be certified by SQF, BRC, or other GFSI agency

Topics Covered:

• HACCP Overview
• HACCP Terms
• Hazards: Chemical, Physical, Biological, and Allergens
• Developing SOPs and GMPs
• Critical Limits and Monitoring
• Methods and Corrective Action
• Record Keeping and Verification
• HACCP Plan Validation and Reassessment

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