ACCREDITED COURSE

IHA ACCREDITED HACCP COURSE

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IHA Accredited Introductory HACCP Course

HACCP Certification Course recognized by the International HACCP Alliance is your gateway to mastering the principles of Hazard Analysis and Critical Control Points (HACCP) and earning a globally recognized certification.

The International HACCP Alliance is a globally recognized organization dedicated to promoting food safety through the implementation of HACCP principles. HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards, ensuring that food is safe for consumption. It is a preventive approach that focuses on identifying and controlling potential hazards before they can cause harm.

The HACCP Certification Course by HACCP Alliance is designed to provide participants with a comprehensive understanding of HACCP principles and their application in various food production and processing settings. The course covers the seven principles of HACCP, including hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and record-keeping.

This course is accredited by the International HACCP Alliance and meets the US and Canadian requirements as well as the Global Food Safety Initiative requirements (e.g., BRC, FSSC 22000).

Benefits of HACCP include

Confidence that food safety is being effectively managed in your operation.
Prevention planning rather than defect control to ensure product safety.
Significant improvement in the area of product quality.
Customer confidence in the safety of your products through documentation.

Course objective

Participants will learn beyond basics! they will acquire knowledge on how to develop and implement a HACCP plan, conduct hazard analyses, identify critical control points, establish critical limits, monitor and verify control measures, and maintain accurate records.

Who Should Attend

This course is based on International CODEX Principles for HACCP and addresses U.S. HACCP requirements based on attendees’ specific needs. This course is appropriate for anyone looking to learn or responsible to design and implement HACCP. The may include:

Food Safety Professionals
Quality Assurance Managers
Production Supervisors
Food Service Managers
Regulatory Compliance Officers
Food Industry Consultants
Students and Researchers
Anyone Involved in Food Production and Processing Course certification

International HACCP Alliance Certificate

This instructor-led online "Introductory HACCP" course is accredited by the International HACCP Alliance and meets the requirements of the US and Canadian authorities, as well as the Global Food Safety Initiative (e.g., BRC, FSSC 22000).

Upcoming Events

No upcoming event

Course content

Day 1 (8 hours)

HACCP History and Overview

This session begins with student and instructor introductions and a review of the workshop agenda and objectives. Students learn about the history of HACCP and its benefits. This session also includes a discussion about HACCP and Its relationship to Quality, Good Manufacturing Practices (GMPs), and Sanitation Standard Operating Procedures (SSOPs).

Introduction to Microbiology

Introduction to Microbiology includes a discussion about food Illness and disease, as well as biological, chemical, and physical hazards.

HACCP Principle 1 and Development Exercise

This session provides students with an introduction to HACCP Principle 1: Conduct a Hazard Analysis and the First 6 Steps to Developing a HACCP Plan. Students break into small groups to participate in an exercise – Development of Principle 1 – and report back to the larger group upon completion.

HACCP Principles 2, 3, and 4

This session includes training on the following topics:

HACCP Principle 2: Identify CCPs in the Process
HACCP Principle 3: Identify Critical Limits
HACCP Principle 4: Monitoring

Day 2 (8 hours)

HACCP Principle 5 and Development Exercise

This session introduces HACCP Principle 5: Corrective Actions. Students participate in a small group exercise: Development of Principles 2, 3, 4, and 5.

HACCP Principles 6 and 7:

This session provides training on HACCP Principle 6: Verification and HACCP Principle 7: Record Keeping. Students participate in a breakout exercise and review.

Implementing and Maintaining the HACCP Plan and System

Students learn the skills necessary to implement a HACCP Plan, including: monitoring, record-keeping, corrective action procedures, and additional activities. This session also includes training on maintaining an effective HACCP System through regularly scheduled verification activities.

Review and Exam

This session begins with a review of HACCP, and students are given a course exam. It concludes with a review of the exam and a course evaluation.

Certification

Upon successful completion of the course, participants will receive an HACCP certificate recognized by the International HACCP Alliance, demonstrating their proficiency in HACCP principles and their commitment to food safety. This certification is recognized by regulatory agencies, industry organizations, and employers worldwide, making it a valuable credential for professionals in the food industry.

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