Online HACCP Training

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The goals of our online program include affordability, convenience, and accuracy of the technical content. Convenient, affordable, and accurate, those are the qualities in online HACCP training you are looking for. Our online courses are designed to show you how the supply chain can apply the seven principles of HACCP in concise, interactive learning environments.

HACCP Principles guides you through the thought process of applying HACCP so that you are prepared to make knowledgeable decisions about the safety of your foods and the integrity of your food safety program.

All students take “The HACCP Principles-Supply Chain HACCP™ course and then have the option to graduate to other more specific HACCP training programs.

SUPPLY CHAIN HACCP -REQUIRED COURSE

The Supply Chain HACCP course is a foundational course designed to provide the student an accredited means of obtaining HACCP competency.  HACCP plans are quite varied, for example, HACCP plans for produce will look different than HACCP plans for red meat, fish, or restaurant food. But interestingly, builders of HACCP plans have the same challenges; identifying the risks in their operations and defining specific science based controls. 

The HACCP Principles approach uses a variety of examples and contexts but always points back to the fundamental HACCP concepts. The course relies on processes commonly encountered in food production and explains their significance in the hazard analysis. You will be guided through the key HACCP steps from the preliminary steps through the verification principle.

Management theory and thought, based on GFSI and ISO22000:2005 standards, round out your understanding.

HACCP Principles for Produce and Packinghouse facilities

Applying HACCP in the production of fruits vegetables requires a specific approach. The HACCP Principles for Produce and Packinghouse facilites course builds upon the requirements for Supply Chain HACCP while expanding it through published research and US FDA Guidance for producers, packers and processors of fruits and vegetables. This course also relies upon technical advice and guidance from a wide assortment of professional and academic groups. The step by step process of building a HACCP plan for a produce item is clearly described, from the development of product descriptions, through flow charts and validation of critical controls and limits. An added feature of this course is that it combines the third party standards that buyers have developed for the safety of produce.

This course enables you to build a HACCP plan for most produce operations.

Managing HACCP Principles at Retail

Professional Food Service Managers are increasingly seeking out advanced training in HACCP for several reasons. The USFDA Food Code requires HACCP plans for a number of processes at retail, such as Sous Vide, and sprouting. Additionally, due to the success of HACCP in the processing and manufacturing sectors, forward thinking managers now recognize the value of having a preventive food safety program in place.

Until recently, HACCP principles developed in restaurants and grocery stores used a hazard analysis approach for each menu item based on ingredients. The process of a hazard analysis of an entire menu and every ingredient meant a substantial investment in time and effort. Realizing this impediment, the FDA published a method of HACCP development specifically for the retail and food service sectors.

Managing HACCP Principles at Retail has incorporated the best guidance from FDA on applying the process approach to HACCP. In this course we develop all seven HACCP Principles and 5 preliminary steps based on process grouping. As a result, you will learn the methodology to quickly perform a hazard analysis on menu items, and to set critical controls so that your HACCP Plan stays up to date.

This course is best suited to those professionals who have achieved Certified Professional Food Manager status before taking this course.

HACCP Systems Auditing

HACCP Auditors should take the advanced course for HACCP Systems Auditing. The validity of a HACCP system is supported by frequent internal audits and scheduled external auditors. Both external and internal auditors share the same goals, determining the validity of the controls, and verification that the HACCP plan is properly implement and managed. In our advanced course for Auditors we provide the scientific rationale for verification and validation of HACCP systems. The course stresses the activities surrounding documents and records reviews and key audit standards.