HACCP Fundamentals & the 7 Principles
Foundation course explaining HACCP concepts, hazard analysis, and CCPs.
Last Updated
23-12-2025
Level
All Levels
Available Language(s)
English
What you'll learn
- Explain the 7 HACCP principles and their application.
- Conduct a basic hazard analysis for a simple process.
- Identify CCPs and critical limits with sample templates.
Requirements
None; ideal for new entrants and professionals refreshing core concepts.
Description
This fundamental course introduces the 7 HACCP principles, hazard analysis, CCP determination, and how to structure a HACCP plan. It includes practical examples and templates to start building a compliant program.
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, science-based approach to identify, evaluate, and control hazards in food production to prevent foodborne illness, protect consumers, and support regulatory compliance.
The seven HACCP principles are: 1) Conduct hazard analysis; 2) Determine CCPs; 3) Establish critical limits; 4) Establish monitoring procedures; 5) Establish corrective actions; 6) Verify that the HACCP system is working; 7) Document and keep records.
No. This course is suitable for beginners and builds from foundational concepts, using templates and practical examples to help you start developing a HACCP plan.
Hazard analysis involves identifying biological, chemical, and physical hazards at each step of the process, assessing their severity and likelihood, and evaluating existing controls and preventive measures.
CCPs are identified by analyzing steps where control is essential to prevent, eliminate, or reduce hazards to safe levels. This often uses a HACCP decision tree and focuses on where controls are necessary and verifiable.
Critical limits are measurable criteria that separate safe from unsafe conditions at a CCP. They are determined using scientific data, regulatory requirements, and process capability relevant to your product and process.
Monitoring is an ongoing, routine activity to ensure a control stays within its critical limit. Verification is periodic assessment to confirm the HACCP plan is appropriate and being followed, such as audits or re-testing.
Corrective action is taken when monitoring shows a deviation from a critical limit. It aims to restore control, address root causes, and prevent recurrence; all actions should be documented and verified.
Prerequisite programs (GMP, GHP, sanitation, supplier management, etc.) provide the foundational conditions for HACCP to work effectively and reduce the likelihood of hazards occurring.
A HACCP plan typically includes product description and intended use, process flow diagram, hazard analysis, identified CCPs with critical limits, monitoring procedures, corrective actions, verification activities, documentation and records, and responsibilities.
Validation confirms that the HACCP plan is capable of controlling hazards before implementation. Verification confirms the plan is being properly implemented and kept up to date through audits, testing, and record review.
Documentation should cover the HACCP plan, SOPs, monitoring logs, calibration records, nonconformance reports, CAPAs, changes, version control, and retention policies. Records should be accessible for audits.
Start with a simple, risk-based HACCP plan that targets high-priority steps. Use templates and scale the plan as you gather data. Implement in phases and expand as you gain experience and data.
Common challenges include lack of management support, inconsistent data collection, insufficient training, and change resistance. Overcome them by engaging leadership, starting with a pilot, using templates, and establishing a governance cadence.
HACCP is a core framework recognized by many regulators and aligns with global standards. It supports audits and certifications by providing a structured approach to hazard control, documentation, and continuous improvement.
For a simple cooking step, hazards may include biological contamination, chemical residues, and physical contaminants. Determine CCPs where control can prevent or reduce these hazards to safe levels, and set appropriate critical limits for each CCP.
A CCP is a step where control can prevent, eliminate, or reduce a hazard to acceptable levels. An OPRP is an operational prerequisite control that reduces risk and is used when a CCP is not applicable or when preventive measures are implemented across multiple steps.
HACCP plans should be reviewed whenever there are process changes, new hazards, or regulatory updates, and at least on an annual basis as part of a management review or audit readiness assessment.
Yes. This course provides templates and sample HACCP plans that you can adapt to your product and process while ensuring root-cause analysis and proper documentation.
Training should be role-based and hands-on, starting with foundational concepts and progressing to practical application. Use microlearning, exercises, and refresher sessions to reinforce competency.
This quiz assesses your understanding of HACCP Fundamentals and the 7 Principles, including hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification, and documentation. It covers both theoretical concepts and practical application for food safety compliance.
$149.00
This Course Include
1 hours
1 quizzes
37 lessons
Full lifetime access
