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Course 5: Traceability, Recall Procedures, and Documentation - Chapter 3: Recordkeeping and Documentation

Recordkeeping and documentation underpin compliance. Examine types of records, retention policies, digital integrity, retrieval processes, and how documentation supports verification.

Course 6: Verification, Auditing, and Continual Improvement - Chapter 1: Internal Audits

Internal audits assess HACCP plan effectiveness and compliance. Learn how to plan audits, use checklists, identify non-conformities, and drive corrective actions and continual improvement.

Course 6: Verification, Auditing, and Continual Improvement - Chapter 2: Verification Activities

Verification activities confirm control performance through validation, calibration, supplier verification, and ongoing monitoring. Understand how to demonstrate effectiveness of the HACCP system.

Course 6: Verification, Auditing, and Continual Improvement - Chapter 3: Continual Improvement and Management Review

Continual improvement and management review link performance data to system enhancements. Explore metrics, management involvement, corrective actions, and closing the loop with effective action plans.

Course 1: Introduction to Food Safety and HACCP - Chapter 3: Key Food Safety Terminologies

Key terms are essential for effective HACCP planning. This chapter defines hazard, risk, PRP, CCP, critical limit, monitoring, verification, validation, corrective action, and recall. Learners will explain how these terms guide decision-making, documentation, and preventive controls within a HACCP framework.

Course 2: HACCP Principles and Prerequisites - Chapter 2: Prerequisite Programs (PRPs)

Prerequisite Programs (PRPs) provide the foundation for HACCP by addressing fundamental conditions for safe production. Topics include GMPs, sanitation, pest control, supplier management, maintenance, and training. Learners will see how PRPs reduce hazards before HACCP steps are applied.

Course 2: HACCP Principles and Prerequisites - Chapter 3: HACCP Plan Development

Steps to develop a HACCP plan: assemble the team, describe the product and process, map the flow, conduct hazard analysis, identify CCPs, set critical limits, plan monitoring, establish corrective actions, and implement verification and documentation.

Course 3: Hazard Analysis and CCPs - Chapter 1: Conducting Hazard Analysis

Hazard analysis methods: identify biological, chemical, and physical hazards; assess severity and likelihood; evaluate control measures; document results to justify hazard ranking and CCP decisions.

Master HACCP principles to protect consumer safety and ensure regulatory compliance

Food Safety & HACCP Compliance Training Program

This program introduces food safety fundamentals through Hazard Analysis and Critical Control Points (HACCP). You will learn how to identify hazards, determine critical control points, and implement preventive controls across production, processing, and service operations. By the end, you will be able to develop, document, and maintain a practical HACCP plan and the associated records needed for audit readiness.

Courses by chapter and lesson

Courses by chapter and lesson

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Executive Strategy & ROI

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Our Courses List

Most Popular Courses

All Levels

$179.00

Vulnerability Assessment (VACCP) & Mitigation

52 lessons

1 hours

All Levels

$149.00

HACCP Fundamentals & the 7 Principles

37 lessons

1 hours

All Levels

Knowledge Exam & Policy Attestations

49 lessons

1 hours

All Levels

$169.00

One-Step Up / One-Step Down Traceability

32 lessons

1 hours

All Levels

$169.00

Hazard Analysis & CCP Decision Tree

32 lessons

1 hours

All Levels

$199.00

Executive Briefing: The Business Case for Food Safety

64 lessons

1 hours

All Levels

$169.00

Root Cause Analysis & CAPA Excellence

39 lessons

1 hours

All Levels

$179.00

Critical Limits, Monitoring & Corrective Actions

43 lessons

1 hours

All Levels

$179.00

Compliance Risk, Insurance & Brand Protection

71 lessons

1 hours

Qualified Teachers

Meet The Teacher Who Teaches You Online.

Elena Maria Garcia

HACCP auditing, regulatory compliance, training design.

Michael Yue Chen

GMP, allergen controls, verification activities.

Fahima Sultan Rahman

Food safety standards, regulatory compliance.

Robert Dale Brown

Audit techniques, corrective action, recordkeeping.

Our Testimonial
What Our Clients Says?

I learned how to handle and store food properly. Thanks to the training, I feel more confident that our meals are both delicious and safe.

Michael Lee
Kitchen Staff
Our Testimonial
What Our Clients Says?

The program gave me a clear understanding of HACCP principles. I can now ensure my restaurant consistently meets food safety standards.

Sarah Johnson
Restaurant Manager
Our Testimonial
What Our Clients Says?

The HACCP training helped me identify hazards and set up preventive measures. It significantly reduced errors in our production line.

David Chen
Food Production Supervisor
Our Testimonial
What Our Clients Says?

This training provided practical tools for monitoring food safety risks. It helped me strengthen compliance audits across our supply chain.

Maria Gomez
Quality Control Specialist
Our Testimonial
What Our Clients Says?

I applied the lessons immediately to reorganize my production process. As a result, my bakery quickly achieved food safety certification.

Emma Davis
Bakery Owner

Latest Blog

Our Latest News & Upcoming Posts.

Regulatory Update

Food Safety Authorities Publish Updated HACCP Guidance After Recalls

26 September, 2025

Consumer Trends

Consumer Demand for Transparent Food Safety Training Shapes Brand Practices

26 September, 2025

Global Standards

Global Food Safety Initiatives Push for Industry Wide HACCP Certification Programs

26 September, 2025

From theory to practice with hands-on exercises and real-world scenarios

How the program is structured and outcomes

The curriculum is organized into modules that cover prerequisites, hazard analysis, CCPs, monitoring strategies, corrective actions, validation and verification, and documentation. You will explore prerequisite programs, perform hazard analyses, establish and monitor CCPs, and design corrective actions, validation, and verification activities. Through templates, case studies, and a final project, you will demonstrate your ability to implement a compliant HACCP plan and sustain ongoing food safety compliance.

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