Hazards Analysis and Critical Control Points (HACCP)

Upon completing this program, participants will be able to:

• Conduct hazard analysis (Principle 1): identifying biological, chemical, and physical hazards at each step of the food production process, evaluating likelihood and severity, and determining which hazards are significant and require control.
• Determine Critical Control Points (Principle 2): using the CCP decision tree to identify the specific points in the process where control can be applied to prevent, eliminate, or reduce food safety hazards to acceptable levels.
• Establish critical limits (Principle 3): setting the maximum or minimum values (temperature, time, pH, water activity, concentration) that must be met at each CCP to ensure the hazard is controlled.
• Establish monitoring procedures (Principle 4): defining what to monitor, how to monitor, monitoring frequency, and who is responsible — the ongoing measurement that verifies CCPs are under control.
• Establish corrective actions (Principle 5): defining the actions to take when monitoring indicates a CCP has deviated from its critical limit — including product disposition, cause identification, and CCP restoration.
• Establish verification procedures (Principle 6): activities that confirm the HACCP system is working as intended — calibration, CCP review, product testing, HACCP plan review, and the verification that validates the entire system.
• Establish record-keeping (Principle 7): documenting the HACCP plan, monitoring records, corrective action records, verification records, and the documentation that demonstrates the system is functioning and provides an auditable trail.

Core Topics

• Prerequisite Programmes: GMPs, sanitation SOPs, pest control, allergen control, supplier verification
• Five Preliminary Steps: team, product description, intended use, flow diagram, on-site verification
• Principle 1 — Hazard Analysis: biological, chemical, physical hazards, significance evaluation
• Principle 2 — CCP Determination: CCP decision tree, CCP vs operational prerequisite programme
• Principle 3 — Critical Limits: temperature, time, pH, aw, concentration, scientifically based
• Principle 4 — Monitoring: what, how, frequency, responsibility, continuous vs periodic
• Principle 5 — Corrective Actions: product disposition, cause correction, CCP restoration
• Principle 6 — Verification: calibration, CCP review, testing, plan review, validation
• Principle 7 — Record-Keeping: HACCP plan, monitoring logs, corrective action records, verification
• HACCP Plan Documentation: plan format, hazard analysis worksheet, CCP summary table
• Regulatory Framework: FDA FSMA Preventive Controls, USDA HACCP (meat/poultry/seafood), Codex
• HACCP Team: multidisciplinary composition, roles, external expertise
• Validation and Reassessment: initial validation, annual reassessment, change-triggered review

• No academic degree required
• All instruction in English

Upon completion, graduates receive an American Institute of Safety Professionals certificate, wallet card, and transcript. Employer-verifiable at amiosp.com/student-verifications.

• Food safety managers and HACCP coordinators
• Quality assurance professionals in food manufacturing
• Food production supervisors and plant managers
• Restaurant and food service managers seeking HACCP competency
• Food safety auditors and inspectors
• Anyone involved in food safety management or HACCP plan development

• HACCP — YOU ARE HERE (food safety management system)
• International Diploma in Food Safety and Hygiene Management (HACCP at diploma depth)
• Introduction to Hazardous Materials (chemical hazards awareness)
• Environmental Management Systems (management system methodology)