HACCP Certification Courses Online

Hazard Analysis and Critical Control Points is a preventive system that promotes food safety. It addresses health risks by analyzing and controlling biological, chemical and physical hazards. Food processors and manufacturers can implement this management system to ensure safer food products for consumers.

HACCP in the retail sector focuses on every step in the supply chain, from procurement to storage, ensuring that food safety is always upheld. The U.S. Food & Drug Administration (FDA) recommends these safety principles for retail and foodservice businesses to keep the public safe from foodborne illness. Depending on the type of business and location, a training program and written plan may be required.

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A Hazard Analysis and Critical Control Points plan is a written document that outlines and details the procedures to identify and control hazards that could result in foodborne illnesses. Food facilities that conduct specialized processes are required to complete a plan and submit it for review and approval. Following this plan will make food products safer for consumers.

The HACCP Certification course provides a certification accredited by the International HACCP Alliance. This internationally recognized certification demonstrates the successful completion of approved training, resulting in the ability to properly apply HACCP principles to handle food risks.

Our program teaches students how to create and implement hazard prevention plans in the workplace. It is offered in partnership with HACCPTraining.Org. Many individuals use this certification to satisfy the mandated training requirements issued by the Global Food Safety Initiative (GFSI), the Safe Quality Food Institute (SQFI) and the British Retail Consortium (BRC).

This program educates individuals and teams on food safety principles and hazards, guiding students through the creation of a HACCP plan for your facility.

This program is designed for food workers in the processing and manufacturing industry seeking an in-depth understanding of HACCP. This includes food safety and plant managers, production supervisors, HACCP team members, senior management and more.

Students will gain one year of full access to training videos and an integrated template library with checklists, logs and other resources to use at your facility. These include templates for Pre-Requisite Programs (PRPs), Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs). A mailed certificate with the official gold seal from the International HACCP Alliance (IHA) will be shipped within 14 days.

The introductory course is optional but highly recommended to provide foundational knowledge on HACCP principles. It is beneficial for food safety workers, quality assurance supervisors, consultants, production managers and anyone needing a basic overview of the management system.

The Introduction to HACCP course does not offer an official certification approved by the International HACCP Alliance. At the end of the course, students receive a Certificate of Completion, which has no expiration date. To earn your certification, you can complete the HACCP Certification course.

Upon purchasing a StateFoodSafety course, students automatically get one year of unlimited access to the training videos. With the HACCP Certification course, you can access checklists, logs, and template resources for one year.

The seven steps include the following:

1. Perform a Hazard Analysis
2. Determine Critical Control Points (CCPs)
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures

You can download a detailed poster here, along with helpful training tips.