HACCP Certification

• 1.1. Foundations of Food Safety and HACCP
• 1.1.1. Introduction to Food Safety
• 1.1.2. History and Importance of Food Safety Management Systems
• 1.1.3. The History of HACCP
• 1.1.4. Laws and Regulations Governing HACCP
• 1.1.5. Overview of Food Microorganisms

• 2.1. Preliminary Tasks and Team Preparation
• 2.1.1. Assemble the HACCP Team
• 2.1.2. Describe the Product and Its Intended Use
• 2.1.3. Develop a Finished Product Description
• 2.1.4. Define the Process and Create a Flow Diagram
• 2.1.5. On-Site Confirmation and Verification of the Flow Diagram

• 3.1. Prerequisite Programs and Facility Controls
• 3.1.1. Good Manufacturing Practices (GMPs)
• 3.1.2. Sanitation Standard Operating Procedures (SSOPs)
• 3.1.3. Pre-Requisite Programs and Their Documentation
• 3.1.4. Conditions for Pathogen Growth and Facility Hazards
• 3.1.5. Identify the Product’s Intended Use and Consumer

• 4.1. Food Safety Hazards and Hazard Analysis
• 4.1.1. Types of Food Safety Hazards (Biological, Chemical, Physical)
• 4.1.2. Identify Hazards in Raw Materials and Process Steps
• 4.1.3. Conduct a Hazard Analysis (Principle 1)
• 4.1.4. Determine Likelihood and Severity of Hazards
• 4.1.5. Determine Control Measures for Significant Hazards

• 5.1. Codex Framework and HACCP Planning
• 5.1.1. Apply the Codex 12 Steps to HACCP
• 5.1.2. Apply the Seven Principles of HACCP
• 5.1.3. Introduction to the Seven HACCP Principles
• 5.1.4. Preliminary Tasks Before Implementation
• 5.1.5. Create and Verify the Flow Diagram

• 6.1. Critical Control Points and Limits
• 6.1.1. Identify Critical Control Points (Principle 2)
• 6.1.2. Establish Critical Limits (Principle 3)
• 6.1.3. Evaluate Monitoring Procedures and Responsibilities (Principle 4)
• 6.1.4. Assess the Process Flow Diagram
• 6.1.5. Describe Elements of Appropriate Corrective Actions (Principle 5)

• 7.1. Verification and Validation
• 7.1.1. Establish Verification Procedures (Principle 6)
• 7.1.2. Identify Methods to Verify the HACCP Plan
• 7.1.3. Evaluate Validation Methods for the HACCP Plan
• 7.1.4. Conduct Internal Audits and Continuous Improvement

• 8.1. Documentation, Records, and Compliance
• 8.1.1. Establish Record-Keeping Procedures (Principle 7)
• 8.1.2. Maintain Accurate and Accessible Records
• 8.1.3. Prepare for Audits and Regulatory Inspections
• 8.1.4. Manage HACCP Plan Updates and Version Control

• 9.1. Implementation, Training, and Crisis Management
• 9.1.1. Implement the HACCP Plan at Your Facility
• 9.1.2. Train Staff and Build a Food Safety Culture
• 9.1.3. Identify Roles in Plan Execution and Oversight
• 9.1.4. Recall Management and Enforcement Procedures

 Conclusion