OpenCourser brand icon
Sign in
We may earn an affiliate commission when you visit our partners.

HACCP Foundation course (ACCREDITED)

Carol Hull-Jackson

Accredited HACCP Course: This HACCP course is accredited, and the trainer is a certified instructor with the International HACCP Alliance.

The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement that is foundational to CODEX and food safety management systems such as1.

Read more

Accredited HACCP Course: This HACCP course is accredited, and the trainer is a certified instructor with the International HACCP Alliance.

The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement that is foundational to CODEX and food safety management systems such as1.

This comprehensive course teaches you how to implement HACCP in 12 steps, including five initial steps and the seven principles of HACCP shown below. In addition, you will better understand how HACCP integrates with a company's quality management system to prevent foodborne illnesses, how to meet regulatory requirements and the legal responsibilities of stakeholders.

Five initial steps

1. Assemble the HACCP team

2. Describe the product

3. Identify its intended use

4. Construct a flow diagram

5. Perform On-site verification of the flow diagram

HACCP principles

6. Principle 1: Identify hazards

7. Principle 2: Determine the Critical Control Points (CCPs)

8. Principle 3: Establish critical limits for each CCP

9. Principle 4: Establish monitoring of critical limits

10. Principle 5: Establish corrective actions

11. Principle 6: Establish verification procedures

12. Principle 7: Establish documentation and record-keeping procedures

Learning Objectives

At the end of this course, you should be able to:

· Recognize and explain the relationship between HACCP and food safety.

· Describe the history of HACCP

· Discuss the benefits of implementing HACCP

· Review Prerequisite Programs

· Identify and control hazards

· Discuss the five preliminary steps and the seven principles of HACCP

· Understand how to implement and maintain a HACCP program

· Prepare for certification

· Recognize regulatory issues affecting HACCP implementation

Enroll now

Here's a deal for you

We found an offer that may be relevant to this course.
Save money when you learn. All coupon codes, vouchers, and discounts are applied automatically unless otherwise noted.
Use code at checkout. Only 36 hours left!
Save on learning
Learn anytime, anywhere, with courses that fit your lifestyle
Take
80%
off
ST17MT31325G2

What's inside

Learning objectives

  • Explain the relationship between haccp and food safety.
  • Describe the history of haccp
  • Explain why haccp is foundational
  • Discuss the benefits of implementing haccp
  • Define the terms relevant to haccp
  • Explain the twelve steps including the seven principles of haccp
  • Understand how to implement and maintain a haccp program
  • Recognise regulatory issues affecting haccp implementation

Syllabus

Course Introduction

Objectives

At the end of the course, you should be able to:


  • Recognise and explain the relationship between HACCP and food safety.

  • Describe the history of HACCP

  • Discuss the benefits of implementing HACCP

  • Review Prerequisite Programs

  • Identify and control hazards

  • Discuss the five preliminary steps and the seven principles of HACCP

  • Understand how to implement and maintain a HACCP program

  • Recognise regulatory issues affecting HACCP implementation


Outline - The course has nine sections

Section 1.  Introduction and Important Definitions

Section 2. HACCP and Food Safety: History and benefits of HACCP

Section 3. The three types of hazards

Section 4. HACCP in relation to Quality Management Systems

Section 5. Legal responsibilities

Section 6. Developing the HACCP plan

Section 7. Implementing and maintaining the HACCP plan

Section 8. Recognising regulatory issues impacting HACCP

Section 9. Wrapping it all up: summary, final quiz, and case study or assignment.

Read more

At the end of this lecture, you should be able to define the following terms.


  • Food safety Management System 

  • HACCP 

  • HACCP system 

  • Critical Control Point 

  • Critical Limit 

  • Deviation 

  • Corrective action

  • Preventive measures

  • Monitor

  • Validation

  • Verification

HACCP
Understand what HACCP is and what it is not and how it relates to Food Safety

At the end of this lecture, you will be able to explain what HACCP is and how it enhances food safety.

You will gain and overview of the History of HACCP

History of HACCP

You will gain an understanding of the benefits of implementing HACCP

In this lecture you will learn about the impact of foodborne illnesses and how HACCP prevents these.

Benefits of HACCP
You will learn about biological, physical and chemical hazards

Learn the various hazards that can harm consumers.

Hazards
HACCP and Quality and Safety Programs
Regulatory issues impacting HACCP

Understand how HACCP integrates with Quality Management Programs and other Food Safety Management Systems.

Legal responsibilities of stakeholders

At the end of this lecture, you will be able to explain the legal responsibilities of business owners, food handlers, and regulatory bodies.

Legal responsibilities
Developing the HACCP plan

Learn the steps to develop your HACCP plan.

Understand and apply the guidelines of HACCP in your food business.

The five preliminary steps of HACCP

Understand and apply the seven principles of HACCP.

The seven principles of HACCP
At the end of this lecture you will be able to implement and maintain your HACCP plan.

You will learn a practical approach to implementing HACCP.

Implementing HACCP
Maintaining HACCP
At the end of this lecture you will better understand legislative requirements and inspections
Summary and review of the course

This lecture summarizes the course content. Then, there is a case study on HACCP for citrus juice in the resources for you to review, followed by the final quiz. All the best!

For questions about this course or for consulting services, please contact:

Carol Hull-Jackson (PhD)

Hullson Consulting | Hullson Academy

Final quiz

Save this course

Save HACCP Foundation course (ACCREDITED) to your list so you can find it easily later:
Save

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in HACCP Foundation course (ACCREDITED) with these activities:
Review Basic Microbiology Concepts
Strengthen your understanding of microbiology, which is essential for identifying and controlling biological hazards in HACCP.
Browse courses on Food Microbiology
Show steps
  • Review key concepts like bacterial growth, spoilage, and pathogens.
  • Study the conditions that promote microbial growth in food.
  • Take a practice quiz on basic microbiology.
Study 'HACCP: A Practical Approach'
Gain practical insights into implementing and maintaining a HACCP system in a food business.
View HACCP on Amazon
Show steps
  • Read the chapters related to your specific area of interest.
  • Focus on the case studies and examples provided.
  • Consider how you can apply the information to your own work.
Read 'Food Safety Handbook'
Gain a broader understanding of food safety principles and practices to enhance your HACCP knowledge.
View Food Safety Handbook on Amazon
Show steps
  • Read the chapters related to hazard analysis and control.
  • Take notes on key concepts and definitions.
  • Reflect on how the information relates to the course content.
Four other activities
Expand to see all activities and additional details
Show all seven activities
Hazard Identification Exercises
Improve your ability to identify potential hazards in food production by completing practice exercises.
Show steps
  • Find case studies of foodborne illness outbreaks.
  • Analyze the cases to identify the hazards that caused the outbreaks.
  • List potential control measures for each hazard.
Create a Presentation on a Specific HACCP Principle
Deepen your understanding of a specific HACCP principle by creating a presentation to explain it to others.
Show steps
  • Choose one of the seven HACCP principles.
  • Research the principle in detail.
  • Create a presentation with clear explanations and examples.
  • Practice delivering the presentation.
Develop a HACCP Plan for a Simple Food Product
Apply the HACCP principles learned in the course by developing a plan for a specific food product.
Show steps
  • Select a simple food product (e.g., pre-packaged salad).
  • Assemble a mock HACCP team.
  • Describe the product and its intended use.
  • Create a flow diagram of the production process.
  • Identify potential hazards and critical control points.
Develop a Monitoring Form for a CCP
Practice creating a monitoring form, a crucial component of HACCP documentation.
Show steps
  • Select a CCP from your HACCP plan project.
  • Determine the critical limits for that CCP.
  • Design a form to record monitoring data, corrective actions, and verification activities.

Career center

Learners who complete HACCP Foundation course (ACCREDITED) will develop knowledge and skills that may be useful to these careers:

Reading list

We've selected two books that we think will supplement your learning. Use these to develop background knowledge, enrich your coursework, and gain a deeper understanding of the topics covered in HACCP Foundation course (ACCREDITED).
Cover image
Food Safety Handbook
Save
Focuses specifically on the implementation aspects of HACCP. It provides practical guidance on developing HACCP plans, training employees, and maintaining the system. It valuable resource for organizations seeking to effectively implement and manage their HACCP programs.
Food Safety Handbook
Hardcover
$$$$
Cover image
HACCP
Save
Provides a comprehensive and practical guide to developing and implementing HACCP systems. It covers the 12 steps of HACCP in detail, offering real-world examples and case studies. It valuable resource for understanding the practical application of HACCP principles in various food industries and is often used as a textbook.
HACCP
Paperback
Check
HACCP
Kindle Edition
Check

Share

Help others find this course page by sharing it with your friends and followers:
Facebook
LinkedIn
Reddit
X
Link
Email

Similar courses

Similar courses are unavailable at this time. Please try again later.
Effort
1 total hour
Via
Udemy
Instructor
Carol Hull-Jackson
Language
English
Share and help others discover this course.
Facebook LinkedIn X Reddit Link Email
Don't miss out
Enroll today to gain access to this course
Enroll in this course
Our mission

OpenCourser helps millions of learners each year. People visit us to learn workspace skills, ace their exams, and nurture their curiosity.

Our extensive catalog contains over 50,000 courses and twice as many books. Browse by search, by topic, or even by career interests. We'll match you to the right resources quickly.

Find this site helpful? Tell a friend about us.

Affiliate disclosure

We're supported by our community of learners. When you purchase or subscribe to courses and programs or purchase books, we may earn a commission from our partners.

Your purchases help us maintain our catalog and keep our servers humming without ads.

Thank you for supporting OpenCourser.

© 2016 - 2025 OpenCourser