About this course
Basic HACCP introduces employees to Hazard Analysis and Critical Control Points (HACCP), the internationally recognized, science-based system for identifying and controlling biological, chemical, and physical hazards in food production. The course walks through the seven HACCP principles: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, establishing monitoring procedures, establishing corrective actions, establishing verification procedures, and establishing record-keeping and documentation procedures.
HACCP is not optional guidance in many sectors — it is codified in federal regulation. USDA's Food Safety and Inspection Service requires HACCP systems for meat and poultry establishments under 9 CFR 417, and the FDA requires HACCP-based systems for seafood (21 CFR Part 123) and juice (21 CFR Part 120) processors. For facilities under the FDA's broader Preventive Controls rule (21 CFR Part 117), the same hazard-analysis logic underlies the required food safety plan. Understanding HACCP principles is foundational even for employees who don't build the plan themselves, because they are the ones monitoring CCPs and executing corrective actions on the floor.
This course is designed for all employees who work in or near production processes where critical control points exist, including line operators, sanitation staff, and quality technicians who record monitoring data.
After completing this course, learners will be able to explain what a CCP is, recognize why critical limits must be followed exactly, understand what to do when a limit is exceeded, and understand why accurate, timely record-keeping is a compliance requirement, not paperwork for its own sake.
Topics covered
- The seven HACCP principles
- Hazard analysis: biological, chemical, and physical hazards
- Identifying and monitoring critical control points
- Critical limits and corrective actions
- Verification and record-keeping requirements
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