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HACCP Certification Training Course: Principles, Implementation & Food Safety Plan Development

45 Lessons

About This Course

The HACCP Certification Training Course: Principles, Implementation & Food Safety Plan Development is an intensive, competency-based programme that equips food industry professionals with the skills to design, implement, maintain, and improve HACCP-based food safety systems. Based on the Codex Alimentarius HACCP principles, the course provides practical training in hazard identification, risk assessment, Critical Control Point (CCP) determination, monitoring, verification, and corrective actions. Participants learn how to integrate HACCP with prerequisite programmes such as Good Manufacturing Practices (GMP), hygiene management systems, and food safety standards including ISO 22000 and FSSC 22000. Through case studies, practical exercises, and HACCP plan development workshops, learners gain hands-on experience applicable to food manufacturing, processing, catering, and food service operations. Upon completion, participants will be able to develop auditable food safety systems that support regulatory compliance, certification readiness, risk reduction, and continuous improvement across the food supply chain.

What You’ll Learn

  • To apply the seven HACCP principles and twelve implementation steps to design, implement, and maintain effective HACCP-based food safety systems across diverse food operations.
  • To conduct systematic hazard analysis to identify biological, chemical, physical, and allergen hazards and assess their associated food safety risks.
  • To establish, validate, and manage Critical Control Points (CCPs), including the definition of critical limits, monitoring procedures, corrective actions, and verification activities.
  • To develop comprehensive, audit-ready HACCP plans that are aligned with operational processes, prerequisite programmes, and regulatory requirements.
  • To integrate HACCP systems within broader food safety frameworks, including GMP and management systems aligned with ISO 22000, FSSC 22000, and Codex-based regulatory expectations.

Course Curriculum

9 modules  ·  45 lessons

Introduction to HACCP and Food Safety

  • Principles of food safety management and preventive controls
  • The seven HACCP principles and twelve Codex implementation steps
  • Evolution of HACCP and the role of Codex Alimentarius
  • Integration of HACCP with GMP, GHP, SSOPs, ISO 22000, and FSSC 22000
  • Strategic benefits of HACCP implementation and food safety culture
  • Introduction to prerequisite programmes and operational prerequisites
  • Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and SSOPs
  • Personal hygiene, cleaning and sanitation, and environmental monitoring
  • Allergen management, pest control, and facility maintenance
  • Supplier approval, traceability, and product recall systems

HACCP Preliminary Steps

  • Establishing the HACCP team, scope, and responsibilities
  • Product description and specification development
  • Identification of intended use and vulnerable consumer groups
  • Development of process flow diagrams and process mapping
  • On-site verification of process flow diagrams and system boundaries

Hazard Analysis

  • Identification of biological hazards and microbiological risks
  • Identification of chemical, allergen, and physical hazards
  • Food fraud, food defence, and emerging food safety risks
  • Hazard severity, likelihood assessment, and risk ranking
  • Selection and evaluation of preventive control measures

Critical Control Points

  • Determination of Critical Control Points (CCPs) using decision trees
  • Differentiating CCPs from operational prerequisite programmes (OPRPs)
  • Establishing scientifically validated critical limits
  • Designing monitoring procedures and selecting monitoring equipment
  • Record-keeping, traceability, and deviation detection systems

Critical Limits and Monitoring

  • Identification and management of deviations from critical limits
  • Development of corrective and preventive action procedures
  • Root cause analysis techniques for food safety incidents
  • Management of non-conforming products and product disposition
  • Evaluation of corrective action effectiveness and recurrence prevention

Corrective Actions and Verification

  • Distinguishing monitoring, validation, verification, and revalidation activities
  • Scientific validation of control measures and critical limits
  • Verification methods, including audits, inspections, and testing
  • Management of change and triggers for HACCP plan review
  • Continuous performance evaluation and revalidation of HACCP systems

HACCP Documentation and Food Safety Plans

  • Structure and components of a comprehensive HACCP food safety plan
  • Development and control of HACCP documentation systems
  • Digital record management and electronic HACCP solutions
  • Integration of prerequisite programmes into HACCP documentation
  • HACCP food safety plan development workshop and peer review

HACCP Auditing and Certification

  • Internal auditing principles and HACCP compliance verification
  • Regulatory inspections and certification audits under ISO 22000, FSSC 22000, BRCGS, and SQF
  • Management of non-conformities and corrective action tracking
  • Continuous improvement, management review, and food safety culture
  • Audit preparedness strategies for regulatory and certification bodies

Who Should Attend

  • Food Safety and Quality Assurance Professionals
  • Production, Operations, and Manufacturing Supervisors/Managers
  • HACCP Team Members and Food Safety Coordinators
  • Regulatory, Compliance, and Technical Personnel
  • Food Business Owners, Consultants, and Individuals Seeking HACCP Certification

Prerequisites

  • This course is designed for individuals involved in food safety, quality assurance, production, compliance, or operational management within the food industry.
  • A basic understanding of food safety, hygiene, food production systems, GMP, or quality assurance concepts is beneficial, while experience in food manufacturing, processing, catering, or food service is recommended but not essential.
  • No prior HACCP certification is required, making the programme suitable for both beginners and experienced professionals seeking formal certification or a comprehensive refresher, provided they are willing to participate in practical exercises and HACCP plan development activities.

Key Benefits

  • Develop and implement effective HACCP systems that meet regulatory, customer, and certification requirements.
  • Strengthen food safety risk management through systematic hazard identification, control, and prevention of food safety incidents.
  • Improve audit and certification readiness, supporting compliance with standards such as ISO 22000, FSSC 22000, and regulatory inspections.
  • Enhance operational performance through better process control, documentation, traceability, verification, and continuous improvement practices.
  • Increase consumer confidence, brand reputation, and access to domestic and export markets through demonstrable food safety assurance.

Delivery Technique

  • Expert-led training using practical food industry examples and real-world case studies.
  • Hands-on HACCP plan development workshops covering hazard analysis, CCP determination, and verification.
  • Interactive group exercises and simulations that replicate real HACCP team decision-making processes.
  • Case study reviews and audit simulation activities based on food safety incidents, recalls, and inspections.
  • Practical application of HACCP tools, templates, decision trees, and problem-solving techniques with continuous feedback.