Food safety is human safety for consumers, and that comes with significant responsibility. Hazard Analysis and Critical Control Points (HACCP) training provides foundational food safety basics to any food manufacturing facility. This introductory course enables businesses to comply with government regulations, increase brand confidence, and reduce risks across the entire operation. See below for the detailed curriculum.
Hi, I’m Brandon Wynn
Senior FS/Quality Leader and HACCP Instructor. I'm excited to see you've made it this far, and ecstatic to help you go farther. Please reach out with questions and best wishes on your journey.
Training Curriculum
SECTION 1
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SECTION 2
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SECTION 3
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SECTION 4
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SECTION 5
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- ***DEVELOPING A HACCP PLAN*** (1:24)
- Five Initial Tasks (5:02)
- CHAPTER 5 REVIEW (0:41)
- ***PRINCIPLE 1 - CONDUCT HAZARD ANALYSIS*** (8:43)
- Hazard Analysis - Examples (6:16)
- CHAPTER 5.1 REVIEW (4:39)
- ***PRINCIPLE 2 - DETERMINE CCPs*** (15:25)
- CHAPTER 5.2 REVIEW (1:33)
- ***PRINCIPLE 3 - ESTABLISH CRITICAL LIMITS*** (13:12)
- CHAPTER 5.3 REVIEW (1:39)
- ***PRINCIPLE 4 - ESTABLISH MONITORING PROCEDURES*** (11:57)
- CHAPTER 5.4 REVIEW (2:14)
SECTION 6
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- ***PRINCIPLE 5 - ESTABLISH CORRECTIVE ACTIONS*** (3:59)
- Process Adjustments (9:21)
- Regulatory Requirements (5:05)
- CHAPTER 6 REVIEW (0:59)
- PRINCIPLE 6 - ESTABLISH VERIFICATION PROCEDURES (5:01)
- Validation Examples (1:51)
- How to Perform Verification (6:11)
- Verification, in Depth (9:40)
- CHAPTER 6.1 REVIEW (2:47)
- ***PRINCIPLE 7 - RECORD KEEPING*** (3:50)
- Types of Records (4:40)
- Record-Keeping System & Detention (7:06)
- CHAPTER 6.2 REVIEW (1:30)
SECTION 7
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10+ years of managing Food Safety and Quality.
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Relatable team with Real-life experience.
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Free 30min Career Consultation.
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