GMP, Preventive Controls and HACCP Implementation Training

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Learn through a series of workshops how to successfully implement a HACCP system in your organization. Meet GFSI-recognized scheme requirements for HACCP training using curriculum based on NACMCF, Codex Alimentarius, and ISO/TS 22002-1 requirements. This course is accredited by the International HACCP Alliance (IHA).

Course Topics include:

  • Overview of HACCP
  • Hazards and Controls
  • GMP's and Prerequisite Programs
  • Preliminary Steps to Hazard Analysis
  • Hazard Analysis
  • Critical Control Points and Critical Limits
  • Risk-Based Preventive Controls
  • Monitoring
  • Corrective Action
  • Verification Procedures
  • Record Keeping


  1. Review Good Manufacturing Practices
  2. Identify and control hazards
  3. Establish Critical Control Point (CCP) monitoring requirements
  4. Establish corrective actions to be taken when deviation from critical limits occurs
  5. Establish effective record-keeping procedures to document the HACCP system
  6. Establish procedures for verification that the HACCP system is working correctly
  7. Create working HACCP plan


Food safety managers, implementation teams, internal auditors, consultants, those seeking to meet GFSI-recognized scheme requirements and anyone interested in maintaining sustainable systems for food safety control.  This course meets SQFI requirements for HACCP Training.

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2 Day

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