This online course provides food industry professionals with a practical understanding of Hazard Analysis and Critical Control Points (HACCP) and Preventive Controls used to ensure food safety in processing environments. Participants will learn how to identify potential food safety hazards, establish critical control points, and implement preventive measures to comply with modern food safety standards.

Designed for food processors, quality assurance personnel, production managers, and anyone involved in food safety management, the course explains how to develop, implement, and maintain an effective food safety plan that protects consumers and meets regulatory expectations.

Through clear lessons and real-world examples, learners will gain the skills needed to analyze hazards, control risks, and document procedures that support a safe and compliant food processing operation.

What You’ll Learn

• Fundamentals of HACCP principles and food safety systems
• How to conduct hazard analysis in food processing operations
• Identifying and managing Critical Control Points (CCPs)
• Implementing Preventive Controls to minimize food safety risks
• Monitoring, verification, and record-keeping requirements
• Building and maintaining a compliant food safety plan

Who Should Take This Course

• Food processing staff and supervisors
• Quality assurance and food safety professionals
• Production and plant managers
• Compliance and regulatory personnel
• Anyone responsible for implementing food safety programs

By the end of the course, participants will understand how to apply HACCP and preventive control principles to maintain safe food production and meet industry and regulatory requirements.