HACCP Samurai

The HACCP method end to end, for the person who has to make it work in a real kitchen.

Choose your language

In English

5102 - General - HACCP Samurai

$99.00 View the course
In Spanish

5102 - Español - HACCP Samurai

$99.00 View the course

Who it is for

  • Chefs and managers responsible for their establishment's HACCP plan.
  • Teams that have to demonstrate hazard control to an auditor or a client.
  • Kitchens working with corporate clients, hotels or contracts that require HACCP.

What it covers

  • The seven Codex Alimentarius principles, with a worked example from start to finish.
  • Hazard analysis, the decision tree, and determining critical control points.
  • Critical limits, monitoring, corrective actions, verification and records.
  • How the plan is written, and what an auditor looks at when reviewing it.
  • A twelve-step final exercise that produces a complete plan.

Where it applies

HACCP is an international method, not any one country's law. This course teaches the Codex Alimentarius method, which is the same everywhere — which is why we offer it in the United States and Canada too. What changes country to country are the figures your own health authority requires: the course teaches you to build the plan around whichever figures apply to you.

What you get, and what you do not

  • Passing the exam earns the HACCP Samurai certificate of completion, in your name, with an online verification code any employer or auditor can check.
  • It is a certificate of completion issued by Black Belt Chef: it records that you completed the programme and passed the exam.
  • It is not an accreditation from a certification body, not an audit of your establishment, and not a ready-made plan — you write the plan for your own kitchen.
  • It does not replace having your management system certified by an accredited body, if a client requires that.