About this course
HACCP - Hazard Analysis and Critical Control Points. The international Codex Alimentarius method taught in full: all 7 principles and all 12 steps, from hazard analysis through monitoring and corrective action to records, with a final exam and a certificate of completion. Codex is the method most of the world builds its food law on, and the reference standard across Latin America and the European Union. In the United States it is real preparation for the sectors that do mandate HACCP - seafood, juice, and meat and poultry - but it is not the standardized preventive-controls curriculum recognized by the FDA and it does not make anyone a PCQI.
Course content
6 sections · 25 lessons · ~236 min of reading
Sección 0 4 lessons
- Important notices
Part I - Foundations 4 lessons
- Introduction
- 5102.0100 Why HACCP Exists
- 5102.0200 Know the Hazards
- 5102.0300 The Floor HACCP Stands On
Part II - Build the Plan 8 lessons
- 5102.0400 Assemble and Describe
- 5102.0500 Principle 1 — Conduct a Hazard Analysis
- 5102.0600 Principle 2 — Determine Critical Control Points
- 5102.0700 Principle 3 — Establish Critical Limits
- 5102.0800 Principle 4 — Establish Monitoring
- 5102.0900 Principle 5 — Establish Corrective Actions
- 5102.1000 Principle 6 — Verification and Validation
- 5102.1100 Principle 7 — Records and Documentation
Part III - Run the System 4 lessons
- 5102.1200 HACCP in Daily Operation
- 5102.1300 Audits and Inspection Readiness
- 5102.1400 Scaling It
- 5102.1500 Leadership and Food Safety Culture
Part IV - Context 2 lessons
- 5102.1600 HACCP Inside Management Systems
- 5102.1700 The Legal Landscape
Appendices and Exam 3 lessons
- 5102.A Appendices
- <span lang="en" class="multilang">Your certificate</span><span lang="es" class="multilang">Su certificado</span>
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