Successful completion provides learners with a dated, traceable and downloadable certificate for the course :
Each certificate is CPD/CEU accredited and 21 CFR PART 11 compliant. Certificates validity can be checked online through our certificate online checker. They can also be shared on Linkedin.
Hazard Analysis and Critical Control Points (HACCP) is not just another acronym in the food industry—it’s a cornerstone of any modern food safety management system. Developed as a science-based protocol, HACCP is designed to identify, evaluate, and control hazards throughout the entire food production and processing chain. Its ultimate goal is to prevent foodborne illnesses and ensure the delivery of safe, high-quality food to consumers.
In this course, we provide a synthesis of the topic through an interactive online experience. This material was built by a team of Regulatory Affairs Experts with a Qualification from Northeastern University, Boston, piloted by a Senior Member able to articulate theory with practice.
Lesson 1: Food Safety Hazards
Lesson 2: Integrity HACCP with Quality and Food Safety Programs
Lesson 3: Understanding the legal responsibilities of stakeholders
Lesson 4: How to develop HACCP Plan
Lesson 5: How to maintain HACCP