HACCP Development and Implementation
Cost: CAD 900 + GST
Duration: 2 days (08:00 – 16:30 MST)
Location: Zoom
Instructor Credentials
This course is delivered by an IHA-approved HACCP Lead Instructor with extensive experience in food safety auditing, regulatory compliance, and HACCP program development across North America.
What is included
Official IHA-accredited course materials: participant manual, exercise workbook, case study
Practical templates, forms, and HACCP development tools
Certificate of Completion issued under the International HACCP Alliance (included with registration)
Course Assessment
To successfully complete the course and receive IHA-recognized certification, participants must complete a course assessment consisting of:
20-question open-book exam
Three attempts permitted
Passing score: 80%
This assessment ensures participants can confidently apply HACCP principles and tools in real-world settings.
Course Summary
This two-day, instructor-led program provides the internationally recognized curriculum for Hazard Analysis and Critical Control Point (HACCP) development and implementation, accredited by the International HACCP Alliance (IHA).
Participants learn how to design, document, and maintain an eAective HACCP system that meets global regulatory and customer expectations across food manufacturing sectors. Through practical exercises, real-world examples, and guided team activities, this course equips food industry professionals with the knowledge and confidence to build a compliant, science-based HACCP plan aligned with Codex principles and industry best practices.
Key Learning Objectives
Understand HACCP principles and their role within a comprehensive food safety management system
Interpret regulatory and customer requirements related to HACCP programs
Conduct a detailed hazard analysis using a structured, scientific approach
Identify Critical Control Points (CCPs) using decision-making tools
Establish validated critical limits for CCPs
Develop monitoring, verification, and corrective action procedures
Create HACCP documentation that withstands regulatory, certification, and customer audits
Implement and maintain an effective HACCP system within day-to-day operations
Apply practical templates, forms, and tools to streamline HACCP development and ongoing management
Who needs to take this course
Facilities that manufacture, process, pack, or handle food ingredients or finished food products
Organizations required to maintain a HACCP plan under regulatory, certification, or customer requirements
Facilities preparing for GFSI-recognized certification (SQF, BRCGS, FSSC 22000, etc.)
Companies seeking to strengthen or update their existing HACCP programs
Who Should attend
Ideal for professionals responsible for food safety and quality, including Quality Assurance and Control personnel, Food Safety and regulatory teams, Production and Operations Managers, Maintenance team members, R&D team, consultants, auditors, SQF Practitioner and individuals seeking IHA HACCP accreditation.
Pre-requisites
No formal prerequisites are required. However, participants will benefit from prior knowledge of basic food safety principles, prerequisite programs, and manufacturing operations.
Program Outline
Day 1
Overview of HACCP
Relationship between HACCP and Food Safety
Review Good Manufacturing Practices
Defining team and scope of HACCP plan
Identifying intended use
Constructing flow diagrams
Verifying flow diagrams
Hazard analysis
Day 2
Determining Critical Control Point
Establishing critical limits
Monitoring procedures
Corrective action procedures
Verification and validation procedures
Record-keeping and documentation procedures
HACCP implementation
HACCP maintenance
Regulations impacting HACCP
How to book
Click the “book now” and complete the form:
We will reach out to you confirming your interest and issue an invoice. Once payment has been made, you will receive confirmation of registration with 2 business day.