HACCP Manager Certification

Introduction

The HACCP Manager Certification Course, accredited by the IASCB USA, trains food industry professionals to develop and implement Hazard Analysis and Critical Control Points (HACCP) plans, in compliance with FDA and USDA regulations. This program covers food safety hazards, critical control points, and verification procedures. Through theoretical instruction, case studies, and practical exercises, participants will gain the expertise to ensure food safety, prevent contamination, and maintain regulatory compliance.

Course Objectives

• Understand FDA and USDA HACCP requirements for food safety management.
• Identify food safety hazards, including biological, chemical, and physical risks.
• Learn to develop and implement HACCP plans with critical control points (CCPs).
• Develop skills to monitor and verify HACCP plan effectiveness.
• Explore corrective action procedures for HACCP deviations.
• Gain knowledge of regulatory requirements for HACCP documentation and audits.
• Understand the importance of food safety training and communication.
• Learn to validate HACCP plans and maintain compliance records.

Learning Outcomes

• Participants will demonstrate compliance with FDA and USDA HACCP standards.
• Learners will identify and assess food safety hazards accurately.
• Attendees will develop and implement effective HACCP plans with CCPs.
• Graduates will monitor and verify HACCP plan performance effectively.
• Participants will address HACCP deviations with corrective actions.
• Learners will maintain accurate HACCP documentation and prepare for audits.
• Attendees will promote food safety through training and communication.

Assessment

A 45-minute multiple-choice question (MCQ) exam and a practical HACCP plan development exercise.

Certification

ACSGP HACCP Manager Certificate upon successful completion.