HACCP Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Hazard Analysis Critical Control Point

Total 58 training courses and degree programs available around the world.

United States - United Kingdom - Canada - Australia - India

Popular training locations:
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HACCP Food Safety Management System

Course Format: Classroom
School/Trainer: Neville-Clarke (Malaysia) Sdn Bhd
Training Center(s)/Venue(s): Kuala Lumpur, Penang, Johor Bahru, Kuching, Malaysia

Food safety is of paramount concern to all consumers worldwide. Knowing this, all discerning suppliers in the food supply chain would want to provide assurance of their output. For overseas customers, this may be a requisite of supply, and for some countries, it may even be a regulatory requirement.

HACCP, an acronym for Hazard Analysis Critical Control Point is a food safety management system that is certifiable and is widely recognised in the industry. It is a powerful system, which can be applied to a wide range of simple and complex operations and is equally applicable to both small and large manufacturers.

This course provides an overview of HACCP and its focus on the prevention of food-borne hazards at all stages of the food chain; from production through to manufacturing, storage and distribution.

This course aims to provide participants with an in-depth understanding of the HACCP system and the 7 principles of HACCP. Delegates will be guided in the identification of hazards through the food handling processes, including the development of a Hazard Worksheet and HACCP Plan based on the Critical Control P... [Read More]

Understanding the HACCP + Food Hygiene (ISO 22000)

Course Format: Classroom
School/Trainer: Neville-Clarke Philippines, Inc.
Training Center(s)/Venue(s): Manila, Cebu, Davao, Philippines

The HACCP is a preventive risk management system designed to identify, evaluate and control hazards significant to food safety. The main aim of HACCP is to enable an organization achieve, maintain, and improve its food safety performance.

HACCP is increasingly included in trade contracts and international food import requirements. It is fully recognized and used internationally in trade, insurance and regulation. HACCP Guidelines is jointly adopted by FAO/WHO Codex Alimentarius Commission’s as the international standard for food safety.

This very practical training course will enable delegates to gain an in-depth understanding of the HACCP Guidelines and how the Guidelines can be effectively implemented and maintained.

Who Must Attend
This course is designed for personnel who are involved in the management of food hygiene and safety and indeed anyone who needs to understand the principles of effective food hazard analysis and management: Food Technologists, Food Safety Practitioners, Middle Managers and Supervisors in the food and snack food processing and manufacturing companies and Hotel and Restaurant industry.

Implementation in BRC Global Standard for Food Safety Workshop

Course Format: Classroom
School/Trainer: RSM Astute Consulting Pvt. Ltd. Mumbai
Training Center(s)/Venue(s): Mumbai, India

Unique oourse.
Includes group discussion, case studies, industry examples.
Certificates will be issued to participants.


Course Format: Classroom
School/Trainer: National University
Training Center(s)/Venue(s): Fresno, Redding, Bakersfield, Camarillo, Costa Mesa, Los Angeles, San Diego, Henderson, United States

The Division of Extended Learning in collaboration with the San Diego Chapter of the American Society for Quality (ASQ) have partnered together to provide training courses that prepare individuals for ASQ certification.

Certified HACCP Auditor

Course Format: Online
School/Trainer: American Society for Quality
Training Center(s)/Venue(s): Milwaukee, United States

Simulate the CHA exam from the convenience of your home or office. ASQ’s online certification preparation course teaches you the concepts you’ll see on your test, and provides practice exams so you can review the material. This gives you the best chance to learn effectively and pass your exam.

Increase the effectiveness of your study for ASQ’s Certified HACCP Auditor (CHA) exam through access to hundreds of practice questions developed and based on the CHA Body of Knowledge (BOK)*. Use these questions to identify your strengths and weaknesses, so you know where to concentrate your studies.

Study by topic or simulate the exam experience with at least three completely unique sets of questions drawn from the CHA BOK. Take a different random practice exam as many times as you want during the 365-day access period.

Level 3 HACCP for Food Manufacturing

Course Format: Classroom
School/Trainer: Leicester College
Training Center(s)/Venue(s): Leicester, United Kingdom

Understanding of the HACCP procedure in terms of identfying hazards, putting in place critical control points and monitoring to prevent food posioning
Food poisoning is usually caused by negligence or ignorance, and education of all food handlers is regarded as one method of tackling the problem. Current legislation requires all food handlers to have some form of food hygiene training. Content includes Introduction to Food Safety, the Law, Food Safety Hazards, Temperature Monitoring, Refrigeration, Chilling and Cold Holding, Cooking, Hot Holding and Re-heating of Foods, Food Handlers, Food Storage, Cleaning, Premises and Equipment.

Lead Auditor in QMS FSMS ISMS HACCP EMS WRAP (Certificate) (Diploma) (Master Degree)

Course Format: On-site
School/Trainer: Certification bodies
Training Center(s)/Venue(s): Coimbatore, India

Persons who require detailed knowledge of quality auditing process
Persons managing internal quality audit within their organisation
Persons who wish to register as a lead auditor with IRCA
Persons who wish to implement quality management systems in the organisation

BRC - Internal Auditor

Course Format: On-site
School/Trainer: SAI Global (USA)
Training Center(s)/Venue(s): Paramus, United States

By attending the BRC Internal Auditor Course, attendees will obtain the knowledge and the skills necessary to effectively perform a BRC Internal Audit within their organization.

This is a fast-paced, hands-on, interactive course—packed with information—delivered by Expert Food Safety Instructors through a combination of instructive presentations, current discussions, and practical activities. On day two, attendees perform a live audit (based on a case-study), where they apply the skills and techniques acquired on day one.

Attendees will receive important feedback on their performance during the case study, as well as practical suggestions to improve their auditing techniques. This course prepares the attendee to perform an internal audit in his or her own workplace. To sharpen the newly acquired auditing skills, attendees are invited to submit an internal audit report for review by the course instructor within four weeks of the end of the course.
An understanding and working knowledge of HACCP and quality management systems within the relevant manufacturing/processing environment would be an advantage. Prior attendance at a BRC Overview ... [Read More]

Food Service Manager (Certificate)

Course Format: Classroom
School/Trainer: Macomb Community College
Training Center(s)/Venue(s): Detroit, United States

Learn the latest information pertaining to the causes and prevention of food borne illness, food
protection and monitoring strategies (including a modified HACCP approach to food safety plans) and
the new requirements of Michigan Food Law 2000. Prepare and take the State Food Service Manager
Exam. Classes are taught in English, but the test is available in the following languages: Arabic,
Mandarin Chinese, English, French Canadian, German, Japanese, Spanish, and Vietnamese. Text

Food Safety Auditing (BRC, HACCP, ISO 22000, Hygiene)

Course Format: Classroom
School/Trainer: SQT Training Ltd.
Training Center(s)/Venue(s): Limerick, Ireland

This HACCP System model is effective in controlling food safety as long as it is managed effectively via focused internal auditing. The pre-requisite element of the HACCP system i.e. cleaning, personal hygiene, plant equipment and services etc. may often be overlooked with companies focusing most of their internal audit resources on the CCPs. This auditing course will focus on internal auditing of both the pre-requisites and the CCPs to ensure the overall food safety management system is effectively managed.


On completing this course the participant will:

Understand the requirements of a Food Safety Management system ?HACCP System
Know the requirements of the BRC Technical Standard ?Issue 5, International Food Safety Management System ISO 22000 and other relevant Irish food industry standards
Understand the importance of effective internal auditing of a food safety system focusing on areas of greatest risk
Be in a position to design an Internal Audit Program and audit effectively against this program
Be competent to carry out internal audits
Be able to prepare an organization for third party assessment
Kn... [Read More]

Food Safety Management System based on a Risk Assessment

Course Format: Classroom
School/Trainer: SQT Training Ltd.
Training Center(s)/Venue(s): Limerick, Ireland

The HACCP System model as advocated by the F.D.A. uses ISO 22002 / PAS 220 to construct a comprehensive Prp programme addressing the 15 prerequisite elements. This will ensure the processing environment including utilities and services is adequately controlled thus reducing the possibility of hazards originating from these sources. The process analysis is then undertaken to decide which process steps are critical to product safety hence called CCPs and those that are important to control non critical hazards, hence called operational prerequisites / control points


On completion of the programme the delegate will:

Understand food safety legislation in order to demonstrate that an FBO is legally compliant
Understand the concept of risk assessment and how to document in an independent, objective and transparent manner.
Understand the International Food Safety standards and how certification can be achieved
Understand the 15 prerequisites as defined in ISO 22002:2009 / PAS 220 : 2008
Be able to interpret the seven Codex Alimentarius Principles and 12 steps of HACCP in order to design, implement and document an effect... [Read More]

Food Safety Management Systems, including ISO 22000, BRC & Hygiene Workshop

Course Format: Classroom
School/Trainer: SQT Training Ltd.
Training Center(s)/Venue(s): Limerick, Ireland

Food businesses are now required by law to have formal systems in place for managing Food Safety. The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point).

With increased legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area. With the publication of the International Food Safety Standard, ISO 22000 and the PAS 220 /ISO22002 pre-requisite standard, this need has never been greater.

This training course has been designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business.

HACCP System (as defined by the U.S. Food & Drugs Administration - F.D.A.).“The firms HACCP related activities including HACCP training, Pre-requisite Program and HACCP Plan.?This model has effectively been updated by ISO 22000 with the introduction of the operational pre-requisite control concept.

This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards ... [Read More]

HACCP Level 3 of HABC UK Workshop (Certificate)

Course Format: Classroom
School/Trainer: Ennar Business Consultants
Training Center(s)/Venue(s): Trivandrum, INDIA

HACCP Level 3 Course syllabus

Food Safety Management Systems
Preliminary Processes for HACCP
Development of HACCP Based Procedures
Implementation of HACCP Based Procedures
Evaluating HACCP Based Procedures

HACCP (Certificate)

Course Format: On-site
School/Trainer: Kelmac Group Limited
Training Center(s)/Venue(s): Dublin, Cork, Limerick, Waterford, Galway, Ireland

This course is accredited by The International HACCP Alliance located at Texas A&M University, College Station Texas

Who should attend?
Those interested in learning about HACCP
Quality Assurance managers
Food safety directors
Food safety technicians
Production supervisors

Benefits to Your Business
Enables you to demonstrate a commitment to food safety
Conveys a degree of confidence required by consumers, retailers and buyers within the food industry
Provides buyers, consumers, government enforcement and trade agencies with justified assurance that control systems are in place to assure the safe production of food
Regular assessments help you to continually monitor your food safety system

Food Safety

Course Format: Classroom
School/Trainer: British Columbia Institute of Technology
Training Center(s)/Venue(s): Burnaby, Canada

The Associate Certificate in Food Safety is intended for:

Employees in the food industry with no formal food science background wishing to upgrade their knowledge (examples: production supervisors and plant managers, technicians, technical sales and marketing, dietitians and nutritionists, government and public health inspectors, food industry entrepreneurs, line personnel)
Foreign-trained food technologists who wish to obtain Canadian certification
Individuals who wish to gain a better understanding of food safety issues in food processing.
Upon completion of the program, students may apply to receive an "Associate Certificate in Food Safety".

Safe Food Handling (Certificate)

Course Format: On-site
School/Trainer: Australian Training Solutions
Training Center(s)/Venue(s): Campbelltown, Manly, Miranda, Sydney, Australia

This occupational hygiene course is recognised under the Australian Quality Training Framework, and VETAB (NSW)

Food Hygiene Course Summary:

Food contamination identified
what causes food poisoning,
Personal hygiene
Control of pests
ANZFA guide to Food Safety Standards
Implementing the new NSW Government Acts & regulations, cleaning, storage, prevention
Duration: 6 hours

Assessment & completion standard: theory & written assessment, criteria exceeds VETAB & ANTA requirements. Upon successful completion of the hygiene training, participants receive a statement of attainment.

HACCP Plan Development & Implementation Workshop

Course Format: On-site
School/Trainer: Professional Food Safety Ltd.
Training Center(s)/Venue(s): Chicago, United States


HACCP Overview/ History

Discuss the needs for and benefits of HACCP

Describe USDA and FDA laws and regulations in relation to HACCP plans

Describe Industry Driven and Third Party Auditors requirements in relation to HACCP Plans

Prerequisite programs

Define and develop SOPs

Define and develop GMPs

Discuss the importance of SOPs and GMPs

Describe how SOPs and GMPs are necessary before developing a HACCP plan

(Workshop I)

Basic steps in the development of a HACCP plan

Assemble the HACCP team

Describe the product and its method of distribution

Develop a complete list of ingredients and raw material

Develop a process flow diagram

HACCP Principles

Presentation of HACCP principles as defined by

CODEX Committee on Food Hygiene

and the National Advisory Committee on Microbiological Criteria for Food’s report on

HACCP Systems, 3/20/92

Discuss the seven principles in detail

(Workshop II)

Principle 1- Conduct a Hazard Analysis

Biological Hazards

Chemical Hazards... [Read More]

HACCP and Food Safety

Course Format: Online
School/Trainer: Professional Food Safety Ltd.
Training Center(s)/Venue(s): Chicago, United States

Recognized by the American Hotel and Lodging Association - Educational Institute, and the American Culinary Federation. Ideal for those who cannot attend on site Classes. Testing available to fulfill Regulatory requirements for training.

Basic Food Hygiene Workshop (Certificate)

Course Format: Classroom
School/Trainer: URS ME
Training Center(s)/Venue(s): Sharjah, United Arab Emirates

Personal Hygiene
Food Safety

HACCP Development and Management

Course Format: Classroom
School/Trainer: Cal Poly Pomona College of the Extended University
Training Center(s)/Venue(s): Pomona, United States

The participants learn the basic principles of safe food preparation and handling as stated in the FDA Food Code. The program includes topics on employee hygiene; sanitary operation; sanitary facilities and control; process control, documentation procedures and food security. This program meets the requirements of the CURRFL 113716 and is fully accredited by the National Registry of Food Safety Professionals.

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Find HACCP training courses, certificates, diplomas and degrees in Countries:

Australia - Canada - India - Indonesia - Ireland - Malaysia - New Zealand
Pakistan - Philippines - Singapore - South Africa - United Arab Emirates
United Kingdom - United States

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