Certified HACCP Training Course

This full day course is an introduction to Hazard, Analysis and Critical Control Points (HACCP) designed for food safety professionals, quality assurance team members, regulatory agency officials, and academic instructors with a specialty in food processing operations.

This course has been accredited by the International HACCP Alliance and taught by Lisa Cove, an Alliance accredited lead instructor and industry expert. This course meets GFSI training standards. Upon finishing the course, participants will receive Certificate of Completion with an International HACCP Alliance seal.

Once completed, a participant should be able to: 

• Recognize the relationship between HACCP and food safety 
• Explain Good Manufacturing Practices 
• Identify Control Hazards 
• Discuss the Principals of HACCP 
• Establish Critical Control Points and monitoring  
• Determine corrective actions procedures 
• Establish record keeping procedures 
• Discuss and create verification procedures for HACCP 
• Implement and maintain a HACCP plan 
• Establish HACCP plan maintenance and measurement procedures
• Understand regulatory issues impacting the implementation of HACCP 
• Develop a working HACCP plan  

On site or virtual private certified HACCP training is available for your food safety team. If you would like to learn more about booking a full day training session, click the link below.

Stay tuned for an upcoming  virtual class schedule. To receive a notification when the schedule is posted, email lcove@co-motionpackaging.ca or click the link below.