Introduction to HACCP Systems


Contribute to your HACCP Team or become a HACCP Team Coordinator by earning your IHA Accredited HACCP certificate.

Get the knowledge you need to develop and implement an effective food safety management system. Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP systems are used and recognized by industry and regulators around the globe as an effective method for identifying food safety hazards and implementing appropriate controls to ensure the safety of foods introduced into the supply chain.

    • Accredited by: International HACCP Alliance
    • Instructor: HACCP Lead Instructor Arlen Keller
    • Duration: 2 days (16 total contact hours)
    • Success completion: International HACCP Alliance Certificate of Training
HACCP Training<br />
HACCP Systems<br />
Food Safety Training

Intro to HACCP Systems Course Details

Course Description

Through this 2-day course, you will understand HACCP principles and methods and be able to develop, implement, and maintain a HACCP Plan for your operations.

This course includes:

  • The presentation of the HACCP curriculum
  • Hands-on learning through exercises and classroom discussion.
  • The development model of a model HACCP plan to provide student interaction and promote a deeper understanding of the Hazard Analysis Critical Control Point methodology.
  • A final quiz to ensure understanding of the content and its application.

Course Schedule

Day 1 (8 hours):

    • Introduction to Food Safety and the HACCP Systems
        • HACCP Overview
        • History of HACCP/CODEX Committee on Food Hygiene, National Advisory Committee on Microbiological Criteria for Food
        • Food Safety Concerns and the Benefits of HACCP
    • Pre-Requisite Programs
        • Importance of Pre-requisite Programs
        • Review of Pre-requisite Programs (Sanitation, Housekeeping, Hygienic Practices, Training Programs, and Facility)
    • Review of Food Safety Hazards
        • Biological 
        • Chemical
        • Physical
    • Overview of HACCP Plan Development
        • Management Support
        • Implementation of Pre-requisite Programs
        • 12 Steps of HACCP Implementation
    • Principle 1 – Conduct a Hazard Analysis
        • Hazard Identifcation
        • Hazard Evaluation
        • Risk Assessment and Justification

Day 2 (8 hours):

  • Principle 2 – Determine Critical Control Points
      • Control Points and Critical Control Points
      • HACCP Decision Tree
  • Principle 3 – Establish Critical Limits
      • Setting Critical Limits
      • Critical Limit vs. Operating Limit
  • Principles 4 & 5 – Establish Monitoring Procedures / Establish Corrective Actions
      • What, How, When (Frequency), Who
      • Isolate, Correct the Cause, Disposition, Corrective Actions
      • Responsibility
  • Principles 5 & 6 – Establish Verfication Procedures / Establish Record-keeping
      • Validation & Verification
      • Calibration
      • HACCP plan, Support Documentation, Daily Operational Records, Retention
  • Managing HACCP Plans
      • Integral Part of the Operation
      • Training
      • HACCP Team’s Role
      • Review and Update
  • HACCP and Regulatory Agencies
      • USDA / FDA
      • Other Countries
      • Exceptions
Arlen Keller

Arlen Keller

Food Safety Training Instructor

FSQC Training Center's Lead Instructor, Arlen Keller, has over 45 years of Food and Beverage Industry experience. His experience includes everything from being an hourly worker on the plant floor to production management, labratory analyst, and coroporate regulatory, food safety, & quality systems management. Arlen uses his real-world, hands-on experience to provide applicable content and instruction.


Read about his complete journey as a food safety professional here.

Food Safety Training General Information

Frequently Asked Questions

Who should take this course?

This course is designed for anyone looking to develop a working knowledge of HACCP and its implementation and maintenance, as well as for those people looking to update their training. If you work in or with companies that manufacture, handle, and distribute food or food packaging, this is the right course for you. Positions that commonly take this course include Employees, Supervisors, and Managers from:

  • Production
  • Quality Assurance
  • Food Safety
  • Regulatory Compliance
  • Procurement
  • Distribution
  • Maintenance
  • Sanitation
  • Auditors and Consultants
  • HACCP Coordinators
  • ANYONE who impacts food safety
How long is the course?

This course is 2 days (16 total contact hours).

What's included with this course?

All course materials are provided to you by FSQC Training Center, including a HACCP manual, participant workbook, sample forms, and a list of resources to assist you in creating your food safety plan. All you need is a willingness to learn

Do these classes take place online or in-person?

Both! Not only do we offer training online and in-person to meet the needs of our students, but we also offer private training for those looking to train multiple team members.

Check out our Upcoming Events to find the right class for you, or Contact Us for information on private training.

Will I receive proof of training?

Yes! Upon successfully completing the course, participants will be awarded an International HACCP Alliance HACCP Certificate.