HACCP TrainingHazard Analysis and Critical Control Points

The FDA has developed the Hazard Analysis and Critical Control Points (HACCP) system as a food safety management system for controlling food hazards. The FDA uses the following definition:

“HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.”


Our comprehensive HACCP training curriculum covers

  • Legal foundation of HACCP regulation;
  • Requirements of an adequate HACCP system;
  • Implementation of a hazard analysis following HACCP;
  • Examples of HACCP-Systems;
  • Challenges in the introduction and application of HACCP-systems in a practical setting.

Quick Facts

  • HACCP Alliance accredited course
  • No prerequisite knowledge needed
  • Duration: 2.5 days / 20 hours
  • On-site training
  • FDA approved curriculum training
  • Specifically designed for sector professionals

Participants will receive an official HACCP certificate issued by the FSPCA after attending this training program.

What does a HACCP Plan look like?

Please find below an example taken from the website of the U.S. Food and Drug Administration on what a HACCP Plan could look like.

Examples of How the Stages of Hazard Analysis are used to Identify and Evaluate Hazards*
Hazard Analysis Stage Frozen cooked beef patties produced in a manufacturing plant Product containing eggs prepared for foodservice Commercial frozen pre-cooked, boned chicken for further processing
Stage 1Determine potential Hazard hazards associatedIdentification with product Enteric pathogens (i.e., E. coli O157:H7 and Salmonella) Salmonella in finished product. Staphylococcus aureus in finished product.
Stage 2 Hazard Evaluation Assess severity of health consequences if potential hazard is not properly controlled. Epidemiological evidence indicates that these pathogens cause severe health effects including death among children and elderly. Undercooked beef patties have been linked to disease from these pathogens. Salmonellosis is a food borne infection causing a moderate to severe illness that can be caused by ingestion of only a few cells of Salmonella. Certain strains of S. aureus produce an enterotoxin which can cause a moderate foodborne illness.
Determine likelihood of occurrence of potential hazard if not properly controlled. E. coli O157:H7 is of very low probability and salmonellae is of moderate probability in raw meat. Product is made with liquid eggs which have been associated with past outbreaks of salmonellosis. Recent problems with Salmonella serotype Enteritidis in eggs cause increased concern. Probability of Salmonella in raw eggs cannot be ruled out.

If not effectively controlled, some consumers are likely to be exposed to Salmonella from this food.

Product may be contaminated with S. aureus due to human handling during boning of cooked chicken. Enterotoxin capable of causing illness will only occur as S. aureus multiplies to about 1,000,000/g. Operating procedures during boning and subsequent freezing prevent growth of S. aureus, thus the potential for enterotoxin formation is very low.
Using information above, determine if this potential hazard is to be addressed in the HACCP plan. The HACCP team decides that enteric pathogens are hazards for this product.

Hazards must be addressed in the plan.

HACCP team determines that if the potential hazard is not properly controlled, consumption of product is likely to result in an unacceptable health risk.

Hazard must be addressed in the plan.

The HACCP team determines that the potential for enterotoxin formation is very low. However, it is still desirable to keep the initial number of S. aureus organisms low. Employee practices that minimize contamination, rapid carbon dioxide freezing and handling instructions have been adequate to control this potential hazard.

Potential hazard does not need to be addressed in plan.

* For illustrative purposes only. The potential hazards identified may not be the only hazards associated with the products listed. The responses may be different for different establishments.

Frequently Asked Questions

  • Sector Professionals,
  • Auditors,
  • Certification Managers,
  • Facility Managers,
  • Food Agents and Brokers,
  • Food Safety & Quality Consultants,
  • (Global) Food Safety Personnel,
  • HACCP Personnel,
  • Microbiologist Operations/Maintenance/Sanitation Owners,
  • Operators of Food Business Plants, Managers & Supervisors,
  • Public Health Inspectors, QA/QC Personnel,
  • Quality Auditors & Quality Systems Coordinators,
  • Regulatory Authorities & Personnel Risk management,
  • Personnel SQF Practitioners,
  • Supply Chain managers

The PCQI Training typically takes 2.5 days or 20 hours.

Yes, on-site training is definitely possible and even preferred. Being trained on-site gives you the added benefit of being able to ask questions directly related to your production facilities and get insight on what can be improved. In our experience, on-site training is very beneficial to companies and production managers.

Would you like to sign up for this workshop?

Let us know by using our contact form or email us at info@fadilabs.com

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