C2001 HACCP For Food Safety Team Members

About the Course

A practical, application-focused course for food safety team members who need to apply HACCP confidently in day-to-day operations. We cover prerequisite programs, the preliminary steps, hazard identification and assessment, selection of control measures, monitoring, verification versus validation, documentation, and updating the plan. The course reflects how HACCP underpins modern GFSI-recognized systems and U.S. regulatory concepts, and positions HACCP as the operational engine of your food safety management system.

Delivery Format

• Private delivery only, on site at your facility or live remote via Zoom.
• One 8-hour session, or two blocks of 4 hours.
• English delivery, Spanish available on request.
• Maximum 12 participants.
• Materials provided to all participants.

Who Should Attend

Food safety team members, HACCP coordinators, QA, sanitation and operations supervisors, and others responsible for building, maintaining, or updating the HACCP plan. Participants should already understand basic plant prerequisite programs such as sanitation, allergen control, personnel practices, chemical control, maintenance, pest control, and supplier verification.

Course Agenda

• HACCP foundations, role in FSMS and GFSI schemes, terminology, seven principles, PDCA at the operational level
• Prerequisite programs, selecting and confirming PRPs for your scope
• Preliminary steps, product and process descriptions, intended use, flow diagrams, on-site confirmation
• Hazard identification, ingredients, process, environment, acceptable levels and information sources
• Hazard assessment, likelihood and severity, deciding what needs control, choosing control measures and, where relevant, CCPs
• Monitoring and records, what to measure, how often, who is responsible
• Verification and validation, differences, examples for PRPs, CCPs, and the overall HACCP system, including practical frequencies and records
• Updates and re-analysis, triggers, data review, and how to turn verification results into improvements
• Course exercise, build a focused hazard analysis for a selected product and walk it through assessment, controls, and verification plan.

Learning Outcomes

After this course, participants will be able to

• Describe the purpose and structure of a HACCP program and its linkage to FSMS requirements
• Complete the preliminary steps, draft or refine product and process descriptions, intended use, and flow diagrams
• Identify reasonable, expected-to-occur hazards, assess risk, and decide which hazards need control
• Select proportionate control measures, define monitoring, and prepare clear records
• Distinguish verification from validation and plan both at PRP, CCP, and system levels, including responsibilities and frequencies
• Use verification data to update the plan and demonstrate control during audits and reviews.

Why this course will positively impact your business

• Prevention made practical, teams learn to spot hazards early, apply the right controls, and keep issues from reaching customers
• Structured, consistent application, a common method for hazard analysis, control selection, and record keeping improves comparability across lines and sites
• Targeted mitigation, clearer monitoring and verification reduce rework, waste, and hold-and-release events
• Sharper verification and validation, your team knows when to verify, when to validate, and how to document both, strengthening audit evidence and confidence
• Faster updates, simple triggers and data reviews help you keep the plan current when products, processes, or suppliers change.

Completion Requirements

Full attendance and participation in the exercises are required to receive a certificate of completion from QFS Assurance.

Course Pricing

Pricing includes delivery, course materials, and completion certificates. Contact us for private group pricing and scheduling that fits your operations.

Read the material:

HACCP Terminology 

General Principles of Food Hygiene