HACCP Alliance
COURSE PRESENTER
STEPHANIE PHILLIPS
CONTENT DESIGNER
OBJECTIVES
Understand the conditions, components, and steps that will allow you to correctly verify, validate, and evaluate a HACCP plan and HACCP system effectiveness and efficiency in the food industry:
Recognize key objectives for preliminary steps and HACCP principles.
Differentiate between verification and validation activities.
Identify the components of prerequisite program (PRP) verification, critical control points (CCP) verification, HACCP system verification, and HACCP plan validation.
Recognize regulatory requirements for verification and validation.
DURATION
16 hours (45 days limit to complete the course).
ENGLISH 
100% online
ATTENDEE PROFILE
Aimed at personnel interested in or responsible for implementing HACCP system, prerequisite programs, or food safety management systems in the food industry (staff, supervisors, food safety team members and leaders):
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- People interested in delving into HACCP validation and verification concepts and activities.
- HACCP team members.
- Sanitation and SSOP personnel.
- Personnel related to project management, food research, development, and marketing.
- Personnel related to food safety.
- Engineers, food and biotechnology professionals.
- Graduate students or technicians in food production or related careers.
- FSMS auditors and consultants.
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Required competency or knowledge prerequisites:
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- Knowledge in food safety.
- Experience in implementing HACCP methodology.
- Introductory HACCP training course (desirable).
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*Previous experience is required to guarantee this course meets your training expectations.
LEARNING RESOURCES
3 h of video.
10 Exercises and activities.
3 Lists for evaluating compliance of HACCP verification and validation.
3 Lists of recommended actions for the effective HACCP verification and validation.
3 Lists of common deviations and errors in verifying and validating the HACCP.
44 Downloadable materials and supplementary information resources.
FREE CONTENTS
Login to the course contents that we offer you free of charge and learn with the experts in a digital environment of the highest existing quality for management systems.
Available through “COURSE CURRICULUM” at the bottom of this page.
TRAINING ACCREDITATION
Upon successful completion, you will be issued with a certificate posting the HACCP Alliance 
gold seal, indicating international recognition and accredited competence.
TRAINING SIGN UP
Register easily by following these steps:
1. Click on “TAKE THIS COURSE”, register your username, password, required information and log in.
2. Select your payment, billing method, and place order.
3. Once you receive the payment confirmation, click on “START COURSE”.
You are now ready to start your online learning experience, welcome!
Course Curriculum
| 1 | HACCP methodology overview | |||
| Intro | Course description, usability and materials. | 00:12:00 | ||
| 1 | Introduction | FREE | 00:01:00 | |
| 1.1 | Prerequisite programs, preliminary steps, and HACCP principles overview | FREE | 00:55:00 | |
| 1.2 | Validation, monitoring and verification | FREE | 00:35:00 | |
| Unit 1 | Supporting info | 00:10:00 | ||
| Unit 1 | Assessment | 00:06:00 | ||
| 2 | Prerequisite program verification | |||
| 2 | Introduction | 00:01:00 | ||
| 2.1 | Prerequisite program overview | 00:35:00 | ||
| 2.2 | Importance of PRP verification and validation | 00:20:00 | ||
| 2.3 | PRP verification and validation activities | 01:00:00 | ||
| Unit 2 | Supporting Info | 00:35:00 | ||
| Unit 2 | Assessment | 00:10:00 | ||
| 3 | Critical control points verification and validation | |||
| 3 | Introduction | 00:02:00 | ||
| 3.1 | Importance of CCP verification and validation | 00:30:00 | ||
| 3.2 | CCP verification activities | 00:30:00 | ||
| 3.3 | CCP validation activities | 02:10:00 | ||
| Unit 3 | Supporting Info | 00:35:00 | ||
| Unit 3 | Assessment | 00:16:00 | ||
| 4 | HACCP system verification | |||
| 4 | Introduction | 00:01:00 | ||
| 4.1 | HACCP system verification activities | 01:20:00 | ||
| 4.2 | HACCP system verification monitoring | 00:35:00 | ||
| Unit 4 | Supporting Info | 00:35:00 | ||
| Unit 4 | Assessment | 00:05:00 | ||
| 5 | HACCP plan validation | |||
| 5 | Introduction | 00:01:00 | ||
| 5.1 | HACCP plan validation activities | 00:25:00 | ||
| 5.2 | HACCP plan validation monitoring | 00:45:00 | ||
| Unit 5 | Supporting info | 00:35:00 | ||
| Unit 5 | Assessment | 00:06:00 | ||
| 6 | HACCP regulatory requirements | |||
| 6 | Introduction | 00:02:00 | ||
| 6.1 | Regulatory requirements related to verification and validation | 01:30:00 | ||
| Unit 6 | Supporting Info | 00:35:00 | ||
| Unit 6 | Assessment | 00:10:00 | ||
| Training conclusions | |||
| Course conclusions | Advanced HACCP | 00:02:00 | ||
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