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HACCP Made Practical: Accredited!
11 students
HACCP Made Practical: Accredited!
A Real-World, Risk-Based Approach to HACCP Compliance, Audits, and Continuous Improvement, & GMP
Created byJeremy Paskins
Last updated 12/2025
English
What you'll learn
- Understand how HACCP really works and why it is used, so you can apply the principles correctly instead of just following a template.
- Identify food safety hazards with confidence, understand which ones truly matter, and document them in a clear, logical way that makes sense to regulators and a
- Know when something is a Critical Control Point (CCP) and how to properly monitor it, fix problems when they occur, and keep records that actually support your
- Build and maintain a practical HACCP plan that fits your operation—whether production, repack, warehousing, or 3PL—and can stand up during inspections and audit
- People who want or need to be HACCP Certified!
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Course content
17 sections • 17 lectures • 3h 47m total length
Requirements
- There are no formal prerequisites for this course. It is designed to be accessible to beginners while still providing value to experienced food safety professionals. Learners should have: A basic understanding of how a food-related operation works (such as production, processing, repack, warehousing, or distribution), though no prior HACCP experience is required A willingness to think logically and ask “why” processes exist, not just how to follow them Access to a computer or tablet to view course materials and take notes No specialized tools, software, or equipment are required. Templates, examples, and explanations are provided throughout the course to support learning. This course is intentionally structured to remove barriers for those new to HACCP while strengthening understanding for those who have previously been exposed to it.
Description
This comprehensive HACCP training course is designed for food safety and quality professionals who need practical, real-world application—not just regulatory theory. With more than three decades of experience in quality leadership, Six Sigma, risk assessment, and food safety, and a strong respect for logic and data-driven decision making, this course focuses on building true understanding of HACCP concepts so they can be correctly and confidently applied across a wide range of operations. Rather than memorizing rules, you will learn why HACCP works and how to apply it effectively.
The course is intentionally structured to support environments ranging from detailed food production and processing facilities to warehousing, repack, and third-party logistics (3PL) operations. Many HACCP programs fail because they are written for manufacturing but forced onto non-manufacturing environments. This course closes that gap by emphasizing concepts, risk-based thinking, and adaptability—ensuring HACCP systems are appropriate for the operation they are meant to control.
Led by an Accredited International HACCP Alliance Lead Trainer and Six Sigma Black Belt, the course bridges regulatory expectations with operational reality. You will learn how to conduct meaningful hazard analyses, properly identify and justify Critical Control Points (CCPs), and establish critical limits, monitoring activities, corrective actions, verification, and recordkeeping systems that actually function on the floor. Significant attention is given to logical hazard identification, severity and likelihood evaluation, and avoiding common errors that lead to audit findings, non-conformances, and enforcement actions.
Beyond HACCP fundamentals, this course integrates proven process improvement and problem-solving methodologies such as CAPA, root cause analysis, Six Sigma, and continuous improvement principles. These tools help you not only build compliant systems, but also sustain them over time as products, processes, and business models change.
This course is ideal for Quality Managers, HACCP Coordinators, PCQIs, supervisors, auditors, food safety professionals, and leaders responsible for managing or overseeing food safety systems. By the end of the course, you will have the knowledge, confidence, and practical framework to develop, evaluate, defend, and continuously improve HACCP plans that are effective, auditable, and scalable—from complex production environments to 3PL and distribution operations.
Once completed I will mail your certification with the International HACCP Alliance Seal.
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Who this course is for:
- This course is designed for anyone responsible for understanding, implementing, managing, or supporting food safety systems and HACCP programs. It is especially valuable for individuals who want a clear, practical understanding of HACCP without unnecessary complexity or “check-the-box” compliance. This course is ideal for: Quality Managers, Quality Supervisors, and Food Safety Managers HACCP Coordinators, PCQIs, and food safety team members Supervisors, leads, and managers working in food manufacturing, processing, packaging, repack, warehousing, and 3PL operations Employees moving into quality or food safety roles who need a strong foundation in HACCP Auditors, inspectors, and consultants seeking a practical, operations-based perspective Business owners or leaders who are responsible for food safety compliance but are not technical specialists This course is particularly useful for learners who have struggled with HACCP programs that are overly complicated, poorly explained, or disconnected from real operations. The focus is on concepts, logic, and understanding—so learners can apply HACCP correctly across different types of facilities, from detailed production environments to storage, distribution, and third-party logistics operations. If you want to understand why HACCP works, how to apply it correctly, and how to confidently explain and defend your decisions during audits or inspections, this course is built for you.