HACCP (Hazard Analysis Critical Control Point)

Name: HACCP (Hazard Analysis Critical Control Point)
Rating: 4.2 (960 reviews)

Food Safety Preventive System (HACCP System) for GFSI (SQF, IFS, BRC, GlobalGAP, Primus, FSSC or ISO 2200)

Created bySayed Mohammad Naim Khalid

Last updated 9/2026

English

English [Auto],

What you'll learn

Identify the biological, chemical, and physical hazards in the food offered to consumers in a food system.
Determine which hazards are significant risks.
Determine, write, and validate adequate controls for those hazards.
Write a Food Safety Management Plan that provides an appropriate level of protection for customers.
Train and supervise employees to perform controls that strive for zero customer illness or injury during the life of the business.
Be ready to take HACCP certification test
Be ready to take ISO 22000 certification

Course content

3 sections • 29 lectures • 2h 6m total length

Food Borne Illness8:04
In this lecture basics of foodborne illness, causes of foodborne illnesses and its types are covered.
Food safety hazards2:53
In this video you will learn about three types of food safety hazards
Common foodborne illnesses11:02
Topics including top foodborne pathogens, examples of causes, symptoms and their control measures presented
Ways to prevent foodborne illnesses11:16
In this lecture I presented various ways to prevent foodborne illnesses. The basic focus is on microbial causes prevention.
Food Safety in the news around the world1:07
Summary for section 11:15
Knowledge check

Key definitions2:57
This video contains key definitions about HACCP system
Introduction to HACCP9:16
In this video I present information on definition of HACCP, advantages of HACCP, history of HACCP and constraints of HACCP application.
Task 1: Assemble HACCP team4:15
Importance of team building, role of HACCP coordinator, responsibilities of HACCP team
Can you answer some questions about assembling HACCP team?0:16
Task 2 and Task 3: Describe product and Identify intended use5:25
In this lecture student will learn about importance of product description and its intended use
Can you answer some questions about product description?0:09
Task 4 and Task 5: Construct flow diagram & On-site confirmation of flow diagram7:05
In this lecture student will learn about the importance of flow chart, flow chart making and plant schematic. They will also learn about on-site verification of flow chart.
Can you answer some questions about flow charts?0:10
Summary for section 20:10
Knowledge check

(principle 1): Conducted Hazard Analysis16:47
In this lecture student will learn about hazard analysis process and control measures and also what to be studies further in HACCP in plan
Can you answer some questions on Hazard analysis?0:28
(Principle 2): Determine CCPs7:52
In this lecture student will learn about CCP, decision tree and CCP documentation
Questions to check if your CCP is correct.0:14
(Principle 3): Establish critical limits for each CCP7:27
In this lecture student will learn about critical limits, operational limits and how to document critical limits.
Critical Control Limits questions for you0:06
(Principle 4): Establish monitoring system for each CCP6:32
In this lecture student will learn about monitoring of CCPs and how the system is made
Let's check your monitoring completeness:0:16
(Principle 5): Establish corrective actions6:40
In this lecture student will learn about corrective action, deviations from critical limits and documenting corrective actions.
Corrective actions completeness check0:40
(Principle 6): Establish verification procedures7:44
In this lecture student will learn verification and validation.
Questions for verification procedure's completeness0:47
(Principle 7): Establish documentation and record keeping4:59
In this lecture student will learn about records and documents in HACCP system
Summary for section 30:13
Knowledge check
Final Test

Requirements

Basic microbiology and chemistry knowlege is needed.

Description

Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified. The training will cover the 12 task/steps in the following order:

Task 1 - Establish a HACCP team

Task 2 - Describe the product

Task 3 - Identify the product's intended use

Task 4 - Draw up the commodity flow diagram

Task 5 - On-site confirmation of flow diagram

Task 6 - Identify and analyse hazard(s) - (Principle 1)

Task 7 - Determine the critical control points (CCPs) - (Principle 2).

Task 8 - Establish critical limits for each CCP - (Principle 3)

Task 9 - Establish a monitoring procedure - (Principle 4)

Task 10 - Establish corrective action - (Principle 5)

Task 11 - Verify the HACCP plan - (Principle 6)

Task 12 - Keep a record - (Principle 7)

In addition, you will learn about food safety, common foodborne illness and basic ways of preventing foodborne illnesses.

Who this course is for:

Professionals working in food supply chains.
Professionals who need HACCP certification for working in food industry
Enthusiasts who want to make career in food safety sector
Masters and bachelor of food sciences who want to upgrade their profiles
Companies that need to get ISO 22000 certification

HACCP (Hazard Analysis Critical Control Point)

What you'll learn

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Course content

Basics of food safety and GMP6 lectures • 36min

HACCP Plan Development : 5 Tasks9 lectures • 30min

HACCP Plan Development : 7 Principles14 lectures • 1hr 1min

Requirements

Description

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