This two-day, instructor-led program provides the internationally recognized curriculum for 

Hazard Analysis and Critical Control Point (HACCP) development and implementation, 

accredited by the International HACCP Alliance (IHA). Participants learn how to design, 

document, and maintain an effective HACCP system that meets global regulatory and 

customer expectations across food manufacturing sectors. 

Through practical exercises, real-world examples, and guided team activities, this course 

equips food industry professionals with the knowledge and confidence to build a 

compliant, science-based HACCP plan aligned with Codex principles and industry best 

practices. 

•  Understand HACCP principles and their role within a comprehensive food safety management system. 

•  Interpret regulatory and customer requirements related to HACCP programs.
•  Conduct a detailed hazard analysis using a structured, scientific approach.
•  Identify Critical Control Points (CCPs) using decision-making tools.
•  Establish validated critical limits for CCPs. 
•  Develop monitoring, verification, and corrective action procedures. 
•  Create HACCP documentation that withstands regulatory, certification, and customer audits. 

•  Implement and maintain an effective HACCP system within day-to-day operations. 
•  Apply practical templates, forms, and tools to streamline HACCP development and ongoing management. 

•  Facilities that manufacture, process, pack, or handle food ingredients or finished food products.
•  Organizations required to maintain a HACCP plan under regulatory, certification, or customer requirements.
•  Facilities preparing for GFSI-recognized certification (SQF, BRCGS, FSSC 22000, etc.) 
•  Companies seeking to strengthen or update their existing HACCP programs.

Ideal for professionals responsible for food safety and quality, including Quality Assurance 

and Control personnel, Food Safety and regulatory teams, Production and Operations 

Managers, Maintenance team members, R&D team, consultants, auditors, SQF 

Practitioner and individuals seeking IHA HACCP accreditation. 

•  No formal prerequisites are required. 
•  However, participants will benefit from prior knowledge of basic food safety principles, 
•  prerequisite programs, and manufacturing operations. 

This course is delivered by an IHA-approved HACCP Lead Instructor with extensive 

experience in food safety auditing, regulatory compliance, and HACCP program 

development across North America.