HACCP Certification.

SkillWise

• Introduction 00:57

  • 1: Introduction Preview 00:57

• Foundations of Food Safety and HACCP 02:41

  • 2: Foundations of Food Safety and HACCP Preview 00:22
  • 3: Introduction to Food Safety 00:27
  • 4: History and Importance of Food Safety Management Systems 00:26
  • 5: The History of HACCP 00:26
  • 6: Laws and Regulations Governing HACCP 00:27
  • 7: Overview of Food Microorganisms 00:33

• Preliminary Tasks and Team Preparation 03:09

  • 8: Preliminary Tasks and Team Preparation 00:32
  • 9: Assemble the HACCP Team 00:38
  • 10: Describe the Product and Its Intended Use 00:30
  • 11: Develop a Finished Product Description 00:24
  • 12: Define the Process and Create a Flow Diagram 00:30
  • 13: On-Site Confirmation and Verification of the Flow Diagram 00:35

• Prerequisite Programs and Facility Controls 03:13

  • 14: Prerequisite Programs and Facility Controls 00:54
  • 15: Good Manufacturing Practices (GMPs) 00:28
  • 16: Sanitation Standard Operating Procedures (SSOPs) 00:29
  • 17: Pre-Requisite Programs and Their Documentation 00:28
  • 18: Conditions for Pathogen Growth and Facility Hazards 00:25
  • 19: Identify the Product’s Intended Use and Consumer 00:29

• Food Safety Hazards and Hazard Analysis 03:04

  • 20: Food Safety Hazards and Hazard Analysis 00:50
  • 21: Types of Food Safety Hazards (Biological, Chemical, Physical) 00:31
  • 22: Identify Hazards in Raw Materials and Process Steps 00:24
  • 23: Conduct a Hazard Analysis (Principle 1) 00:23
  • 24: Determine Likelihood and Severity of Hazards 00:21
  • 25: Determine Control Measures for Significant Hazards 00:35

• Codex Framework and HACCP Planning 02:39

  • 26: Codex Framework and HACCP Planning 00:26
  • 27: Apply the Codex 12 Steps to HACCP 00:26
  • 28: Apply the Seven Principles of HACCP 00:29
  • 29: Introduction to the Seven HACCP Principles 00:23
  • 30: Preliminary Tasks Before Implementation 00:23
  • 31: Create and Verify the Flow Diagram 00:32

• Critical Control Points and Limits 03:01

  • 32: Critical Control Points and Limits 00:23
  • 33: Identify Critical Control Points (Principle 2) 00:33
  • 34: Establish Critical Limits (Principle 3) 00:32
  • 35: Evaluate Monitoring Procedures and Responsibilities (Principle 4) 00:29
  • 36: Assess the Process Flow Diagram 00:31
  • 37: Describe Elements of Appropriate Corrective Actions (Principle 5) 00:33

• Verification and Validation 02:10

  • 38: Verification and Validation 00:29
  • 39: Establish Verification Procedures (Principle 6) 00:25
  • 40: Identify Methods to Verify the HACCP Plan 00:19
  • 41: Evaluate Validation Methods for the HACCP Plan 00:23
  • 42: Conduct Internal Audits and Continuous Improvement 00:34

• Documentation, Records, and Compliance 03:00

  • 43: Documentation, Records, and Compliance 00:30
  • 44: Establish Record-Keeping Procedures (Principle 7) 00:56
  • 45: Maintain Accurate and Accessible Records 00:31
  • 46: Prepare for Audits and Regulatory Inspections 00:28
  • 47: Manage HACCP Plan Updates and Version Control 00:35

• Implementation, Training, and Crisis Management 02:36

  • 48: Implementation, Training, and Crisis Management 00:32
  • 49: Implement the HACCP Plan at Your Facility 00:41
  • 50: Train Staff and Build a Food Safety Culture 00:32
  • 51: Identify Roles in Plan Execution and Oversight 00:18
  • 52: Recall Management and Enforcement Procedures 00:33

• Conclusion 00:45

  • 53: Conclusion 00:45

This course is about clarity, practicality, and impact.

Instead of overwhelming you with theory, each module is designed to be intuitive and applied. You’ll learn to develop, implement, and manage a HACCP plan, conduct hazard analysis, establish critical control points, verify and validate procedures, and maintain compliance documentation. You’ll understand team roles, training requirements, and crisis management strategies, giving you confidence to manage food safety in any facility.

Course modules cover the following topics:

• Foundations of Food Safety and HACCP – introduction to food safety, history and importance of food safety management systems, HACCP history, laws and regulations, and overview of food microorganisms.
• Preliminary Tasks and Team Preparation – assemble the HACCP team, describe the product and its intended use, develop a finished product description, define the process and create a flow diagram, and on-site confirmation and verification of the flow diagram.
• Prerequisite Programs and Facility Controls – good manufacturing practices (GMPs), sanitation standard operating procedures (SSOPs), documentation of prerequisite programs, conditions for pathogen growth and facility hazards, and identifying the product’s intended use and consumer.
• Food Safety Hazards and Hazard Analysis – types of hazards (biological, chemical, physical), identifying hazards in raw materials and process steps, conducting hazard analysis (Principle 1), determining likelihood and severity, and establishing control measures for significant hazards.
• Codex Framework and HACCP Planning – applying the Codex 12 steps to HACCP, applying the seven HACCP principles, preliminary tasks before implementation, creating and verifying the flow diagram.
• Critical Control Points and Limits – identifying critical control points (Principle 2), establishing critical limits (Principle 3), evaluating monitoring procedures (Principle 4), assessing the process flow diagram, and describing elements of appropriate corrective actions (Principle 5).
• Verification and Validation – establishing verification procedures (Principle 6), identifying methods to verify the HACCP plan, evaluating validation methods, conducting internal audits, and continuous improvement.
• Documentation, Records, and Compliance – establishing record-keeping procedures (Principle 7), maintaining accurate and accessible records, preparing for audits and inspections, and managing HACCP plan updates and version control.
• Implementation, Training, and Crisis Management – implementing the HACCP plan at your facility, training staff and building a food safety culture, identifying roles in plan execution and oversight, and recall management and enforcement procedures.

Additional Bonuses Included For Free With The Course:

• Additional Reading Materials – in-depth guides on HACCP principles and practical food safety applications.
• Gamified Interactive Quizzes – test your understanding in a fun and engaging way.

Learning should feel effortless. This course is more than training — it’s learning, designed beautifully.

• Food safety managers and supervisors
• Production facility staff responsible for HACCP implementation
• Students or career changers entering food safety management
• Anyone seeking professional HACCP certification

• No prior qualifications required
• Internet-enabled device

Completing this course prepares you for roles such as:

• HACCP Coordinator – £25,000–£35,000
• Food Safety Supervisor – £23,000–£32,000
• Quality Assurance Officer – £26,000–£38,000
• Production Manager – £28,000–£40,000
• Compliance Manager – £27,000–£38,000

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