HACCP Food Safety Training Online – HACCP Certification

About this online HACCP course

This HACCP Food Safety Managers Certificate Course is developed in conjunction with NSF International and exclusively provided by TAP Series.

This online HACCP course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The student will experience practical, real world interactive case studies that cover the “five preliminary steps” of a HACCP plan and the application of its “seven principles”. Also included are HACCP plan development forms that can be printed and used to create a HACCP program.

This course is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products. Additionally, students will learn techniques for managing both HACCP and pre-requisite programs to ensure food products will be safe and wholesome.

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. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. This course aims to teach you the importance and use of all 7 principles in order to make you a safer, more effective food service employee.

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By completing this course, students will earn a HACCP certificate of completion.

This HACCP Alliance approved course is intended for both industry personnel seeking a HACCP certificate of completion. Students will earn an optional seal from the International HACCP alliance upon completion of the course.

Be HACCP Certified and understand the importance of HACCP training in a global food environment. Call our sales force at 877-227-5212 for more information on our HACCP certification course.

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a type of preventive food safety management system that involves the analysis and control of physical, biological and chemical hazards material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Ultimately, Hazard Analysis and Critical Control Points or HACCP can help production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level by reducing and managing your risk and exposure.

The United States Department of Agriculture (USDA) and Food and Drug Administration (FDA) are in charge of implementing mandatory HACCP training programs for meat, seafood and juice handling. For more information specifically related to these products, visit the following FDA webpages:

More about a HACCP Management System

Implementing a HACCP System requires that both Prerequisite Programs and HACCP Plans are implemented.

Prerequisite programs are programs that are put in place in the facility to control hazards in the environment, preventing contamination of the product. Prerequisite programs ensure a hygienic environment, and good manufacturing processes for personnel that reduce the risk of contamination of the food product and in part are based on the FDA’s industry guidelines on Good Manufacturing Practices (GMP’s). 

HACCP Plans are specific for each process or product, and location and not a one size fits all solution. For this reason, it is important to understand the seven principles of HACCP and the basis of the prerequisite program well enough to create your site and product specific HACCP plan. 

HACCP is based on seven principles

1. Hazard Analysis. Start by deconstructing the entire flow of food production process—  from the moment you place your purchase orders down through the moment that product is consumed, all must be accounted for. At each step in your flow of food, identifying the physical, chemical and biological hazards present in each process step. 

2. Identify your CCP’s A careful analysis of which steps in your hazard analysis are the the highest risk to the safety of your final product will help you identify your most Critical Control Points or CCP’s.  Think through how likely the risk is to occur and if it does, what is the severity of the consequences if doing so.  Working though this process will identify the high risk steps in your process and ultimate, help differentiate between a low risk or a high risk step or critical control point in your process. What controls can be applied to prevent or eliminate the hazards of these CCP’s? Controls may include use of specific temperature, ph, time, or other procedure. 

2. Establishing Critical Limits. The critical limit is the safety limit to which the hazard can be safely controlled. It essentially draws the line between safe and unsafe food handling and storage.
Establishing this criteria for each critical control point is how we can set acceptable and unacceptable limits in your process. What criteria must be met to control the hazard at that point? Is it a minimum temperature? Are there regulatory limits that you must meet for this control point? 

Establish a maximum or minimum limit for temperature, time, pH, salt level, chlorine level or other processing characteristic that will control the hazard. This is the critical limit for the CCP. If this limit is ever exceeded corrective action must be taken, and all affected product controlled.

3. Establish Monitoring Procedures Monitoring activities should be established to make sure that hazards are controlled at each CCP. In other words, what will you measure and how will you measure it? You need to monitor the process at the critical control point and keep records to show that the critical limits have been met and specify how often should said monitoring take place.

Without monitoring  of the critical control points,  it is impossible to have an effective HACCP program. Monitoring is a recording of a measureable means such as a physical measurement or observation.  Monitoring should be done in a timely manner, so that information  can be provided in a time frame that allows you to take action and control product if an out of control situation occurs.

5. Establishing Corrective Actions. In short, what happens if your critical limit is not met? These are procedures that are conducted as a means of correcting deviations your set critical limits at each CCP. These procedures intended to regain control for your process in order to maintain safety of your product. These corrective actions are identified ahead of time for each CCP so that all team members know in advance what actions need to be taken in order to maintain the integrity of your product safety and exactly what must make sure that no unsafe product is released. There must also be an evaluation of the process to determine the cause of the problem and an elimination of the cause.  Establishing your corrective actions ahead of time, before an out of control situation occurs, empowers your establishment to take action quickly if and when it does occur, miming your risk and exposure. 

6. Establish Verification Procedures. Your HACCP plan must be validated. Validating your plan procedures verifies the effectiveness of the HACCP system in controlling hazards. Examples of verification include things like quality control checks, food samplings, and microbial testing. Ongoing verification of the system is critical in ensuring your plan is relevant and scientifically sound. Are measuring and monitoring equipment in control? What are corrective actions showing? 

7. Establish Record Keeping Procedures. You know the saying, “If it isn’t written down, it didn’t happen!”. Documents provide proof that the HACCP system is working effectively. It includes anything from changes in the HACCP plan implementation, monitoring and verification activities, critical control points and limits set by the business, to invoices and receipts. There are some regulatory requirements as to the records and timeline for keeping those records that should be taken into consideration when establishing your record keeping procedures. 

Certainly, there is much to consider when creating and implementing a HACCP plan for your operation or for a special process in your operation such as, ROP packing, Sous vide cooking, acidification of sushi rice, or using some other form of special processing method.  ATC Food Safety is here to help and can work together with you in putting together a HACCP plan to protect your business and your customers. Contact a consultant at ATC Food Safety at 877-227-5212 or FILL OUT THIS FORM BELOW to schedule your free consultation. 


HACCP was developed in the 1960s by the Pillsbury Company in response to NASA’s request for a preventative food safety system for astronauts. It has become the standard for food safety management systems around the world..


HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) both require HACCP programs for juice, seafood and meat and poultry.

Even in a retail setting, if you use any form of Reduced Oxygen Packaging (ROP), produce raw sprouts (including growing wheatgrass), smoke food for preservation, cure foods, preserve foods, or use any other special process or deviate from the FDA’s suggested cooking guidelines in any way, you are required to have a HACCP plan at your establishment.


HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (SQF, BRC, IFS, FSSC22000, etc.) and are the basis for preventive controls as set forth in the Food Safety Modernization Act of 2011 (FSMA). ATC provides a variety of services related to FSMA, including HACCP registration and HACCP-9000® certification, training and consulting.