IEH Academy

Elements of HACCP for Food Processors

Course details

Self-Paced eLearning


2 hrs.

Dr. Gene Bartholomew

Controlling food safety risks is a critical task for all food producers and processors. Extensive evidence and regulatory adoption have shown the system known as Hazard Analysis Critical Control Point (HACCP) is a fundamentally sound way to develop a food safety process. The HACCP system is based on five preliminary tasks and seven principles. This course is designed to provide the tools to help trainees become important partners in the food safety system.

Benefits and Learning Objectives

This short course provides the basics behind food safety control systems to the extent that trainees will be valuable team members on the food safety team and will recognize and help ameliorate food safety hazards throughout the entire production process, from receiving of materials through to shipment of goods. This course is designed to provide the tools to help trainees become important partners in the food safety system.

  • What are food allergens?
  • Why are they important for a food processor to control?
  • What happens when allergen control fails?
  • What are the roles all employees play in ensuring allergen safety?
  • What are the components of a complete Allergen Control Plan?
  • Why is label verification so critical?


Students will progress through a series of modules that address the following subject matters:

  1. Origination and purpose of HACCP
  2. Review of the entire food safety program
  3. Importance of prerequisite programs
  4. The five preliminary steps of HACCP
  5. The 7 principal steps of HACCP
  6. The types of hazards typically encountered in food production
  7. Examples of forms used
  8. Need for constant updating of the HACCP plan
  9. Comparison of HACCP-based and Preventive Controls Food Safety Plans

Who Should Take this Course?

The intended audience for this course includes:

  • Facility/corporate management
  • All HACCP team members
  • All personnel involved in monitoring and recordkeeping important food safety functions
  • All team members involved in support of GFSI accreditation schemes, lead operators, purchasing, product R&D, maintenance supervisors, shipping and receiving management
  • Sanitation leads

Course Instructors

Dr. Gene Bartholomew

Vice President, Technical Services - IEH Laboratories & Consulting Group

Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several products, and development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control, and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, has certifications in HACCP training, BRC, and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.