IEH Academy

HACCP Training

Course details

Virtual & On-Site Training

16 hrs.

Dr. Gene Bartholomew

Comprehensive food safety plans are imperative to protect the consumer, the brand, and the food processor’s future. HACCP is a fundamental approach to food safety required by all regulatory entities. This two-part instructor-led virtual training gives participants the knowledge to contribute in a meaningful way to the implementation of a successful Food Safety Plan.

Interested in registering 10 or more participants for this course? Contact us for pricing and details

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Benefits and Learning Objectives

HACCP is a fundamentally scientific approach to food safety standards. Not everyone in a facility needs to be able to write a complete HACCP plan, and therefore go through a HACCP certification course. However, everyone in a food facility should understand the fundamental principles behind the identification of all inputs to a manufacturing process and the hazards that are likely to be introduced, increased, or controlled during the process.

Participants in this course will learn all of the components required in a comprehensive Food Safety Plan, and understand how Prerequisite Programs set the foundation for a Food Safety Plan.

Additionally, participants will learn to:

  • Familiarize oneself with listing process steps and associated inputs and outputs.
  • Know the 3 categories of foodborne hazards and relate them to their process.
  • Determine where Critical Control Points are required in the process.
  • Understand what Critical Limits are and how they are derived.
  • Recognize the importance of monitoring and record-keeping.
  • Know the difference and importance of Validation and Verification.


  • Origination and purpose of HACCP
  • Review of the entire food safety program
  • Importance of prerequisite programs
  • The 5 preliminary steps of HACCP
  • The 7 principal steps of HACCP
  • The types of hazards typical in food production
  • Examples of forms used in HACCP programs.
  • Food Safety Plan update requirements
  • Comparison of HACCP and FDA’s Preventive Controls for Food (FSMA) requirements

Who Should Take this Course?

  • All HACCP Team members
  • Personnel involved in monitoring and recordkeeping of food safety functions.
  • Team members are involved in support of GFSI accreditation.
  • Lead Operators
  • Purchasing
  • Product R&D
  • Maintenance Supervisors
  • Shipping and Receiving Management
  • Sanitation Lead individuals

Meet the Instructor

Dr. Gene Bartholomew