IHA Accredited
NSF International Partner
Meets FDA & USDA Standards
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ACF Continuing Education Credits
Online HACCP Food Safety Training
for Food Manufacturers and Foodservice
The Hazard Analysis and Critical Control Points (HACCP) system is a globally recognized, science-based framework that identifies and controls biological, chemical, and physical hazards in food production — from raw material processing to final product delivery.
HACCP programs are legally required for seafood and juice products regulated by the FDA and for meat products under the jurisdiction of the USDA. Many other food preparation processes also require a HACCP plan in place:
- ▸ Sous vide and vacuum sealing operations
- ▸ Curing and charcuterie production
- ▸ Pickling processes
- ▸ Juice pasteurization
- ▸ Displaying live shellfish tanks
- ▸ Cook-chill and reduced-oxygen packaging
- 1 Conduct a Hazard Analysis
- 2 Identify Critical Control Points (CCPs)
- 3 Establish Critical Limits
- 4 Establish Monitoring Procedures
- 5 Establish Corrective Actions
- 6 Establish Verification Procedures
- 7 Establish Record-Keeping Systems
Built for Food Industry Professionals
This certification is a must for anyone responsible for food safety in a professional food environment.
Food Manufacturers & Processors
Meat, seafood, juice, and dairy processors required to comply with FDA and USDA HACCP regulations.
Restaurant & Foodservice Managers
Operators using advanced techniques like sous vide, curing, or vacuum sealing who need a documented HACCP plan.
Healthcare & Institutional Food Services
Hospitals, care facilities, and school food programs that must comply with the Richard B. Russell National School Lunch Act.
Quality Assurance Personnel
QA and QC professionals seeking to develop, implement, and sign HACCP food safety plans at their facility.
Retail Food Purveyors
Specialty grocers, delis, and retail food operations looking to meet GFSI, SQF, or BRC food safety standards.
Food Safety Educators & Consultants
Trainers, auditors, and compliance consultants who advise organizations on developing and maintaining HACCP programs.
HACCP Certification Accredited by the
International HACCP Alliance
The course covers all five preliminary steps and the seven HACCP principles through practical, real-world case studies.
CODEX HACCP Origins & History
The development of HACCP and its role in the global food safety framework.
Identifying Common Food Hazards
Biological, chemical, and physical hazards in food production environments.
The Five Preliminary Steps
Assembling the HACCP team, describing the product, identifying intended use, flow diagram, and on-site verification.
Conducting a Hazard Analysis
Identifying and evaluating significant hazards at each process step using decision trees.
Critical Control Points & Critical Limits
Determining CCPs and establishing measurable limits that prevent food safety hazards.
Monitoring, Corrective Actions & Verification
Building monitoring systems, responding to deviations, and verifying the plan works.
Record-Keeping & Documentation
Creating and maintaining the records required for regulatory inspections and audits.
HACCP Plan Development Forms
Printable templates included to build an actual HACCP program for your facility.
Real-World Interactive Case Studies
Applied scenarios across food processing, foodservice, and retail environments.
Final Certification Examination
40-question exam requiring 70% to earn your accredited HACCP Manager Certificate.
Everything You Need to Succeed
A fully self-paced HACCP training and certification that fits your schedule — no classroom required.
Nationally & Internationally Recognized
Certificate accredited by the International HACCP Alliance and recognized by the American Culinary Federation for 15 CE hours.
100% Online, Any Device
Complete your training on a computer, tablet, or smartphone. Start anytime — no waiting for a class schedule.
Certificate Never Expires
Unlike some certifications, your HACCP Manager Certificate has no expiration date — credentials that stay with you.
Developed with NSF International
Course content was developed in conjunction with NSF International, ensuring the highest standards of food safety education.
HACCP Plan Templates Included
Receive printable HACCP plan development forms to immediately begin building a compliant program at your facility.
Available in English & Spanish
Full course access in both English and Spanish — supporting diverse workforces across the food industry.
HACCP Plan Development Training
That Meets Regulatory Requirements
This course satisfies nationally and internationally accepted HACCP standards, including compliance with the Richard B. Russell National School Lunch Act. It meets training requirements for GFSI, SQF, BRC, FSSC 22000, and other major food safety certifications.
International HACCP Alliance
NSF International
FDA & USDA Compliant
Am. Culinary Federation
Ready to Earn Your
HACCP Manager Certification?
Join food safety professionals across the industry who have earned their accredited HACCP credential through our fully online, self-paced course.
199
One-Time
No Expiration