Hazard Analysis and Critical Control Points (HACCP)

Issued by SUNY Cobleskill

Learn how to identify, prevent, and control food hazards with a systematic approach essential to any food business. This course covers key food safety practices including Good Manufacturing Practices (GMPs), and writing and applying Standard Operating Procedures (SOPs). Build the skills and confidence to develop and implement a HACCP Plan that protects your products and ensures regulatory compliance.

Type Certification
Level Foundational
Time Days
Cost Paid

Additional Details

Skills

Controlling Hazards
Control Measures
Critical Control Points (CCP)
FDA
Food Safety
Good Manufacturing Practice (GMP)
HACCP
Regulations
Sanitation
Standard Operating Procedures (SOP)
USDA

Earning Criteria

Successfully complete this 2-day course and assessments on HACCP.

Standards

HACCP

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.