HACCP Principles & Application
Approved/Accredited by the International HACCP Alliance Since 2011
Duration: 2 days (instructor-led virtual classroom)
9:00 am – 5:30 pm Eastern Time (EST)
Course Fee: $795.00 CAD
| Dates Offered | Duration | Delivery | Location |
|---|---|---|---|
| May 23-24, 2026 | 2 days (Sat/Sun) | Instructor-led / Virtual | Zoom Classroom |
| Sep 24-25, 2026 | 2 days (Thu/Fri) | Instructor-led / Virtual | Zoom Classroom |
Course Description
This 2-day HACCP Certification Course accredited by the International HACCP Alliance, is designed to provide participants with a comprehensive understanding of the HACCP principles and their practical application in food businesses.
Participants will receive detailed guidance and examples on how to identify and evaluate food safety hazards, as well as determine appropriate control measures related to incoming materials, processing steps, and manufacturing environments.
The training program is based on the Codex Alimentarius Commission HACCP system and follows the internationally recognized 12 steps for developing a HACCP plan, including the five preliminary steps and the seven HACCP principles. This course also incudes practical exercises to reinforce the application of HACCP principles in real-world scenarios.
Day 1 – Introduciton to HACCP and Food Safety
- Chapter 1 – HACCP and Food Safety Plan Overview
- Chapter 2 – Regulation Overview and the Impact of Regulations on Food Safety
- Chapter 3 – Introduction to Good Manufacturing Practices (GMPs)
- Chapter 4 – Preliminary Steps in Developing a HACCP Plan
- Chapter 5 – Understanding Food Safety Hazards (Biological, Chemical and Physical Hazards)
- Chapter 6 – Conduct Hazard Analysis (Principle 1)
- Chapter 7 – Determine Critical Control Points (CCPs) (Principle 2)
- Chapter 8 – Procedures to Establish Critical Control Limits (Principle 3)
- Chapter 9 – Establish Monitoring Procedures for Each CCP Identified (Principle 4)
- Chapter 10 – Establish Corrective Action Procedures (Principle 5)
- Chapter 11 – Establish Verification Procedures ( Principle 6)
- Chapter 12 – Establish Documentation and Recording Keeping Procedures (Principle 7)
Day 2 – Application of HACCP Principles
- Chapter 13 – Practical Steps to Developing a HACCP Plan
- Chapter 14 – Prerequisite Programs (PRPs) in a HACCP Plan Development
- Chapter 15 – Practical exercise on develop a HACCP Plan (Exercise Workbook Provided)
- Chapter 16 – Validation of a HACCP plan
- Chapter 17 – HACCP Plan Implementation and Maintenance
Additional Information
Course Fee: The course fee includes all training materials and a Certificate of Completion issued upon successful completion of the course. Applicable taxes are not included.
Training Location (In-Person Sessions): In-person training sessions are held in the Greater Toronto Area (GTA), conveniently located near Dixie Road and Highway 401 in Mississauga, Ontario, with easy access from Toronto, Brampton, and Toronto Pearson International Airport.
Instructor-Led Virtual Training: Participants attending the live virtual session, access to a computer equipped with a webcam, microphone, speakers, and a reliable internet connection is required.
On-Site Corporate Training: If you prefer to host the training at your facility or a location of your choice, please contact us to discuss customized on-site training options.
