Practical HACCP™ & Food Safety
(Includes “HACCP I: Prerequisite Programs” & HACCP II: Developing HACCP Plans”)
Approved/Accredited by the International HACCP Alliance Since 2011
Duration: 4 days (in-person), Mississauga/Toronto, Ontario
Course Fee: $1,500.00 CAD
| Dates Offered | Duration | Delivery | Location |
|---|---|---|---|
| June 20-21 & 27-28, 2026 | 4 days (Sat/Sun) | In-Person | Mississauga, Ontario Canada |
Course Description
The Practical HACCP™ training series, which includes HACCP I: Prerequisite Programs, and HACCP II: Developing HACCP Plans, is consistent with the intent and scope of the CFIA Food Safety Enhancement Program (FSEP) approach to a Preventive Control Plan (PCP), the Codex General Principles of Food Hygiene, and the International HACCP Alliance course curriculum.
This course is delivered by lead instructors who have met the United States Department of Agriculture (USDA) requirements to serve as HACCP instructors. It is designed to help participants gain a deep understanding of HACCP principles and their practical applications, while providing hands-on knowledge and real-word experience.
Upon successful completion of the advanced HACCP course, participants will be able to document your prerequisite programs/Good Manufacturing Practices (GMPs) effectively, create specific forms that can be used for documenting a HACCP plan based on the product selected, and systematically understand and apply the following modules:
HACCP I: Prerequisite Programs (2 days)
The HACCP I course provides detailed guidance on each of the seven prerequisite programs, also known as Good Manufacturing Practices (GMPs), including food safety concerns specific to each prerequisite program. Participants gain practical experience through exercises in writing and implementing procedure (SOPs/SSOPs) for monitoring, deviation and record keeping components. The HACCP I course also provides an overview of the HACCP system and the Codex HACCP Principles.
Module 1 – Introduction to HACCP and Food Safety
- HACCP the System Overview
- Global Food Safety Standards and Regulatory Impacts on Food Safety
- Introduction to the Safe Food for Canadians Regulations (SFCR)
- Review the Preventive Control Plan (PCP) of the SFCR
Module 2 – Practical Steps to HACCP Implementation
- Key Factors for Successful HACCP System Implementation
- Preliminary Steps to Developing a HACCP Plan
- Introduction to the Codex 7 Principles of HACCP
- Establish Employee Training Programs
Module 3 – Components of HACCP Prerequisite Programs
- Premises and Facility Maintenance
- Transportation, Purchasing/Receiving/Shipping and Storage
- Equipment Design, Maintenance and Calibration
- Personnel Hygiene Practices and Employee Training
- Sanitation and Pest Control
- Traceability and Recall System
- Allergen Control / Food Additives / Foreign Material Control Programs
Module 4 – Prerequisite Programs Documentation and Implementation
- Format for writing Prerequisite Programs Procedures
- Prerequisite Programs, GMPs and SOPs/SSOPs
- Monitoring, Deviation Procedures and Record Keeping
- Process of Implementing Prerequisite Programs
Module 5 – Labelling and Consumer Protection Requirements of the SFCR
- Requirements for Food Packaging and Labelling
- Standards of Identity, Grades and Net Quantity
- Discussion on the Measures for Consumer Protection Requirements
- Introduction to the HACCP Project for HACCP II: Developing Your Own HACCP Plan
HACCP II: Developing HACCP Plans (2 days)
The HACCP II course provides step-by-step guidance and practical exercises on how to develop a CFIA/FSEP specific HACCP plan/forms based on the Codex 12 steps in HACCP plan development, including 5 preliminary steps and 7 HACCP principles. Participants gain hands-on experience working through HACCP forms using a selected product and process of interest, enabling them to effectively apply HACCP principles during the practical exercises.
Module 6 – Developing CFIA/FSEP Based HACCP Plans
- HACCP and Food Safety Plan Overview
- Review of GMPs and other Prerequisite Programs
- Food Safety Hazards and Their Controls
- Conduct Hazard Analysis and Determine Critical Controls Points (CCPs)
- Writing Procedures for Monitoring, Deviation, and Verification of CCPs
- Documentation and Record-keeping Procedures
Module 7 – Maintenance and Reassessment of a HACCP System
- HACCP System Maintenance and Reassessment Procedures
- Developing Maintenance and Reassessment Procedures
- Practical Tools for HACCP System Maintenance and Reassessment
Module 8 – Validation, Verification, and Auditing
- Differences Between Verification and Validation
- Validation Components and Activities
- Critical Control Points (CCPs) Validation
- Statistical Process Control (SPC) in Validation Studies
- Types of Food Safety Audits
- Understanding GFSI and its Recognized Standards (SQF, BRC, FSSC 22000)
Module 9 – HACCP Project: Developing Your Own HACCP Plan
- Selecting a Product and Process of Interested
- Collecting Background Information to Enable Hazard Analysis
- Developing Your Own HACCP Plan Based on the Seven Principles of HACCP
- Exercise Workbook and Reference Materials are Provided
Additional Information
Course Fee: The course fees listed include all training materials (a printed copy of presentation slides, CFIA/FSEP Manual, Exercise Workbook, and other reference materials/forms) that will be provided at the start of the class. A Certificate of Completion will be issued upon successful completion of the course (note: the participants can choose to receive two separate certificates for HACCP I and HACCP II instead upon request). 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.
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