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HACCP Foundation (VILT) Prerequisite Programs: Good Manufacturing Practices & Sanitation SOPs

Course format: Virtual instructor-led (live/online)

Price: USD 300 | RM 1410

On Sale: USD 165 | RM 705

Virtual Trainer: Carol Hull-Jackson (DVM, MPhil, PhD) Director, Food safety consultant, Microbiologist, Lecturer & Trainer

Accreditation: The International HACCP Alliance, USA (IHA). Upon completing this course successfully, you will receive a certificate with the IHA seal.

Prerequisite programs are the foundation of a robust food safety management system. In the United States, “Sanitation Standard Operating Procedures” are regarded as one of the HACCP PRPs and refer to the SOPs for sanitation that are mandated by the USDA’s Food Safety and Inspection Service (21 CFR Part 178.1010 and 9 CFR Part 416).

Aim: To offer more comprehensive information and specifics on prerequisite programs. This training will give you the foundation to build its food safety programs. To assist facilities in meeting the Pathogen Reduction/HACCP Regulation requirements.

Who Is This Course for:

  • Food producers
  • Food manufacturers
  • Food science and food safety professionals
  • Students of food science
  • Staff involved in writing and carrying out standard operating procedures
  • Quality control and Food Safety managers

Learning Objectives:

  • Define Food Safety, Food Microbiology, PRPs, SSOPs, HACCP and other relevant terms.
  • Describe the microorganisms important in food microbiology, common foodborne illnesses, and food safety practices that prevent foodborne diseases.
  • Describe the factors that affect microbial growth.
  • Describe Prerequisite Programs foundational to HACCP.
  • Describe how to develop and write SOPs and Sanitation SOPs
  • Discuss the verification of Prerequisite Programs SSOPs and Regulatory requirements.

Course outline:

Section 1: Overview of food microbiology, contamination, foodborne illness, and food safety.

  • Definitions
  • Basic food microbiology
  • Contamination
  • Foodborne illness
  • Food safety

Section 2: Factors affecting microbial growth, food safety management and HACCP

  • Review the five preliminary steps of HACCP.
  • Review the seven HACCP principles.

Section 3: Prerequisite programs and SOPs, and Sanitation SOPs.

  • Prerequisite programs
  • SOPs and Sanitation SOPs.
  • How to write SSOPs
  • Identify environmental monitoring activities.

Course content: slides; handout; case studies; reference and resource list; final test with 20 questions.

What you will achieve: Upon completing the course, you will receive a certificate of completion with a seal from Hullson Consulting and the International HACCP Alliance.

Prerequisites: Before starting this course, learners would benefit by working in a food manufacturing, catering, or retail establishment.

Price: USD 300 | RM 1410 / On Sale: USD 165 | RM 705

Virtual Enrollment
RM1,410.00 RM705.00
Enroll now
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The course was well-structured and covered the essential concepts of HACCP in a concise manner. The instructor presented the content in a clear and engaging manner, making it easy for beginners like me to grasp the fundamentals of HACCP. Furthermore, the course content was well-organized into logical sections, allowing me to navigate through the material at my own pace. Overall, it provided a solid foundation and practical insights into implementing HACCP effectively. Whether you're a beginner or someone looking for a refresher, this course can help you grasp the essential concepts of HACCP in a straightforward manner.

Ornella Lynn Joseph
Course participant

Carol Hull-Jackson did justice to this course, and I enjoyed every module as they were all insightful. Thank you! Valuable information, Clear explanations, Engaging delivery, Helpful practice activities, Accurate course description, Knowledgeable instructor.

Loveth Aireman
Laboratory Analyst University of Benin (Lagos, Nigeria)

I would like to extend my heartfelt gratitude to Dr. Carol Hull-Jackson for delivering such a valuable and informative course. Her expertise and guidance have been instrumental in enhancing my knowledge and understanding of the HACCP principles and their application in various industries.

Helia Hassani
Food Engineer, Akdeniz University (Antalya Turkey)

The International Food Science Center is grateful to Dr. Hull-Jackson of Hullson Consulting for spear heading the facility to becoming HACCP compliant and her continued efforts to move us towards acquiring HACCP Certification. Her training and advice has allowed the team to understand all the programs that are important for improving food safety standards not only for our Landship Foods brand, but also those of the co-manufacturing clients at the Shared Use Facility.

Jenilee Marshall
Business Development Officer & Quality Assurance Manager, The International Food Science Center Export Barbados

Thank you very a very informative training. I definitely will be sharing the learning’s with my team.

Boitumelo Felicity Ntsosa
Course Participant

The course was easy to follow, with great information. The well laid out program made it easy to work at my own pace.

Gerardo Daniel Torres
Course Participant

Un très bon cours animé par une personne compétente. Bravo! Translation: A very good course led by a competent person. Well done!

Jean Sylvestre
Course Participant

I am delighted to share my testimonial as a student. I attended many types of courses, but I would like to say that the courses done by Hullson Consulting were really professional and informative. I must also mention my appreciation for the sincerity, devotion and dedicated effort of Dr. Carol Hull-Jackson who made the training programs enjoyable and comprehensible.

Nicole Nowell
Production Supervisor, International Food Science Center

My training with Hullson Consulting was one of discovery and revelation. Through Dr. Carol Hull-Jackson’s professional delivery of several comprehensive and informative training courses, including IHA-accredited introductory and advanced HACCP; traceability and recall; and shelf-life training, our team was equipped with the necessary and relevant training to implement the HACCP system...........

Bernice Chase
Food Designer, International Food Science Center

The course was well-structured and covered the essential concepts of HACCP in a concise manner. The instructor presented the content in a clear and engaging manner, making it easy for beginners like me to grasp the fundamentals of HACCP. Furthermore, the course content was well-organized into logical sections, allowing me to navigate through the material at my own pace. Overall, it provided a solid foundation and practical insights into implementing HACCP effectively. Whether you're a beginner or someone looking for a refresher, this course can help you grasp the essential concepts of HACCP in a straightforward manner.

Ornella Lynn Joseph
Course participant

Carol Hull-Jackson did justice to this course, and I enjoyed every module as they were all insightful. Thank you! Valuable information, Clear explanations, Engaging delivery, Helpful practice activities, Accurate course description, Knowledgeable instructor.

Loveth Aireman
Laboratory Analyst University of Benin (Lagos, Nigeria)

I would like to extend my heartfelt gratitude to Dr. Carol Hull-Jackson for delivering such a valuable and informative course. Her expertise and guidance have been instrumental in enhancing my knowledge and understanding of the HACCP principles and their application in various industries.

Helia Hassani
Food Engineer, Akdeniz University (Antalya Turkey)

The International Food Science Center is grateful to Dr. Hull-Jackson of Hullson Consulting for spear heading the facility to becoming HACCP compliant and her continued efforts to move us towards acquiring HACCP Certification. Her training and advice has allowed the team to understand all the programs that are important for improving food safety standards not only for our Landship Foods brand, but also those of the co-manufacturing clients at the Shared Use Facility.

Jenilee Marshall
Business Development Officer & Quality Assurance Manager, The International Food Science Center Export Barbados

Thank you very a very informative training. I definitely will be sharing the learning’s with my team.

Boitumelo Felicity Ntsosa
Course participant

The course was easy to follow, with great information. The well laid out program made it easy to work at my own pace.

Gerardo Daniel Torres
Udemy

Un très bon cours animé par une personne compétente. Bravo! Translation: A very good course led by a competent person. Well done!

Jean Sylvestre
Course participant

I am delighted to share my testimonial as a student. I attended many types of courses, but I would like to say that the courses done by Hullson Consulting were really professional and informative. I must also mention my appreciation for the sincerity, devotion and dedicated effort of Dr. Carol Hull-Jackson who made the training programs enjoyable and comprehensible.

Nicole Nowell
Production Supervisor, International Food Science Center

My training with Hullson Consulting was one of discovery and revelation. Through Dr. Carol Hull-Jackson’s professional delivery of several comprehensive and informative training courses, including IHA-accredited introductory and advanced HACCP; traceability and recall; and shelf-life training, our team was equipped with the necessary and relevant training to implement the HACCP system...........

Bernice Chase
Food Designer, International Food Science Center

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