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HACCP Introduction (VILT): learn the seven principles of HACCP

Virtual Instructor-Led (live/online)

Price: USD 300 | RM 1410

On Sale: USD 60 | RM 260

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, you will receive a certificate with the IHA seal.

Who Is This Course for:

  • Food manufacturers & retailers
  • Restaurant/food & beverage manager
  • Food handlers/servers/baristas
  • Students
  • Food science and safety
  • Food Microbiology
  • Food innovation
  • Food security
  • Anyone wanting a better understanding of foundational food safety practices

Learning Objectives:

At the end of this course, you should be able to:

  • Recognize and explain the relationship between HACCP and food safety.
  • Describe the history of HACCP
  • Discuss the benefits of implementing HACCP
  • Review Prerequisite Programs
  • Identify and control hazards
  • Discuss the five preliminary steps and the seven principles of HACCP
  • Understand how to implement and maintain a HACCP program
  • Recognize regulatory issues affecting HACCP implementation

Course outline:

Section 1: Important Definitions

Section 2: HACCP and Food Safety:

  • History of HACCP
  • Benefits of HACCP

Section 3: The three types of hazards and controls

  • Biological
  • Chemical
  • Physical

Section 4: HACCP in relation to QMS

Section 5: Legal responsibilities

  • Legal responsibilities of food businesses
  • Lega responsibilities of food handlers

Section 6: Developing the HACCP plan

  • Prerequisite programs
  • The five preliminary steps
  • The seven principles of HACCP as defined by CODEX

Section 7: Implementing and maintaining the HACCP plan.

Five initial steps

  1. Assemble the HACCP team
  2. Describe the product
  3. Identify its intended use
  4. Construct a flow diagram
  5. Perform On-site verification of the flow diagram

Seven HACCP principles

  1. Principle 1: Identify hazards
  2. Principle 2: Determine the Critical Control Points (CCPs)
  3. Principle 3: Establish critical limits for each CCP
  4. Principle 4: Establish monitoring of critical limits
  5. Principle 5: Establish corrective actions
  6. Principle 6: Establish verification procedures
  7. Principle 7: Establish documentation and record-keeping procedures

Section 8: Recognizing regulatory issues impacting HACCP

  • HACCP enforcement
  • HACCP and international regulations

Section 9: Wrapping it all up:

  • Summary
  • Final quiz
  • Case study/assignment.

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 60 | RM 260

Virtual Enrollment
RM1,410.00 RM260.00
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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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