The course will introduce you to the seven principles of HACCP, including conducting a hazard analysis, determining critical control points, establishing critical limits, implementing monitoring procedures, establishing corrective actions, and verifying the HACCP system.

Throughout the course, you will be introduced to videos and resources, in which you will learn from real-life examples of how HACCP is applied in a range of different food production settings. Additionally, you will learn best practices for documenting your HACCP program, as well as key strategies for training staff and implementing and maintaining your system.

By the end of the course, you will have a deep understanding of HACCP principles and the tools necessary to build a successful HACCP plan. You will receive a certificate of completion to add to your resume, demonstrating to potential employers your expertise in food safety and quality management. Whether you are a food production manager, quality control specialist, or simply an individual looking to enhance your knowledge about food safety, HACCP certification will equip you with the knowledge and skills you need to be successful.