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Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards. In the food industry, HACCP is used to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards. As of Jan. 1, 2006, the European Union mandated all food manufacturing facilities that produce food for the European market to incorporate HACCP into their food safety systems.

Course Objective

The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants. This HACCP training program is consistent with the intent and scope of the USDA, FSIS regulation. It uses exerpts of the USDA Food Safety and Inspection Service (FSIS) 9CFR417 (Meat and Poutry HACCP) as well as the FDA/CFSAN FDA Food Code and information from the Codex Alimentarius.

This online training course will provide you training on the FDA/CFSAN FDA 1999 Food Code AND the regulation by the US Department of Agriculture for Meat and Poultry HACCP. It uses excerpts of PART 417--Hazard Analysis and Critical Control Point (HACCP) Systems of the CFRs. Material used in this course is available from the U.S. Government Printing Office via GPO Access [CITE: 9CFR417] and the National Agricultural Library, Agricultural Research Service, U. S. Department of Agriculture.

Course length

1-2 days are required to complete the HACCP Course (doing a couple of hours/day).

Who should attend

Anyone who wants to quickly and efficiently understand US D.A. HACCP for Meat and Poultry HACCP, and the Food Code. According to the Food Code: "...Training and knowledge are very important in making HACCP successful in any food establishment. HACCP works best when it is integrated into each employee's normal duties rather than added as something extra.

The depth and breadth of training will depend on the particular employee's responsibilities within the establishment. Management or supervisory individuals will need a deeper understanding of the HACCP process because they are responsible for proper plan implementation and routine monitoring of CCPs such as product cooking temperatures and cooling times..."

This 7Step/CALISO online training course is for you if you:

  • You want to quickly and efficiently be trained or train a large number of employees on food safety on HACCP(Hazard Analysis and Critical Control Point), economically and without having to immobilize them in a class for a full day,
  • You want to quickly and efficiently be trained or train your employees on the FDA/CFSAN FDA 2009 Food Code,
  • You want improve your résumé and career opportunities in the Food Industry with qualifications in HACCP, by adding this industry-wide recognized course to the education or training section of your CV,
  • You want to quickly and efficiently be trained or train your employees on the 7 HACCP Principles,
  • You want to quickly and efficiently be trained or train your employees on the Code of Federal Regulations for Meat and Poultry HACCP (9CFR417)
  • You want to upgrade your knowledge and expertise in food safety and be trained on HACCP and the Hazard Analysis and Critical Control Point Planning,
  • You do NOT have time to allocate a full day to take a LIVE class on HACCP,

Course Benefits

By participating in this 7 Step/CALISO online course, you will be able to:

  • Obtain detailed training on the Hazard Analysis and Critical Control Point (HACCP), which is a production control system for the food industry. It is a process used to determine the potential danger points in food production and to define a strict management and monitoring system to ensure safe food products for consumers. HACCP is designed to prevent potential microbiological, chemical, and physical hazards, rather than catch them. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use HACCP programs as an effective approach to food safety and protecting public health.

Major topics include:

The structure of the training is as follows:

  • Overview of HACCP based on FDA/CFSAN FDA 1999 Food Code
  • The Seven Principles of HACCP and the FDA/CFSAN FDA 1999 Food Code
  • Training on U.S DA PART 417--Hazard Analysis and Critical Control Point (HACCP) Systems for meat and poultry
  • Sec. 417.1 Definitions
  • Sec. 417.2 Hazard Analysis and HACCP Plan
  • Sec. 417.3 Corrective actions
  • Sec. 417.4 Validation, Verification, Reassessment
  • Sec. 417.5 Records
  • Sec. 417.6 Inadequate HACCP Systems
  • Sec. 417.7 Training
  • Sec. 417.8 Agency Verification

Authors: CALISO Corporation


Required Prerequisites

This is an internet-delivered course featuring graphical presentation screens with text-based instruction, videos, and on-going quizzes to reinforce learning and retention and gauge your understanding of a topic before you move forward. Convenient and portable, this course provides instruction without the expense of travel and time away from the workplace.

  • Internet Access
  • Browser cookies enabled
  • Recent browser such as Internet Explorer, Firefox, Chrome or Safari recommended

Award of Certificate

An online training certificate will be issued upon successful completion of the course and obtaining 70% or above on the final average of the ongoing quizzes. A final Exam is provided for trainees who have less that 70%.

With your registration, you will receive online access to the course until you complete it. The limit on course completion and access to your certificate is three years.

Quantity Discounts

Quantity discounts of 15% for 10 or more students registered. The discount is automatically calculated during registration by credit card.

Course Registration

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