TOP 10 HACCP COURSES IN USA

The Hazard Analysis Critical Control Points (HACCP) program is a system used to bring risk factors in food consumption to a safe level before the final product inspection. This food safety approach identifies physical, allergenic, chemical and biological hazards in production processes

You will learn how to construct and research a solid food safety plan, also learn how to research and risk assesses new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance.

This course presents the characteristics and application of Hazard Analysis and Critical Control Points (HACCP), a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility.

Our HACCP classes are accredited by The International HACCP Alliance. The Development and Implementation of HACCP Class fulfill USDA/FSIS and FDA Requirements for HACCP/ Training—and fulfills all GFSI and the SQF requirements for HACCP Training.

SQSA is a registered provider of HACCP training for students seeking the AFDO/ Seafood HACCP Alliance certification. The “Alliance” is a collaborative training program involving representation from three federal agencies: the Food and Drug Administration, U.S. Department of Agriculture-CSREES.

This two-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class!

This in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement a HACCP system to meet customer and regulatory requirements.

HACCP (Hazard Analysis and Critical Control Points) is a scientific approach to food safety. A HACCP plan is a preventative approach to biological, physical, and chemical hazards. It was created by NASA in the 60s to keep food safe while out on space expeditions.

This course is led on-site at the client's facility so your team can stay close to your operation.  Our training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why our training program is industry-leading.

Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).