HACCP Online Training

A HACCP course created with you in mind! Give your team every tool they need to identify food safety hazards and prevent problems from reaching consumers.

Every member of your HACCP team plays a key role in ensuring that all potential food safety hazards are identified and that science-based controls are in place to protect consumers. This online course lays the foundation by guiding team members through the seven principles of Codex, prerequisite programs, and the forms and reports used in a HACCP plan. The course is designed to apply to any food manufacturing, distribution, or packaging company.

HACCP Online is a must-have learning experience for the entire HACCP team to increase the level of team participation and input. It ensures that all HACCP team members are on the same page and have received the same exceptional level of education. HACCP Online also meets HACCP competency training requirements for food safety audits, and is accredited by the International HACCP Alliance.

Who will benefit from HACCP Online?

This course is tailored to meet the needs of your entire food safety staff, so that each member shares the same knowledge base and HACCP skills. 

AIB's HACCP Online course meets HACCP training requirements for BRC, FSSC, and IFS certification audits.

After this course, you’ll know how to:

• Develop a finished product description
• Create steps in a process flow diagram
• Identify hazards associated with raw materials/process steps and assign controls
• Determine the likelihood and severity of raw material and process hazards
• Identify critical control points (CCPs) and define critical limits
• Evaluate a monitoring and verification procedures for CCPs
• Describe elements of an appropriate corrective action
• Evaluate validation methods for a HACCP Plan

Upon successful completion of this course you will receive .9 IACET continuing education units.

Course Modules

The course is composed of six modules with one to five lessons in each:

• HACCP Overview and Goals
• Finished Product Groups
• Process Flow Diagrams
• Hazards
• Critical Control Points
• Verifying, Validating, and Maintaining

Requirements

Participants must have a strong knowledge of basic food plant prerequisite programs such as sanitation, allergen control, personnel practices, chemical control, maintenance, pest control, and supplier verification.

If you need to build prerequisite program knowledge before taking this course, we recommend:

• GMP/Sanitation Workshop
• Food Safety and Sanitation Distance Learning Course
• Food Safety Essentials
• The AIB GMP and Prerequisites Guide

Enrollment information:

Enrollments are accepted any time. Each interactive lesson has built-in quizzes to test your knowledge throughout the course. Following each module you must complete an exam and receive a score of 70% or above. The course tests your ability to research hazards. You should anticipate conducting online research during the exams. After successful completion of all six exams, you can print a document of completion.

Time allowed to complete the course: 3 Years

Technical Requirements

• Internet access
• E-mail account (must be individual)
• Flash Player
• Adobe Reader