Course Catalog

HACCP - Operators Course
Price: $99.00
  Introduction to HACCP This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.
  Prerequisites to HACCP

For a HACCP system to function effectively, it must be built on a strong foundation of prerequisite programs that set the stage for HACCP and provide on-going support. This lesson gives an overview of the purpose of prerequisite programs, their purpose, and how they relate to HACCP. It also gives an overview of the Sanitation Standard Operating Procedures, SSOPs, as they relate to HACCP requirements. 

  Biological Hazards and Controls

To understand a HACCP plan, it is necessary to have knowledge of the potential biological hazards. This lesson defines a pathogen and provides an overview of the types of biological hazards and the factors that contribute to foodborne disease outbreaks. It also gives an overview of the sources and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan. In addition, it gives an overview of the potential control measures to reduce, eliminate, or prevent the growth of pathogens.

  Chemical Hazards and Controls

This lesson gives an overview of the common types of chemicals used in food processing. It also gives information about naturally occurring substances and intentionally added chemicals that are associated with foodborne illness. In addition, it gives an overview of the points and types of controls that should be included in a Chemical Control Program.

  Physical Hazards and Controls

This lesson gives an overview of the sources and types of materials that can be physical hazards in foods and the regulations regarding physical hazards. It also gives an overview of controls to minimize the potential for physical hazards in foods.

  Initial and Preliminary Tasks

To properly implement a HACCP plan, it helps to know how a plan is developed. This lesson briefly covers those tasks so operations personnel are aware of the tasks associated with the initial development of a HACCP plan.   

  Hazard Analysis

Hazard Analysis is the process used by the HACCP team to determine which potential hazards present a significant health risk to consumers. This lesson briefly describes a hazard analysis, so operations personnel are aware of how a HACCP plan is developed.   The hazard analysis deals with the identification and evaluation of potential food safety hazards and the determination of appropriate control measures.

  Critical Control Points

This lesson gives an overview of control measures previously identified to prevent, eliminate, or reduce food safety hazards and how they are evaluated to determine which will be recognized as critical control points, CCPs.

  Critical Limits

This lesson give an overview of criteria established for setting critical limits and operating limits for control measures identified at critical control points. It also covers parameters that may be established to signify whether a CCP is “in” or “out” of control.


Monitoring procedures must be established to monitor the CCPs to determine and document whether the critical limits are being met. At every CCP, a control measure is used to control an identified hazard. The control measure must operate within one or more established critical limits.
This lesson covers monitoring procedures for determining if the process is operating within the critical limit parameters.  

  Corrective Actions

A deviation from a critical limit for a critical control point will result in an actual or a potential hazard to the consumer. When a deviation occurs, appropriate corrective action must be taken to address the problem. This lesson covers the definition and objective of corrective actions, the options and procedures for taking corrective actions, and recordkeeping and regulatory requirements for corrective actions.


Verification evaluates the day-to-day compliance of the activities at each CCP within the HACCP plan. Verification activities are designed to ensure that the control procedures used for prerequisite programs, CCPs, and the HACCP plan are functioning properly to control the hazards. This lesson focuses on activities that verify the HACCP system.


Accurate and complete recordkeeping and documentation are essential for a successful HACCP program. Records are the only way to provide evidence that the HACCP plan is being followed. In other words, if it isn’t written down, it didn’t happen. This lesson focuses on the types of records needed in a HACCP system and the recordkeeping procedures for documenting the HACCP plan.