HACCP Training & Certification

Hazard Analysis and Critical Control Points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

Certificate Programs by Industry:

  • Production
  • Processors 
  • Manufacturers 
  • Retail 
  • Restaurants 
  • Fresh Cut Produce
  • Bottle Water Processors
  • Seafood

HACCP Training courses for:

  • HACCP Team Leader
  • HACCP Team Members
  • Quality Control and Assurance Personnel
  • Production Managers and Staff
  • Food Safety Trainer or Auditor
  • Food Safety Inspector
  • Food Managers 
  • Front Line Food Handlers

Classroom Training

Classroom Training

HRBUniversal offers a wide variety of HACCP Alliance approved classroom training for retail, manufacturing and processing.  Just click the program link below to search for a class in your area:

Course materials meet FSMA, GFSI, SQF

Online Training

HACCP Basics for Processors and Manufacturers
HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. The course focus is on the HACCP method to prevent unwanted hazards from being introduced into your manufacturing or processing operations. The course is recognized and accredited by the International HACCP Alliance.
HACCP Basics for Processors and Manufacturers - Bundle
HACCP Basics for Processors and Manufacturers Bundle combines our online, self-paced course on the HACCP System and its prerequisites with our HACCP for Processors. A Step-By-Step Guide is an excellent resources to provide you with the necessary knowledge for understanding, writing, and implementing a food safety management system based on HACCP principles.
HACCP Managing Food Safety at the Retail Level
Managing Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.
HACCP Managing Food Safety at the Retail Level Bundle
Managing Hazards at the Retail Level Bundle combines our online, self-paced course on the HACCP System and its prerequisites with our Managing Food Safety Hazards at the Retail Level training guide. The online course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.
HACCP Basics for the Fresh and Fresh-Cut Produce
HACCP Basics for the Fresh and Fresh-cut Produce Industries is an online, self-paced course on the HACCP System and its prerequisites. The course is designed to assist participants in implementing a legally mandated food safety plan for bringing the safest possible raw vegetables and fruits to market and is accredited by the International HACCP Alliance.
HACCP Basics for the Bottled Water Processors
HACCP Basics for Bottled Water Processors is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course is designed to assist participants in successfully implementing a legally mandated food safety plan.
HACCP Managing Food Safety at the Retail Level
Managing Hazards at the Retail Level is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.
HACCP Managing Food Safety at the Retail Level Bundle
HACCP: Managing Hazards at the Retail Level Bundle combines our online, self-paced course on the HACCP System and its prerequisites with our Managing Food Safety Hazards at the Retail Level training guide. The online course is designed to meet the requirements for HACCP team and staff training and to provide frontline food safety personnel in restaurants and supermarkets with an understanding of how their behavior and active participation in creating, implementing and maintaining a HACCP plan can greatly impact the likelihood for success. Special emphasis is placed on the Process HACCP approach.
Food Safety HACCP for Retail Food Establishments
Accredited by the International HACCP Alliance, 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, consistent with the FDA's desire to implement voluntary HACCP. The course first examines HACCP's principles and concepts. The HACCP approach begins by identifying biological, chemical, and physical hazards (inputs to the system) associated with facility construction, equipment, employees, food and supplies.
HACCP: A State-of-the-Art Approach to Food Safety
The goal of our online HACCP (Hazard Analysis and Critical Control Point) training is to help prevent issues with food safety before they occur, rather than after an incident has already taken place. By implementing this online training course, food handlers are able to be fully aware of potential risks with the food they are preparing. This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system. Accredited by the International HACCP Alliance, this course presents the characteristics and application of HACCP.
HACCP Managing Food Safety at the Retail Level
A HACCP plan documents the procedures used to ensure that the principles of HACCP are followed. It dictates the methods used to monitor and control chemical, physical, and biological hazards. It also directs the use of appropriate resources and timely responses to problems. Information in this course comes from the "Hazardous Analysis and Critical Control Point Principles and Application Guidelines" adopted by the USDA and FDA National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in August 1997. In addition to enhanced assurance of food safety, information helps illustrate that an organization benefits from better use of resources and a timely response to problems.
HACCP Managers Certificate Course
This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The student will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed out and used to create a HACCP program. Developed in conjunction with NSF International, TAP Series is proud to provide this exclusive on-line HACCP Manager certificate training course.

Certification Exams

NRFSP HACCPHACCP Certification Exams - National Registry of Food Safety Professionals developed the Certified Food Safety HACCP Manager Examination to measure the level of food safety comprehension of workers in the retail and manufacturing industry who must follow HACCP plans.  This certification is intended for workers in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food for human consumption.

A Certified Food Safety HACCP Manager should be able to perform the following functions: Conducting preliminary activities, conducing hazard analyses, establishing detailed control measures, conducting verification activities, conducting operational implementation activities, and conducting continuous improvement activities.

Because HACCP is a management system that touches raw material production, procurement and handling, manufacturing, distribution, and consumption of food, National Registry worked with a global team of food safety experts to link HACCP principles in the development of an examination that would comprehensively address the HACCP system within that wide range of organizations.   More Information & Registration

 

foodsafety-logoThe 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 that can cause the finished product to be unsafe. The  HACCP program focuses on the process, approach and implementation of HACCP principles in food operation. 

Ready to test or learn more about Prometric’s Food Safety certification programs? We’ve got you covered. Get all the information you need to find a training provider, register and pass one or more of your Hazard Analysis Critical Control Points (HACCP) exam.  More Information & Registration

Exam will cover topics such as:

  • Biological agents
  • Physical objects
  • Chemical contamination
  • Identification of the five FDA-recognized foodborne illness risk factors

HACCP Plan Development

Request Quote

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HACCP Plan Development - The concept of HACCP (Hazard Analysis Critical Control Point) within the food industry is one that was first developed to help ensure the safety of astronauts in the NASA space program. A properly functioning HACCP program is designed to evaluate and follow the flow of food or food-related products throughout an operation and allows employees at all levels of operations, manufacturing, processing, warehousing and distribution to identify conditions, deficiencies, abnormalities and risks which may occur during the production of food or food-related materials and which represent a resultant risk to customer and consumer safety.

From receiving to distribution--whether in food product supply, retail operations, food service, ingredients, manufacturing, converting primary or secondary packaging, creating finished product or repacking--the HACCP process has been globally embraced, implemented and identified as the food safety process "gold standard." Since its origination, the application of HACCP has been consistently expanded to apply to suppliers, processors, providers, converters, handlers and re-packers supporting the food industry.

Due to the success of HACCP, a broad array of sectors within the food support industry have adopted HACCP and HACCP principles in their everyday operations--either as mandated by local, state or federal regulatory agencies or as a means of attaining and maintaining a more comprehensive food safety and self-inspection system that goes far and beyond the basic concepts established by prerequisite programs, SSOPs (Standard Sanitary Operating Procedures) and GMPs (Good Manufacturing Practices). 

HRBUniversal's experience as past regulatory agents and industry professionals allow us to quickly and efficiently integrate our knowledge of the food industry and related support functions with requirements of the many regulatory agencies and industry self-policing organizations who oversee HACCP and other benchmark programs within the food industry. We can develop your entire HACCP and safety programs, ensuring that each of the seven principle steps of HACCP is adequately addressed, including:

  1. Identifying Hazards
  2. Identifying Critical Control Points
  3. Setting up Procedures and Standards
  4. Monitoring Critical Control Points
  5. Taking Corrective Actions
  6. Developing HACCP record keeping systems
  7. HACCP program Verification

HRBUniversal stands ready to assist you with all of your HACCP development needs, including verification and validation.

HACCP Plan Development

Third Party Food Safety Audits & Inspections

HRBUniversal has extensive experience in understanding how to develop, implement and validate/verify supplier-auditing programs. We offer comprehensive services in this regard such as:

  • Supplier Auditing Optimization (review of current programs and recommendations for modifications, if needed)
  • Developing and helping to implement new programs (includes guidelines for selecting Third Party Auditors, role of consumer complaint monitoring and cost implications to you and your suppliers)
  • Conducting Triage Audits in cases where recalls or consumer complaints are involved
  • Developing risk-based auditing instruments

Request Information

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Third Party Food Safety Audits & Inspections

3rd Party Audit

HRBUniversal, LLC

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