Intermediate
HACCP for Food Manufacturing - HACCP2 - International HACCP Alliance Accredited
01 · Overview
Description
What You’ll Learn in HACCP for Manufacturing
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Learning Objectives of this training are,
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Accredited HACCP for Food Manufacturing Training & Certification
Ensure full food safety compliance, pass third-party audits, and protect your brand from costly recalls. Our HACCP for Manufacturing Training Course provides plant managers, QA/QC specialists, and operations teams with practical, step-by-step instruction to design, implement, and maintain a robust Hazard Analysis and Critical Control Point (HACCP) system.
Course Overview
Food manufacturing operations require strict adherence to global safety standards. This comprehensive training program translates complex food safety regulations into actionable steps tailored for industrial processing lines.
Whether you process meat, beverages, dry foods, or packaged goods, this course equips your team to systematically identify biological, chemical, physical, and allergenic hazards before they impact your end product.
- Master the 7 Principles of HACCP: Deep-dive into hazard identification, critical control point (CCP) determination, and critical limit establishment using Codex Alimentarius frameworks.
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Build Effective Prerequisite Programs (PRPs): Establish strong Good Manufacturing Practices (GMPs), sanitation procedures, and maintenance programs as the foundation for your HACCP plan.
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Conduct Risk Assessments: Use hazard matrix scoring (Severity vs. Likelihood) to evaluate raw materials, processing equipment, and packaging safety.
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Implement Corrective Actions & Verification: Set up immediate deviation protocols, root cause analysis (RCA) frameworks, and continuous system verification.
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Ensure Audit Readiness: Learn modern recordkeeping practices that meet FDA, USDA-FSIS, and GFSI audit requirements.
Regulatory Compliance & Industry Accreditation
This course aligns with current global food safety standards and regulatory requirements:
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GFSI Standards: Satisfies training criteria for SQF, BRCGS, and FSSC 22000.
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FDA & FSMA: Supports Preventive Controls Qualified Individual (PCQI) transition and FSMA compliance.
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USDA-FSIS: Aligns with federal regulations for meat, poultry, and egg product facilities.
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Codex Alimentarius: Built on international food code guidelines recognized worldwide.
Who Should Attend?
This training is designed for professionals across all food and beverage processing sectors:
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Quality Assurance (QA) and Quality Control (QC) Managers
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Plant Managers and Production Supervisors
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Food Safety Team Leaders and Internal Auditors
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Operations Personnel and Sanitation Coordinators
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Regulatory Compliance Officers
Frequently Asked Questions (FAQ)
Q: Is this course suitable for all types of food manufacturing?
A: Yes. The training covers general principles applicable across processed meats, dairy, beverages, dry ingredients, packaged goods, and fresh-cut manufacturing.
Q: Does this training satisfy third-party audit requirements?
A: Yes, participants receive an accredited Certificate of Completion that satisfies training prerequisites for major GFSI standards and regulatory audits.
Elevate Your Food Safety System
Protect your production lines and guarantee compliance. Register for the HACCP for Manufacturing Training course today.
02 · Meet the Expert
About the Instructor
FV
FvPro Learn
Food Safety & Compliance Specialist
Certified trainer helping food plant managers and teams meet GFSI and industry safety compliance standards.
