{"id":82309,"date":"2026-04-23T09:59:05","date_gmt":"2026-04-23T09:59:05","guid":{"rendered":"https:\/\/trainanddevelop.ca\/?post_type=courses&p=82309"},"modified":"2026-06-11T10:38:33","modified_gmt":"2026-06-11T10:38:33","slug":"haccp-training-hazard-analysis-and-critical-control-points-in-the-food-industry","status":"publish","type":"courses","link":"https:\/\/trainanddevelop.ca\/fr\/courses\/haccp-training-hazard-analysis-and-critical-control-points-in-the-food-industry\/","title":{"rendered":"HACCP Training Hazard Analysis and Critical"},"content":{"rendered":"

HACCP Training<\/h2>\n

This online HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry discusses the most widely used, international food safety program\u2026the \u201cHazard Analysis and Critical Control Points\u201d system, which ensures that the food reaching consumers is safe enough to eat. Millions of people get sick from foodborne illnesses every year, and thousands of them die. Hazardous materials contaminating the food supply can also cost companies tens of millions of dollars and do untold damage to their reputations as well. Areas covered in the course include the historical background and prerequisites on HACCP, developing a HACCP plan, hazards, Critical Control Points (CCP\u2019s) and limits, monitoring, corrective actions, verification and recordkeeping, and more. Using a powerful combination of audio, full-motion video, text, and colorful graphics, this course provides the most cost-effective safety and regulatory compliance training available today. The course is divided into a number of logical sections so information is easily understood\u2026 and retained.<\/p>\n

Pricing Information<\/a>
\nCorporate Account<\/a><\/div>\n

HACCP Training Course Topics<\/h3>\n

This online HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry course covers the following topics:<\/p>\n

    \n
  • Introduction<\/li>\n
  • History, Background and Prerequisites<\/li>\n
  • Developing a HACCP Plan<\/li>\n
  • Principles 1-3\u2026 Hazards, CCP\u2019s and Limits<\/li>\n
  • Principles 4-7\u2026 Monitoring, Corrective Actions, Verification and Recordkeeping<\/li>\n
  • Conclusion<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

    This online HACCP\u2026Hazard Analysis and Critical Control Points in the Food Industry<\/p>","protected":false},"featured_media":82310,"template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false},"course_tag":[1952,1953,1954,1955,1956],"course_category":[1950],"course_filters":[1951],"course_language":[],"class_list":["post-82309","courses","type-courses","status-publish","has-post-thumbnail","hentry","course_tag-aerial-lift-safety","course_tag-boom-lift-course","course_tag-mewp-training","course_tag-online-safety-course","course_tag-working-at-heights-training","course_category-online-safety-courses","course_filters-safety"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t