HACCP for Food Handlers
Course specification
About this training
What You’ll Learn in This HACCP for Food Handlers Training
This fundamental training on HACCP for Food Handlers has the following learning objectives:
- What is HACCP
- HACCP – A systematic Approach to Food Safety.
- HACCP Foundation or Food Safety Pre-requisites
- Understanding Food Hazards
- HACCP Application and its Scope
- Building a successful HACCP System
- HACCP Principles
- Where HACCP may be successfully applied - Food Products, Animal Feed, Pet Foods, Food Packaging, Processing Aids, Retail Products, Warehousing and Distribution, Food Service and others.
Course outline
- Basic Instructions
- Introduction - HACCP for Food Handlers
- Part 1 – What is HACCP?
- Part 2 – HACCP Foundation or Food Safety Pre-Requisites
- Part 3 – Important Food Hazards in HACCP
- Part 4 – HACCP Application – Five Preliminary Steps
- Part 5 – HACCP Application – Seven Principles
- Lesson Learned
- Review Quiz - Guided
Frequently asked questions
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
HACCP stands for Hazard Analysis and Critical Control Point. It is a systematic, science‑based approach to identifying, evaluating, and controlling food safety hazards.
The seven principles are: hazard analysis, identifying Critical Control Points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record‑keeping/documentation. For the official FDA definition, see the FDA HACCP Principles & Application Guidelines.
Prerequisite programs (e.g., GMPs, sanitation, allergen control) form the foundation that makes HACCP effective. Part 2 of the course covers HACCP foundation or pre‑requisites. explore Food Safety Fundamentals for a broader introduction.
HACCP can be successfully applied in food manufacturing, retail, warehousing, distribution, food service, animal feed, pet food, and food packaging, as explained in the last learning objective. see Food Plant Sanitation for Supervisors for advanced sanitation controls.
Tillsonburg Custom Foods
Trainings Academy