HACCP Foundation

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 (multiple choice, true/false etc). You need to watch all the videos to complete the course. This course covers food safety pre-requisites as part of its curriculum.

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 foundation training teaches the basic principles of Hazard Analysis Critical Control Points. It is designed for beginners who need to understand what HACCP is, why it is used, and how to start building a food safety system.

The five preliminary steps are: assemble the HACCP team, describe the product, describe its intended use, construct a flow diagram, and verify the flow diagram. These are HACCP preliminary steps taught in this course.

HACCP can be applied to any food production, processing, storage, distribution, or retail operation. This course explains where to apply HACCP in different food business settings.

Start by assembling a trained HACCP team, then follow the five preliminary steps and seven principles. This course guides you through building a HACCP system from the ground up.

Basic English understanding, a computer/mobile/tablet, and a stable internet connection.