HACCP Workshop

Learn how to develop your own Hazard Analysis Critical Control Point (HACCP) program in this hands-on workshop led by AIB International food safety experts. Once you’ve completed the workshop, you’ll be able to create and implement a strong HACCP plan to build a strong food safety culture in your organization.
Virtual Public Seminar 2 days English
HACCP Workshop

HACCP Workshop

Learn how to develop your own Hazard Analysis Critical Control Point (HACCP) program in this hands-on workshop led by AIB International food safety experts. Once you’ve completed the workshop, you’ll be able to create and implement a strong HACCP plan to build a strong food safety culture in your organization.
Virtual Public Seminar 2 days English
Available to Book
English / Mar 17-18, 2026 (Virtual)
$675
$675
English / Sep 29-30 2026 (Virtual)
$675
$675
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Our HACCP Workshop is based on the 12 steps of Codex and is easy to understand and apply to your own facility. This workshop meets the HACCP training requirement for Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000).

Core topics include how to:

  • Apply the 12 steps of Codex
  • Create a HACCP manual
  • Manage food safety deviations and program failures
  • Establish a validation component to an HACCP program

Upon successful completion of the HACCP Workshop, you will receive a certificate of completion.

Does my Team Need Any Prerequisites Before Enrolling in This Online Course?

While no prior coursework is necessary for this workshop, a strong understanding of prerequisite programs like Good Manufacturing Practices (GMPs), sanitation, allergen control, personnel practices, chemical control, maintenance, pest control, and supplier verification is recommended.

Agenda

Day 1

9:00 a.m.

Introductions

9:30 a.m.

Evolution of HACCP: A study of the origins of HACCP and HACCP’s place in U.S. Food Regulations

11:00 a.m.

Break

11:15 a.m.

Hazards Analysis: An explanation of food safety hazards with an understanding of the difference between inherent hazards and those due to negligence. Exploration of appropriate control measures for various hazards

1:00 p.m.

Lunch (on your own)

2:00 p.m.

Hazard Analysis (continued)

4:00 p.m.

Break

4:15 p.m.

Good Manufacturing Practices (GMPs) & Prerequisite Programs: A review of key Prerequisite Programs and their role in HACCP

5:00 p.m.

HACCP Workshop: A step-by-step workshop following the 12 steps of Codex; Seminar participants will work in teams to develop a model HACCP Plan with the guidance of AIB Staff.

6:00 p.m.

Adjourn

Day 2

9:00 a.m.

HACCP Workshop(cont.)

11:00 a.m.

Break

11:15 a.m.

HACCP Workshop(cont.)

1:00 p.m.

Lunch (on your own)

2:00 p.m.

Deviations: An examination of various types of HACCP deviations and the appropriate accompanying documentation

2:30 p.m.

Validation: Clarification between verification and validation; Guidance for establishing validation activities

3:00 p.m.

HACCP Manual: An outline and explanation of the components of a HACCP Manual

3:45 p.m.

Summary and Q&A

4:00 p.m.

Break

4:15 p.m.

Exam

5:00 p.m.

Closing of meeting to review Q.A., Summary and Exam

6:00 p.m.

Adjourn
The instructor was clearly an expert on the content of this class.

His real-life examples as well as thorough explanations helped students to readily learn. The activities we did prepared us to write our HACCP Plan. Outstanding!

Mary Clark

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