Haccp Principles: Build Your Own Food Safety Plan

Learn the 12 steps of HACCP, analyze real hazards, identify CCPs, and create your food safety system using a ready-made

What you'll learn

Understand the basic principles and goals of the HACCP system

Identify food safety hazards and learn how to control them

Recognize the 7 principles of HACCP and how to apply them step by step

Gain confidence in food safety practices that meet regulatory standards

Use a ready-to-edit HACCP Plan Template to build their own food safety system

Learn how to apply HACCP in real food businesses and small production lines

Requirements

No prior experience or background in food safety is required

Description

Are you a student, quality specialist, or food entrepreneur looking to implement a real HACCP plan?This course takes you step-by-step through the 12 steps of HACCP, including the 7 core principles. You will learn how to identify hazards, assess risk, determine CCPs, and establish monitoring, corrective actions, verification, and documentation—all explained in a clear and simple way.What makes this course unique?You’ll get a ready-to-use, editable HACCP Plan Template based on real examples from bread production. The course includes practical applications, quizzes, and printable forms for hazard analysis, monitoring, and decision tree evaluations.You’ll also gain insight into real CCPs like moisture control and metal detection, how to write a proper hazard evaluation, and how to build a working food safety system from scratch.Whether you are preparing for a food safety audit, working in a food facility, or developing your own small business, this course will give you confidence and clarity in food safety planning.No previous HACCP experience is required. All key terms and processes are explained from the ground up—making this course ideal for beginners, professionals, and students in food science, quality, or production departments.Start your journey to safer food production today by this course

Overview

Section 1: Introduction

Lecture 1 Introduction

Section 2: what is haccp ?

Lecture 2 definition and purpose

Lecture 3 The History and Evolution of HACCP

Lecture 4 HACCP vs. Other Food Safety Systems

Section 3: What Are Food Hazards?

Lecture 5 Overview

Lecture 6 Biological Hazards

Lecture 7 Chemical Hazards

Lecture 8 Physical Hazards

Lecture 9 Allergenic Hazards

Lecture 10 hazard tables

Section 4: Prerequisite Programs (GMP & GHP)

Lecture 11 What Are Prerequisite Programs?

Lecture 12 GMP: Good Manufacturing Practices

Lecture 13 Good Hygiene Practices

Lecture 14 PRPs vs HACCP: What’s the Difference?

Section 5: HACCP Principles

Lecture 15 Preliminary Steps to HACCP Implementation

Lecture 16 Principle 1: Conduct a Hazard Analysis

Lecture 17 Principle 2: Determine CCPs

Lecture 18 Principle 3: Establish Critical Limits

Lecture 19 Principle 4 : Implement Monitoring Procedures

Lecture 20 Principle 5: Establish Corrective Actions

Lecture 21 Principle 6: What is Verification

Lecture 22 Principle 7: Establish Record-Keeping and Documentation Procedures

Section 6: Example

Lecture 23 haccp plan intro

Lecture 24 product description and intended use

Lecture 25 hazard analysis table

Lecture 26 summery

Section 7: haccp plan template

Lecture 27 full haccp plan table

Lecture 28 haccp plan template

Aspiring food professionals and food engineering students,Beginners who want to understand and apply HACCP in a simple, practical way