Accredited HACCP in Spanish and English

This online, self-paced course offers comprehensive instruction on HACCP-based systems for the dairy and food industries, in either English or Spanish, following the National Advisory Committee on the Microbiological Criteria for Foods’ (NACMCF) guidance document. The course covers the essential Prerequisite Programs and provides detailed explanations of all seven steps of HACCP. Approved by the HACCP Alliance, this course culminates in a Certified HACCP certificate upon successful completion, fulfilling the requirements for Global Food Safety Initiative (GFSI) schemes, including SQF.

Participants will gain practical knowledge, forms, and exercises designed to enhance HACCP and other food safety systems within their operations. The course also explores the relationship between traditional HACCP concepts and the Preventative Controls for Human Food rule under the FDA’s Food Safety Modernization Act (FSMA).

Learning Objectives:

Understand the principles and steps of HACCP as outlined by NACMCF.
Develop and implement a HACCP-based food safety program tailored to dairy and food operations.
Identify and apply Prerequisite Programs essential for HACCP effectiveness.
Integrate traditional HACCP concepts with the requirements of the FSMA Preventative Controls for Human Food rule.
Prepare for GFSI-recognized 3rd party certification schemes such as SQF, BRC, and FSSC 22000.
Successfully complete the course and receive a Certified HACCP certificate recognized by the HACCP Alliance.

Who Should Attend:

Food safety and quality assurance professionals in the dairy and food industries seeking to develop or improve HACCP-based systems.
Managers and supervisors responsible for implementing food safety programs within their operations.
Individuals preparing for GFSI-recognized certification schemes, including SQF, BRC, and FSSC 22000.
Food industry professionals in both English and Spanish-speaking facilities

This course provides the essential tools and knowledge needed to build and maintain a robust HACCP/Food Safety Program, serving as a critical foundation for achieving high standards of food safety and regulatory compliance.

Overview

This online, self-paced course offers comprehensive instruction on HACCP-based systems for the dairy and food industries, offered in English or Spanish, following the National Advisory Committee on the Microbiological Criteria for Foods’ (NACMCF) guidance document. The course covers the essential Prerequisite Programs and provides detailed explanations of all seven steps of HACCP. Approved by the HACCP Alliance, this course culminates in a Certified HACCP certificate upon successful completion, fulfilling the requirements for Global Food Safety Initiative (GFSI) schemes, including SQF.

Learning Outcomes

This course will provide attendees with information in key program areas:

Hazards Associated with Dairy Products and Other Foods:
- Define the basic categories of hazards associated with dairy and other foods and how they are controlled such that the risk of food borne illness or injury is eliminated or reduced.
Prerequisite Programs and Good Manufacturing Practices:
- Recognize the importance of prerequisite programs, sanitation standard operating system and good manufacturing practices in supporting the HACCP plan and their role in the Hazard Analysis and Critical Control Point determinations.
- Develop written prerequisite programs that can be monitored for effectiveness in order to support the HACCP system.
HACCP Plan Development:
- Formulate comprehensive product descriptions, flow diagrams, hazard analyses, and HACCP plans that will help ensure the safety of food products made under such a system.

Evaluation

This course includes knowledge checks at the end of each online module. A minimum score of at least 70% is required to earn a certificate.

Agenda

Outline Course Agenda:

Introduction to HACCP
Biological Hazards
Chemical and Physical Hazards
Introduction to Preventive Controls
Preliminary Steps
Prerequisite Programs
Principle 1: Conduct Hazard Analysis
Principle 2: Identify Critical Control Points
Principle 3: Establish Critical Limits
Principle 4: Establish Monitoring Procedures
Principle 5: Establish Corrective Actions
Principle 6: Establish Verification Procedures
Principle 7: Establish Recordkeeping Procedures

Fees

Online course fee: $500

Instructors

Kimberly Bukowski, krb14 [at] cornell.edu (krb14[at]cornell[dot]edu), 607-254-3313

Course Dates

Self-paced, online course
Rolling admission

Find out more about the Juice HACCP course here.

En Español

HACCP Autorizado en Español

Este taller está diseñado para proporcionar la enseñanza integral en el desarrollo del programa de seguridad alimentaria HACCP, adaptado para operaciones de productos lácteos y alimentos. También proporcionará información práctica, las formas y los ejercicios diseñados para mejorar HACCP y otros sistemas de seguridad alimentaria. A través de este curso, usted aprenderá acerca de la relación de los conceptos tradicionales de HACCP con los de la norma de Controles Preventivos para Alimentos para Humanos bajo la Ley de Modernización de la Inocuidad de los Alimentos (FSMA, por sus siglas en inglés) de la FDA.

Una vez terminado el taller exitosamente, el/la participante contará con las herramientas necesarias para crear o actualizar un Programa de Seguridad Alimentaria/HACCP. También debería de servir como la base de la Global Food Safety Initiative para otros esquemas de certificaciones de terceros como SQF, BRC y FSSC 22000.

Este taller está disponible en Español e Inglés (elija la preferencia del idioma en la forma de registro).

Overview / Descripción General

Este taller en línea, llevado a su propio ritmo proporciona la instrucción acerca de los sistemas basados en HACCP para la industria de productos lácteos y aquellas industrias modeladas bajo la dirección del documento del Comité del Consejo Nacional en Criterios Microbiológicos en Alimentos (NACMCF, por sus siglas en inglés). El taller incluye las descripciones de los Programas de Prerrequisito y los siete pasos de HACCP. Este curso ha sido aprobado por la HACCP Alliance y, después de finalizarlo y haber tomado las evaluaciones de conocimiento, usted recibirá un certificado HACCP que cumplirá con los requisitos para GFSI, incluyendo SQF.

Learn more about Dairy Foods Extension