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Accredited HACCP in Spanish and English

This workshop is designed to provide comprehensive instruction on the development of HACCP based food safety programs for dairy operations that should apply to juice and other foods as well. It will provide practical information, forms and exercises designed to enhance HACCP and other food safety systems. Throughout the course, you will learn the relationship of traditional HACCP concepts with the Preventative Controls for Human Food rule under FDA’s Food Safety Modernization Act (FSMA).

Successful completion of this workshop should provide attendees with the tools necessary to build new or update outdated HACCP/Food Safety Programs that will meet NCIMS and FDA Juice HACCP requirements. It should also serve as a foundation for the Global Food Safety Initiative’s 3rd party certification schemes such as SQF, BRC & FSSC 22000.

This course is available in both English and Spanish (language preference chosen on the registration form.)


This online, self-paced course provides instruction on HACCP-based systems for the dairy and food industries modeled after the National Advisory Committee on the Microbiological Criteria for Foods’ (NACMCF) guidance document. It includes hands-on and group exercises designed to give participants practical skills in HACCP development. The course is based on the National Conference on Interstate Milk Shipments (NCIMS) Core Curriculum and meets the training requirement for those responsible for HACCP program development and specific verification activities required under the Pasteurized Milk Ordinance (PMO) HACCP Alternative. The workshop can be taken as a stand-alone program and should meet the HACCP training needs (e.g., under GFSI certification) for those in any dairy or juice operation and can be further applied to other commodities.

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.

This course includes knowledge checks at the end of each online module.


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


  • Online course fee: $500


  • Kimberly Bukowski, krb14 [at] (krb14[at]cornell[dot]edu), 607-254-3313
  • Anika Gianforte, adz8 [at] (adz8[at]cornell[dot]edu), 585-813-3539


Course Dates

  • Self-paced, online course
  • Rolling admission

Course Contact

Louise Felker
Program Coordinator
lmf226 [at] (lmf226[at]cornell[dot]edu)