International HACCP Alliance Certificate: Your Gateway to Food Safety Compliance

Welcome to the International HACCP Alliance Certificate program by with Lead Trainer David LA Rosson, your key to ensuring food safety and regulatory compliance in the global market. Our certification, recognized worldwide, is essential for professionals involved in the production, processing, and distribution of food products.

What is HACCP? Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. HACCP principles are crucial for preventing foodborne illnesses and ensuring the safety of food products.

Three Major Commodities Requiring HACCP Training: Three major commodities—seafood, juice, and meat, poultry and eggs —are subject to specific HACCP regulations due to their unique risks and characteristics. Professionals working with these commodities must undergo specialized HACCP training to meet regulatory requirements and ensure the safety of their products.

🌟 Understanding the Impact of HACCP Beyond Regulatory Requirements 🌟

Did you know that Hazard Analysis and Critical Control Points (HACCP) isn’t just a regulatory requirement for certain commodities? It’s also becoming a crucial aspect of buyer expectations and industry standards.

🔍 Going Beyond Compliance: While HACCP is mandated for specific commodities like seafood, juice, and meat and poultry, its principles are increasingly recognized across various sectors. Many buyers now require suppliers to implement HACCP systems as part of their quality assurance protocols.

💼 Meeting Buyer Demands: Buyers, whether they’re retailers, distributors, or food service providers, understand the importance of food safety and quality. Implementing HACCP demonstrates a commitment to these principles, instilling confidence in buyers and strengthening relationships between suppliers and their clients.

💡 Enhancing Food Safety Culture: Beyond meeting regulatory or buyer requirements, HACCP fosters a culture of continuous improvement in food safety. By identifying and controlling hazards at critical points in the production process, companies can proactively prevent foodborne illnesses and ensure the safety of their products.

🚀 Staying Ahead of the Curve: In today’s competitive market, staying ahead means more than just meeting minimum standards—it means exceeding expectations. Implementing HACCP not only ensures compliance but also positions companies as leaders in food safety and quality, setting them apart from competitors.

🌐 Join the Movement: Whether you’re in the food production, processing, or distribution industry, embracing HACCP principles is key to success. By prioritizing food safety and quality, you not only meet regulatory and buyer requirements but also build trust with consumers and stakeholders.

💬 Let’s Discuss: How has HACCP impacted your industry or organization? Share your thoughts and experiences in the comments below!

Together, let’s continue to raise the bar for food safety and quality, one HACCP principle at a time. #FoodSafety #HACCP #QualityAssurance

Online Training with offers comprehensive online HACCP training courses that cover the specific requirements for seafood, juice, and meat and poultry. Our courses are designed to provide participants with a thorough understanding of HACCP principles, commodity-specific regulations, and best practices for ensuring food safety.

Course Highlights:

  • Commodity-Specific Curriculum: Our courses are tailored to the unique characteristics and regulations of seafood, juice, and meat and poultry, ensuring that participants receive targeted training relevant to their industry.
  • Regulatory Compliance: Learn how to comply with FDA regulations for seafood and juice, as well as USDA regulations for meat and poultry, through our in-depth training modules.
  • Interactive Learning: Our online courses feature engaging multimedia content, case studies, and interactive quizzes to enhance learning and retention.

Earn Your International HACCP Alliance Certificate: Upon successful completion of our online HACCP training course, participants will receive an International HACCP Alliance Certificate. This globally recognized certification validates your proficiency in HACCP principles and demonstrates your commitment to food safety excellence.

Why Choose

  1. Flexible and Convenient: Our online courses allow you to learn at your own pace, anytime and anywhere, making it convenient for busy professionals to earn their HACCP certification.
  2. Industry Expertise: Benefit from the expertise of industry professionals and HACCP specialists who have developed our comprehensive training programs.
  3. Global Recognition: Our International HACCP Alliance Certificate is recognized worldwide, providing you with opportunities for career advancement and industry recognition.

Join Us Today: Take the first step towards ensuring food safety and regulatory compliance in your industry by enrolling in our online HACCP training course with Earn your International HACCP Alliance Certificate and demonstrate your commitment to excellence in food safety. Enroll now and become a leader in ensuring the safety and quality of food products worldwide.

Basic Food HACCP Course


Introduction to Food HACCP is a course for all foods including but not limited to:

Bread, Ice Cream, Eggs, Vegan Products, Confections, Grains, Meat & Poultry, Seafood, Juice, Etc.

International HACCP Alliance Certificate issued after completion of the course.

Online Class Requirements:

  • Listen to all videos
  • Complete Chapter Quizzes
  • Complete 18 step exercise
  • Complete Final Exam
  • Submit 18 step exercise and Student Information sheet

Basic HACCP:


  • Describe the purpose of the course


  • Seven HACCP Principles
  • Introduce the HACCP concept for food safety


  • Review programs that need to be in place before implementation of a HACCP program
  • Describe the relationship between Good Manufacturing Practices (GMPs), sanitation, and (SSOPs)
  • Describe monitoring, correction, and record-keeping requirements for 8 areas of sanitation
  • Review examples of SCPs, monitoring, and records
  • Review other relevant regulatory requirements


  • Describe the general types of hazards including species-related hazards and process-related hazards
  • Describe the species and process-related safety hazards with emphasis on:
    • What causes a safety hazard
    • What products and processes are affected by the hazard
    • How the hazard can be controlled (prevented, eliminated, or reduced to an acceptable level)


  • Introduce preliminary steps that must be completed prior to applying HACCP principles
  • Introduce example to demonstrate preliminary steps


  • Describe the steps in the Hazard Analysis process
  • Introduce and describe the Hazard Analysis form
  • Describe how to identify all potential species and process-related hazards
  • Describe how to determine what hazards are significant and justify the decision
  • Describe control measures for specific types of hazards
  • Use an example to illustrate how to conduct a hazard analysis


  • Define critical control points (CCPs)
  • Continue with teaching example to identify CCPs
  • Discuss tools to help identify CCP


  • Define and list typical critical limits (CLs) using examples from the curriculum manual
  • Introduce the HACCP Plan Form
  • Describe control strategy options
  • Describe how to select one or more critical limits from a control strategy
  • Discuss the use of operating limits
  • Use an example to illustrate how to set up a HACCP plan form and select a critical limit


  • Define and explain the purpose of monitoring
  • Describe the 4 elements of a complete monitoring procedure
  • Describe how to identify appropriate monitoring procedures for the critical limit
  • Use an example to illustrate how to identify monitoring procedures


  • Define and explain the need for predetermined corrective actions
  • Explain and identify the components required for a complete corrective action procedure
  • Describe how to identify appropriate corrective actions
  • Use an example to illustrate how to identify corrective actions


  • Define and explain the need for verification procedures
  • Explain types of verification procedures including validation, routine, and periodic verification
  • Give examples of typical verification procedures needed including accuracy checks, calibration, testing
  • Describe how to identify appropriate verification procedures
  • Use an example to illustrate how to identify verification procedures


  • Define and explain the need for record-keeping procedures
  • Explain types of records needed and the record-keeping requirements in the regulation
  • Review examples of types of records in the curriculum
  • Describe how to identify appropriate record-keeping procedures
  • Use an example to illustrate how to identify record-keeping procedures



  • Introduce the HACCP regulation and its format
  • Discuss each of the elements of the regulation using the curriculum manual format