This hands-on course is designed to provide food industry professionals with a comprehensive understanding of the Hazard Analysis and Critical Control Point (HACCP) system, a globally recognized approach to managing food safety hazards.
This course is delivered by Food Safety Solutions (Alberta) Inc. and meets the HACCP training requirement for Global Food Safety Initiative (GFSI) benchmarked standards (e.g. BRCGS, SQF, FSSC 22000) and is accredited by the International HACCP Alliance (IHA).
Overview
Participants will learn the essential principles of HACCP, focusing on the systematic identification, evaluation, and control of food safety hazards.
Details
Upcoming Dates
August 11-12, 2026
October 20-21, 2026
December 8-9, 2026
January 20-21, 2027
March 9-10, 2027
May 11-12, 2027
July 21-22, 2027
September 14-15, 2027
November 16-17, 2027
Duration: Two days
Time: 8:30am – 4:30pm
Virtual instructor
Fees
$800 for Members
$925 for non-members
GST is not included
After This Course You Will
- Understand the Relationship Between HACCP and Food Safety: Participants will gain a clear understanding of how HACCP supports food safety, including its benefits, such as motivating industry adoption and preventing food-borne illnesses. Real-world case studies will highlight the successful implementation of HACCP systems.
- Understand Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs): Prior to developing a HACCP plan, it is crucial to have solid GMPs and SOPs in place. The course will teach participants how to define and develop these foundational practices and emphasize their importance in maintaining food safety.
- Identify and Control Hazards: Participants will learn to identify food safety hazards – biological, chemical, and physical – within their operations, as well as how to assess the severity and likelihood of each hazard. The course will also cover methods for minimizing or controlling significant hazards.
- Understand the Principles of HACCP: Attendees will develop a flow chart of their process, conduct a hazard analysis, and identify Critical Control Points (CCPs). They will learn to establish critical limits for each CCP and develop procedures for monitoring, corrective actions, and record-keeping. These key steps ensure that food production processes remain safe and compliant with regulatory standards.
- Implementation and Maintenance of HACCP Plans: Participants will learn how to implement a HACCP plan effectively, emphasizing the role of management and staff in ensuring food safety. The course covers practical steps for developing and maintaining a working HACCP plan, including staff training, monitoring, and verification procedures.
Why Take This Course?
This course equips food industry professionals with the practical knowledge to develop and implement an effective HACCP system, tailored to their facility’s specific needs. This training is ideal for individuals responsible for food safety and regulatory compliance in food processing facilities, including quality assurance managers, food safety team members, plant managers, and team leaders.
Registration
Upcoming Dates
August 11-12, 2026
October 20-21, 2026
December 8-9, 2026
January 20-21, 2027
March 9-10, 2027
May 11-12, 2027
July 21-22, 2027
September 14-15, 2027
November 16-17, 2027
Duration: Two days
Time: 8:30am – 4:30pm
Virtual instructor
Fees
$800 for AFPA Members
$925 for non-members
*In-person courses will be charged $100/person/day (to cover venue/nutrition and printed materials).
GST not included
Course Delivery
Courses are provided online and class sizes are limited, so register early to avoid disappointment.
*In-person courses may be rescheduled as virtual-instructor led depending on registration numbers.
Equipment required: Computer, camera, microphone and an internet connection.
Final Exam
1 hour to write
Complete over zoom and send to instructor for marking
Questions: T/F, MC, definitions, and short answer
Open book – use any course materials.
2 attempts to complete
Pass mark: 70%
Certificate
This course is recognized by the International HACCP Alliance (IHA).
Terms & Conditions
You will be notified as to the exact details of each course one week prior to the start date. Ensure you enter correctly the student names as these will be used for printing certificates.
Substitutions are welcome. Please notify us as soon as possible.
Contact us about multi-registration discounts.
Non-AFPA Members
Payment must be received upon registration. All courses must be paid prior to the course start date.
Cancellations by AFPA
We strive to meet our obligation to deliver the courses on the given dates but sometimes we must cancel. Avoid disappointment by registering with us as far in advance as possible. We will cancel courses with insufficient registration.
If the course is cancelled by AFPA, we will refund your registration fees or provide a credit. We reserve the right to change the date, location or trainer.
Early Cancellations by You
If your cancellation is received more than three weeks before the course date we will refund your fee less 25%.
Late Cancellations by You
Refunds cannot be issued for cancellations received less than three weeks before the course date.
