CIC’s HACCP training covers the full pathway — from first awareness of the system through to advanced design and management. Choose the level that matches your role:
HACCP Awareness
An introductory program that builds awareness of the HACCP system and how a hazard-based approach keeps food safe, ideal for staff working within a HACCP environment.
- What HACCP is and why it matters
- Food safety hazards: biological, chemical, physical and allergenic
- Introduction to the seven principles of HACCP
- Critical control points and critical limits
HACCP Level 1 & 2
Foundation-level HACCP training that introduces food safety hazards and the principles of a HACCP-based system, ideal for food handlers and junior supervisors.
- Introduction to food safety and the HACCP approach
- Prerequisite programs and good hygiene practices
- The seven principles of HACCP explained
- Basic monitoring, control and record keeping
HACCP Level 3 & 4
Advanced HACCP training for supervisors and managers responsible for developing, implementing and maintaining a HACCP-based food safety management system.
- Hazard analysis and risk assessment
- Establishing critical control points and critical limits
- Monitoring, corrective actions and verification
- Developing and maintaining the full HACCP system
