HACCP Certification Training — The 7 Principles Explained

The Basics

What Is HACCP?

HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to identifying and controlling food safety hazards. Originally developed for NASA in the 1960s, HACCP is now the universally recognized standard for proactive food safety management.

Rather than testing finished products for safety issues after the fact, HACCP focuses on preventing hazards before they occur by identifying critical control points in the production process and establishing monitoring procedures at each one.

HACCP is required or strongly recommended by the FDA, USDA, Codex Alimentarius, and virtually every major food safety certification standard — including SQF, BRC, and FSMA.

Origin

Developed for NASA

Created in the 1960s to ensure safe food for astronauts. Adopted globally as the gold standard for food safety.

Regulatory Status

Federally Mandated

Required for seafood processors (1997), juice processors (2002), and meat/poultry (USDA FSIS). FSMA's HARPC builds directly on HACCP principles.

Industry Use

Universal Standard

Required by SQF, BRC, IFS, FSSC 22000, and virtually every major retailer food safety program. No SQF certification without a HACCP plan.

Scope

All Food Manufacturers

Applies to every company that manufactures, processes, packs, or holds food — regardless of size, sector, or product type.

The Framework

The 7 HACCP Principles

Every HACCP plan is built on these seven principles. Your HACCP team must understand and implement all seven to achieve a compliant, auditable program.

1

Conduct a Hazard Analysis

Identify and evaluate all potential biological, chemical, and physical hazards that could occur at each step of your production process. This forms the scientific foundation of your entire HACCP plan.

2

Identify Critical Control Points (CCPs)

Determine which process steps are critical — meaning they are the last opportunity to prevent, eliminate, or reduce a food safety hazard to an acceptable level. These become your CCPs.

3

Establish Critical Limits

Set the measurable maximum or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP. For example, a minimum internal cooking temperature of 165°F.

4

Establish Monitoring Procedures

Define how, when, and by whom each CCP will be monitored. Monitoring must be frequent enough to detect any loss of control, and the method must be measurable and documented.

5

Establish Corrective Actions

Define what must be done when monitoring indicates a CCP is out of control. Corrective actions must address both the deviation itself and the potentially affected product.

6

Establish Verification Procedures

Confirm that the HACCP system is working effectively. Verification activities include reviewing monitoring records, calibrating equipment, and conducting periodic audits of the HACCP plan itself.

7

Establish Recordkeeping & Documentation

Maintain documentation for all HACCP procedures, records of monitoring activities, corrective actions, and verification. Records are your proof of compliance during an audit or recall investigation.

Who Needs It

Who Needs HACCP Certification?

HACCP certification benefits — and in many cases is required for — anyone involved in food manufacturing, processing, or distribution.

SQF Practitioners & Quality Managers

If you're responsible for building or maintaining an SQF system, HACCP certification is effectively a prerequisite. The SQF code requires a fully documented, HACCP-based food safety plan.

Food Safety Team Leaders

Floor supervisors, line leads, and sanitation managers who are part of the HACCP team or who monitor CCPs in daily production must understand HACCP principles to perform their jobs effectively.

Plant Managers & Operations Directors

Management commitment is a HACCP principle requirement. Executives and plant managers who sign off on the HACCP plan need to understand what they're committing to.

Anyone Pursuing SQF, BRC, or FSSC 22000

Every major GFSI-recognized standard requires a HACCP-based food safety plan. Getting HACCP certified first gives your team a solid foundation before tackling the full certification audit.

Training & Certification

Get Your Team HACCP Certified

We recommend accredited HACCP training programs that are recognized by the food manufacturing industry and accepted by SQF, BRC, and regulatory bodies.

HACCP Basic Certificate Program

A foundational HACCP course covering all 7 principles, prerequisite programs, and documentation requirements. Ideal for food safety team members, line supervisors, and anyone new to HACCP.

Request HACCP Basic Training →

Online & in-person options available. Upon completion, you'll receive an industry-recognized HACCP certificate.

Advanced HACCP & Food Safety Management

An advanced course for practitioners building or auditing HACCP plans. Covers hazard analysis methodology, CCP determination, validation, and how HACCP integrates with SQF and FSMA requirements.

Request Advanced HACCP Training →

Recommended for quality managers, SQF practitioners, and food safety team leaders. Certificate valid 3 years.

Links above are affiliate links. We only recommend programs we trust. Clicking and enrolling may generate a referral commission at no cost to you.

We Build Your HACCP Plan — And Teach Your Team to Own It

At MI Consulting Group, every engagement starts with building a complete, facility-specific HACCP plan. We don't hand you a generic template — we conduct the hazard analysis at your facility, identify your CCPs, write your procedures, and configure your digital monitoring system. Then we train your team to understand and run it. By the time MI scales back, your people own the HACCP plan. It doesn't disappear when we do.

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