EdApp by SafetyCulture

Introduction to HACCP

By EdApp
2 Lessons
Deploy to my team

This course is free and editable. Yours to re-brand and tailor to your needs!

About this course

Learn how to create a HACCP-based food safety program for your facility.

Introduction to HACCP Lessons

Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.

  1. Prerequisite Programs
  2. Developing a HACCP Plan Using the Seven Principles

Like what you see?

This course is free and completely editable. Update the text, add your own slides or re-brand the entire course — with our no-code authoring tool, the sky’s the limit!

Follow the interactions on each screen or click the arrows to navigate between lesson slides.

Introduction to HACCP course excerpts

Prerequisite Programs

Introduction to HACCP Course - Lesson Excerpt

Food Safety Training Prerequisite Programs

** Common Prerequisite Programs** The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) provides examples of prerequisite programs, which includes: Facilities Supplier Control Specifications Production Equipment Cleaning and Sanitation Personal Hygiene Employee Training Pest Control Let's take a closer look at how these prerequisite programs work.


Developing a HACCP Plan Using the Seven Principles

Introduction to HACCP Course - Lesson Excerpt

Food Safety Training Developing a HACCP Plan Using the Seven Principles

PRINCIPLE 1 Conduct a hazard analysis. **This principle represents the "HA" of HACCP. ** The HACCP team should identify all of the hazards and then analyze which ones need to be addressed and what control measures are appropriate for the level of risk.

PRINCIPLE 2 Determine Critical Control Points Critical Control Points (CCPs) are steps where we apply control measures to eliminate a food safety hazard or reduce it to a safe level.

PRINCIPLE 3 Establish critical limits for each CCP Critical Limits specify measurements for what is safe and what is not. You can get this information from regulatory standards and guidelines, experiments, and experts.

PRINCIPLE 4 Monitor CCPs. Monitoring refers to the planned regular observation of CCPs and Critical Limits. This is usually performed by a liner supervisor, production manager or quality control personnel

PRINCIPLE 5 Establish corrective actions. We need to develop corrective actions for when measurements are outside critical limits. These actions must determine the cause of the problem and bring it under control.

PRINCIPLE 6 Establish verification procedures. We need to verify if our HACCP plan is working. Some ways to do this are: Review of the HACCP program and records Review of the issues and product status. In-plant audits

PRINCIPLE 7 Documentation Complete, accurate, and efficient record keeping is important for monitoring and updating your HACCP program. All the documents and records--from your HACCP Team's analysis to monitoring and verification activities--will give you the information you need to make data-driven decisions.

Which among these documents should you keep? There may be more than one correct answer.

CHECK THIS OUT! You can use a template to guide you and your team through the steps and document them easily. Check out this free template: HACCP Plan Template Checklist

Course media gallery

Introduction to HACCP


EdApp is an award winning, mobile first microlearning platform with integrated authoring and delivery. EdApp contributes training courses that have been created by the in house instructional design specialists.

Course rating


Very good experience

EdApp is easy to use and free for you and your team. No credit card required.

or book a demo with us today