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Virtual Course: HACCP

Virtual Course: HACCP


* All our products are in Dollars *


Provide the participant with the necessary tools for the correct application of the HACCP method, through a clear understanding of the preliminary steps for hazard analysis and HACCP principles.

Duration: 16 hours


Introduction to HACCP
HACCP Terms and Definitions
Prerequisite program - (Basic PRPs for HACCP)
Preliminary steps to enable hazard analysis:

  • HACCP team training
  • Description of the product and its distribution
  • Define the intended use (intended use and consumers)
  • Development of the process flow diagram
  • Checking the flow chart

HACCP principles

  • Principle 1 - Conduct Hazard Analysis
  • Principle 2 - Determine the CCP's (Critical Control Points) - Method compatible with Codex Alimentarius and FDA.
  • Principle 3 - Establish critical limits
  • Principle 4 - Establish monitoring procedures
  • Principle 5 - Establish corrective actions when critical limits are exceeded
  • Principle 6 - Establish verification procedures
  • Principle 7 - Establish record keeping and documented procedures


Facilitator: Fausto Ureña Montoya

  • Complete your Registration

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