Two food researchers inspecting herbs

What is HACCP Certification?

Hazard analysis and critical control points, or HACCP, is a food safety management system that addresses food safety by analyzing and controlling biological, chemical, and physical hazards related to preparing, producing, handling, and consuming food products.

The HACCP certification is an international standard for the effective control of food safety in the food industry. The majority of the top food manufacturers, food processors and food vendors worldwide use the HACCP food safety system to manage food safety throughout the food supply chain and comply with GFSI audit schemes.

Get HACCP Certified

Learn about HACCP compliance for your own food service or manufacturing business with our TAP NSF International HACCP Manager certification course. By participating in this HACCP training course, food workers will learn about identifying and managing food safety-related risks, producing safe food, preparing for inspection by regulatory authorities or stakeholders, effective food safety monitoring, good manufacturing practices, and more. Upon successful completion of this course, you will be thoroughly prepared to earn your HACCP certification by writing the final exam.

Topics Covered in the HACCP Certification Course

This course covers a variety of HACCP topics, including: 
  • The Importance of an International Food Code

  • Basic Personal Hygiene Programs
  • The Five Preliminary Steps of a HACCP System

  • Seven Principles of HACCP – Introduction

  • A Review of the Most Common Types of Hazards

Researcher inspecting glass bottle

Canada’s Best Value HACCP Manager Certification

Join the thousands of people who have earned their HACCP certification from Canadian Food Safety’s TAP NSF International HACCP Manager Certification Course. Canadian Food Safety is proud to be Canada’s top food safety certification provider.

Meets International HACCP Standards

Our HACCP Certification Course is recognized by the International HACCP Alliance and developed in conjunction with NSF International. This course meets both national and international HACCP standards, so you can take advantage of our online course where ever your business is located.

Includes Sample Forms & Plans

Get a head start on your HACCP plan with our sample forms and plans. This course will provide you with the information and materials you need to organize, develop, implement, and manage your successful HACCP plan.

24/7 Online Access

Take advantage of 24/7 access to course materials and study at your own pace. Our course is ideal for those with a busy schedule and a preference for flexible learning opportunities. You have 180 days to access and complete the course whenever it’s most convenient for you.

Frequently Asked Questions

The HACCP manager training course and certification process take approximately 10-12 hours to complete. However, participants are welcome to complete the course at their own pace.

Requirements for HACCP systems differ across the world. For example, in the United States, the Food and Drug Administration (FDA) requires an HACCP system for juice and seafood products. However, HACCP systems are voluntary in the dairy industry. 

There are many benefits to earning your HACCP certification, even if your regulator does not require it for your food business. HACCP implementation can lead to increased business because some customers may require that an HACCP-based food safety management system is in place to ensure they are consuming safe food.

Yes, the TAP NSF International HACCP Manager course is offered online, allowing you to earn your certification from the comfort of your home or workplace. 

At the end of the TAP NSF International HACCP Manager training course, you will have the opportunity to complete the final exam and earn your HACCP certification. 

HACCP is built around the following 7 principles: 

  1. Analyze biological, chemical, or physical food hazards
  2. Determine critical control points (CCP)
  3. Establish critical limits
  4. Establish CCP monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures to confirm HACCP system effectiveness 
  7. Establish documentation and record keeping conduct