Icons & text

  • HACCP

    HACCP is a systematic and proactive way to consider risks at each step of a manufacturing process and then develop control measures to prevent or reduce food safety risks to acceptable levels.

  • The International HACCP Alliance

    The International HACCP Alliance was developed on March 25, 1994, to provide a uniform program to assure safer meat and poultry products. It is housed within the Department of Animal Science at Texas A&M University.

  • International Certification

    HACCP Alliance Approved Curricula

Course curriculum

  • 1
    Welcome to the course!
  • 2
    Chapter #1 Introduction to HACCP
  • 3
    Chapter # 2 & 3 HACCP Prerequisites
  • 4
    Chapter # 4 Biological Hazards
  • 5
    Chapter # 5 Chemical Hazards
  • 6
    Chapter # 6 Physical Hazards
  • 7
    Chapter # 7 Initial Tasks
  • 8
    Chapter # 8 Hazard Analysis
  • 9
    Chapter # 9 Critical Control Points
  • 10
    Chapter # 10 Critical Limits
  • 11
    Chapter # 11 Monitoring CCP
  • 12
    Chapter # 12 Corrective Actions
  • 13
    Chapter # 13 Verification
  • 14
    Chapter # 14 Record Keeping
  • 15
    Chapter # 15 Managing
  • 16
    Chapter # 16 Regulatory
  • Instructions to Obtain the Certificate
  • Introduction to HACCP Quiz 1 HACCP Introduction
  • Chapter 2 & 3 Prerequisites.pdf Quiz Chapter 2 & 3
  • Chapter 4 Biological Hazards.pdf Quiz Chapter 4 Biological Hazards
  • Chapter # 5 Chemical Hazards Quiz 5 Chemical Hazard
  • Chapter # 6 Physical Hazaards Quiz 6 Physical Hazards
  • HACCP Principles Chapter # 7 Initial Tasks Quiz 7
  • Chapter # 8 Hazard Analysis Quiz 8 Hazard Analysis
  • Chapter # 9 Critical Control Points Quiz 9 CCP
  • Chapter # 10 Critical Limits Quiz 10
  • Chapter # 11 Monitoring CCP Quiz 11 Monitoring
  • Chapter # 12 Corrective Actions Quiz 12 Corrective actions
  • Chapter # 13 Verification Quiz 13 Verification
  • Chapter # 14 Record Keeping Quiz 14 Records
  • Chapter # 15 Managing Quiz 15 Managing
  • Chapter # 16 Regulatory Quiz 16 Regulatory

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