Implementing HACCP
Course Outline

Course Fee: $50
ACF Approved CEH: 8 Hours
Subject Area: Food Sanitation and Safety
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson

The fee for this course includes access to all online course materials and an official certificate of completion from Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and available through the course dashboard for this course.

Introduction/Course Description:

Although the HACCP system can appear daunting at first, some form of HACCP can be implemented easily into any food operation. The concepts make perfect sense and follow a very logical order. This course will explain the components of HACCP in an understandable manner and then arrange those components in steps that may be implemented by a manager, along with some tips to get staff onboard and trained.

Course Objectives/Program Outline

Module One : Food Safety and HACCP
  • Summarize the background of HACCP.
  • Relate the relevance and purpose of HACCP to the food establishment.
  • List the three types of contamination.
  • Describe methods of controlling the three types of contamination.
  • Identify the six factors involved in biological contamination (FATTOM).
  • Describe the seven principles of the HACCP system.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two : The Flow of Food
  • Analyze and document hazards in the food establishment.
  • Identify and monitor critical control points (CCPs).
  • Identify appropriate corrective action for deviations from CCPs.
  • Establish and monitor critical limits.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three : Applying HACCP - Sample Charts
  • Identify and monitor critical control points (CCPs) with example recipes.

Project 1: HACCP Self-Inspection
Quiz: Multiple-choice questions that pertain to objectives above.

Module Four : Create and Implement a HACCP System
  • Develop and follow HACCP flow chart for certain foods in establishment.
  • Form a team to follow the HACCP plan.
  • Develop and follow a comprehensive HACCP recipe.
  • Effectively set expectations for your organization in order to execute your HACCP plan.

Project 2: HACCP Staff Training
Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be 1-2 pages. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • Thinking back to your project reflections, were you surprised at the outcomes?
  • What new resources did you find in the study of the content?
  • As a chef/food service professional, what new concepts will you now integrate into your work?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete all course projects as outlined within the course
  • Student must complete a Final Learning Statement at the end of this course