Course Description
This course provides practical training on planning, conducting, and reporting HACCP internal audits in alignment with the Codex HACCP System and ISO 19011 auditing guidelines. Participants learn how to assess prerequisite programs (PRPs), verify Critical Control Points (CCPs), evaluate monitoring records, and identify nonconformities related to food safety hazards. The course also includes root cause analysis, corrective action follow-up, and audit communication skills necessary for maintaining and improving an effective Food Safety Management System (FSMS). Through real case scenarios and auditing exercises, trainees gain the competence to perform internal audits that ensure compliance, prevent food safety risks, and support regulatory and customer requirements.
What You’ll Learn
- HACCP principles, regulatory alignment, and audit role
- Internal audit planning and preparation techniques
- Conducting audits of PRPs, CCPs, and monitoring systems
- Interviewing and evidence-gathering techniques
- Identifying and classifying nonconformities
- Writing professional audit reports and findings
- Root cause analysis and corrective action verification
- Building improvement culture in food safety systems
Who Should Attend
- Food Safety and HACCP Coordinators
- QA/QC Technicians and Managers
- Production and Operations Supervisors
- Internal Auditors in food industries
- Food safety consultants and auditors
- Regulatory compliance personnel
Recommended
- Basic understanding of HACCP concepts
- Familiarity with food safety operations is helpful
- Suitable for all food sector organizations
Course Description
This practical course provides a comprehensive introduction to the principles and implementation of HACCP (Hazard Analysis and Critical Control Points), the globally recognized system for food safety. You will learn how to identify hazards, determine critical control points (CCPs), and develop preventive controls to ensure food safety across the supply chain. The course follows Codex Alimentarius principles and aligns with regulatory and industry standards, equipping participants to build a working HACCP plan tailored to their operations.
What You’ll Learn
By the end of the course, you will be able to:
- Explain the 7 principles and 12 steps of HACCP based on Codex Alimentarius.
- Identify biological, chemical, and physical food safety hazards.
- Conduct hazard analysis and assess severity and likelihood.
- Determine Critical Control Points (CCPs) and establish critical limits.
- Develop and document effective monitoring procedures for CCPs.
- Design corrective actions and verification activities.
- Maintain HACCP documentation and records for traceability.
- Understand prerequisite programs (PRPs) and their role in HACCP.
- Integrate HACCP into your Food Safety Management System (FSMS).
- Create a roadmap to develop and implement a HACCP plan suitable for audit or certification.
Who Should Attend
- Food Safety Officers and HACCP Team Members
- Quality Assurance/Quality Control Personnel
- Production and Plant Managers
- Food Industry Consultants
- Regulatory Compliance Officers
- Anyone involved in food processing, handling, or safety management
Recommended
- Familiarity with food production or processing is helpful
- No prior HACCP or ISO experience required
- Basic understanding of hygiene and food safety terms is beneficial
Course Description
This course provides a structured approach to understanding and applying the requirements of ISO 22000:2018 for developing a robust Food Safety Management System (FSMS). It combines theoretical principles with practical tools to help you design, document, and implement an FSMS that ensures safe food practices, manages risks, and meets customer and regulatory expectations. All activities are mapped to clauses 4–10 of the standard, enabling participants to build systems that support hazard control, compliance, and continual improvement.
What You’ll Learn
By the end of the course, you will be able to:
- Explain ISO 22000:2018 structure, key terms, and requirements (clauses 4–10).
- Analyze the organizational context and define the FSMS scope.
- Identify and assess food safety hazards, CCPs, PRPs, and OPRPs.
- Understand and implement HACCP principles within the ISO 22000 framework.
- Establish documented procedures, controls, and performance evaluation methods.
- Align management commitment, policies, objectives, and KPIs with food safety goals.
- Plan for emergency preparedness, risk-based thinking, and continual improvement.
- Develop support processes: competence, communication, documented information.
- Prepare internal audit and management review systems.
- Create an implementation roadmap to achieve ISO 22000 certification readiness.
Who Should Attend
- FSMS Coordinators and Food Safety Officers
- HACCP Team Leaders and Members
- QA/QC Managers and Compliance Specialists
- Production and Operations Managers
- Consultants supporting ISO 22000 implementations
- Staff involved in food safety, regulatory compliance, or system development
Recommended
- Prior knowledge of food safety practices or HACCP is helpful
- Understanding of your organization’s production processes is recommended
- No prior ISO or auditing experience required
Course description
This practical course equips you with the skills and methodology to conduct effective internal audits of a Food Safety Management System (FSMS) based on ISO 22000:2018. You’ll learn how to plan, perform, report, and follow up on audits to ensure conformity with ISO 22000, as well as effectiveness of the FSMS processes. The training aligns audit activities with ISO 19011 guidelines and provides real-world techniques for preparing audit checklists, interviewing, evidence collection, and reporting nonconformities. It emphasizes risk-based thinking, critical control points (CCPs), and process auditing for continual improvement.
What you’ll learn
By the end of the course, you will be able to:
- Explain ISO 22000:2018 structure, process approach, and clause requirements.
- Understand the role of internal audit within the FSMS lifecycle.
- Develop audit plans and programs based on risk and process prioritization.
- Prepare checklists and gather audit evidence through interviews, observation, and records.
- Conduct audits of food safety processes, including CCPs, PRPs, and OPRPs.
- Document nonconformities, observations, and opportunities for improvement.
- Report findings clearly and constructively to stakeholders.
- Follow up with corrective actions and verify implementation.
- Apply ISO 19011 principles of auditing in a food safety context.
- Improve internal audit effectiveness to drive FSMS performance.
Who should attend
- Food Safety Officers and FSMS Coordinators
- Internal Auditors and Quality Assurance (QA) Professionals
- HACCP Team Members
- Operations and Production Supervisors
- Consultants supporting ISO 22000 implementations
- Anyone involved in FSMS auditing or preparing for certification
Recommended
- Familiarity with ISO 22000:2018 structure and key FSMS processes
- HACCP knowledge is useful but not mandatory
- No prior auditing experience is required
ACS Academy is a federally registered Canadian provider of training and consulting services, offering accredited certificate programs, industry-focused training, and support for management systems and international standards. Backed by experienced professionals with hands-on expertise, ACS Academy delivers practical, high-quality solutions that help organizations achieve compliance, operational excellence, and sustainable growth across industries.