HACCP CERTIFICATION
FOOD HYGIENE CERTIFICATION
HACCP, originally developed by NASA in the 1960s and later endorsed by FAO-WHO in the 1970s, stands as a pivotal framework in ensuring food safety. Its comprehensive adoption in the United States was formalized through the enactment of the Food Safety Modernization Act (FSMA) in 2011, with its second rule focusing on human food preventive controls, in line with HACCP's risk-based scientific approach to food safety management.
Scientifically grounded and systematic, the HACCP system identifies specific hazards and implements controls to ensure food safety, emphasizing prevention over end-product testing. Addressing a wide range of hazards, including biological, chemical, physical, and allergenic risks, HACCP allows for adaptability to equipment design, processing techniques, and technological advancements. Its implementation throughout the food chain should be guided by scientific evidence, offering benefits such as enhanced food safety, regulatory compliance, and bolstered consumer confidence.
Choosing HACCP certification offers numerous advantages, including compliance with international and Canadian food laws and FSMA regulations, improved food safety measures in production and distribution, increased awareness of food risks among stakeholders, heightened consumer confidence, strategic resource allocation, and streamlined responsiveness through structured corrective actions. With ACS Canada's specialized expertise, comprehensive support, internationally recognized certification, and trustworthy partnership, businesses can confidently navigate the path towards achieving HACCP certification and ensuring the highest standards of food safety and regulatory compliance.
Training at ACS Canada
ACS employs accelerated learning methods to ensure a comprehensive grasp of all certificates. Our approach involves contextualizing your learning through a wide array of options, including classroom instruction, workshops, as well as interactive and online sessions.
HACCP CERTIFICATION Training - 1
GMP Requirements
GMP – Requirements & Documentation
This course aims to teach the principles and practices of GMP requirements in the food industry.
More About This CourseHACCP CERTIFICATION Training - 2
HACCP LEAD AUDITOR
HACCP – Lead Auditor
The aim of this course is to teaches the principles and practices of effective HACCP third party audits.
More About This CourseHACCP CERTIFICATION Training - 3
HACCP INTERNAL AUDITOR
HACCP – Internal Auditor
This course aims to teach the principles and practices of HACCP-GMP first and second-party audits.
More About This CourseHACCP CERTIFICATION Training - 4
HACCP REQUIREMENTS
HACCP – Requirements & Documentation
The aim of this course is to provide delegates with the knowledge and skills required to understand HACCP requirements and documentation.
More About This CourseHACCP CERTIFICATION Training - 5
ISO 22000 LEAD AUDITOR
ISO 22000 – Lead Auditor
This course aims to teach the principles and practices of effective food safety management system third-party audits.
More About This CourseHACCP CERTIFICATION Training - 6
FSMS INTERNAL AUDITOR
ISO 22000 – Internal Auditor
This course aims to teach the principles and practices of effective food safety management system internal audits.
More About This CourseHACCP CERTIFICATION Training - 7
FSMS ISO 22000 REQUIREMENTS
ISO 22000 – Requirements & Documentation
The aim of this course is to provide delegates with the knowledge and skills required to understand FSMS requirements and documentation.
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