This curriculum is recognized by the International HACCP Alliance (IHA). Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles required by the Codex Alimentarius. This is hands-on training that will guide participants through the steps to develop and implement a science-based HACCP Program for a facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements. This course is designed for line workers, QC personnel, sanitation professionals, supervisors, and other employees of food processing operations.