Earn a Diploma in HACCP (Hazard Analysis and Critical Control Points)
Develop professional expertise in HACCP implementation, food safety management, hazard analysis, critical control points, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and food quality systems to ensure safe food production and regulatory compliance across the food industry.
Course overview
Food safety has become one of the highest priorities for food manufacturers, restaurants, hotels, catering companies, and regulatory authorities worldwide. Consumers, governments, and international organizations demand that food products be manufactured, stored, transported, and served under strict food safety controls that minimize biological, chemical, and physical hazards. The Hazard Analysis and Critical Control Points (HACCP) system has become the internationally recognized preventive approach for managing food safety risks throughout the food production chain.
This professional diploma provides participants with comprehensive knowledge of HACCP principles and modern food safety management systems. Beginning with the fundamentals of food safety, participants learn the differences between food safety, food quality, and food security before progressing to hazard identification, contamination prevention, sanitation requirements, and internationally accepted food safety practices. The program combines theoretical knowledge with practical applications that can be implemented in manufacturing plants, food service operations, catering facilities, restaurants, hotels, and food distribution organizations.
Throughout the diploma, participants study the seven principles of HACCP in detail and learn how to perform hazard analysis, identify Critical Control Points (CCPs), establish critical limits, monitor food safety processes, implement corrective actions, maintain documentation, and verify system effectiveness. The curriculum also covers prerequisite programs including Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOPs), which form the foundation of successful HACCP implementation.
Participants also develop practical skills in supplier evaluation, purchasing procedures, food receiving, storage management, inventory control, cooking, food preparation, cleaning and sanitation, temperature monitoring, equipment hygiene, and food service operations. By understanding the complete food production cycle from raw material procurement to customer service, graduates gain the competence to support food safety management systems across a wide range of food industry environments.
Delivered through interactive online or classroom sessions, this executive diploma combines instructor-led lectures, food safety case studies, practical exercises, HACCP documentation workshops, and real-world applications. Upon successful completion, participants will possess the knowledge and practical skills required to participate in food safety management teams, implement HACCP systems, improve regulatory compliance, and strengthen food quality assurance programs.
What is the HACCP Diploma?
The HACCP Diploma is a professional food safety training program that teaches participants how to implement Hazard Analysis and Critical Control Points (HACCP) systems to identify, evaluate, monitor, and control food safety hazards throughout food production and service operations.
Who is this course for?
Food manufacturing employees
Food safety specialists
Quality assurance professionals
Quality control inspectors
Restaurant managers
Hotel food and beverage managers
Catering professionals
Food production supervisors
Food warehouse supervisors
Food service employees
Food industry consultants
Individuals seeking careers in food safety
Why this course matters
HACCP is recognized worldwide as the leading preventive food safety system. Organizations implementing HACCP improve product quality, reduce food safety risks, strengthen regulatory compliance, protect consumers, increase operational efficiency, and build customer confidence in food products.
Key takeaways
- Food safety management systems
- Hazard analysis techniques
- Critical Control Points (CCPs)
- Food contamination prevention
- GMP implementation
- GHP implementation
- SSOP development
- Food storage standards
- Temperature control
- Supplier management
- Food quality monitoring
- Regulatory compliance
Needs and problems addressed
- Food contamination risks
- Poor sanitation practices
- Weak food safety controls
- Regulatory compliance challenges
- Unsafe food handling
- Inadequate documentation
- Improper storage practices
- Supplier quality issues
- Cross-contamination
- Foodborne illness prevention
Tools and methods
- HACCP System
- Hazard Analysis
- Critical Control Point (CCP) Decision Tree
- Good Manufacturing Practices (GMP)
- Good Hygiene Practices (GHP)
- Sanitation Standard Operating Procedures (SSOPs)
- Food Process Flow Diagrams
- Food Thermometers
- Temperature Monitoring Systems
- Supplier Evaluation Methods
- FIFO and FEFO Inventory Systems
- Food Safety Documentation Systems
Related professional roles
- Food Safety Specialist
- HACCP Coordinator
- Quality Assurance Officer
- Quality Control Inspector
- Food Safety Auditor
- Food Production Supervisor
- Food Manufacturing Supervisor
- Restaurant Operations Manager
- Hotel Food and Beverage Supervisor
- Food Quality Specialist
- Food Compliance Officer
- Food Safety Consultant
Official references
Course highlights
What this course is
A professional food safety diploma that teaches participants how to implement HACCP systems, identify food safety hazards, establish Critical Control Points, and manage food safety throughout food production and service operations.
Who it is for
Food safety specialists, quality assurance professionals, food manufacturers, restaurant managers, catering supervisors, hospitality professionals, and individuals pursuing careers in food safety management.
What you will learn
Participants learn hazard analysis, HACCP implementation, GMP, GHP, SSOPs, food contamination prevention, food storage standards, supplier management, sanitation procedures, documentation, and food safety monitoring.
Expected outcome
Graduates can participate in HACCP implementation teams, improve food safety systems, support regulatory compliance, reduce food safety risks, and strengthen quality assurance within food organizations.
Beginner suitability
Yes. The diploma starts with the foundations of food safety before advancing to complete HACCP system implementation.
Why American Board
American Board provides executive education focused on practical food safety skills, internationally accepted management practices, and real-world industry applications.
Certificate summary
Participants receive an American Board Professional Executive Training Diploma after successfully completing the attendance and participation requirements.
Is this course right for you?
Course benefits
- Improve food safety compliance
- Reduce contamination risks
- Strengthen HACCP implementation skills
- Enhance food quality assurance
- Improve sanitation procedures
- Increase regulatory compliance
- Support safer food production
- Expand career opportunities in food safety
Target audience
- Food manufacturing professionals
- Quality assurance personnel
- Quality control inspectors
- Food safety officers
- Restaurant managers
- Hotel food and beverage managers
- Catering supervisors
- Food production supervisors
- Warehouse managers
- Food service professionals
- Hospitality professionals
- Individuals pursuing careers in food safety
- Food manufacturing employees
- Food safety specialists
- Quality assurance professionals
- Catering professionals
- Food warehouse supervisors
- Food service employees
- Food industry consultants
- Individuals seeking careers in food safety
Who should choose another path?
Individuals seeking laboratory microbiology qualifications or governmental food inspection licenses rather than practical HACCP implementation skills.
Availability and registration
Available countries and regions
Registration notes by country
Available globally through online learning. Classroom attendance is available according to scheduled training locations.
Certificate, accreditation and training team
Course schedule and training providers
Choose the provider and venue that best suit you. Fees and availability may differ by intake.
| Country | Training provider | Venue | Fee |
|---|---|---|---|
| Egypt | American Board for Professional Training | General | 210 USD |
Learning outcomes
- Understand international food safety principles.
- Differentiate food safety, food quality, and food security.
- Identify biological, chemical, and physical hazards.
- Apply the seven principles of HACCP.
- Conduct hazard analysis.
- Identify Critical Control Points (CCPs).
- Establish critical limits and monitoring procedures.
- Develop corrective action procedures.
- Implement HACCP documentation systems.
- Apply Good Manufacturing Practices (GMP).
- Apply Good Hygiene Practices (GHP).
- Implement Sanitation Standard Operating Procedures (SSOPs).
- Monitor food preparation and storage safely.
- Evaluate supplier and purchasing procedures.
- Improve food safety management systems.
Curriculum
Introduction to Food Safety
Food safety concepts, food quality, food security, contamination sources, and public health principles.
Food Safety Hazards
Biological, chemical, physical hazards, contamination routes, and risk prevention methods.
HACCP Fundamentals
History, objectives, benefits, terminology, prerequisite programs, and implementation framework.
The Seven Principles of HACCP
Hazard analysis, Critical Control Points, monitoring, corrective actions, verification, documentation, and record management.
Prerequisite Food Safety Programs
Good Hygiene Practices (GHP), Good Manufacturing Practices (GMP), and Sanitation Standard Operating Procedures (SSOPs).
Food Purchasing and Storage
Supplier approval, receiving procedures, inventory control, FIFO, FEFO, storage conditions, and warehouse management.
Food Preparation and Service
Safe food preparation, cooking, cooling, reheating, thawing, service operations, and customer food safety.
Cleaning, Sanitation, and HACCP Documentation
Cleaning procedures, equipment sanitation, maintenance, verification activities, document control, and food safety monitoring.
Projects and practical work
- Develop a complete HACCP plan.
- Conduct a food hazard analysis.
- Identify Critical Control Points for a production process.
- Create a food process flow diagram.
- Prepare HACCP monitoring records.
- Develop corrective action procedures.
- Perform a food safety facility assessment.
- Design prerequisite program documentation.
Prerequisites
- No previous HACCP experience required.
- Basic understanding of food operations is beneficial.
- Interest in food safety and quality management.
- Commitment to active participation.
Certificate and accreditation
The certificate verifies successful completion of professional training in Hazard Analysis and Critical Control Points (HACCP). It recognizes competency in food safety management, hazard analysis, Critical Control Points (CCPs), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Sanitation Standard Operating Procedures (SSOPs), and HACCP implementation. It is not a governmental food inspection license or an academic degree.
Express your interest
Submit your details and the course team will contact you about the schedule you select.
Complete the registration form to reserve your place in the HACCP Training Diploma. Our admissions team will contact you regarding available schedules, enrollment procedures, payment options, and your preferred learning format.
Frequently asked questions
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized preventive food safety system used to identify, evaluate, and control hazards throughout food production and handling processes.
Who should attend this diploma?
The diploma is suitable for food manufacturers, quality assurance professionals, food safety officers, restaurant managers, hotel food and beverage personnel, catering professionals, and anyone responsible for food safety.
Do I need previous food safety experience?
No. The diploma begins with food safety fundamentals before progressing to advanced HACCP implementation and documentation.
Will I learn GMP, GHP, and SSOPs?
Yes. The program provides detailed instruction on Good Manufacturing Practices, Good Hygiene Practices, and Sanitation Standard Operating Procedures as essential HACCP prerequisite programs.
Does the diploma include practical HACCP documentation?
Yes. Participants prepare HACCP plans, process flow diagrams, monitoring records, corrective actions, and verification documentation through practical exercises.
Will I receive a certificate?
Yes. Participants who satisfy the attendance and participation requirements receive an American Board Professional Executive Training Diploma.
Is this diploma recognized internationally?
The curriculum is based on internationally accepted HACCP principles and globally recognized food safety practices used throughout the food industry.