ACS – GP USA HACCP Manager Certification
ACS – GP USA HACCP Manager Certification is a specialized professional training program designed to develop advanced expertise in Hazard Analysis and Critical Control Point (HACCP) systems. The course equips food safety professionals with the knowledge required to design, implement, and manage HACCP-based food safety management systems across diverse food production and service environments.
This certification focuses on practical application of HACCP principles, including hazard identification, critical control point determination, risk assessment, monitoring procedures, corrective actions, verification methods, and documentation control. Learners gain a strong understanding of how to manage food safety risks in alignment with international standards such as Codex Alimentarius HACCP guidelines and FDA food safety expectations.
ACS – GP USA HACCP Manager Certification is ideal for food safety managers, quality assurance professionals, auditors, chefs, and hospitality supervisors responsible for maintaining food hygiene systems. It strengthens regulatory compliance, improves operational control, and enhances inspection readiness. Beyond certification, it builds leadership capability in food safety management, enabling professionals to reduce risks, ensure consistent quality, and advance their careers in the global food industry.
Course Overview
Awarding Body
ACS – GP
Duration
2 day
Study Mode
Online
Assessment
MCQ & HACCP Exercise
Course Objective
- Understand FDA and USDA HACCP requirements for food safety management.
- Identify food safety hazards, including biological, chemical, and physical risks.
- Learn to develop and implement HACCP plans with critical control points (CCPs).
- Develop skills to monitor and verify HACCP plan effectiveness.
- Explore corrective action procedures for HACCP deviations.
- Gain knowledge of regulatory requirements for HACCP documentation and audits.
- Understand the importance of food safety training and communication.
- Learn to validate HACCP plans and maintain compliance records.
Entry Requirements
- Minimum Age: Learners must be 18 years or above.
- Educational Background: Basic understanding of food safety, hospitality, or quality management is recommended.
- Language Proficiency: Good command of written and spoken English is required to understand HACCP terminology, procedures, and documentation.
- Work Experience: Prior experience in food service, hospitality, catering, food manufacturing, or quality assurance is beneficial but not mandatory.
Who Can Enroll
ACS – GP USA HACCP Manager Certification is designed for professionals responsible for implementing and managing HACCP-based food safety systems in food industry operations.
- Food safety managers and supervisors
- HACCP coordinators and team leaders
- Quality assurance and quality control professionals
- Restaurant and catering managers
- Food manufacturing and production staff
- Hospitality and hotel kitchen managers
- Compliance and regulatory officers in food industry
- Chefs and senior kitchen staff handling food safety systems
- Auditors and food safety inspectors
Course Learning Outcomes
- Apply FDA and USDA HACCP principles to ensure full compliance with food safety management standards.
- Identify, evaluate, and control biological, chemical, and physical hazards in food production environments.
- Develop, implement, and manage effective HACCP plans, including the establishment of critical control points (CCPs).
- Monitor, verify, and validate HACCP system performance to ensure ongoing food safety effectiveness.
- Investigate HACCP deviations and implement appropriate corrective and preventive actions (CAPA).
- Maintain accurate HACCP documentation, records, and reporting systems to support audit readiness and compliance.
- Promote food safety awareness through training, communication, and continuous improvement practices across teams.
