Understanding HACCP Training Course
Build a clear, practical understanding of the HACCP system — the seven core principles, the prerequisite programs that support them, and how to build or strengthen a HACCP plan from the ground up. Self-paced, on‑demand, with video lectures, quizzes, and a training certificate. 365-day access from enrollment.
What this course covers
This course builds a working understanding of HACCP (Hazard Analysis and Critical Control Points) — the science-based, prevention-first system that underpins virtually every major food safety framework in use today. It covers the prerequisite programs that have to be in place before HACCP can work, the seven core principles, and how to build, monitor, and maintain a HACCP plan in practice — from forming the team through hazard analysis, critical control points, corrective actions, and recordkeeping.
Developed by Maria Falbo, a Lead Auditor with over 25 years of global experience delivering food safety and ISO training and auditing for organizations across multiple industries and countries.






What makes this course different
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Frequently asked questions
What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is a systematic, science-based approach to food safety that identifies specific hazards in a production process and puts controls in place to prevent them, rather than relying on end-product testing. Its seven principles are set out in the Codex Alimentarius General Principles of Food Hygiene, and it forms the technical foundation of most food safety regulations and certification schemes worldwide.
Is HACCP a certification, like ISO 22000 or FSSC 22000?
No. HACCP is a methodology, not a scheme an organization can be certified against on its own. Codex Alimentarius publishes the principles but doesn't audit or certify anyone. Schemes such as ISO 22000 and FSSC 22000 use HACCP as their technical core, then add their own management-system and audit requirements on top.
Who should take this course?
This course is for anyone building or maintaining a food safety system — quality managers, HACCP team members, food safety coordinators, internal auditors, and anyone preparing to implement or strengthen a HACCP-based plan.
Do I need prior food safety experience to take this course?
No prior HACCP or food safety experience is required. The course starts with the fundamentals — what HACCP is and why it matters — before moving into prerequisite programs and the seven principles.
Does completing this course make me "HACCP certified"?
This course issues a Certificate of Completion confirming you finished the training — it isn't an accredited personal certification, since no single body issues one for HACCP. What it gives you is a practical, working understanding of the system you can apply on the job or bring into a broader certification effort.
Will I receive a certificate?
Yes. A digital Certificate of Completion is issued upon successfully finishing the course.
How long do I have access to the course?
You have 24/7 on-demand access from the time of purchase. Course access is provided for 365 days.
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Meet your self-paced course instructor

Maria Falbo has over 25 years of experience working as a Lead Auditor for certification bodies worldwide. She founded Logix ISO with the mission of making expert-level ISO training accessible to organizations of all sizes — from growing businesses to Fortune 500 companies. Her courses are built on real-world audit and implementation experience across Quality, Environmental, Occupational Health and Safety, Food Safety, Automotive, and Energy management systems.