Start with the purpose of HACCP and its role as a preventive food safety system. Learners explore why identifying hazards before they cause harm is important across food preparation, production, storage, and service.

Food safety systems operate alongside applicable laws, regulations, and workplace procedures. This section introduces the relationship between HACCP and Canadian food safety requirements, including the importance of meeting applicable federal, provincial, territorial, and local requirements.

Food hazards can arise from biological, chemical, and physical sources. Learners examine common examples and consider how hazards can enter or develop within food handling and production processes.

A successful HACCP system starts with careful planning. Learners explore the information, people, processes, and preparation needed before a HACCP system can be developed and implemented.

Turn the planning stage into a structured food safety system. Learners look at the key elements involved in developing HACCP procedures and organising controls around identified food safety risks.

Hazard analysis is the starting point for identifying what could go wrong and where controls may be needed. Learners examine how hazards can be identified, evaluated, and considered at different stages of a food process.

Not every stage presents the same level of risk, which is why identifying critical control points matters. Learners explore how CCPs are determined and how controlling these points can help prevent or reduce food safety hazards.

Critical limits provide measurable boundaries for controlling identified hazards at CCPs. Learners develop an understanding of how appropriate limits can be established and why they need to be clear and measurable.

Monitoring helps confirm that critical control points remain within their required limits. Learners explore monitoring procedures, responsibilities, frequency, and the importance of maintaining reliable records.

When monitoring shows that a critical limit has not been met, appropriate action is needed. This module covers the purpose of corrective action and how problems can be addressed to protect food safety.

Verification checks whether the HACCP system is working as intended. Learners explore ways to review controls, procedures, monitoring records, and other evidence to confirm that the system remains effective.

Good records provide evidence that food safety controls are being followed. Learners examine the role of documentation, record keeping, and maintaining information that supports HACCP monitoring and verification.

Putting a HACCP system into practice requires clear responsibilities and consistent procedures. Learners consider how controls can be introduced, communicated, monitored, and maintained within food operations.

Not every food business uses an identical food safety management approach. The final module introduces alternatives and considers how different preventive systems may be used to manage food safety risks depending on the operation and applicable requirements.