Accreditation scope: The Institute of Food Safety, Health & Hygiene, Inc.’s Basic HACCP Certificate Program is accredited by ANAB under ANSI/ASTM E2659. ANAB accredits the program—not individual learners, employers, facilities, products, or HACCP plans.
1. Purpose, scope and intended learning outcomes
Purpose. The program develops practical understanding of HACCP so learners can contribute to the development, implementation, verification, and maintenance of effective HACCP systems in food operations.
Scope. The program addresses HACCP preliminary steps and the seven principles: assembling the team; describing the product and intended use; developing and verifying a flow diagram; hazard analysis; critical control points; critical limits; monitoring; corrective actions; verification and validation; and records.
By the end of the program, successful learners are expected to be able to:
- Explain the purpose and structure of a HACCP system and its relationship to prerequisite programs.
- Organize a HACCP team, describe a product and intended use, and construct and verify a process-flow diagram.
- Identify and evaluate reasonably foreseeable biological, chemical, and physical hazards.
- Determine critical control points and establish scientifically supportable critical limits.
- Develop monitoring, corrective-action, verification, validation, and recordkeeping procedures.
- Integrate the preliminary steps and seven principles into an industry-specific HACCP plan.
- Present and explain the plan and respond to technical questions about its design.
2. Requisites to earn the certificate
Every learner must complete all of the following requirements:
- At least 15 hours of live, instructor-led training.
- All eight required project activities.
- Development and presentation of an industry-specific HACCP plan.
- A passing result on the controlled, criterion-referenced project rubric; the current passing standard is 85%.
Learners may not test out of the program. Attendance alone does not qualify a learner for a certificate.
3. Instructional personnel
The program is led by Ernest Black, a registered Lead HACCP Instructor, food scientist, microbiologist, and process authority with more than 35 years of food-safety experience. His work includes HACCP plan development, thermal and non-thermal process validation, regulatory response, high-risk food systems, and national food-safety training.
Any additional instructor or evaluator must be approved by the Institute and demonstrate appropriate subject-matter knowledge, instructional capability, familiarity with the controlled curriculum and rubric, and freedom from conflicts that could impair an impartial certificate decision.
4. Fees, deadlines, cancellation and refunds
Because the program is commonly delivered to private teams, fees, payment deadlines, training dates, travel costs, and included services are provided in a written proposal or registration communication before enrollment is accepted. The learner or sponsoring organization has an opportunity to review those terms before payment or commitment.
Unless a signed proposal states otherwise, the Institute’s standard cancellation and refund terms appear in the Terms & Conditions. Program completion deadlines and scheduled presentation dates are communicated before or at the start of the class.
5. Appropriate certificate-holder inferences
A certificate holder may accurately state that the individual successfully completed the Institute’s Basic HACCP Certificate Program and achieved its defined learning outcomes at the time of completion. The holder may provide an unaltered certificate to an employer, customer, or regulator.
The certificate does not establish professional certification, licensure, registration, accreditation of the holder, regulatory approval, or independent approval of an employer, facility, product, process, or HACCP plan. It does not authorize a post-nominal designation or acronym.
6. Confidential information and disclosure
The Institute treats learner identity, contact information, attendance, submitted project work, rubric results, accommodation information, complaint and appeal records, and certificate records as confidential. Access is limited to authorized personnel and service providers with a legitimate program purpose.
Information may be disclosed with the individual’s authorization; when required by law, court order, or a regulator with lawful authority; to ANAB during accreditation oversight; or in limited form to verify a certificate. See Privacy & Confidentiality.
7. Academic or continuing-education credit
The Basic HACCP Certificate Program does not award academic credit, college credit, CEUs, contact hours, or other continuing-education credit unless a specific offering expressly states otherwise in writing and identifies the approving entity.
8. Commercial support
No commercial sponsor controls the current program’s learning outcomes, instructional content, assessment requirements, passing standard, or certificate decision. If an offering receives commercial support that could be relevant to stakeholders, the Institute will disclose the source and nature of that support before the program.
9. Program changes
No material change to the currently published purpose, scope, intended learning outcomes, or certificate requisites is pending. Material changes will be reviewed through the Institute’s controlled program process and communicated with an effective date before they apply to learners.
10. Special participation requirements
Live webinar / remote classroom
Learners need a reliable internet connection, a current web browser, a device capable of displaying course materials, working audio, the ability to participate in live discussion, and a method for preparing and presenting project work. Each learner must participate under the learner’s own identity.
On-site, in-person training
The sponsoring organization must provide a safe, accessible learning space appropriate for the group, reasonable access to presentation equipment, and sufficient uninterrupted class time. Learners must attend and participate in the required activities and presentation.
Technology or facility needs related to disability accommodations should be raised through the accommodations process.
Certificate issuance, term and maintenance
A certificate is issued only after the Institute verifies successful completion of every requisite. Certificates are individual, nontransferable, available electronically and may be printed. The Basic HACCP certificate term is five years. No continuing education or surveillance is required to retain the certificate during that term.
Certificate-use restrictions, corrections, reissues and verification are explained under Certificate Use & Verification.