The ACS – GP USA HACCP Manager Certification is a comprehensive food safety qualification designed for professionals responsible for developing, implementing, managing, and monitoring Hazard Analysis and Critical Control Point (HACCP) systems within food-related organisations. The certification equips learners with the advanced knowledge and practical skills required to identify food safety hazards, establish effective control measures, and maintain compliance with internationally recognised food safety management principles.
HACCP is a globally accepted preventive food safety system that focuses on identifying biological, chemical, and physical hazards throughout the food production and supply chain. This certification provides learners with a detailed understanding of HACCP principles, critical control points, hazard analysis, monitoring procedures, corrective actions, verification activities, documentation requirements, and continuous improvement strategies essential for ensuring food safety and quality.
The ACS – GP USA HACCP Manager Certification is ideal for food safety managers, quality assurance professionals, food production supervisors, catering managers, hospitality professionals, food processing personnel, auditors, and individuals seeking leadership roles in food safety management. Learners will gain the competence needed to develop and maintain HACCP-based food safety programmes that help organisations minimise risks, protect consumers, and meet regulatory and industry requirements.
Designed to support best practices across food manufacturing, catering, hospitality, retail, logistics, and food service sectors, this certification strengthens professional credibility and enhances an organisation’s commitment to food safety excellence. Upon successful completion, learners will be equipped to lead HACCP implementation initiatives, improve operational compliance, and contribute to the delivery of safe, high-quality food products throughout the food supply chain.
Program Highlights
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
The following entry requirements are recommended to ensure learners can successfully complete the program:
- Age Requirement: Learners must be at least 18 years of age
- Educational Background: A secondary school qualification or equivalent is recommended. Individuals with relevant vocational or professional training in food safety, food production, hospitality, catering, or quality management may also apply.
- Professional Experience: Extensive experience in senior management, quality leadership, or process improvement roles is essential
- English Proficiency: Learners should have a good understanding of English and strong communication skills.
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.
Target Audience
The ACS – GP USA HACCP Manager Certification is designed for individuals who are responsible for managing food safety systems, ensuring regulatory compliance, and maintaining high standards of food quality within food-related organisations.
This course is suitable for:
- Food Safety Managers responsible for implementing and overseeing food safety programmes.
- HACCP Team Leaders involved in developing, reviewing, and maintaining HACCP plans.
- Quality Assurance and Quality Control Professionals working in food production and processing environments.
- Food Production Supervisors and Managers seeking to strengthen food safety management practices.
- Catering Managers and Food Service Managers responsible for safe food handling operations.
- Restaurant Owners, Café Owners, and Food Business Operators aiming to improve food safety compliance.
- Hospitality Professionals working in hotels, resorts, restaurants, and catering establishments.
- Food Manufacturing Personnel involved in food processing, packaging, storage, and distribution.
- Food Industry Auditors and Inspectors conducting food safety assessments and compliance audits.
- Warehouse and Logistics Personnel responsible for food storage and transportation safety.
- Compliance Officers overseeing food safety regulations and operational standards.
- Consultants providing food safety, HACCP, and quality management advisory services.
- Entrepreneurs planning to establish or manage food-related businesses.
- Individuals seeking career advancement in food safety, quality management, and HACCP leadership roles.
- Learners wishing to gain internationally recognised HACCP management knowledge and practical food safety skills.
This certification is particularly valuable for professionals who want to lead HACCP implementation, strengthen food safety culture, reduce food safety risks, and ensure the consistent production of safe, high-quality food products.
