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Certified HACCP Principles Courses for Community Food Programs

  • Duration: 18 hours
  • Cost: $99 USD
HACCP Certificate for Food Storage and Distribution 2026

HACCP Training: Certified HACCP Principles and GDPs/Ready to Eat for Community Food Programs

At eHACCP.org, we believe that safe food should never be out of reach, especially for the people who rely on community support the most. That’s why we’re making high-quality, accredited HACCP training accessible and affordable for organizations that serve individuals experiencing food vulnerability. Whether you operate a food pantry, community kitchen, shelter, or distribution program, our goal is simple: give you the tools and confidence to deliver safe, reliable food every single day.

We offer two practical, industry-recognized courses tailored to your operations: Certified HACCP Principles and GDP for Food Storage and Distribution, and Certified HACCP Principles and GMPs for Restaurants and Food Services. These programs are designed to be easy to implement, cost-effective, and fully aligned with global food safety expectations. In addition, participating organizations receive access to free training resources for staff and volunteers helping you build a strong food safety culture across your entire team. By supporting your work, we’re helping protect the health and dignity of the communities you serve.

Learn how to identify, evaluate, and control potential sources of contamination across food colection, packaging, distribution, supply chain, and ready-to-eat (RTE) food facilitiess. This advanced HACCP training focuses on the practical application of Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMPs) and Good Distrubution Parcrtices (GDPs) to develop, implement, and maintain effective food safety management systems.

The Certified HACCP Principles and GDPs for Food Storage and Distribution Course and Certified HACCP Principles and GMPs for Restaurant and RTE Industries courses are comprehensive, self-paced training programs designed for professionals responsible for developing and managing HACCP-based food safety plans. Participants gain the knowledge and practical skills required to conduct hazard analyses, determine critical control points, establish monitoring procedures, and implement verification and corrective action programs.

Upon successful completion, participants receive a digital certificate from eHACCP accredited by the International HACCP Alliance, demonstrating recognized training in HACCP principles and food safety system development.

This course fulfills the HACCP training requirements referenced in international food safety standards, including Codex Alimentarius, ISO 22000, and Global Food Safety Initiative (GFSI) benchmarked certification programs such as SQF, BRCGS, and FSSC 22000.

Contact us today: (866) 488-1410

This program is available to:​

  • Food banks
  • Community kitchens
  • Shelters
  • Non-profit food programs
  • Organizations serving food to vulnerable or food-insecure populations

Subjects

  • What is HACCP? – History, relevance, definitions. Food Safety Modernization Act requirements for and impacts on organizations serving food to vulnerable or food-insecure populations
  • Understand the Extent of Foodborne Illnesses – Requirements for and impacts on organizations serving food to vulnerable or food-insecure populations
  • Hazards Covered Under HACCP – Food and waterborne hazards
  • Illnesses from Contaminated Water and Food – The associated illnesses of these hazards
  • Conditions for Pathogen Growth and Survival – Examining FAT TOM and associated CCPs
  • Documents and Procedures Required Prior to HACCP Plan Implementation – Prerequisites like GMPs, SOPs, SSOPs required to support the HACCP plan
  • HACCP Prerequisites, Good Manufacturing Practices (GMP’s), Good Distribution Practices (GDP),Logistics, Packaging, RTE facilities – Specific SOPs, SSOPs, GMPs, and GAPs
  • Developing Your HACCP Plan – The team, the product, and the process
  • Applying the Seven Principles of HACCP – Hazard Analysis, Critical Control Points, Critical Limits, Monitoring,
  • Corrective Actions, Verification, Record Keeping, Training, and Audits

 

Accredited by the International HACCP Alliance

Learning Outcomes

  • Understand the purpose and function of a HACCP system
  • Recognize regulatory requirements for HACCP under the new Food Safety Modernization Act
  • Identify conditions that promote waterborne and foodborne pathogen growth, recognize the steps needed to prevent pathogens, and learn corrective actions to control and reduce them
  • Learn how to meet government, industry, and auditor requirements for the development, implementation, and maintenance of a working HACCP plan
  • Learn USDA’s HACCP training requirements under 21 CFR Parts 416 and 417
  • Learn how to implement Good Manufacturing Practices to support the plan
  • Learn how to develop a strong HACCP team
  • Understand why record keeping and training are crucial to HACCP success

How It Works (Simple Process)

  1. Complete the Application Form
    Tell us about your organization so we can confirm eligibility.
    We’ll need your name, the name of your organization, the address, email, and a phone number.
  2. Get Approved
    We’ll use the information to to verify your organization and approve your participation. This process will take anywhere from 1 hour to 2 days.
  3. Enroll Your Team
    Once apporved you can enroll yourCertified HACCP management courses ($99 each) and 5 Basic HACCP/GMP courses seats (Free).
  4. Start Training Immediately
    Courses are delivered online and self-paced.
  5. Digital Certificate
    There is a digital certificate that can be verified for auditing purposes but we do not send out hard copies.

Examinable

  • The HACCP training course includes 11 modules, each with a pool of review questions related to the material covered.
  • Module review questions are optional and are designed to reinforce learning; results do not count toward the final grade.
  • The final certification exam includes 22 questions, randomly selected from the module question pools, with two questions drawn from each module.
  • The exam has no time limit, allowing learners to complete it at their own pace.
  • A minimum score of 80% is required to pass the final exam.
  • If needed, the exam may be retaken immediately, with no waiting period and no additional fees.
  • Because questions are randomly selected, each exam attempt is unique.
  • After successfully passing the exam, a digital HACCP certificate is issued immediately.

Accredited

  • By the International HACCP Alliance
  • 18 hours
  • 1.8 CEUs

Features

  • Accredited by the International HACCP Alliance
  • Live support
  • Bookmarking
  • Mobile / Responsive
  • SCORM compliant
  • 1-year access
  • Over 200 templates and other documentation
  • A certification attesting your completion of 18 hours of HACCP Training