eHACCP.org expands online HACCP training with plan-building courses

eHACCP.org is marketing online HACCP courses that go beyond certification and teach learners how to build food safety plans from the ground up. The platform says the training includes more than 250 templates, live support and an IHA-accredited certificate of completion.

Why it matters: - Food safety plans are required in many operations, but businesses often struggle to build them before an inspector or client asks for one. - eHACCP.org is positioning its courses as a faster, more practical alternative to hiring a consultant. - The training is designed to help teams create auditable HACCP plans and supporting records in-house.

What happened: - eHACCP.org said it offers industry-specific online HACCP courses that teach HACCP plan development. - The platform says the courses include an IHA-accredited Certificate of Completion. - The company said the training is available online and is built to be consistent, cost-effective and practical.

The details: - The curriculum starts with HACCP basics, including the history of HACCP, the link between HACCP and HARPC under FDA's FSMA, vulnerable populations, and four food safety hazard categories: biological, physical, chemical and radiological. - Learners then move into prerequisite programs under 21 CFR Part 117, including Current Good Manufacturing Practices. - The PRP topics include sanitation and cleaning procedures, pest control, personal hygiene and employee training, facility design and maintenance, supplier approval and raw material control, and allergen management. - The course covers the first five HACCP steps with scenarios that include choosing the HACCP team, describing the product and consumer, building a process flow diagram, and validating it on the floor. - The seven HACCP principles are taught in sequence. - Principle 1 focuses on hazard analysis before naming any critical control point. - Principle 2 covers identifying critical control points and distinguishing them from general control measures. - Principle 3 covers critical limits such as time, temperature, pH and metal detector settings. - Principle 4 covers monitoring procedures. - Principle 5 covers corrective actions when a critical limit is breached. - Principle 6 covers verification through tests, reviews and audits. - Principle 7 covers record-keeping and documentation for hazard analysis, monitoring results and corrective actions. - eHACCP.org says it provides more than 250 downloadable, customizable templates for GMPs, SSOPs, SOPs, logs, charts and tables. - The company says learners can open the templates, edit them and adapt them to their own operations. - eHACCP.org says it offers toll-free live customer support. - The company says it has a 4.9-star rating from more than 1,000 reviews.

Between the lines: - The pitch suggests the biggest barrier for smaller food businesses is not awareness of food safety rules but the time and know-how needed to document them correctly. - The emphasis on templates and step-by-step plan building signals a product aimed at operators who need working documents, not just a certificate. - The course structure also reflects the growing need for systems that can stand up to audits and regulatory review.

What's next: - eHACCP.org is likely to keep selling the training as a hands-on alternative to consulting. - The company may continue leaning on its template library, support line and review score to differentiate the platform. - Food businesses seeking HACCP documentation can use the course materials to build or update plans internally.