Open for In-Person Classes. Vaccination is NOT required for students.  COVID-19 Updates.

HACCP Course Description

Hazard Analysis and Critical Control Points (HACCP)

You will learn to identify potential hazardous ingredients for your food manufacturing process, successfully implement and maintain the program.

Course Key Objectives:

  • Fundamentals of the HACCP system
  • Identifying potential hazardous ingredients including biological, chemical, and physical hazards from the raw material production phase to the consumption of the finished product
  • Implementing and maintaining the HACCP system 

For companies interested in group employee training, please contact us at or 562-860-2451, Ext. 2511.

For individual students interested in taking a college credit class, please call 562-860-2451 or
visit the college main website at  

Stay Connected

Site Map | Accreditation | Disclaimer | Document Readers | Report a Website/Accessibility Issue | Safety Reporting | Consumer Information Last Update: 7/15/2019