HACCP Certification for Cannabis

Hazard Analysis and Critical Control Points, or HACCP, is a standardized food safety program that evaluates potential hazards in food products that could pose a risk to the consumer. This procedure is utilized throughout the manufacturing process, from the procurement of raw materials to the distribution of the final product.

Though HACCP was originally designed for food safety, it can also be applied to assess potential hazards in cannabis products, like edibles and tinctures. This International HACCP Alliance accredited course provides easy to understand steps for implementation and design of Hazard Analysis Critical Control Point (HACCP) systems for the cannabis industry including growers, processors, manufacturers of edible cannabis consumables, tinctures, topicals, and beverages. 

Participants in the HACCP certification for cannabis will take part in interactive activities providing practical knowledge on how to create HACCP plans including performing a hazard analysis, defining critical control points, establishing monitoring procedures and limits, establishing corrective actions, verifying results, validating, and maintaining the plan. Courses are available in both virtual, online, and in-person formats. This course acts as a great prerequisite to individuals planning to take the FSPCA’s Preventive Controls for Human Food course.

HACCP is the foundation for manufacturing safe food, dietary supplements, and medicines. Companies falling under certain jurisdictions, such as the USDA, are required to have HACCP systems in place for each of their products. HACCP is also the foundation of GFSI or Global Food Safety Initiative Schemes such as SQF and BRC and is a required element on which GFSI systems build on. The HACCP risk-based approach and hazard analysis have been adopted by the FDA as key elements in their curriculum for Preventive Controls for Human and Animal Foods developed by the FSPCA. 

The HACCP certification for cannabis is intended for members of the cannabis industry including food safety program managers, QA/QC staff, regulatory affairs managers, department supervisors, company executives, HACCP team members, or anyone interested in learning more about HACCP in the cannabis industry.

Course objectives & topics to include:

• The 7 Principles & 5 Preliminary Steps of HACCP including examples specific to the cannabis industry.
• How to effectively conduct a Hazard Analysis, determine critical control points, establish critical limits, develop monitoring, recordkeeping, corrective actions, verification and validation of the plan.
• Understand cannabis quality and food safety issues related to the cannabis plant, dosage, testing, and terpenes.
• Stay in compliance with industry and regulatory requirements
• Prerequisite Programs for Food Safety.
• Real-world interactive activities help you gain practical knowledge of the HACCP process so you can apply what you’ve learned to your own process and product(s).
• Developed and presented by cannabis industry professionals.
• Learn about cGMPs, the basic foundation to all food safety programs under FDA’s 21 CFR 117, and how to apply them to your process and product.

Upon successful completion of the course, individuals will earn a certificate of completion including the International HACCP Alliance Gold Seal of Approval.