Table  of  Contents
 Module 1 - Welcome/Introductions/History/Definition
 Module 2 - Food Safety Hazards 
Module 3 - Prerequisite Programs
Module 4 - Five Preliminary Tasks and Seven
Principles of HACCP
Module 5 - Verification and Validation of
Prerequisite Programs
Module 6 - Verification of Critical Control Points (CCPs)
Module 7 - Verification of HACCP System
Module 8 - Validation of HACCP plan 
Module 9 - FSMA FDA Food Safety Plan Verification
and Validation 
Module 10 - HACCP Regulatory Requirements (USDA, FDA, etc.)
Module 11 – Onsite and Remote Auditing of HACCP Systems
and Food Safety Systems 
Module 12 – Criteria for Microbiological Hazards in
Foods and the Environment
Appendix: 1 Glossary