BASIC HACCP: This International HACCP Alliance Accredited course is about the Development, Implementation, Maintenance, and Reassessment of HACCP Plans and Systems based on the United States NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS (NACMCF)’ HACCP Principles and Application Guidelines and the HACCP under the United Nations Codex Alimentarius, FDA, and USDA. In addition, the course covers the FDA CGMP 21 CFR Part 117, Subpart B; USDA 9 CFR Part 416, Sanitation; 9 CFR Part 430, the Listeria rule; and the overlap regulation of the FDA Juice and Seafood HACCPs and the FDA Food Safety Modernization Act (FSMA), and much more.