How is HACCP used?
Zippia reviewed thousands of resumes to understand how haccp is used in different jobs. Explore the list of common job responsibilities related to haccp below:
- Assist with the daily monitoring and assessment of the facility's Hazard Analysis and Critical Control Points (HACCP) program.
- Participated in the NOAA Model Seafood Surveillance Project, a precursor to implementation of HACCP controls in the seafood industry.
- Conduct HACCP Importer Verification Inspections of high risk firms.
- Performed sanitation inspection daily, performed record keeping and HACCP procedures to ensure compliance with federal and state guidelines * Performed Audits
- Performed HACCP inspections for several food industries.
- Implemented action plan for the maintenance of GMP, HACCP and Sanitation.
Are HACCP skills in demand?
Yes, haccp skills are in demand today. Currently, 6,169 job openings list haccp skills as a requirement. The job descriptions that most frequently include haccp skills are consumer safety officer, food supervisor, and catering supervisor.
How hard is it to learn HACCP?
Based on the average complexity level of the jobs that use haccp the most: consumer safety officer, food supervisor, and catering supervisor. The complexity level of these jobs is basic.
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What jobs can you get with HACCP skills?
You can get a job as a consumer safety officer, food supervisor, and catering supervisor with haccp skills. After analyzing resumes and job postings, we identified these as the most common job titles for candidates with haccp skills.
Consumer Safety Officer
Job description:
Consumer safety officers are in charge of initiating actions against policy violators, directing regulatory programs, and developing inspection techniques. These officers advise the state, local, and industry officials to understand and enforce safety regulations. They ensure that the industries regulated by the government follow standard health protocols and comply with the law. Their jobs focus on different areas depending on the fields they are inspecting, and their main duty is to inspect for the industry's procedures and techniques, regulatory non-compliance, and health violations.
- HACCP
- Food Products
- FDA
- Public Health
- Food Safety
- Regulatory Compliance
Food Supervisor
Job description:
A food supervisor directs workers who prepare, apportion, and serve food to clients and staff. Their major responsibility is to ensure compliance with the food safety standards set by relevant authorities. They are also tasked with updating the food safety program and training all staff to understand and adhere to the instructions contained therein.
- HACCP
- Problem Resolution
- Safety Training
- Safety Regulations
- Customer Service
- FDA
Catering Supervisor
Job description:
A catering supervisor oversees and spearheads the daily operations of a catering business, ensuring efficiency and client satisfaction. They primarily meet with clients or representatives to identify their catering needs and develop menus according to their budget and preferences. From there, a catering supervisor coordinates with staff, develops plans, sets goals and guidelines, delegates responsibilities among teams, and secures the necessary supplies. They also maintain an open communication line with clients, updating them regularly. Moreover, they lead and encourage employees to reach goals, supervising all procedures to ensure they comply with the industry standards and regulations.
- Customer Service
- Food Service
- HACCP
- Cleanliness
- Food Preparation
- Culinary
Food Production Manager
- Culinary
- Inventory Management
- Food Quality
- HACCP
- Patients
- Cleanliness
Food Safety Director
Job description:
Food safety directors implement regulations and standards in various facilities. As a food safety director, you are responsible for training other inspectors who help inspect the facility and make detailed reports from which you determine how best to maintain safety standards. You will maintain documentation of day-to-day activities, making sure products meet the outlined criteria, educate suppliers, conduct regular safety audits, and promote smooth workflow.
- Food Service
- FDA
- HACCP
- Continuous Improvement
- Culinary
- Fsma
Food Consultant
- Safety Procedures
- Food Service
- Training Programs
- HACCP
- Fine Dining
- Product Development
Food And Nutrition Services Assistant
- Patients
- Customer Service
- Food Handling
- Food Safety
- HACCP
- Patient Satisfaction
Process Machine Operator
- Quality Checks
- Safety Procedures
- Quality Products
- CNC
- HACCP
- Quality Standards
Sanitation Supervisor
Job description:
Sanitation supervisors are responsible for supervising the manufacturing process to regulate sanitation protocols. They design and execute sanitation policies and procedures. Their duties include coordinating and keeping track of cleaning routines as well as create and disseminating work schedules for the sanitation staff. Also, they do a daily checkup of the manufacturing facility, record any irregularities, and implement reformative actions to make certain compliance with monitoring authorities. Additionally, observe the preparation and utilization of cleaning chemicals as well as train sanitation staff and arrange refresher workshops for the workers.
- Food Safety
- GMP
- Master Sanitation Schedule
- HACCP
- FDA
- Cleanliness
Cook Supervisor
Job description:
Cook supervisors are responsible for coordinating the kitchen members and ensure that all orders are prepared on time and according to customer specifications. They must be skilled in the culinary department, knowledgeable of the food safety regulations, and lead a team of cooks, washers, and helpers to achieve an organized kitchen. Monitoring the kitchen inventory, scheduling work shifts for the team, and working with the restaurant manager about the week's menu are also the responsibilities of cook supervisors.
- Food Handling
- Food Service
- Portion Control
- Kitchen Equipment
- HACCP
- Meal Preparation
How much can you earn with HACCP skills?
You can earn up to $102,570 a year with haccp skills if you become a consumer safety officer, the highest-paying job that requires haccp skills. Food supervisors can earn the second-highest salary among jobs that use Python, $33,414 a year.
Job Title  | Average Salary | Hourly Rate |
|---|---|---|
| Consumer Safety Officer | $102,570 | $49 |
| Food Supervisor | $33,414 | $16 |
| Catering Supervisor | $36,455 | $18 |
| Food Production Manager | $40,595 | $20 |
| Food Safety Director | $69,299 | $33 |
Companies using HACCP in 2025
The top companies that look for employees with haccp skills are Compass Group USA, Jetro Cash & Carry, and Department of Agriculture and Fisheries. In the millions of job postings we reviewed, these companies mention haccp skills most frequently.
| Rank | Company | % Of All Skills | Job Openings |
|---|---|---|---|
| 1 | Compass Group USA | 31% | 34,597 |
| 2 | Jetro Cash & Carry Enterprises Inc. | 9% | 0 |
| 3 | Department of Agriculture and Fisheries | 9% | 8 |
| 4 | Sanford Health | 6% | 4,061 |
| 5 | The Good Samaritan Society | 6% | 1,413 |
Departments using HACCP
The departments that use haccp the most are engineering, marketing, and sales.
| Department | Average Salary |
|---|---|
| Engineering | $86,592 |
| Marketing | $64,444 |
| Sales | $51,800 |
| Plant/Manufacturing | $42,410 |
| Facilities | $40,991 |
7 courses for HACCP skills
1. HACCP Foundation course (ACCREDITED)
Accredited HACCP Course: This HACCP course is accredited, and the trainer is a certified instructor with the International HACCP Alliance. The Hazard Analysis and Critical Control Point System (HACCP) is a minimal food safety requirement that is foundational to CODEX and food safety management systems such as ISO 22000:2018 and FSSC 22000 v5.1. This comprehensive course teaches you how to implement HACCP in 12 steps, including five initial steps and the seven principles of HACCP shown below. In addition, you will better understand how HACCP integrates with a company's quality management system to prevent foodborne illnesses, how to meet regulatory requirements and the legal responsibilities of stakeholders. Five initial steps1. Assemble the HACCP team2. Describe the product3. Identify its intended use4. Construct a flow diagram5. Perform On-site verification of the flow diagramHACCP principles6. Principle 1: Identify hazards7. Principle 2: Determine the Critical Control Points (CCPs)8. Principle 3: Establish critical limits for each CCP9. Principle 4: Establish monitoring of critical limits10. Principle 5: Establish corrective actions11. Principle 6: Establish verification procedures12. Principle 7: Establish documentation and record-keeping proceduresLearning ObjectivesAt the end of this course, you should be able to:· Recognize and explain the relationship between HACCP and food safety.· Describe the history of HACCP· Discuss the benefits of implementing HACCP· Review Prerequisite Programs· Identify and control hazards· Discuss the five preliminary steps and the seven principles of HACCP· Understand how to implement and maintain a HACCP program· Prepare for certification· Recognize regulatory issues affecting HACCP implementation...
2. Food Safety: HACCP Hazard Analysis Critical Control Point
----------------------------COMPLETE COURSE DESCRIPTION:----------------------------What is the connection between space exploration and the food in your pantry, on the grocery shelves, or the one you are eating? This is not a conspiracy. Want to know?The answer is… H-A-C-C-P. In this course, we will discover how space exploration not only pushed the limits of human knowledge but also opened the way that propelled the food industry to ensure food that is safe for consumption - anytime, anywhere, for everyone. HACCP stands for Hazard Analysis and Critical Control Points. It is a system widely used in the food manufacturing industry as a proactive and systematic tool to identify the potential risks and the critical control points (or CCP) in the ingredients, processes, and environment in the manufacturing of food. There are 12 steps involved in developing the HACCP Plan and this course will guide you in each step through comprehensive discussion and examples. Exams and self-paced activities test your understanding and practice as you learn the concepts. I am your guide in this course. My name is Johnathan Miller. I have been in the food industry for 10+ years and have an extensive experience in food safety management and HACCP development and implementation. After completing the course, you will be ready to create the HACCP Plan for your organization and contribute toward food safety. Enrolling in this course proves your commitment to food safety. I look forward to seeing you in this course and let us learn together!----------------------------Food is an essential need of humans. We consume food to nourish ourselves or satisfy our cravings. Food has been part of our evolution as humans - developing ways to gather, store, make, and cook. One of the key discoveries in our history was made by microbiologist Louis Pasteur. Food spoils due to microorganisms. To prevent spoilage, food can be preserved by destroying or not allowing the microorganisms in food. This theory led to different ways of preserving food. The main idea is to control the temperature and reduce the water content in food to not support the growth of these microorganisms. With this theory, food preparation and manufacturing have improved significantly throughout the years. The advancement in technology and the growing demand bring food manufacturing to a different level and on a massive scale. Bringing food from its origin to supermarket shelves and on our tables has become the primary goal of the food industry. Aside from the logistics like transportation and storage, food safety and availability are factors to be considered. Food can now be prepared and served anywhere at any time - at homes, in schools, aboard airplanes and ships, and even in outer space. Did I mention outer space? Yes! In the 1950s, as space exploration was already taking off, the National Aeronautics and Space Administration or NASA saw the need for food for their astronauts during space travel. With the limitations in food preparation and storage in outer space, the food has to be "special" to overcome the limitations and bring proper nourishment to the astronauts. Of course, food must be safe as well so as not to introduce microbiological hazards into space. With NASA's risk-based thinking and dedication to quality assurance, they wanted a controlled procedure and environment during the manufacture of food to ensure overall quality - not only during the finished goods inspection. So, in the 1960s, Pillsbury Company took on the challenge to manufacture the first space food with NASA's directive to design a system for controlling food safety. Pillsbury developed the HACCP System. HACCP stands for Hazard Analysis and Critical Control Points. This is a system to prevent food safety hazards. HACCP is a systematic methodology to identify the potential risks and the critical control points (or CCP) in the ingredients, the processes, and the environment in the manufacturing of food. As space travel became longer, Pillsbury further improved the HACCP system in collaboration with NASA and the US Army to be a proactive system. This is the HACCP we now have today. In 1967, the US Food and Drug Administration (FDA) recognized HACCP and started implementing its concepts into the food manufacturing processes. It was then that the HACCP concepts made their way from the space program to commercial food manufacturing. This paved the way for HACCP to be recognized globally through the reports of international groups like the National Academy of Sciences in 1985, the International Commission for the Microbiological Specifications for Food in 1988, and the Codex Alimentarius Commission of the World Health Organization or WHO. It is considered an important element in the published standards of food safety management systems like ISO 22000, BRC Global Standard for Food Safety, and SQF Code. In its current form, HACCP has seven principles. These are the following: Principle 1: Analyze the Hazards. Potential food safety hazards are identified. These hazards can be physical, chemical, or biological hazards. Principle 2: Identify Critical Control Points. In a simple definition, these are the points in the manufacturing processes at which potential hazards can be controlled, reduced, or eliminated. Principle 3: Establish Critical Limits for each Critical Control Point. This sets the minimum or maximum limits for the control points, which include but are not limited to temperature and time. Principle 4: Establish Monitoring Procedures. These are the steps on the what, when, where, how and by whom, the critical points are monitored. Principle 5: Establish Corrective Actions. These are the actions to take when the critical limits are not met. Principle 6: Establish Verification Procedures. These are the steps to verify the measurements in the monitoring of the critical points; and last, Principle 7: Establish record-keeping and documentation procedures. This principle is about maintaining the records related to the HACCP system - hazard controlling and monitoring, corrective action implementation, and validation studies. In this course, we will be discussing in detail these seven principles and the other steps to establish and implement an effective HACCP system.----------------------------Who are the Instructors?Your instructor, Johnathan Miller, is a certified food safety HACCP professional! With over 12 years of teaching and training experience, he is here to help you learn! This course sums up his 12 years of learning. Imagine the value every hour holds for you. So, don't wait and get started right away! We have a 30-day 100% money-back guarantee, so if you aren't happy with your purchase, we will refund your course - no questions asked! - though this will never be needed. We can't wait to see you on the course! Enroll now, and Let's see you on the Inside! Johnathan Miller, from MagineSolutions.----------------------------...
3. HACCP - Hazard Analysis Critical Control Point Certification
Every operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat. This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. There are twelve tasks required to develop a HACCP plan and these are designed to ensure that the seven principles are applied correctly. Principle 1, which is to conduct a hazard analysis, requires that the first five tasks have all been addressed in a logical and honest manner so that all real hazards associated with the commodity have been identified. The training will cover the 12 task/steps in the following order: Task 1 - Establish a HACCP teamTask 2 - Describe the productTask 3 - Identify the product's intended useTask 4 - Draw up the commodity flow diagramTask 5 - On-site confirmation of flow diagramTask 6 - Identify and analyse hazard(s) - (Principle 1)Task 7 - Determine the critical control points (CCPs) - (Principle 2). Task 8 - Establish critical limits for each CCP - (Principle 3)Task 9 - Establish a monitoring procedure - (Principle 4)Task 10 - Establish corrective action - (Principle 5)Task 11 - Verify the HACCP plan - (Principle 6)Task 12 - Keep a record - (Principle 7)In addition, you will learn about food safety, common foodborne illness and basic ways of preventing foodborne illnesses...
4. ISO 22000 (HACCP and PRPs) for Food Safety
This course walks you through all of the clauses and key concepts of ISO 22000 as well as Hazard Analysis and Critical Control Points (HACCP) and prerequisite programs (PRPs), which are an essential part of food safety and ISO 22000. This course is meant to be time efficient in that it covers all of the key points that you need to know to operate safely in the food industry. It won't make you the foremost expert in the world, but it will give you all the knowledge and tools you need to operate safely and sustainably in the food industry. If you want to truly understand ISO 22000, HACCP, and PRPs, as well as what a good Food Safety Management System (FSMS) should look like, this is the course for you!...
5. Basic HACCP Requirements - Food Safety Management System
The principles of HACCP are traceable to the Codex Alimentarius Commission, which was created to develop food standards, guidelines and codes of practice by the Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) Food Standards Program for the United Nations. The Global Food Safety Initiative, made up of global food retailers, has recognized HACCP as a fundamental element of food safety system. HACCP is a key component of numerous food safety standards. HACCP specifies the requirements for a food safety management system that involves the following elements:· interactive communication· system management· prerequisite programs· Control of food hazard such as Biological, Chemical, Physical, Allergen and Radiological hazardBenefits:· Build rapport in customer and consumer and able to explore bigger sales market worldwide.· Business will benefit from a clear definition of processes and procedures. Effective communication and continual process improvement are the cornerstones of a functioning management system.· A controlled food operating environment and effectively implemented and applied food safety system will improve customer and consumer confidence in the safety of food.· It uses a systematic approach covering all aspects of food production from raw materials, processing, distribution and point of sale to consumption and beyond. It moves a company from a solely retrospective end product testing and sampling approach towards a preventative approach that is designed to reduce product losses and liabilities.· It complements other quality management systems such as ISO 9001, ISO 14001, ISO 45000, GMP+ and etc.... Course Content:· What is food hygiene?· How safe is your food product?· Food and disease· How is food contaminated?· Preventing food poisoning· What is HACCP?· A Definition· Benefits of HACCP· What is GMP? (Good Manufacturing Practices): a. Facilities and design of staff & material movementb. Operation Controlc. Housekeeping, Cleaning & Sanitationd. Preventive Maintenance & Calibratione. Personal Hygienef. Trainingg. Supplier & Chemical Controlh. Internal Audit Requirementsi. Management Reviewj. Compliance of Legal Requirements· How to conduct a hazard analysis· How to determine the Critical Control Point (CCPs)· How to establish a CCP monitoring system· How to establish corrective actions to be taken for deviations· How to establish documentation and record keeping...
6. HACCP-Hazard Analysis & Critical Control Point Certification
The Hazard Analysis and Critical Control Point (HACCP) system is a logical, scientific approach to control food safety hazards in food production. HACCP is a preventive system assuring the safe production of food products. The HACCP system can be applied to food manufacturing, shipping, distribution, food service, catering, hotel industry including home preparation as well. The ideal application of HACCP system would include all processes from farm to forkHACCP system covers a sequence of 5 preliminary steps & 7 principles. The highlights of these initial steps and main principles are as follows.1. Assemble HACCP team2. Describe the product3. Define Intended Use4. Construct a process flow diagram5. Onsite verification of process flow diagram6 (Principle #1) List all potential hazards associated with each step, conduct a hazard analysis, consider any measures to control identified hazards7 (Principle #2) Determine Critical Control Points (CCPs)8 (Principle #3) Establish Critical limits for each CCP9 (Principle #4) Establish a monitoring system for each CCP10 (Principle #5) Establish Corrective Actions11 (Principle #6) Establish Verification Procedures12 (Principle#7) Establish Documentation & Record KeepingHazard Analysis Critical Control Point (HACCP) is a tool and it is not designed to stand alone programTo be effective, other tools must also include, adherence to good manufacturing practices, pre-requisites, standard operating procedures or personal hygiene programsIn addition to this, discussed a HACCP sample case study along with common mistakes to avoid in making a HACCP system, practice quiz, sample internal audit check lists & downloadable important HACCP forms Note: Codex HACCP guidelines has not been given due to copy right issues...
7. HACCP for Food Safety (Foundational course for ISO 22000)
The Hazard Analysis and Critical Control Point system, or HACCP for short, was created in the 1960's. In recent years it has become the most commonly cited methodology for a risk-based food safety system, included in global standards such as the Global Food Safety Initiative. This course covers a sequence of 12 steps created by the Codex Alimentarius to develop and implement a HACCP plan for a particular food product. The sequence includes 5 preparatory steps that provide guidance and are also considered to be necessary preliminary steps, followed by seven steps that address the seven principles of HACCP as follows: Assemble HACCP team (ISO 22000:2018 Clause 5.3)Describe Product (ISO 22000:2018 Clause 8.5.1.2), Raw Material, Packaging (ISO 22000:2018 Clause 8.5.1.3)Identify Intended Use (ISO 22000:2018 Clause 8.5.1.4)Construct Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)Perform On-site Confirmation of Flow Diagram (ISO 22000:2018 Clause 8.5.1.5)[Principle 1] List all potential hazard, conduct a Hazard Analysis and consider control measures (ISO 22000:2018 Clause 8.5.2-8.5.3)[Principle 2] Determine the Critical Control Points (ISO 22000:2018 Clause 8.5.4)[Principle 3] Establish Critical Limits for each CCP (ISO 22000:2018 Clause 8.5.4)[Principle 4] Establish a Monitoring System (ISO 22000:2018 Clause 8.5.4.3)[Principle 5] Establish Corrective Action (ISO 22000:2018 Clause 8.5.4; 8.9.2; 8.9.3)[Principle 6] Establish Verification Procedures (ISO 22000:2018 Clause 8.7; 8.8; 9.2)[Principle 7] Establish Documentation and Record Keeping (ISO 22000:2018 Clause 7.5)As we go in-depth into each steps of the HACCP, here are the key highlight of the HACCP system that we would cover in the course: The HACCP is a product safety management system that identifies and monitors specific foodborne hazards (biological, chemical or physical) that can adversely affect the safety of the food product. Hazard analysis serves as the basis for establishing critical control points (CCPs) or steps in the process that must be controlled to ensure the safety of the food product. HACCP programmes involve primarily the application of good common sense and preventive considerations to address situations before they become problems. The HACCP practice is recognised internationally as the most effective way to produce safe food through a logical and common sense approach to control food. The application of HACCP is possible throughout the food supply chain from primary production (with farmers, growers) to the consumer. The major thrusts of HACCP are the determination of how and where food safety hazards may exist and how to prevent their occurrence, thus demonstrating due diligence. As a company in the food industry, this course would help you to address all the important considerations for making your business a sustainable one.--Course Outline: In Section 1, we will be delving into the concepts and principles of HACCP. Section 2 to 4 will be a walkthrough of how you can start on the path to HACCP - from preparing your documentation, to conducting hazard analysis, to implementation and verification of your implementation!...