Jack Sehkon and Associates Inc.

2 Day Implementing HACCP Plan/GMPs/GHPs



HACCP/GMPs/GHPs is a tool to assess hazards and establish control systems that focus on control measures for significant hazards along the food chain to ensure food safety through prevention. Implementing HACCP/GMPs/GHPs ensures compliance with Safe Food for Canadians (SFCR) regulations and the requirements of the Food Safety Modernization Act (FSMA).

This 2-day online instructor led course covers the framework necessary to effectively develop, implement and sustain an effective Hazard Analysis and Critical Control Point Plan supported by GMPs/GHPs in accordance with Codex HACCP 2020, General Principles of Food Hygiene, SCFR and FSMA. The HACCP framework covers food safety hazards (physical, chemical and biological) identification and analysis, critical control points and limits, monitoring, verification and validation.  The participants will go through understanding of “five preliminary steps” to lay the foundation for a HACCP plan. The preliminary steps are followed by application of “seven principles” to establish a customized and effective plan for your establishment. In addition, templates with guidelines for all twelve steps for creating a HACCP plan are provided. HACCP certification provides compliance HACCP certification with International, Canadian food laws and FSMA, improved food safety in production and distribution, increased awareness of food risks and safety hazards, increased consumer confidence,   

Topics to be Covered:
HACCP and its origin
SFCR/FSMA/Codex 2020 GMPs/GHPs identification, overview and sample format

  1. Assemble HACCP Team and Identify Scope (Preliminary Step 1)
  2. Describe product (Preliminary Step 2)
  3. Identify intended use and users (Preliminary Step 3)
  4. Construct flow diagram (Preliminary Step 4)
  5. 5 n-site confirmation of flow diagram (Preliminary Step 5)
  6. List all potential hazards that are likely to occur and associated with each step, conduct a hazard analysis to identify the significant hazards, and consider any measures to control identified hazards (HACCP Principle 1)
  7. Determine the Critical Control Points (HACCP Principle 2)
  8. Establish validated critical limits for each CCP (HACCP Principle 3)
  9. Establish a Monitoring System for Each CCP (HACCP Principle 4)
  10. Establish corrective actions (HACCP Principle 5)
  11. Validation of the HACCP Plan and Verification Procedures (HACCP Principle 6)
  12. Establish Documentation and Record Keeping (HACCP Principle 7) 13 Training


Participants must be familiar with SFCR/FSMA GMPs/GHPs must complete JSA Inc Pre-Requisite/GMP/GHP assignment prior to attending this course.  This is to establish familiarity with the SFCR/FSMA GMPs so that learning takes place with advantage.

Participant Handouts:

Participants receive a package that consists of HACCP-related materials supported by examples, scenarios and case studies as well as other value-added reference materials.

Who Should Take This Course?

  • Food Industry quality professional,
  • Food Industry Operations professional,
  • Food Industry technical professionals,
  • Food Industry personnel supporting food safety systems development and management.
  • Food Industry personnel directly involved in the development and maintenance of HACCP plans
  • Food Safety personnel directly involved in food safety management systems. 


Participants who successfully demonstrate competence during this course will receive a “Certificate of Completion” covering the following Exemplar Global knowledge competency units:
Exemplar Global – Developing and Implementing HACCP Plan/GMPs-RTP

Participants not deemed competent are issued “Certificates of Attendance” and will be given opportunity to retake the mandatory question(s) previously unsuccessfully attempted.

Why Train with Jack Sekhon & Associates Inc.?

Jack Sekhon, course instructor, holds, is a member of or has the following experience:

  • Bachelor Degree in Chemical Engineering
  • Registered Professional Engineer
  • Member of the Fellow Engineers Canada
  • First Class Power Engineer
  • Certified H &S Consultant CHSC
  • PCQI-Food Safety
  • Certified HACCP Professional 
  • IATF 16949 and Core Tool Trained
  • Exemplar Global QMS/EMS/OHSMS Lead Auditor
  • Former BSI QMS/EMS/OHSMS Lead Auditor
  • Former QMI/SAI Global QMS/EMS/ OHSMS Lead Auditor
  • Former CSA QMS/EMS/OHSMS Trainer
  • Former BSI QMS/EMS/OHSMS Trainer
  • COR External Auditor
  • Qualified Six Sigma/Lean Practitioner
  • 25 years of experience in QMS/EMS/OHSMS consulting
  • 15 years of experience in OHS and environmental compliance evaluation
  • 3 years of consulting experience in ISO 17025, ISO 13485, and ISO 22000 

Course Information

Estimated Time: 2 Days


Course Instructor

Jack Sekhon P. Eng Jack Sekhon P. Eng Author
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