Build Your HACCP Plan with AI in 60 Minutes

What you'll learn

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Build a complete, practical HACCP plan for a small bakery step by step.
Identify biological, chemical, physical and allergen hazards in bakery production.
Create a process flow, assess risks and determine appropriate control measures and CCPs.
Complete monitoring, corrective action, verification and traceability records.
Requirements

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No previous HACCP experience is required. Basic knowledge of food production is helpful, and learners need Excel or compatible spreadsheet software.
Description

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This course contains the use of artificial intelligence.
Build a practical, audit-ready HACCP food safety plan step by step for a small bakery or food manufacturing business. This course combines HACCP principles, Good Manufacturing Practices (GMP), prerequisite programmes and responsible AI-assisted drafting with human verification and professional food safety decision-making.
You will work alongside the instructor using an editable HACCP workbook and a realistic bakery example. Instead of only watching theory, you will define the HACCP scope, select a competent HACCP team, describe the product and intended use, map the complete production process and confirm the process flow on site.
You will learn how to identify biological, chemical, physical and allergen hazards; assess severity and likelihood; evaluate existing controls; determine significant hazards; apply CCP decision logic; establish critical limits; design monitoring procedures; document corrections and corrective actions; and plan validation, verification and reassessment.
The course also covers GMP, sanitation, supplier approval, allergen management, calibration, pest control, employee training, traceability, mock recall, record keeping and internal audit preparation. AI is used as a supporting tool for organising verified information, drafting documents, finding gaps and challenging assumptions. AI never replaces competent people, legal checks, scientific validation or management approval.
This course is designed for bakery owners, production managers, quality managers, HACCP team members, food safety professionals, consultants, supervisors and food technology students. You will receive editable Excel templates, operational logs, a CCP decision tree, hazard analysis worksheets, verification tools, traceability records and a practical implementation toolkit.
Who this course is for

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Bakery owners, food safety and quality professionals, production managers, supervisors, consultants and food technology students.
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