This online course addresses one of the key requirements of the Global Standard for Food Safety Issue; the adoption and implementation of a hazard analysis and critical control points (HACCP) system. The course programmed reflects the requirements of the standard with regard to the implementation of a HACCP system. Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation.