If you're simply looking to bring them onto your HACCP team, it's true that you could probably teach them a lot on your own from the documentation you already have. Are there any rules stating -who- can give a HACCP certification? HACCP training can be expensive, and online courses aren't as beneficial as in-person ones (in-person = more discussion, networking, etc). I might opt for a well-constructed in-person HACCP course offered internally, rather than an external online course.
A weakness of that strategy though is that you're not really getting any fresh takes on your HACCP plan. If the same people who did the initial hazard analysis train new staff, it's less likely for the new folks to benefit the process by being a "fresh set of eyes" so to speak. From your trainee's perspective, it may be less desirable considering it'd be a streamlined course offered internally. When I became HACCP certified, I enjoyed the fact that examples used were food products that I wasn't super familiar with. It was a good learning experience.
Edited by Brothbro, 03 August 2022 - 04:05 PM.