Well HACCP was a total bore. Personally I think it's some pretty high level stuff and should be left to those who are already late into their careers and are in the running for the executive level jobs, but for those who are just starting out (read: Culinarians) then basic food safety should be more than enough information.
Rather than putting down what was taught that day, I'll just put in a couple of really helpful links (Which will probably be clearer than anything I can type down here)
Wikipedia's HACCP page HERE
The FDA's HACCP page HERE