Training

Intermediate Session (3 Hours)

This session introduces the fundamentals of food safety programs and HACCP principles. Participants will learn essential concepts such as hazard identification, basic regulatory requirements, and how food safety systems operate in food production environments.

This training is ideal for:

• Quality Assurance Managers

• Food Safety Personnel

• Food Production Supervisors 

Individuals seeking employment in food manufacturing or processing facilities

Training is conducted in a personalized one-on-one format to ensure participants receive focused instruction and practical guidance relevant to their operations or career goals.

Advanced Session (6 Hours)

This course begins with a refresher on core food safety and HACCP concepts, then progresses into the practical development and writing of HACCP programs. Participants will learn how to conduct hazard analysis, establish critical control points, develop monitoring procedures, and implement corrective actions.

This training is ideal for:

• Plant Managers

• HACCP Coordinators

• Food Safety Managers

Individuals preparing for leadership roles in food processing facilities

Training is conducted in a personalized one-on-one format to ensure participants receive focused instruction and practical guidance relevant to their operations or career goals.

This customized training session is developed specifically based on your requested topics. The training can cover any food safety, HACCP, regulatory compliance, or operational subject relevant to your needs. 

This option is ideal for individuals or companies seeking targeted instruction on specific food safety topics.

Our online HACCP certification course provides convenient, self-paced training designed to meet food safety training expectations established by regulatory agencies. 

Proper HACCP training is required under certain regulations such as USDA HACCP regulations (9 CFR 417) and is often expected by regulatory agencies, auditors, and customers. HACCP training helps personnel understand:

• Hazard identification and risk assessment

• Preventive control measures

• Monitoring procedures

• Corrective actions

• Verification and validation activities

This training helps ensure food safety personnel are properly prepared to implement and maintain effective HACCP programs.