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Advanced HACCP:
Validation, Verification and Auditing

Option One:

2 Days Onsite

$499.00 for the first attendee, $449.00 each for each additional attendee.

Option Two:

Virtual Live - Instructor Led On ZOOM


Option Three:

Online Self Paced

60 Days to Complete

Work at your convenience


Option One


Scheduled Locations In-Person Training:

  1. Interaction and Networking: In-person training provides opportunities for face-to-face interaction with instructors and peers. Networking and building relationships are often easier in a physical classroom setting.

  2. Hands-On Experience: Some subjects or skills are better taught through hands-on experience. In-person training may include practical sessions and real-world scenarios that are challenging to replicate online.

  3. Structured Schedule: For those who benefit from a structured schedule, in-person classes provide a set time and place for learning. This can be helpful for individuals who need routine and accountability.

  4. Immediate Feedback: In a traditional classroom, instructors can provide immediate feedback, answer questions, and address concerns on the spot. This can enhance the learning experience.

  5. Reduced Distractions: In-person training can offer a more focused learning environment, as learners are physically present and may have fewer distractions compared to an online setting.

2 Days Onsite and In Person

$499.00 for the first attendee, $449.00 each for each additional attendee.


Los Angeles, CA  Jan 10 and 11, 2024

Los Angeles, CA  May 8 and 9, 2024

Chicago, IL  June 5 and 6, 2024

Los Angeles, CA  Sept  5 and 6, 2024

Chicago, IL  Oct 9 and 10, 2024

Chicago, IL  Dec 4 and 5, 2024


Location: Holiday Inn125 Pacific Coast HighwayHermosa Beach, CA  90254

Location: Chicago Temple Building, 77 W Washington St, Chicago, IL 60602

Option Two

ZOOM Virtual live InstructorTraining:

  1. Accessibility: Zoom allows students to participate in live training sessions from virtually anywhere, providing flexibility and access to education for individuals who may not be able to attend in-person classes.

  2. Interactive Learning: Live sessions enable real-time interaction between students and instructors. This allows for immediate clarification of doubts, discussion, and engagement, fostering a more dynamic learning environment.

  3. Cost-Effective: Live online training can be cost-effective for both students and instructors, as it eliminates the need for commuting, accommodation, and physical classroom resources.

  4. Global Reach: With online live training, instructors can reach a global audience, breaking down geographical barriers and creating a diverse learning community.

ZOOM Virtual live InstructorTraining:

$499.00 for the first attendee, $449.00 each for each additional attendee.


Virtual Live May 15 and 16, 2024  ET

Virtual Live June 19 and 20, 2024  PT

Virtual Live July 10 and 11, 2024  ET

Virtual Live Aug 21 and 22, 2024  PT

Virtual Live Sept  18 and 19, 2024  ET

Virtual Live Oct  23 and 24, 2024  PT

Virtual Live Nov  6 and 7, 2024  ET

Option Three

**Online Classes:**

Self-Paced to be Completed in 60 Days

$499.00 for the first attendee, $449.00 each for each additional attendee.

1. **Flexibility:** Online classes offer flexibility in terms of time and location. Learners can access materials and participate in discussions at their convenience.

2. **Cost-Effective:** Online courses often cost less than in-person training. There are no commuting expenses, and materials may be available digitally, reducing overall costs.

3. **Accessibility:** People from different locations can participate, opening up opportunities for a diverse group of learners. This is particularly beneficial for individuals with geographical constraints.

4. **Self-Paced Learning:** Online courses often allow learners to progress at their own pace. This is advantageous for those who prefer a self-directed learning approach.

5. **Technology Skills:** Online learning requires basic technology skills. Individuals comfortable with using computers and online platforms may find this mode of learning more accessible.

Option In-Plant on-site

 Instructor Training:

In-plant facilities for food safety classes, such as those for PCQI (Preventive Controls Qualified Individual), FSVP (Foreign Supplier Verification Program), and HACCP (Hazard Analysis and Critical Control Points), offer several advantages:

  1. Hands-on Learning: In-plant facilities provide a real-world learning environment where participants can engage in hands-on activities related to food safety practices. This practical experience enhances comprehension and retention of the material.

  2. Customization: In-plant training allows for customization of the curriculum to address specific challenges or requirements of the facility. Trainers can tailor the content to the types of products being produced and the unique processes of the facility.

  3. Convenience: Conducting training on-site eliminates the need for employees to travel to off-site locations, reducing downtime and disruption to operations. This convenience can also encourage greater participation from staff members.

  4. Contextual Learning: Participants can directly apply the concepts learned in the training to their own work environment. This contextual learning increases the relevance and effectiveness of the training, as employees can immediately see how it impacts their daily tasks.

  5. Team Building: In-plant training sessions provide an opportunity for employees from different departments to come together and learn collaboratively. This fosters a sense of teamwork and shared responsibility for food safety throughout the organization.

  6. Cost-Effectiveness: While there may be upfront costs associated with setting up in-plant training facilities or bringing in external trainers, in the long run, it can be more cost-effective than sending employees to off-site training programs. The savings from reduced travel expenses and downtime can outweigh the initial investment.

  7. Continuous Improvement: In-plant training allows for ongoing monitoring and evaluation of food safety practices within the facility. Trainers can provide feedback and guidance based on observations made during the training sessions, helping the organization continuously improve its food safety protocols.

  8. Compliance: Training conducted on-site ensures that all relevant employees receive the necessary certifications and qualifications required by regulatory agencies such as the FDA (Food and Drug Administration) or USDA (United States Department of Agriculture). This helps the facility remain compliant with food safety regulations. 

Overall, in-plant facilities offer a practical, customized, and cost-effective approach to food safety training, enabling organizations to enhance their food safety practices and ensure compliance with regulatory standards.

Email for More information 


call 773-251-5646

More Information and Syllabus 

This New Advanced HACCP course covers all the verification, validation, and onsite and remote auditing and inspections under USDA, FDA and other national and international entities. Covers Food Safety and Thermobacteriology (thermal processing, Log reduction, D, Z, and F values), Emerging Technologies based on Thermal Effects, Non-Thermal Processing using: High Pressure Processing (HPP), Irradiation (X-rays, Gamma Rays, Electron Beam), Pulsed Light, Fumigation, Fermentation, Formulation, Acidification, Cold Plasma and many more Hurdle Technologies and their verifications and validations to ensure food safety.

Validation or Verification?

Which task is performed first? How do they differ? This course navigates you through the steps to ensure that your food safety program is both scientifically proven effective and accurate.

Learning Objectives:                                                                                          

  • Recognize the key differences between validation, monitoring and verification                                                                                                  

  • Demonstrate the concept of scientific effectiveness and proof of control                                                                                                         

  • Know when to validate and re-validate                                                    

  • Develop verification plans to ensure the systems are operating as intended                                                                                                       

  • Show evidence of continuous improvement                                           

  • Prepare for FSMA and GFSI standard requirements                  


Who Should Attend:

Preventive Controls Qualified Individuals (PCQI), those responsible for implementing and maintaining a Food Safety Plan, managers of GFSI food safety management systems, food safety management system team members professionals responsible for validation protocols, consultants and auditors.


Knowledge of HACCP and/or Preventive Controls.

Module 1. Welcome, Introduction, History
Module 2. Food Safety Hazards
Module 3. Prerequisite Programs
Module 4: Five Preliminary Tasks and Seven Principles of HACCP 
Module 5: Verification and Validation of Prerequisite Programs
Module 6: Verification and Validation of Critical Control Points (CCPs)
Module 7: Verification and Validation of HACCP Systems
Module 8: Verification and Validation of HACCP Plan
Module 9: FSMA FDA Food Safety Plan Verification and Validation
Module 10: HACCP Regulatory Requirements
(USDA, FDA, etc.)
Module 11: Auditing HACCP Systems and Food Safety Systems
– Resources
– Glossary
– Acronyms
– HACCP Regulation
– Audit Check List
– National Advisory Committee on Microbiological
Criteria for Foods Application and Guidelines
– Root Cause Analysis

Link to Registration


Phone 773-821-1943email

Thanks for submitting!

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