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Applications of Artificial Intelligence to Food Safety HACCP Course

Option One:

Online Self Paced

60 Days to Complete

Work at your convenience


Option Two:

Virtual Live - Instructor Led


It can also be arranged at other times.


Option Three:

In-Plant on-site

 Instructor Training:

Call Information


Option One

**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 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.


March 1 and 2, 2024 – 8:00 AM to 4:00 PM – EST

May 29 and 30, 2024 – 8:00 AM to 4:00 PM – PST

June 7 and 8, 2024 – 8:00 AM to 4:00 PM – EST

August 9 and 10, 2024 – 8:00 AM to 4:00 PM – PST

October 11 and 12, 2024 – 8:00 AM to 4:00 PM – EST

Dec 13 and 14, 2024 – 8:00 AM to 4:00 PM – PST

Option Three

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

Welcome to the Food Safety Training Institute and the Applications of Artificial Intelligence (AI) to Food Safety HACCP Course. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) who wrote the seven principles of HACCP defined a step as a point, procedure, operation or stage in the food system from primary production to final consumption. The FDA Food Safety Modernization Act (FSMA) requires the use of current scientific and technical understanding to manufacture, process, pack and hold foods. This course is designed to develop HACCP and Food Safety Plans using all components of artificial intelligence such as machine learning, deep learning, computer vision, natural language processing, analytics and other related tools and techniques to assure the safety of the food from farm to table. In addition, the course will discuss  the use of combining Artificial Intelligence (AI) with sensor technologies such as biosensors, chemo-sensors, E-noise, E-tong and  robotics, drones, big data, omics, blockchain, cloud computing and other current technologies along the national and global food supply chain to make sure the food and ingredients are produced,  processed, packed, held, transported and distributed using current regulatory, scientific, and technical understanding. Furthermore, for putting all these sciences and technologies in the hands of all involved in food production, processing, packing, holding, transporting, distributing, and retailing, an in-depth analysis and sources will be presented in the use of smartphones as microscopes, chemo-sensors and bio-sensors. Upon completion of the course, you will receive a certificate with the seal of the International HACCP Alliance.

Table of Contents:

Table of Contents

Module 1 Introduction, History of Food Safety Hazards and Controls and Artificial Intelligence
Module 2. The FDA New Era of Smarter Food Safety and Use of Artificial Intelligence for Food Safety
Module 3. The USDA Applications of Artificial Intelligence throughout Agriculture and the Food Supply Chain
Module 4. How Can Artificial Intelligence Help Improve Food Safety (in production, processing, storage, distribution, pathogen identification and evaluation)
Module 5 Rapid Bacteria Detection Method Using Artificial Intelligence
Module 6. Artificial Intelligence Opportunities to Improve Food Safety at Retail
Module 7. Artificial intelligence, big data, and blockchain in food safety
Module 8. Hyperspectral imaging and  machine learning in food microbiology Developments and challenges in detection of bacterial, fungal and viral contaminants
Module 9. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation
Module 10. Artificial Intelligence technology in food safety – A behavioral approach
Module 11. Artificial intelligence and real-world data for drug and food safety – A regulatory science perspective
Module 12. Rapid identification of foodborne bacteria with hyperspectral microscopic imaging and artificial intelligence
classification algorithms
Module 13. The review of food safety inspection systems based on artificial intelligence, image processing, and robotics
Module 14. Smartphone-Based Food Diagnostic Technologies – A Review
Module 15. ChatGPT (Chat Generative Pre-Learned Transformer) and Food Safety
Module 16. Application of Artificial Intelligence in Food Industry—a Guideline
Module 17. Deep Learning and Machine Vision for Food Processing – A Survey
Module 18. Biological Hazards and Controls
Module 19.  Chemical Food Safety Hazards and Hurdle and Emerging Technologies
Module 20. HACCP and  Prerequisite Programs
Module 21. Preliminary Steps
Module 22. The First Principle of HACCP: Conduct a Hazard Analysis
Module 23. The Second Principle of HACCP – Determine Critical Control Points (CCPs)
Module 24. The Third Principle of HACCP – Determine Critical Limits
Module 25. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 26. The Fifth Principle of HACCP – Establish Corrective Actions Procedures
Module 27. The Sixth Principle of HACCP – Establish Verification Procedures
Module 28. The Seventh Principle: of  HACCP  – Establish Record-Keeping and Documentation Procedures
Module 29. Development, Implementation, Maintenance and Reassessment of HACCP Plans and HACCP Systems


Phone 773-821-1943


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