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Food Safety
Omics HACCP 

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.


February 23 and 24, 2024, 8:00 AM to 4:00 PM – PST

March 21 and 22, 2024, 8:00 AM to 4:00 PM – EST

June 5 and 6, 2024, 8:00 AM to 4:00 PM – PST

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

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

Microorganisms are called “invisible majority” that run the biosphere and run the world. They are  on and in the depth of the seas, oceans, and earth. They are found in the hottest and the coldest places and can survive and reproduce in the harshest environments. They are about 3.5 billion years old with a very elaborate and complex communication system called quorum sensing and organizational capability such as biofilm formation to combat environmental stress such as our sanitizers. Just recently we recognized a new domain called Archaea, so now we talk about three domains: Bacteria, and  Archaea (both prokaryotes) and the rest of the living beings as Eukaryotes.

The vast majority of microorganisms can not be cultured (almost 99%)  in the lab using culture methods; they are known as “Microbial Dark Matter”. Omics are here to help. In the food industry, food safety hazards must be controlled and almost 88% of the recalls in the United states are due to Listeria monocytogenes, Salmonella spp and undeclared allergens. The space age and travel to the moon necessitated a solid, scientifically- based food safety management system for space travelers. NASA and others started using a management system called Hazard Analysis and Critical Control Point (HACCP).

Today HACCP is recognized, accepted and used by governments, academia and food industry nationally and globally. On January 4, 2011, the FDA Food Safety Modernization Act (FSMA) introduced seven foundational rules that essentially used the HACCP principles to  ensure safety of  food for humans, foods for animals, produce safety, safety of the imported food, food defense, and transportation.

Just imagine combining all we have learned from HACCP and FSMA and combining them with the greatest  revolution in biological, microbiological, and other biotechnological sciences and technologies ; it is known as the OMICS REVOLUTION. This course is the first of its kind ( in the world and is about the application of genomics, metagenomics, transcriptomics, proteomics, metabolomics, microbiomics, allergenomics and other omics (multi-omics) in food safety.

The first half of the course is about explaining different omics and food safety, and the second half is how to write a HACCP Plan or Food Safety Plan using omics principles. 

Table of Contents

References and Resources
Module 1. History from the First Microbe to the First Sequencing of DNA, RNA and Proteins
Module 2. Overview of Genomics, Metagenomics, Transcriptomics, Proteomics, Metabolomics, Microbiomics, Allergenomics, other Omics  (multi-omics) and Food Safety
Module 3. DNA, Genomics, Metagenomics and Food Safety
Module 4. The FDA and USDA Whole Genome Sequencing, FDA GenomeTrakr and GalaxyTrakr
Module 5.  RNA, Transcriptomics, Meta-transcriptomics and Food Safety
Module 6. Protein, Proteomics, Meta-proteomics and Food Safety
Module 7. Allergens, Allergenomics, Meta-Allergenomics and Food Safety
Module 8. Metabolites, Metabolomics and Food Safety
Module 9. Next Generation Sequencing and Food Safety
Module 10. Bioinformatics, Food Informatics, Big Data, Artificial Intelligence, Machine Learning
and Food Safety
Module 11.  Microbiological Food Safety Hazards, Microbiome and Microbiomics
Module 12. Chemical Food Safety Hazards Control, Cheminformatics and Hurdle Technologies
Module 13.  HACCP – Multi-omics – Prerequisite Programs
Module 14.  HACCP – Multi-omics – Preliminary Steps
Module 15. The First  Principle of HACCP – Conduct a Hazard Analysis – Using Multi-omics
Module 16. The Second Principle of HACCP – Determine Critical Control Points – Using Multi-Omics
Module 17.  The Third  Principle of HACCP – Determine Critical Limits – Using Multi-Omics
Module 18.  The Fourth  Principle of HACCP – Establish Monitoring  Procedures – Using Multi-Omics
Module 19.  The Fifth Principle of HACCP – Establish Corrective Actions – Using Multi-Omics
Module 20.  Th Sixth Principle of HACCP – Establish Verification Procedures – Using Multi-Omics Documentation Procedures  
Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures – Using Multi-Omics 
Module 22.  Development, Implementation, Maintenance and Assessment of the HACCP System 



Phone 773-821-1943


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