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Advanced HACCP: Validation, Verification and Auditing

2023 and 2024

Schedule and Locations


Advanced HACCP Options

Option One:

In Person Class Schedules -  2 Days Onsite

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

Option Two:

Virtual Live -

Instructor Led



Option Three

Online Self Paced

60 Days to Complete

Work at your convenience



Locations of In Person Classes

Location: Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA  90254

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


In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training


This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.

The manual and the Exercise Workbook will be shipped free of charge.

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 773-821-1943


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