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Development & Implementation for Processors and Food Related Industries


HACCP Options

Option One:

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.

                Experience Counts

We have had over 20,000 attendees since Professional Food Safety LTD since 1995. Be it HACCP, PCQI, GFSI, Primuslabs, BRC, and ISO22000. We are auditors, consultants, and trainers.

Please feel to Call directly.
Or Email

505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611


BASIC HACCP:  Development & Implementation for Processors and Food Related Industries. This International HACCP Alliance Accredited course is about the Development, Implementation, Maintenance, and Reassessment of HACCP Plans and Systems based on the United States NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS (NACMCF)’ HACCP Principles and Application Guidelines and the HACCP under the United Nations Codex Alimentarius, FDA, and USDA. In addition, the course covers the FDA CGMP 21 CFR Part 117, Subpart B; USDA 9 CFR Part 416, Sanitation; 9 CFR Part 430, the Listeria rule; and the overlap regulation of the FDA Juice and Seafood HACCPs and the FDA Food Safety Modernization Act (FSMA), and much more.

This International HACCP Alliance (IHA) approved training provides the knowledge to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method.

Learning Objectives:

  • Know the components of a HACCP-based food safety system including prerequisite programs (PRPs) and a HACCP Plan           

  • Learn how HACCP relates to the Preventive Controls Rule for Human Food requirements under FSMA                                                   

  • Satisfy training requirements for Global Food Safety Initiative (GFI) standards such as BRC or SQF


Who Should Attend:

Managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development. Those responsible for Development and Implementation   of GFSI  and Regulatory FDA , USDA, SQFI, BRC, systems, food safety management system team members professionals responsible


None. This is a basic food safety training.


Phone 773-821-1943email

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