top of page

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


WASHINGTON, Sep. 09, 2020 – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) today announced that it is modernizing egg products inspection methods for the first time since Congress passed the Egg Products Inspection Act (EPIA) in 1970. The Egg Products Inspection Regulations final rule aligns the egg products regulations to be consistent with current requirements in the meat and poultry products inspection regulations. “Requiring egg product plants to develop food safety systems and procedures similar to meat and poultry requirements is a significant milestone in modernizing our inspection system,” said FSIS Administrator Paul Kiecker. “FSIS is continuing to carry out its public health mission to prevent foodborne illness.” Under the new rule, federally inspected egg products plants are required to develop and implement Hazard Analysis and Critical Control Points (HACCP) systems and Sanitation Standard Operating Procedures (SSOPs). FSIS will continue to test for Salmonella and Listeria monocytogenes (Lm) in egg products. FSIS requires that plants produce egg products that meet food safety standards and are edible without additional preparation and nothing in the final rule changes those requirements.Under the HACCP system, plants will be able to tailor a food safety system that best fits their particular facility and equipment. Furthermore, by removing prescriptive regulations, egg products plants will have the flexibility and the incentive to innovate new means to achieve enhanced food safety.In addition, FSIS will be assuming regulatory authority over egg substitutes and freeze-dried egg products, which pose the same risk as egg products and will be inspected in the same manner, enhancing the existing food safety system.The agency has also realigned the regulations governing the importation and inspection of foreign egg products more closely with the regulations governing the importation of foreign meat and poultry products. FSIS will notify foreign countries of the regulatory changes. Countries that have ongoing equivalence and most countries that have requested initial equivalence for egg products already have HACCP implemented for egg products for their domestic products. 

Course Agenda


Module One: Introduction, History, Definitions
Module Two: Prerequisite Programs (PRPs)
Module Three: Food Safety Hazards
Module Four: Preliminary Steps
Module Five: Conduct a Hazard Analysis – the First Principle of HACCP
Module Six – Establish Critical Control Point (CCPs) – The Second Principle of HACCP
Module Seven: Establish Critical Limits (s) – The Third Principle of HACCP
Module Eight: Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 9: Establish Corrective Actions – The Fifth Principle of HACCP
Module 10: Establish Verification Procedures – The Sixth Principle of HACCP
Module Eleven: Establish Documentation and Record-Keeping Procedures
Module Twelve: Implementation, Maintenance, Reassessment of HACCP Plans and Systems

Option One:

2.5 Days Onsite

$899.00 for the first attendee, $849.00 each for each additional attendee.

Option Two:

Virtual Live -

Instructor Led



Option Three:

Procedure for Blended

Blended Course:
Only one day on ZOOM platform

after finishing the

self-paced online course

Procedures to finish
Part 1 and Part 2 for


February 21 & 22 2024,  8:00 A.M. to 4:00 P.M. PST

June 13 & 14 2024, 8:00 A.M. to 4:00 P.M. -EST

August 15 & 16 2024, 8:00 A.M. to 4:00 P.M. -PST

October 23 & 24, 2024, 8:00 A.M. to 4:00 P.M. – EST

Virtual Live -  

Virtual Live - 

Virtual Live -  

Virtual Live - 

Virtual Live - 

Step 1
Part 1 Online course. After registration, you can begin the course. You will also receive an automated enrolment confirmation email for Online Training Part 1.

Step 2
Upon completion of Part 1, you will receive an enrolment ticket and a completion email.
Step 3
Send us your the enrolment ticket or completion contact Alex by calling 310-694-1544 You will not be able to take Part 2: Instructor-Led without providing evidence of Part 1: Online completion.
Step 4
The Part 2: Instructor-Led course is a review of the material from the Part 1, address questions that you may have related to the material in that
course, and complete exercises applying the knowledge that you gained through the cours materials. 8 hours training
Step 5
Finish Part 2 and Get your PCQI Certificate


Phone 773-821-1943email

Thanks for submitting!

bottom of page