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Produce HACCP 
Plant-Based Human and Animal Foods HACCP –
Raw and Processed Fruits and Vegetables, Sprouts, Mushrooms, Seeds, Grains, Feed (Raw and Processed) both Organic and Conventional

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 14 & 15,  2024, 8:00 AM to 4:00 PM- PST

June 3 & 4,  2024, 8:00 AM to 4:00 PM- EST

August 5 & 6 2024, 8:00 AM to 4:00 PM- PST

October 17 & 18, 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

The major sources of foods for humans and animals globally are plant-based. Safe plant-based food is full of nutrients, but contaminated plant-based foods are causing millions of illnesses and deaths all around the world. This course examines in depth the routes of contamination of plant-based foods all the way from seeds formation, seed harvesting and treating to growing, harvesting, packing, holding, processing and transporting produce using the most current scientific and technical understanding of safe production of plant-based foods. It also examines myriad laws and regulations promulgated to assure the safety of plant-based foods for both humans and animals.

Course Agenda


Module 1. Introduction, History, Definition

Module 2. Plant Food Science and Safety

Module 3. Laws and Regulations  Related
to Plant-Based food for Human and Animals

Module 4. Organic Food Laws and Regulation

Module 5. Prerequisite Programs

Module 6. Food Safety Hazards

Module 7. Preliminary Steps

Module 8. Conduct Hazards Analysis

Module 9. Determine Critical Control Points

Module 10. Establish Critical Limits

Module 11. Establish Monitoring Procedures

Module 12.  Establish Corrective Action procedures

Module 13. Establish Verification Procedures

Module 14. Establish Record-Keeping
and Documentation Procedures

Module 15. Implement, maintain,
and reassess HACCP plans and systems


Phone 773-821-1943


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