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Produce HACCP 
Online, Virtual Live or
Onsite In-Plant


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

Course Options

Option One:

Virtual Live -

Instructor Led



Option Two

Onsite In-Plant at Your Facilities or In-Plant with In-Plant Live Virtual with ZOOM

Option Three

Online Self Paced

60 Days to Complete

Work at your convenience


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


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

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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