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Retail and Food Service 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 29 and 30 2024, 8:00 AM to 4:00 PM – EST

May 31 and June 1, 2024, 8:00 AM to 4:00 PM – PST

August 1 and 2, 2024, 8:00 AM to 4:00 PM – EST

October 7 and 8, 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

The FDA New Era of Smarter Food Safety has four core components: 1. Tech-enabled Traceability 2. Smarter Tools and Approaches for Prevention and Outbreak Response 3. New Business Models and Retail Modernization 4. Food Safety Culture. The FDA Food Code 2022 defines Food Establishments as an operation that (a) stores, prepares, packages, serves, vends FOOD directly to the CONSUMER, or otherwise provides FOOD for human consumption such as a restaurant; satellite or catered feeding location; catering operation if the operation provides FOOD directly to a CONSUMER or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or FOOD bank; and (b) relinquishes possession of FOOD to a CONSUMER directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. This International HACCP Alliance accredited course is designed to assist the last line of defense in the food supply chain, retail and food service industry, to prevent, eliminate or reduce food safety hazards using HACCP, FSMA, the FDA New of Smarter Food Safety and other current scientific, technical and regulatory understanding of good retail and food service practices.

Table of Contents:

Table of Contents
Module 1. Introduction, History, Definitions
Module 2. The FDA Food Code 2022
Module 3. Applying HACCP Principles to Retail and Food Service using Process Approach – Annex 4 and the FDA Operator Manual
Module 4. Retail and Food Service HACCP – Annex 4
Module 5. HACCP Inspection by Regulatory Authorities – Annex 5
Module 6. Food Processing in Retail and the Food Code (Annex 6) – Reduced Oxygen Packaging (ROP)
Module 7. Smoking, Curing and Clostridium botulinum in Food Retail Establishments (Variance)
Module 8. The FDA Retail Program Standards
Module 9. The FDA New Era of Smarter Food Safety, Traceability and Retail Modernization

Module 10. Food Safety Hazards
Module 11. Prerequisite Programs
Module 12. Preliminary Steps
Module 13. Conduct a Hazard Analysis – The First Principle of HACCP
Module 14. Determine Critical Control Points – The Second Principle of HACCP
Module 15- Establish Critical Limits – The Third Principle of HACCP
Module 16. Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 17. Establish Corrective Action Procedures- The Fifth Principle of HACCP
Module 18. Establish Verification Procedures – The Sixth Principle of HACCP
Module 19. Establish Record-Keeping and Documentation Procedures – The Seventh Principle of HACCP
Module 20. The Implementation, Maintenance and Reassessment of the HACCP Plans and Systems


Phone 773-821-1943


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