It is critical that companies adequately train employees at all levels to ensure that only safe, wholesome and unadulterated product is shipped to their customers. To accomplish this, the HACCP Consulting Group’s (HCG) professional staff provides Food Safety training courses and seminars in the following areas:

(Note: All courses and seminars are designed for “In-House” training or offered through sponsoring associations, groups, governmental agencies, etc.)

Basic, Accredited, HACCP Plan Development and Implementation
(English and Spanish)

This Basic HACCP course is designed to follow the HACCP principles of the National Advisory Committee for the Microbiological Criteria for Foods and the criteria established by the International HACCP Alliance. In addition to learning and understanding the HACCP principles and how to develop and implement a HACCP program, the course also provides an in- depth understanding of the requirements associated with compliance with applicable USDA, Food Safety and Inspection Service (FSIS) HACCP regulations.

HCG’s HACCP Manual is a valuable resource and reference of supporting documentation for the decisions reached during the development of your HACCP plans.

Advanced, Accredited HACCP Training
(English and Spanish)

HCG’s Advanced HACCP training follows the criteria established by the International HACCP Alliance and provides tools for conducting “self- audits” of plants’ food safety system, process validation principles and methods and the tracking and trending of food safety data. The training also prepares plants for FSIS, Food Safety Assessments (FSAs) that evaluate the adequacy of a plant’s food safety system for compliance with the FSIS, Pathogen Reduction/HACCP regulations and other associated regulations (e.g., Listeria, etc.)

HCG’s Advanced HACCP Manual is a valuable resource for conducting self audits; designing and carrying out necessary validation studies to support your food safety system; and preparing for FSIS, Food Safety Assessments.

Sanitation Standard Operating Procedures (SSOPs) Training

The SSOP training is designed to assist establishments develop and implement (or reassess) SSOP programs that are in compliance with the FSIS, SSOP regulations. Included in the training are detailed presentations on the design of SSOP records and the handling of SSOP deviations to identify the most effective corrective and preventive measures and the use of SSOP pre-operational and operational data along with other sanitation data (microbiological, APT, etc.) to make process improvements.

Handling, Responding and Appealing FSIS, Noncompliance Reports (NRs)

This seminar provides establishments with valuable information for the proper ways of responding to FSIS, NRs and when and how to make appeals. Utilizing actual plant NRs, the proper wording of plant corrective and preventive measures will be assessed and guidance provided for improving responses.

Control of Listeria

Critical to the safety of ready-to-eat (RTE) products, HCG’s Control of Listeria training provides detailed information on the development and implementation of an effective Listeria monitoring program compliant with FSIS regulations. The training also focuses on the design of RTE areas and the effective sanitation of sensitive RTE equipment to mitigate the potential for Listeria cross contamination. Interventions designed to reduce or eliminate Listeria are also discussed to provide participants with the latest scientific and technical information to effectively control Listeria.

Preparation for FSIS Food Safety Assessments

This seminar assists establishments in knowing the roles and responsibilities of the local FSIS Consumer Safety Inspector (CSI) and the FSIS, Enforcement Investigations and Analysis Officer (EIAO) and the conduct of their Food Safety Assessment (FSA). The seminar prepares plant officials and other appropriate employees for the FSA by providing clear understanding of FSIS Directives 5000.1, Revision 2 and 5100.1; explaining what must be made available during the assessment; and pointing out the consequences of noncompliance. In the event of noncompliance with the FSA, guidance is also provided to adequately respond to the FSIS, Notice of Intended Enforcement Action (NOIE).

Process Validation

The Process Validation Workshop is designed and intended to assist companies in the principles and approaches to validating its food safety system to be compliant with FSIS regulations. The workshop is conducted in cooperation with a trade association or other organization and a microbiology laboratory, where specific validation procedures are demonstrated and discussed. The major focus of the Process Validation Workshop is for cooked, ready-to-eat meat and poultry products.

Extent of Training Provided

The HACCP Consulting Group professionals have conducted well over 200 food safety training courses for the US meat and poultry industry and have provided the same training programs in over 43 countries for both regulatory agencies and meat and poultry establishments eligible to export to the US.

Organizing Training

To organize training for one of more of your employees, or to inquire regarding scheduled training opportunities, please contact the HACCP Consulting Group at savager@prodigy.net or at (703) 385-1989.

Availability of HCG Training Materials

To order HCG’s Basic or Advanced HACCP training manuals please click on: