HCG professionals have conducted well over 3000 food safety training courses for the United States food industry and have provided the same training programs in over 45 countries for both regulatory agencies and the food industry exporting products to the United States.  During the course of this training, the HCG professionals have come to understand that an adequately trained workforce is a company’s best line of defense the shipment of unsafe product.

The food safety training courses offered by HCG are designed to provide instruction across a variety subjects including HACCP Plan Development, Sanitation SOP Plan Development, Pathogen Control, Food Safety Assessments (FSAs), Food Security and Process Validation.

Additionally, HCG is a Licensed Safe Quality Food (SQF) Training Center and can conduct classes specific to your particular food product or process needs.

All courses are designed for “In-House” training or offered through sponsoring associations, groups, governmental agencies, and international groups.

To organize training for one of more of your employees, or to inquire regarding scheduled training opportunities, please contact the HCG at or call (703) 385-1989.



HACCP Plan Development and Implementation Training (English and Spanish)

The basic HACCP Plan Development and Implementation course covers the seven principals of HACCP including Hazard Analysis, Critical Control Points (CCPs), Critical Limits (CLs), Monitoring, Record Keeping, Corrective Actions, Validation and Verification. This course is consistent with the HACCP Principals of the National Advisory Committee for the Microbiological Criteria for Foods and the Codex Alimentarious Commission, the Food Safety Inspection Service (FSIS) and the U.S. Food and Drug Administration (FDA) for Juice and Seafood HACCP

This course is available in both English and Spanish and can be customized for USDA, Food Safety and Inspection Service (FSIS) or Food and Drug Administration (FDA) regulated companies. These courses will also meet the core HACCP requirements of the Global Food Safety Initiative, GFSI programs including SQF and BRC.

This course is accredited by the International HACCP Alliance.

Advanced HACCP Training (English and Spanish)

The Advanced HACCP course goes beyond the basic HACCP principals, covering in depth validation of a HACCP plan, best practices for record keeping, tools for conducting self-audits and preparing for an FSIS, Food Safety Assessment, FSA audit.

This course is available in both English and Spanish and can be customized for USDA, Food Safety and Inspection Service (FSIS) or Food and Drug Administration (FDA) regulated companies.
This course is accredited by the International HACCP Alliance


Food Safety Preventive Controls for Human Food 

This 2.5 day course follows the only curriculum recognized by the FDA to meet requirements for a Preventive Controls Qualified Individual. The certified Lead Instructor will help you follow step by step instructions on the development and application of risk-based preventive controls as required by law.  The course aids in understanding how existing food safety programs relate to preventive controls and FDA Food Safety Plan expectations. Model plans will be shared and practice plans developed during the course.  Successful participation in this course results in status as a Preventive Controls Qualified Individual.


Sanitation Standard Operating Procedures (SSOPs) Training

This course provides training in the design, implementation and reassessment of Sanitation SOP programs. This course also provides instruction on developing SSOP recordkeeping forms, effective response SSOP deviations, meeting FSIS and FDA regulatory requirements and using SSOP data, such as ATP results and micro data,  to improve operations to SSOP programs.

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

How a plant management response to an FSIS Noncompliance Report (NR) either result in the resolution of an issue or an escalation into a larger enforcement action up to and including the suspension of plant inspection.

This course teaches the proper way of responding to and NR. It also provides instruction on the NR appeal procedure, including how and when to appeal.

Management and Control of Pathogens (Listeria, Salmonella, E. coli O:157:H7 and STEC)

This course provides detailed information on the design of RTE areas and the effective sanitation of sensitive equipment used in the production of ready-to-eat products. The course also provides a format for the design, development and implementation of an effective Listeria monitoring program that meets government regulatory requirements. It also discusses the latest scientific and technical information to effectively control Listeria in the plant environment.

Preparation for FSIS, Food Safety Assessments

In this course participants will learn to understand the roles and responsibilities of local FSIS Enforcement Investigations and Analysis Officers (EIAOs). Additionally this course provides instruction on how plants must prepare for EIAO, Food Safety Assessments (FSAs) and in accordance with FSIS Directive 5100.1, Revision 2 and associated process category checklists. Participants will also learn what steps to take for responding to possible FSIS, Notices of Intended Enforcement Actions (NOIEs)

Process Validation

This course is designed to assist companies in the principles and approaches to validating food safety systems.  This course focuses primarily on the validation of ready-to-eat (RTE) meat and poultry products.

Developing and Implementing Safe Quality Food (SQF) Systems

The SQF Program (Safe, Quality Food) is one of the world’s leading globally accepted food safety and quality management systems. SQF provides independent certification that a food safety and quality system complies with international and domestic food safety regulations. It also assures consistent quality and meeting buyer specifications. SQF certification is supported and in many cases required  by an increasing number of international retailers and foodservice providers.

HCG is a Licensed Training Center for SQF and can provide instruction the meets the SQFI standards for employee training including prerequisite programs and internal auditing. HCG can also provide consulting services during the implementation process including GAP analysis and program development.

Availability of HCG Training Materials

HCG’s HACCP Manuals are a valuable resource and reference for supporting documentation for your HACCP plans and food safety system. To order HCG’s HACCP training manuals, please click on: Ordering Information: Download Order Form

Contact HCG for more information