Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food and product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. Benefits of HACCP include:

• Confidence that food safety is being effectively managed in your operation
• Prevention planning rather than defect control to ensure product safety
• Significant improvement in the area of product quality
• Customer confidence in the safety of your products through documentation

This course is accredited by the International HACCP Alliance and meets Global Food Safety Initiative requirements.

This course is offered in partnership with EAGLE Certification Group.
Registration and payment are processed securely through EAGLE’s website.

Who Should Attend

This course is based on International CODEX Principles for HACCP and addresses U.S. HACCP requirements based on attendees’ specific needs. This course is appropriate for anyone looking to gain a working knowledge of HACCP, as well as those needing a food safety and regulatory update.  Those interested may include:

• Quality Assurance managers
• Food safety managers, auditors, and consultants
• Production supervisors
• Food retailers, distributors, and processors

Course Overview

Format, Date and Time:
This LIVE virtual class will be presented in English on:

• Wednesday, March 11, 2026 from 9:00 am EST – 5:00 pm EST
• Thursday, Friday, March 12, 2026 from 9:00 am EST – 5:00 pm EST

Course Length:
16 hours (delivered over 2 days).

Technical Requirements:

• Class is conducted via Zoom. A Zoom account is not required.
• Participants must have working camera and audio connections plus email access for workshop assignments.
• Cameras must remain on with each participant in view during all training presentations.

Materials:

• Course materials are provided in both hard copy and digital formats.
• Includes practice exam and certificate of completion.
• Individuals who register less than 2 weeks before the class are not guaranteed hard copy materials on time for class.

Cost
The cost for this course, including materials, is $765 USD per person. If three or more from the same company register for the same course, a 10% discount is applied.

Please note: Class participation is valid only for the person(s) registered. No other participants are permitted without a paid registration.

Course Outline

Day 1 (8 hours)

1. HACCP History and Overview
   This session begins with student and instructor introductions and a review of the workshop agenda and objectives. Students learn about the history of HACCP and its benefits. This session also includes a discussion about HACCP and Its relationship to Quality, Good Manufacturing Practices (GMPs), and Sanitation Standard Operating Procedures (SSOPs).
2. Introduction to Microbiology
   Introduction to Microbiology includes a discussion about food Illness and disease, as well as biological, chemical, and physical hazards.
3. HACCP Principle 1 and Development Exercise
   This session provides students with an introduction to HACCP Principle 1: Conduct a Hazard Analysis and the First 6 Steps to Developing a HACCP Plan. Students break into small groups to participate in an exercise – Development of Principle 1 – and report back to the larger group upon completion.
4. HACCP Principles 2, 3, and 4
   This session includes training on the following topics:
   HACCP Principle 2: Identify CCPs in the Process
   HACCP Principle 3: Identify Critical Limits
   HACCP Principle 4: Monitoring

Day 2 (8 hours)

1. HACCP Principle 5 and Development Exercise
   This session introduces HACCP Principle 5: Corrective Actions. Students participate in a small group exercise: Development of Principles 2, 3, 4, and 5.
2. HACCP Principles 6 and 7
   This session provides training on HACCP Principle 6: Verification and HACCP Principle 7: Record Keeping. Students participate in a breakout exercise and review.
3. Implementing and Maintaining the HACCP Plan and System
   Students learn the skills necessary to implement a HACCP Plan, including: monitoring, record-keeping, corrective action procedures, and additional activities. This session also includes training on maintaining an effective HACCP System through regularly scheduled verification activities.
4. Review and Exam*
   This session begins with a review of HACCP, and students are given a course exam. It concludes with a review of the exam and a course evaluation.

*All students who complete the course will receive a certificate. Those who successfully pass the exam will have a certificate that bears the seal of the International HACCP Alliance.

Instructor

The instructors for this course are Bob Savage and Deanna Brown. An additional instructor may be added depending on class size.

Cancellation Policy

• The cancellation fee is $50 plus costs of any books or materials that were shipped on the registrant’s behalf.
• If HCG cancels the class, all funds will be returned. If a client wishes to transfer to another course, it must be within 6 months.