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May 16 - May 17

This introductory course provides the essentials for developing a HACCP Plan. The class follows CODEX and NACMCF Guidelines, is accredited by the International HACCP Alliance and is designed to meet the HACCP requirements of Global Food Safety Initiative (GFSI) benchmarked audits such as SQF, and BRCGS.

Who Should Attend

All personnel with responsibilities for food safety management and HACCP Plan development, as well as those needing to be designated as HACCP Trained or HACCP Certified.

Participants who complete the course will receive a certificate. Those who successfully pass the exam will have a certificate bearing the seal of the International HACCP Alliance.

While the concepts of HACCP are consistent for all foods, this course does not specifically target seafood, juice, or foods regulated by the USDA Food Safety Inspection Service (FSIS). Please refer to our Basic HACCP for FSIS Establishments course.

Course Overview

Format, Date and Time:

This LIVE virtual class will be presented in English on

  • Thursday, May 16th and Friday, May 17th, 2024
  • 9am- 5pm ET Daily

Technical Requirements:

  • Class is conducted via Zoom. A Zoom account is not required.
  • Participants must have working visual and audio connections plus email correspondence for workshop assignments. Visual connections must show each participant in view during training presentations.


  • Course materials are offered in both hard copy and digital formats.
  • The class includes an exam and certificate with a seal from the International HACCP Alliance.
  • Individuals who register less than 2 weeks before the class are not guaranteed hard copy materials on time for class.


The cost for this course, including materials, is $765.00 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 for the class. No other participants are permitted to attend the course without a paid registration.

Course Outline

  • Welcoming, Introductions, and Objectives
  • HACCP and Its Relationship to Quality, GMPs, SPSs andSSOPs
  • Introduction to Microbiology and Food Illness/Disease
  • Food Safety Hazards:Biological, Chemical, Physical Hazards
  • First5 Steps to Developing a HACCP Plan
  • HACCP Principles 1-2: Conduct a Hazard Analysis, Identifying CCPs
  • HACCP Principles 3-4: Identifying CCP Limits and Monitoring
  • HACCP Principles 5-6: Corrective Actions and Verification
  • HACCP Principle 7: Record Keeping
  • Implementing and maintaining the HACCP System
  • Course Exam, Review of Exam and Course Evaluation


The instructor for this course is Cathy Crawford.  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 to clients. If client wishes to transfer to another course, it must be within 6 months.

*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.


May 16
May 17
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