The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

New Advanced HACCP course covers all the verification, validation, and auditing updates under USDA, FDA and other national and international entities.

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Option One:
Two Days Virtual Live with Alex Using Zoom
Available Now

September 10 and 11, 2020
October 8 and 9, 2020, 2020
November 16 and 17
, 2020

Module 1. Welcome, Introduction, History
Module 2. Food Safety Hazards
Module 3. Prerequisite Programs
Module 4: Five Preliminary Tasks and Seven Principles of HACCP 

Module 5: Verification and Validation of Prerequisite Programs
Module 6: Verification and Validation of Critical Control Points (CCPs)
Module 7: Verification and Validation of HACCP Systems
Module 8: Verification and Validation of HACCP Plan
Module 9: FSMA FDA Food Safety Plan Verification and Validation
Module 10: HACCP Regulatory Requirements
(USDA, FDA, etc.)
Module 11: Auditing HACCP Systems and Food -Safety Systems

– Appendices:
– Resources
– Glossary
– Acronyms
– HACCP Regulation
– Audit Check List
– National Advisory Committee on Microbiological
Criteria for Foods (NACMCF)
– Root Cause Analysis

Registration

Zoom Tutorials

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Option two:
Self-Paced for Two Months with Contact with Alex for Questions

This option is under development and coming soon.

Module 1. Welcome, Introduction, History
Module 2. Food Safety Hazards
Module 3. Prerequisite Programs
Module 4: Five Preliminary Tasks and Seven Principles of HACCP 

Module 5: Verification and Validation of Prerequisite Programs
Module 6: Verification and Validation of Critical Control Points (CCPs)
Module 7: Verification and Validation of HACCP Systems
Module 8: Verification and Validation of HACCP Plan
Module 9: FSMA FDA Food Safety Plan Verification and Validation
Module 10: HACCP Regulatory Requirements
(USDA, FDA, etc.)
Module 11: Auditing HACCP Systems and Food Safety Systems

Appendices:
Resources
Glossary
Acronyms
HACCP Regulation
Audit Check List
National Advisory Committee on Microbiological
Criteria for Foods (NACMCF)
Root Cause Analysis

Advanced HACCP International HACCP Alliance Logo

Option Three:
Onsite Training when it is Allowed by Public Health Authorities

This option will be offered in Hermosa Beach Holiday Inn Express and Suites
125 Pacific Coast Highway
Hermosa Beach, CA  90254
Onsite training is also available.

Module 1. Welcome, Introduction, History
Module 2. Food Safety Hazards
Module 3. Prerequisite Programs
Module 4: Five Preliminary Tasks and Seven Principles of HACCP 

Module 5: Verification and Validation of Prerequisite Programs
Module 6: Verification and Validation of Critical Control Points (CCPs)
Module 7: Verification and Validation of HACCP Systems
Module 8: Verification and Validation of HACCP Plan
Module 9: FSMA FDA Food Safety Plan Verification and Validation
Module 10: HACCP Regulatory Requirements
(USDA, FDA, etc.)
Module 11: Auditing HACCP Systems and Food Safety Systems

Appendices:
Resources
Glossary
Acronyms
HACCP Regulation
Audit Check List
National Advisory Committee on Microbiological
Criteria for Foods Application and Guidelines
(NACMCF)
Root Cause Analysis

Registration

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