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.

Virtual Live, Self-Paced, and Onsite Basic HACCP Classes

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Option One:
Virtual Live with Alex using Zoom
Available Now

Virtual Live November 30 and December 1, 2020
Virtual Live PST January 4 and 5, 2021
Virtual Live EST January 25 and 26, 2021
Virtual Live PST February 1 and 2, 2021
Virtual Live EST February 15 and 16, 2021
Virtual Live PST March 1 and 2, 2021
Virtual Live EDT March 22 and 23, 2021
Virtual Live PDT April 5 and 6, 2021
Virtual Live EDT April 26 and 27, 2021
Virtual Live PDT May 10 and 11,2021
Virtual Live EDT May 24 and 25, 2021
Virtual Live PDT June 1 and 2, 2021
Virtual Live EDT June 21 and 22, 2021
Virtual Live PDT July 6 and 7, 2021
Virtual Live EDT July 26 and 27, 2021
Virtual Live PDT August 9 and 10, 2021
Virtual Live EDT August 23 and 24, 2021
Virtual Live PDT September 13 and 14, 2021
Virtual Live EDT September 27 and 28, 2021
Virtual Live PDT October 11 and 12, 2021
Virtual Live EDT October 18 and 19, 2021
Virtual Live PST November 8 and 9, 2021
Virtual Live EST November 15 and 16, 2021
Virtual Live MDT December 6 and 7, 2021

Development and Implementation of HACCP for Food Processors and Food Related Industries
Introduction
History
Prerequisite Programs
Good Agricultural Practices
Good Manufacturing Practices
Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures

Appendices:
– National Advisory Committee on Microbiological

Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good

Manufacturing Practices, Hazard Analysis, and
Risk-Based Preventive Controls for Human
Food
– Blank Forms
– Hazard Analysis and Risk Assessment

Registration

Zoom Tutorials

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Option two:
Self-Paced –
60 Days
Coming Soon

This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.
The manual and the Exercise Workbook will be shipped free of charge.

Development and Implementation of HACCP for Food Processors and Food Related Industries
-Introduction
-History
-Prerequisite Programs
-Good Agricultural Practices
-Good Manufacturing Practices
-Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures

Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices,
-Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment

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Option Three:
Onsite Classes
When it is Allowed

Los Angeles, CA February 22 and 23, 2021
Chicago, IL March 8 and 9, 2021
Chicago, IL May 17 and 18, 2021
Los Angeles, CA June 14 and 15, 2021
Chicago, IL August 16 and 17, 202
Chicago, IL October 4 and 5, 2021
Los Angeles, CA November 1 and 2,2021
Chicago, IL November 29 and 30, 2021

Holiday Inn Express and Suites
125 Pacific Coast Highway
Hermosa Beach, CA  90254

Development and Implementation of HACCP for Food Processors and Food Related Industries
Introduction
History
Prerequisite Programs
Good Agricultural Practices
Good Manufacturing Practices
Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures

Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment

Registration

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