Logo

Advanced HACCP

This New Advanced HACCP course covers all the verification, validation, and onsite and remote auditing and inspections under USDA, FDA and other national and international entities. Covers Food Safety and Thermo-bacteriology (thermal processing, Log reduction, D, Z, and F values), Emerging Technologies based on Thermal Effects, Non-Thermal Processing using: High Pressure Processing (HPP), Irradiation (X-rays, Gamma Rays, Electron Beam), Pulsed Light, Fumigation, Fermentation, Formulation, Acidification, Cold Plasma and many more Hurdle Technologies and their verifications and validations to ensure food safety.
Option One:
On Zoom
Instructor-Led
 Link to Registration 		Option Two:
On Site in  Los Angeles
and Chicago
125 Pacific Coast Highway 
Hermosa Beach, CA 90254
Link to Registration for Hermosa Beach
 Option Three"
Self-Paced
To be completed
within 60 Days
  2026

 
     November 11 and 12, 2026 - PST

  December 2 and 3, 2026 - EST

2027

June 9 and 10, 2027

December 8 and 9, 2027







     
 


2027
Chicago
The Temple Building, 77 West Washington Street
Chicago, IL 60611

June 9 and 10, 2027

December 8 and 9, 2027


  

Table  of  Contents
 Module 1 - Welcome/Introductions/History/Definition
 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 of Critical Control Points (CCPs)
Module 7 - Verification of HACCP System
Module 8 - Validation of HACCP plan 
Module 9 - FSMA FDA Food Safety Plan Verification
and Validation 
Module 10 - HACCP Regulatory Requirements (USDA, FDA, etc.)
Module 11 – Onsite and Remote Auditing of HACCP Systems
and Food Safety Systems 
Module 12 – Criteria for Microbiological Hazards in
Foods and the Environment
Appendix: 1 Glossary

 
Link to Registration Link to Chicago Registration Link to Self-Paced Registration