All HACCP, FSMA and Micro classes can be arranged privately in addition to scheduled courses. Please contact Alex by calling 310-694-1544 or send an email to alexkashef@geosda.com.

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 Thermobacteriology (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.

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Option One:
Two Days Virtual Live with Alex Using Zoom

2021
Virtual Live, December 8 and 9, 2021.
8 A.M. to 4 P.M. – EST

2022
June 22 and 23, 2022 – PST
August 18 and 19, 2022 – EST
December 15 and 16, 2022 – PST

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

Link to Registration

Zoom Tutorials

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Option Two:
Self-Paced for 60 Days –
Work at your own Convenience

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

Link to Registration

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Option Three:
On-site
In Hermosa Beach, Los Angeles, California
Address: Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA  90254

2022
January 5 and 6, 2022
March 9 and 10, 2022
May 4 and 5, 2022
July 7 and 8, 2022
September 8 and 9, 2022
November 2 and 3, 2022

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

Link to Registration