HACCP Alliance Upcoming 2022 & 2023 Class Listings North America

 Instructor-Led Hands-On HACCP Manager Certification Class Listings

Practical, Hands-On HACCP Planning Certificate Training Course

In just 2 days, you'll leave as a HACCP Certified Manager and have a model HACCP plan for your facility!

In this training for food professionals, you'll learn all aspects of HACCP planning step-by-step via discussions and group exercises. You'll leave with a model plan and a certificate affix with the HACCP Alliance (HA) seal that shows you can write and supervise a HACCP plan. Maximum Of 14 Attendees Per Class.


             HACCP Plan Development for Food Processors

               A HACCP Alliance Approved Training Course

          Maximum 14 Attendees Per Class

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Pittsburgh, Pennsylvania
May 22nd & 23rd 2023
Tampa, Florida -
May 29 & 30th 2023
Houston, Texas -
June 12th & 13th 2023
Atlanta, Georgia -
June 19th & 20th 2023
Philadelphia, Pennsylvania - 
October 2nd & 3rd 2023
Milwaukee, Wisconsin - 
July 24th and 25th 2023
Boston, Massachusetts - 
September 11th & 12th 2023
Denver, Colorado - 
September 25th & 26th 2023
Minneapolis, Minnesota - 
July 17th & 18th 2023
Miami, Florida - 
October 16th & 17th 2023
Chicago, Illinois - 
November 7th & 8th 2023
Pittsburgh, Pennsylvania - September 12th & 13th  2022 - Class Full
Tampa, Florida -
October 10th & 11th 2022 - 
Class Full
Houston, Texas -
November 14th & 15th 2022 -Class Full
Atlanta, Georgia -
January 16th & 17th 2023
Philadelphia, Pennsylvania - 
February 20th & 21st 2023
Milwaukee, Wisconsin - 
February 27th & 28th 2023
Boston, Massachusetts - 
March 6th & 7th 2023
Denver, Colorado - 
March 13th & 14th 2023
Minneapolis, Minnesota - 
March 20th & 21st 2023
Miami, Florida - 
April 18th & 19th 2023
Chicago, Illinois - 
May 8th & May 9th 2023
Orlando, Florida - 
December 5th & 6th 2023


HACCP (Hazard Analysis of Critical Control Points) is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards. HACCP provides systematic approach to these hazards that can cause your food to be unsafe and designs measurements to reduce these risks to a safe level. HACCP system is critical to your compliance with national and international legislation. The HACCP system meets the requirements of the Codex Alimentarius Commission established by FAO and WHO to set codes of practice and internationally recognized standards pertaining to food, food production and food safety. The Commission’s main goals are to protect the health of consumers and ensure fair practices in the international food trade. It can also be used to fulfill governmental requirements (FDA / USDA) and to support the requirements of GFSI standards such as SQF, BRC or FSCC 22000.

Representatives of food manufacturers and food service establishments should attend this class. Getting HACCP certification is your first step in developing effective HACCP Plan.

        Accredited HACCP course as recognized by HACCP Alliance.

Discover the basic concepts of HACCP and how to develop a plan for your company

This two-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to:

  • Conduct a hazard analysis of your food process, including proper flow charting.

  • Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point.

  • Establish critical limits for each control point.

  • Establish monitoring procedures and corrective actions.

  • Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe.

  • Establish record keeping and documentation procedures.


Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered.

No company can afford to have a sub-standard HACCP plan. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.

HACCP Plan Development Course Format

Our Lead Instructor's with the HACCP Alliance (HA), will guide you through every step of the HACCP plan development process so you don't get overwhelmed. In addition to lectures, this course will feature many opportunities for interaction and participation through group exercises, presentations, and discussions. Participants who successfully complete the program (including the final exam) will receive a certificate of completion affixed with the HA seal.

Protect Your Business's Reputation with an Effective HACCP Plan!

HACCP Plan Development for Food Processors

Learn the basics: Plan pre-requisites, HACCP principles and how to apply them to your food products.

  • Avoid other's mistakes: Hear up-to-date industry examples of successes and failures to help increase your food safety IQ.

  • Critical Details: See how to conduct a hazard analysis and identify your facility's REAL critical control points (especially ones you may have missed!).

  • Plan Development: Get step-by-step instruction on creating and writing a sample HACCP plan for your operation.

  • Validation: Find out how to validate your plan for successful implementation at your facility.

  • Certificate: Earn a HACCP Alliance (HA) certificate that shows you can write and supervise a HACCP plan.

Hazard Analysis and Critical Control Point, or HACCP, is a systematic, science-based approach for the identification, evaluation and control of food safety hazards. Built on the foundation of effective prerequisite programs such as training, pest control and sanitation, HACCP applies control measures to prevent, eliminate or reduce significant hazards to an acceptable level.


HACCP was developed in the 1960s by the Pillsbury Company in response to NASA’s request for a preventative food safety system for astronauts. It has become the standard for food safety management systems around the world.


HACCP can be applied to all stages of a food supply chain, from food production and preparation processes, to packaging and distribution. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) both require HACCP programs for juice, seafood and meat and poultry.

HACCP has become a household name in the food safety industry, and is now being referenced in many other industries including pharmaceuticals and cosmetics.


HACCP-based food safety programs are required for Global Food Safety Initiative (GFSI) standards (SQF, BRC, IFS, FSSC22000, etc.) and are the basis for preventive controls as set forth in the Food Safety Modernization Act of 2011 (FSMA).

NSF provides a variety of services related to FSMA, including HACCP registration and HACCP-9000® certification, training and consulting.