National HACCP + FDA + USDA/FSIS Training
Build a HACCP
Program That
Holds Up in the
Real World.
Live HACCP training on-site at your facility or by instructor-led webinar, plus FDA and USDA/FSIS regulatory training, food safety plan development, scientific validation, and regulatory support—delivered nationwide.
International HACCP AllianceAccredited introductory HACCP curriculum
ANAB AccreditedBasic HACCP Certificate Program under ANSI/ASTM E2659
Institute of Food Safety, Health & Hygiene, Inc.National training and technical authority
FDA-regulated food operations
FDA regulatory training that connects the rule to the process.
Private training can be built around the federal requirements, hazards, records, and operating decisions that affect your products—taught by a microbiologist and process authority with extensive FDA-regulated manufacturing experience.
Explore FDA regulatory training →USDA/FSIS-regulated establishments
FSIS HACCP training built around 9 CFR Part 417.
Prepare the people who develop, reassess, modify, review, and implement HACCP systems for meat, poultry, and egg products—with product-specific plan work, record review, and practical application of all seven HACCP principles.
Explore USDA/FSIS HACCP training →EB
Ernest Black, CP-FSMicrobiologist · Process Authority · Registered Lead HACCP Instructor
A scientist who knows the plant floor
Learn HACCP from a microbiologist who has applied it in laboratories, processing plants, audits, validations, and regulatory environments.
Ernest Black combines food microbiology, chemistry, high-risk process evaluation, HACCP auditing, regulatory compliance, and decades of manufacturing experience. His work includes thermal and non-thermal systems, FDA- and USDA-regulated operations, HPP, ultraviolet processing, dietary supplements, and a novel UV + HPP application validated through Cornell University.
This is not slide-reading. Learners see how hazard decisions, scientific support, operating controls, records, and corrective actions must work together when the stakes are real.
Meet Ernest and review his experience →Training that changes what happens on the plant floor
HACCP knowledge is useful.
Applied HACCP judgment is essential.
Learn from a registered Lead HACCP Instructor and food scientist with more than 35 years of experience developing, validating, and defending food safety systems for high-risk products.
Basic HACCP Training
Instructor-led certificate training built around the seven HACCP principles and practical application.
View training options 02FDA + USDA/FSIS Regulatory Training
Private instruction for FDA-regulated food companies and FSIS-regulated meat, poultry, and egg-products establishments.
Choose your regulatory pathway 03HACCP Plan Development
Hazard analysis, flow diagrams, critical limits, monitoring, verification, and records that work together.
Build or strengthen your plan 04Validation & Process Authority Support
Scientific and regulatory support for thermal and non-thermal controls, deviations, and high-risk foods.
Discuss your processTwo live ways to learn
Expert HACCP instruction—wherever your team works.
Both formats are live and instructor-led, with direct access to an experienced food scientist and practical work built around your industry.
In-person HACCP training at your facility
Bring the classroom to your operation for focused private-team learning, stronger discussion, and examples grounded in your products and processes.
Request on-site training →Instructor-led HACCP webinar training
Train distributed teams in a live remote classroom with real-time instruction, questions, applied activities, and a consistent learning experience.
Request webinar training →Choose the right way to train
A public seat for you. A private classroom for your team.
Join the next live webinar
Get the next available dates, current per-person pricing, timezone, enrollment deadline, and what is included before committing.
Get dates & pricing →Bring Ernest to your team
Schedule an on-site class at your facility or a private webinar for one location or a distributed team, with examples grounded in your operation.
Request a team proposal →Documented learner experience
Serious training. Exceptionally strong results.
The Institute’s latest documented Basic HACCP learner evaluations reflect what clients experience: technically rigorous instruction, clear expectations, practical application, and a pace that works.
Meet your instructor →Ready when you are
Put an experienced food safety expert on the problem.
Bring us the process, the plan, the finding, or the question. We’ll help you define the next defensible step.
Start the conversation →