HACCP training
Live classes for individuals and private teams, with practical work around food manufacturing.
Book training →HACCP Training · Consulting · Process Authority
Live HACCP
Training.
Built for
Your Team.
Train with Ernest Black, microbiologist and registered Lead HACCP Instructor. Choose private training at your facility or a live webinar anywhere in the United States. Get expert help with your HACCP plan, process validation, and food safety decisions.
15+ hours of live learning · Eight applied activities · Certificate after successful completion
What does your business need?
Train your team. Strengthen your plan. Evaluate your process.
Food safety consulting
Plan development, independent review, corrective actions, and help putting controls into practice.
Request a project proposal →Process authority & validation
Scientific support for product and process decisions, validation planning, and deviations.
Discuss your process →
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
For food manufacturing teams
Choose training around your operation.
Build a shared foundation for quality assurance, production, sanitation and HACCP team members. Private classes use examples from your industry, with time for questions and applied plan work.
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.
Register for webinar training →Choose the right way to train
A public seat for you. A private classroom for your team.
Join the next live webinar
October 20–21, 2026 · 8:00 a.m.–4:30 p.m. Pacific daily · $799 per learner. Send your registration email and receive an invoice after review.
Register for the webinar →Bring Ernest to your team
Two-day private classes start at $4,800 for up to eight learners, plus $599 per additional learner. Choose on-site or live remote training; dates and any travel expenses are confirmed with you.
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 →Prices subject to change.