Hazards understood as organisms—not vocabulary words.
Laboratory experience informs pathogen, spoilage, environmental, growth and survival discussions.
About HACCP Trainer
Meet the microbiologist behind HACCP Trainer.
Ernest Black brings laboratory science, process-authority judgment, regulatory experience, and practical teaching together for food companies nationwide.
EBMicrobiologist
Food Scientist
Process Authority
Lead HACCP Instructor
Food Scientist
Process Authority
Lead HACCP Instructor
Ernest Black, CP-FS
Science at the bench. Judgment on the plant floor. Clarity in the classroom.
Ernest has developed, validated, implemented, and defended food safety systems for high-risk foods and beverages. His work combines microbiology, chemistry, process engineering, manufacturing execution, adult learning, and regulatory strategy.
He is a registered Lead HACCP Instructor, Certified Professional–Food Safety, and experienced process authority whose work has included thermal and non-thermal processes, acidified and low-acid foods, juices and beverages, dietary supplements, HPP, ultraviolet treatment, and multi-hurdle systems.
His laboratory background includes microbial isolation, enrichment, enumeration and identification, along with PCR, immunoassay, chromatography and instrumental analytical methods. That scientific foundation shapes how he evaluates hazards, critical limits, validation evidence and the difference between a control that sounds reasonable and one that can actually be defended.
His scientific education spans graduate study in microbiology with additional university study in biology and chemistry, providing the cross-disciplinary foundation needed to connect organisms, formulations, processes and analytical evidence.
Ernest also brings more than a decade of experience developing controlled certificate-program training and applying adult-learning principles. The result is technically rigorous instruction designed to be understood, retained and used.
Technical depth that changes the class
Your instructor has worked on the same kinds of decisions your HACCP team faces.
Controls evaluated against products and processes.
Thermal and non-thermal experience includes high-risk foods, beverages, HPP, UV and multi-hurdle systems.
Plans built for real scrutiny.
Experience spans FDA, USDA/FSIS, HACCP, GMP, audit, corrective-action and regulatory-response environments.
Science carried into commercial application.
Inventor of record for a novel UV + HPP application validated through Cornell University.
Years of experience
Food safety, quality, manufacturing, validation, training, and regulatory response.
Process authority depth
High-risk products and processes, including work under Parts 113 and 114.
Validated innovation
Inventor of a combined UV and HPP approach validated through Cornell University.
Industry reach
Experience supporting major and emerging brands across the United States.
The Institute
A training organization built around public-health responsibility.
The Institute of Food Safety, Health & Hygiene, Inc. develops and administers certificate programs and technical training designed to improve real-world food safety performance. Its management system establishes authority, qualified personnel, evaluation, learner records, confidentiality, appeals, oversight, and continual improvement.
The Institute also provides private FDA regulatory training and technical education for food manufacturers, connecting federal requirements to products, processes, hazards, records, and inspection readiness.
Explore FDA regulatory training →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.
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