On-site at your facility
Instructor-led HACCP training for your team in your operation, with practical examples and group work that connect directly to the plant floor.
Explore on-site training →Basic HACCP Certificate Training
HACCP training for people who must make the system work.
Live, instructor-led HACCP training delivered on-site at your facility or nationwide by webinar. Build, evaluate, and present a HACCP plan for a real food operation.
15+ hourslive, instructor-led HACCP training
7HACCP principles applied in sequence
5 yearscertificate validity
2 formatson-site or live remote webinar
Choose your live classroom
On-site HACCP training or live webinar—same serious standard.
Private-team delivery makes it possible to discuss the hazards, products, and operating realities that matter most to your organization.
Live instructor-led webinar
A real-time remote classroom for one site or distributed teams, with discussion, questions, applied activities, and instructor feedback throughout.
Explore live webinar training →EBERNEST BLACK, CP-FS
Your lead instructor
A microbiologist, process authority and HACCP practitioner—not a generic presenter.
Ernest teaches from experience developing, validating, auditing and defending food-safety systems for high-risk foods and beverages. His background connects microbiology and chemistry to production realities, FDA and USDA/FSIS expectations, and the judgments HACCP teams must make every day.
- Registered Lead HACCP Instructor
- Certified Professional–Food Safety
- Thermal and non-thermal process authority
- FDA- and USDA/FSIS-regulated operations
- Cornell-validated UV + HPP innovation
Review USDA/FSIS HACCP training →
Review Ernest’s scientific and food-safety background →
What the program includes
A complete applied learning experience—not an attendance-only seminar.
At least 15 hours with real-time explanation, discussion and instructor access.
Structured project work that converts HACCP concepts into operational decisions.
Development and presentation of a HACCP plan grounded in a relevant operation.
Criterion-referenced evaluation and an electronic certificate after every requisite is met.
Course content
From preliminary steps to a defensible HACCP plan.
This comprehensive instructor-led course uses exercises and practical examples to connect HACCP theory to daily plant decisions.
Build the foundation
Prerequisite programs, the HACCP team, product descriptions, intended use, and verified process-flow diagrams.
Conduct the hazard analysis
Identify and evaluate biological, chemical, and physical hazards using a disciplined, product-specific approach.
Control what matters
Determine critical control points and establish scientifically supportable critical limits.
Make the plan operational
Design monitoring, corrective action, verification, validation, and recordkeeping systems that people can execute.
Completion requirements
Achievement is demonstrated—not assumed.
This is a structured certificate program, not an attendance-only seminar. Every learner completes the same defined learning and assessment requirements.
- 15+ hoursComplete at least 15 hours of live, instructor-led training.
- 8 activitiesComplete all eight required HACCP project activities.
- HACCP planDevelop and present an industry-specific HACCP plan.
- 85% standardMeet the current passing standard on the criterion-referenced project rubric. Testing out is not permitted.
Who should attend
Built for the people responsible for the plan—not just the paperwork.
- HACCP team members and team leaders
- Quality assurance and food safety personnel
- Plant, production, sanitation, and operations managers
- Regulatory, technical, R&D, and supplier-quality professionals
- Owners and leaders of emerging food and beverage companies
- Consultants who need a stronger applied HACCP foundation
Credible certificate training
Structured learning. Qualified instruction. Documented achievement.
The Basic HACCP Certificate Program is administered by the Institute of Food Safety, Health & Hygiene, Inc. Its introductory HACCP curriculum is accredited by the International HACCP Alliance. The specific Basic HACCP Certificate Program is ANAB-accredited under ANSI/ASTM E2659.
ANAB accredits the certificate program—not the learner, the learner’s employer, a facility, product, or HACCP plan. Successful completion earns a nontransferable Basic HACCP certificate with a five-year term. It documents achievement of defined learning outcomes; it is not personnel certification, professional licensure, or regulatory approval.
Basic HACCP training FAQ
Clear answers before your class begins.
Is this a self-paced online HACCP course?
No. The Basic HACCP Certificate Program is live and instructor-led. Choose an on-site, in-person private class or a scheduled webinar / remote classroom.
What must I complete to earn the certificate?
Learners complete at least 15 hours of instructor-led training, all eight required project activities, and development and presentation of an industry-specific HACCP plan. Achievement is evaluated with a criterion-referenced rubric; the current passing score is 85%.
Can an experienced learner test out?
No. Every certificate holder must complete the required learning and assessment activities. Prior experience is valuable, but it does not replace the program requirements.
How long is the Basic HACCP certificate valid?
The certificate is issued only to the individual who successfully completes the program requirements, is nontransferable, and has a five-year term.
Does ANAB accredit or certify the learner?
No. ANAB accreditation applies to the Institute's Basic HACCP Certificate Program under ANSI/ASTM E2659. The resulting certificate documents completion and achievement of defined learning outcomes; it is not personnel certification, professional licensure, or approval of a facility or HACCP plan.
Can the course address USDA/FSIS requirements under 9 CFR 417.7?
Yes, when the enrollment or private-training scope expressly applies the seven HACCP principles to meat, poultry, or egg-products processing and includes product-specific HACCP plan development and record review. Confirm the applicable product category and scope before enrollment.
Before you enroll
Everything learners, employers, and sponsors should know.
Review the program’s purpose, learning outcomes, completion requirements, fees and deadlines, certificate limitations, privacy practices, accommodations, complaints, appeals, and certificate-use rules before training begins.
Ready when you are
Bring practical HACCP training to your team.
Tell us about your products, facility, team size, and training goals. We will help define the right delivery approach.
Start the conversation →