Who performs the functions
Under 9 CFR 417.7(a), the person who develops the HACCP plan or performs its reassessment and modification must meet the training requirements in paragraph (b). That person need not be an establishment employee.
USDA/FSIS HACCP Training · 9 CFR Part 417
Train the people responsible for the HACCP plan.
Live HACCP training for meat, poultry, and egg-products operations—covering the seven principles, product-specific plan development, record review, and the regulatory responsibilities addressed by 9 CFR 417.7.
FSIS course-content requirements
A course for the people who develop, reassess, and modify the plan.
FSIS-regulated establishments need personnel who can do more than repeat the seven principles. The training must connect those principles to meat, poultry, or egg-products processing, a specific product plan, and record review. Ernest Black teaches that work from the perspective of a microbiologist, process authority, HACCP practitioner, and experienced regulatory leader.
What 9 CFR 417.7 addresses
The regulatory training elements, made explicit.
Seven HACCP principles
The course must address application of all seven HACCP principles to meat, poultry, or egg-products processing.
Product-specific plan development
Instruction must include a segment on developing a HACCP plan for a specific product, not merely general awareness of HACCP terminology.
Record review
The required course content includes record review so the learner can connect plan design to documented implementation and verification.
On-site or live webinar
Apply the requirements to your operation and products.
Private delivery can be scoped to slaughter, raw or fully cooked products, ready-to-eat operations, poultry, meat, or egg products while preserving the controlled requirements of the Basic HACCP Certificate Program.
- All seven HACCP principles applied in sequence
- Industry- and product-specific HACCP plan development
- Monitoring, corrective action, verification, validation, and records
- Reassessment and modification responsibilities
- Live access to a registered Lead HACCP Instructor
Credential and regulatory scope
Alliance-accredited curriculum with clear FSIS positioning.
The Institute’s Basic HACCP Certificate Program uses an International HACCP Alliance-accredited introductory HACCP curriculum and is ANAB-accredited under ANSI/ASTM E2659. It includes the seven HACCP principles, industry-specific plan development, and recordkeeping and review concepts.
For a learner seeking to support plan-development, reassessment, or modification functions under 9 CFR 417.7, the enrollment or proposal should expressly confirm application to meat, poultry, or egg-products processing and the required product-specific plan and record-review content. USDA and FSIS do not endorse HACCP Trainer, the Institute, a learner, establishment, product, or HACCP plan.
USDA/FSIS HACCP training FAQ
Clear answers for regulated establishments.
What training does 9 CFR 417.7 require?
The individual developing an FSIS establishment's HACCP plan, or performing reassessment and modification, must successfully complete instruction applying the seven HACCP principles to meat, poultry, or egg-products processing, including product-specific plan development and record review.
Must the trained individual be an employee?
No. Section 417.7 expressly states that the trained individual need not be an employee of the establishment.
Is this a USDA-approved or FSIS-endorsed course?
No FDA, USDA, or FSIS endorsement is claimed. The regulation identifies required course content rather than conferring endorsement on HACCP Trainer, the Institute, a learner, establishment, product, or HACCP plan.
Can this training be delivered on-site or remotely?
Yes. Training can be delivered on-site at your establishment or by live instructor-led webinar. Before enrollment, the written scope should confirm the applicable product category, course content, activities, and credential.
Does every employee need to complete this course?
Section 417.7 specifically addresses individuals who develop the HACCP plan or perform reassessment and modification. Establishments may train additional team members to support effective implementation, verification, records, and management oversight.
Ready when you are
Bring USDA/FSIS HACCP training to your establishment.
Tell us whether you process meat, poultry, or egg products; who needs the training; and whether you prefer on-site or live webinar delivery.
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