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Food Made with Cultured Animal Cells HACCP Course
(Meat-Poultry-Seafoods, other species)

Option One:

Online Self Paced

60 Days to Complete

Work at your convenience


Option Two:

Virtual Live - Instructor Led


It can also be arranged at other times.


Option Three:

In-Plant on-site

 Instructor Training:

Call Information


Option One

**Online Classes:**

Self-Paced to be Completed in 60 Days

$499.00 for the first attendee, $449.00 each for each additional attendee.

1. **Flexibility:** Online classes offer flexibility in terms of time and location. Learners can access materials and participate in discussions at their convenience.

2. **Cost-Effective:** Online courses often cost less than in-person training. There are no commuting expenses, and materials may be available digitally, reducing overall costs.

3. **Accessibility:** People from different locations can participate, opening up opportunities for a diverse group of learners. This is particularly beneficial for individuals with geographical constraints.

4. **Self-Paced Learning:** Online courses often allow learners to progress at their own pace. This is advantageous for those who prefer a self-directed learning approach.

5. **Technology Skills:** Online learning requires basic technology skills. Individuals comfortable with using computers and online platforms may find this mode of learning more accessible.


Option Two

ZOOM Virtual live InstructorTraining:

  1. Accessibility: Zoom allows students to participate in live training sessions from virtually anywhere, providing flexibility and access to education for individuals who may not be able to attend in-person classes.

  2. Interactive Learning: Live sessions enable real-time interaction between students and instructors. This allows for immediate clarification of doubts, discussion, and engagement, fostering a more dynamic learning environment.

  3. Cost-Effective: Live online training can be cost-effective for both students and instructors, as it eliminates the need for commuting, accommodation, and physical classroom resources.

  4. Global Reach: With online live training, instructors can reach a global audience, breaking down geographical barriers and creating a diverse learning community.


ZOOM Virtual live InstructorTraining:

$499.00 for the first attendee, $449.00 each for each additional attendee.


April 3 and 4, 2024, 8:00 AM to 4:00 PM – EST

May 27 and 28, 2024, 8:00 AM to 4:00 PM – PST

July 12 and 13, 2024, 8:00 AM to 4:00 PM – EST

August 23 and 24, 2024, 8:00 AM to 4:00 PM – PST

October 25 and 26,  8:00 AM to 4:00 PM – EST

December 5 and 6, 2024, 8:00 AM to 4:00 PM – PST

Option Three

In-Plant on-site

 Instructor Training:

In-plant facilities for food safety classes, such as those for PCQI (Preventive Controls Qualified Individual), FSVP (Foreign Supplier Verification Program), and HACCP (Hazard Analysis and Critical Control Points), offer several advantages:

  1. Hands-on Learning: In-plant facilities provide a real-world learning environment where participants can engage in hands-on activities related to food safety practices. This practical experience enhances comprehension and retention of the material.

  2. Customization: In-plant training allows for customization of the curriculum to address specific challenges or requirements of the facility. Trainers can tailor the content to the types of products being produced and the unique processes of the facility.

  3. Convenience: Conducting training on-site eliminates the need for employees to travel to off-site locations, reducing downtime and disruption to operations. This convenience can also encourage greater participation from staff members.

  4. Contextual Learning: Participants can directly apply the concepts learned in the training to their own work environment. This contextual learning increases the relevance and effectiveness of the training, as employees can immediately see how it impacts their daily tasks.

  5. Team Building: In-plant training sessions provide an opportunity for employees from different departments to come together and learn collaboratively. This fosters a sense of teamwork and shared responsibility for food safety throughout the organization.

  6. Cost-Effectiveness: While there may be upfront costs associated with setting up in-plant training facilities or bringing in external trainers, in the long run, it can be more cost-effective than sending employees to off-site training programs. The savings from reduced travel expenses and downtime can outweigh the initial investment.

  7. Continuous Improvement: In-plant training allows for ongoing monitoring and evaluation of food safety practices within the facility. Trainers can provide feedback and guidance based on observations made during the training sessions, helping the organization continuously improve its food safety protocols.

  8. Compliance: Training conducted on-site ensures that all relevant employees receive the necessary certifications and qualifications required by regulatory agencies such as the FDA (Food and Drug Administration) or USDA (United States Department of Agriculture). This helps the facility remain compliant with food safety regulations. 

Overall, in-plant facilities offer a practical, customized, and cost-effective approach to food safety training, enabling organizations to enhance their food safety practices and ensure compliance with regulatory standards.


Email for More information


call 773-251-5646

More Information and Syllabus

In 2019, the Food and Drug Administration (FDA) and The United States Department of Agriculture (USDA) FSIS signed an agreement about the oversight of food made using cultured animal cells. The agreement explains the applicable laws and regulations related to cell-cultured meat under both FDA and USDA, specifically applicable HACCP regulations and the FDA Food Safety Modernization Act (FSMA) and the FDA New Era of Smarter Food Safety. Recently, UPSIDE Food Company and the Good Food Institute (GFI) cell-cultured chicken meat (Gallus gallus species) was recognized by FDA and USDA to be safe to enter the US commerce and is in compliance with all applicable laws and regulations.  This HACCP course explains sciences, technologies, laws and regulations of manufacturing, processing, packing and holding of foods from cultured animal cells of livestock, poultry, seafood  and all allowed animal species. The course covers meat, poultry, egg, and seafood HACCPs, FDA FSMA Seven Foundation Rules, the FDA New Area of Smarter Food Safety four core elements, labelling and packaging and other applicable laws and regulations of making food from cultured animal cells. The focus , however, is on identifying biological, chemical and physical hazards of food from cultured animal cells, determining risks and controlling hazards using the most current regulatory, scientific, and technical understanding of the safe manufacturing, processing, packing and holding of the food from cultured animal cells. In addition. the course covers procedures to follow under USDA and FDA to determine if any food from cultured animal cells can enter in U.S. commerce, both domestic and imported. Upon completion of the course, you will be able to write a HACCP plan for food from cultured animal cells from any animal allowed by FDA and USDA.

Table of Contents:

Table of Contents
Module 1. Introduction, History of Food Safety Hazards and Controls and History of Cell Cultures
Module 2. The FDA and USDA Agreement about Food Made Using Cultured Animal Cells
Module 3. Cell Biology, Cell Differentiation, Stem Cells and Food Made from Cultured Animal Cells
Module 4. Bioreactors, Histology, Tissue Engineering, Developmental Biology and Food Made from Cultured Animal Cells
Module 5. The FDA Food Safety Modernization Act (FSMA) and Food Made from Cultured Animal Cells
Module 6. The FDA New Era of Smarter Food Safety, And Food Made from Cultured Animal Cells
Module 7. USDA FSIS Regulations of Meat, Poultry, Eggs, Fish and Human Food Made Using Cultured Animal Cells (Meat-Poultry and Siluriformes Fish)
Module 8. The FDA and USDA Packaging and Labelling Regulations and Food Made from Cultured Animal Cells
Module 9. Genomics, Metagenomics, Transcriptomics, Proteomics, Metabolomics, other Omics and Food Made from Cultured Animal Cells
Module 10. The FDA Inventory of Completed Pre-Market Consultations for Human Food Made with Cultured Animal Cells
Module 11. Biological Hazards and Controls for Foods Made from Cultured Animal Cells  (Adventitious Agents)         
Module 12. Chemical Food Safety Hazards and Hurdle and Emerging Technologies
Module 13. HACCP, Prerequisite Programs, and Food Made From Cultured Animal Cells
Module 14. Preliminary Steps: FDA Scientific Memorandum
Module 15. The First Principle of HACCP – Conduct a Hazard Analysis
Module 16. The Second Principle of HACCP – Determine Critical Control Points (CCPs)
Module 17. The Third Principle of HACCP – Determine Critical Limits
Module 18. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 19. The Fifth Principle of HACCP – Establish Corrective Action Procedures
Module 20. The Sixth Principle of HACCP – Establish Verification Procedures
Module 21. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
Module 22. Development, Implementation, Maintenance and Reassessments of HACCP Plan and Systems


Phone 773-821-1943


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