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Food Traceability

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.


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

Food Traceability Plan HACCP

According to Section 204 of the Food Safety Modernization Act (FSMA) ,  in December 2022 FDA finalized  21 CFR Part 1 Subpart  S – Requirements for Additional Traceability Records. The requirements established in the Final Rule will help the Agency rapidly and effectively identify recipients of foods to prevent or mitigate foodborne illness outbreaks and address credible threats of serious adverse health consequences or death resulting from foods being adulterated or misbranded. This rule is effective January 20, 2023. Tech-enabled Traceability is also the first of four foundational pillars of the FDA New Era of Smarter Food Safety, the other three being Smarter Tools and Approaches for Prevention and Outbreak Response,  New Business Models and Retail Modernization, and  Food Safety Culture. The Rule established additional recordkeeping requirements for persons who manufacture, process, pack, or hold foods the Agency has designated for inclusion on the Food Traceability List (FTL). The final rule adopts provisions requiring these entities to maintain records called Key Data Elements (KDEs) containing information on Critical Tracking Events (CTEs) in the supply chain for these designated foods. A Critical Tracking Event means an event in the supply chain of a food involving the harvesting, cooling (before initial packing), initial packing of a raw agricultural commodity other than a food obtained from a fishing vessel, first land-based receiving of a food obtained from a fishing vessel, shipping, receiving, or transformation of the food. Key data elements means information associated with a critical tracking event for which a record must be maintained and/or provided in accordance with this subpart.  In addition, the Rule requires that covered entities maintain and provide a Food Traceability Plan. This Food Traceability Plan HACCP course is a comprehensive course in covering all  applicable laws and regulations and assists industry to leverage their globally recognized  HACCP principles to conduct traceability analysis, establish critical tracking events, and  identify associated key data events followed by management components of monitoring, corrective action, verification and record-keeping.


Module 1. Introduction, History, Definitions and Exemptions
Module 2. Food Traceability Plan
Module 3. Procedures for Modified Requirements and Exemptions
Module 4. The FDA Food Traceability List
Module 5. The FDA FSMA Final Rule on Requirements for Additional Traceability Records for Certain Foods
Module 6. The FDA FSMA and Traceability – Section 204
Module 7. The FDA Produce Safety Rule and FDA Traceability Rule
Module 8. The FDA Seafood HACCP Regulation and FDA Traceability Rule
Module 9. The FDA New Era of Smarter Food Safety and Traceability
Module 10. Establishment, Maintenance and Availability of Record (21 CFR Part 1 Subpart J )
Module 11.The FDA Food Traceabiity and Mapping Requirements
Module 12. Application of Prerequisite Programs, Preliminary Steps and HACCP Principles to Food Traceability
Module 13. Preliminary Steps in Developing Food Traceability Plan
Module 14. Application of the First Principle of HACCP to Conducting Food Traceability Analysis
Module 15. Application of the Second Principle of HACCP to Determine Critical Tracking Events (CTEs)
Module 16. Application of the Third Principle of HACCP to Determine Key Data Elements (KDEs)
Module 17. Application of the Fourth Principle of HACCP to Establish Monitoring Procedures at CTEs for KDEs
Module 18. Application of the Fifth Principle of HACCP to Establish Corrective Action Procedures for Deviations from Key Data Type Elements (KDEs) at Critical Tracking Events (CTEs)
Module 19. Application of the Sixth Principle of HACCP to Establish Verification Procedures to verify Compliance with Key Data Elements (KDEs) at Critical Tracking Events
Module 20. Application of the Seventh Principle of HACCP to Establish Record-Keeping and Documentation for All Required Records and Documents







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