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Retail and Food Service HACCP Course -  
Online or Virtual Live 


Course Options

Option One:

Virtual Live - Instructor Led

On ZOOM It can also be arranged at other times.


Option Two

Onsite In-Plant at Your Facilities or In-Plant with In-Plant Live Virtual with ZOOM

Call for more Information

Option Three

Online Self Paced

60 Days to Complete

Work at your convenience


In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training



This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.

The manual and the Exercise Workbook will be shipped free of charge.

                Experience Counts

We have had over 20,000 attendees since Professional Food Safety LTD since 1995. Be it HACCP, PCQI, GFSI, Primuslabs, BRC, and ISO22000. We are auditors, consultants, and trainers.

Please feel to Call directly. 
773-251-5646 Or 

505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611

More Information and Syllabus

The FDA New Era of Smarter Food Safety has four core components: 1. Tech-enabled Traceability 2. Smarter Tools and Approaches for Prevention and Outbreak Response 3. New Business Models and Retail Modernization 4. Food Safety Culture. The FDA Food Code 2022 defines Food Establishments as an operation that (a) stores, prepares, packages, serves, vends FOOD directly to the CONSUMER, or otherwise provides FOOD for human consumption such as a restaurant; satellite or catered feeding location; catering operation if the operation provides FOOD directly to a CONSUMER or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or FOOD bank; and (b) relinquishes possession of FOOD to a CONSUMER directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. This International HACCP Alliance accredited course is designed to assist the last line of defense in the food supply chain, retail and food service industry, to prevent, eliminate or reduce food safety hazards using HACCP, FSMA, the FDA New of Smarter Food Safety and other current scientific, technical and regulatory understanding of good retail and food service practices.

Table of Contents:

Table of Contents
Module 1. Introduction, History, Definitions
Module 2. The FDA Food Code 2022
Module 3. Applying HACCP Principles to Retail and Food Service using Process Approach – Annex 4 and the FDA Operator Manual
Module 4. Retail and Food Service HACCP – Annex 4
Module 5. HACCP Inspection by Regulatory Authorities – Annex 5
Module 6. Food Processing in Retail and the Food Code (Annex 6) – Reduced Oxygen Packaging (ROP)
Module 7. Smoking, Curing and Clostridium botulinum in Food Retail Establishments (Variance)
Module 8. The FDA Retail Program Standards
Module 9. The FDA New Era of Smarter Food Safety, Traceability and Retail Modernization

Module 10. Food Safety Hazards
Module 11. Prerequisite Programs
Module 12. Preliminary Steps
Module 13. Conduct a Hazard Analysis – The First Principle of HACCP
Module 14. Determine Critical Control Points – The Second Principle of HACCP
Module 15- Establish Critical Limits – The Third Principle of HACCP
Module 16. Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 17. Establish Corrective Action Procedures- The Fifth Principle of HACCP
Module 18. Establish Verification Procedures – The Sixth Principle of HACCP
Module 19. Establish Record-Keeping and Documentation Procedures – The Seventh Principle of HACCP
Module 20. The Implementation, Maintenance and Reassessment of the HACCP Plans and Systems






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