Developing and Implementing HACCP Plans – Live Virtual

JUNE 4-5, 2026

Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food and product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product.

Preventive Controls for Human Food, Version 2.0 – Live Virtual

JUNE 24-26, 2026

This live virtual 3-day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA as one way to meet requirements. The course will be taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course, and includes increased emphasis on the connection between HACCP and Preventive Controls.

Preventive Controls for Human Food, Version 2.0 – Live Virtual

AUGUST 17-19, 2026

This live virtual 3-day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA as one way to meet requirements. The course will be taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course, and includes increased emphasis on the connection between HACCP and Preventive Controls.

Developing and Implementing HACCP Plans – Live Virtual

SEPTEMBER 1-2, 2026

Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food and product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product.

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