This course focuses specifically on assisting personnel working in or with FSIS Regulated Establishments. We focus on those handling or producing meat, poultry, egg products, egg substitutes, and catfish. Attendance in this course will help ensure a solid understanding of HACCP as well as the related FSIS regulatory requirements under 9CFR Part 416 and 417.

While HACCP Principles are consistent globally, every regulatory agency has its own expectations on how to demonstrate a compliant HACCP Plan. This course meets training requirements under FSIS Regulations as well as GFSI (BRCGS, SQF, FSSC, etc.) expectations. It will help improve your ability to communicate with FSIS personnel and more clearly demonstrate food safety controls as expected.

Participants who complete the course will receive a certificate. Those who successfully pass the exam will have a certificate bearing the seal of the International HACCP Alliance.

DATE & TIME
Tuesday, April 15th and Wednesday, April 16th, 2025  | 9AM-5PM ET Daily

Requirements for virtual class: Participants must have technical capability for camera and audio connections plus email correspondence for workshop assignments. Camera must show each participant in view during all training presentations.

COST
The cost for this course, including materials, is $765.00 USD per person. If three or more from the same company register for the same course, a 10% discount is applied.

Please note: Class participation is valid only for the person(s) registered for the class. No other participants are permitted to attend the course without a paid registration.

HACCP Consulting Group will email course login details about a week before the course start date.

TECHNICAL REQUIREMENTS

• Class is conducted via Zoom. A Zoom account is not required.
• Participants must have working visual and audio connections plus email correspondence for workshop assignments. Visual connections must show each participant in view during training presentations.
• Individuals who register less than 2 weeks before the class are not guaranteed hard copy materials on time for class.

INSTRUCTOR
The primary instructor is Charlie Gioglio and if needed a second instructor will be added. Class may be held “open” until 5 calendar days prior to start of class. Persons who register less than 1 week prior to class are not guaranteed hard copy materials on time for class. For ‘late’ registrants, electronic materials will be provided as needed and hard copy sent only if requested.

CANCELLATION POLICY

• The cancellation fee is $50 plus the costs of any books or materials that were shipped on the registrant’s behalf.
• If HCG cancels the class, all funds will be returned to clients. If client wishes to transfer to another course, it must be within 6 months.

*All students who complete the course will receive a certificate. Those who successfully pass the exam will have a certificate that bears the seal of the International HACCP Alliance.