This 2-day HACCP (Hazard Analysis Critical Control Point) training course teaches participants how to identify food safety hazards and implement preventive controls to meet FDA, USDA, and Georgia Department of Agriculture requirements. Learn to build a compliant HACCP plan and strengthen your food safety system.

This FDA-compliant Seafood HACCP training course is designed for seafood processors, quality assurance professionals, and regulatory personnel who need to meet the requirements of 21 CFR Part 123. Participants will learn how to identify seafood safety hazards, apply the seven principles of HACCP, and develop a compliant HACCP plan using the FDA Hazards Guide. This course is part of the Seafood HACCP Alliance curriculum and leads to an AFDO-recognized certificate upon successful completion.

Enhance your food safety expertise with our in-person Meat & Poultry HACCP course, designed for professionals in meat and poultry processing. Learn how to develop, implement, and maintain USDA-FSIS compliant HACCP plans, master hazard analysis, and meet regulatory requirements. Led by certified instructors, this hands-on training covers critical control points, GMPs, recordkeeping, and recall procedures to help you achieve compliance and protect public health.

Meet FDA requirements under 21 CFR Part 120 with this hands-on Juice HACCP course designed for juice manufacturers of all sizes. Learn how to identify hazards, establish critical control points, and build a compliant HACCP plan through expert-led instruction and real-world juice processing scenarios. Ideal for quality assurance professionals, food safety managers, and plant operators seeking regulatory compliance and operational excellence.

This in-person PCQI (Preventive Controls Qualified Individual) training course prepares food industry professionals to meet FSMA requirements by teaching how to develop and implement a food safety plan, conduct hazard analysis, and apply preventive controls in compliance with FDA regulations.