Next class date January 12 & 13, 2026
Monday & Tuesday, 9am-4pm each day
317 N. Clark St., Chicago (RPM Events, at the River)
Tickets go on sale November 1, 2025

Upon registration, you will receive a calendar invite with all details, and reminder email the week prior to class with all instructions.

This HACCP Basic course is certified with International HACCP Alliance.  Course provides introductory overview for HACCP, and fulfills regulatory training requirement. Class limited to 20 students. Students must attend all hours both days for certification. Certificates presented at end of class.

CLICK HERE to see LSK HACCP Curriculum

• Certified course fulfills regulatory training requirement.
• 10 hours
• Able to start, stop and resume at your own pace
• Multiple Languages, works on tablet, pc, phone
• Student prints out certificate upon completion
• You’ll receive username/password within 24 hours of purchase. You’ll be directed to pay via Paypal– you DO NOT need a paypal account to purchase, you can use your credit card without signing in.

• $425 per student, minimum 8-student commitment
• 2 Days, 9am-4pm each day – usually Mon-Tues
• Up to 12 add’l outside students may attend – makes for best student experience
• If you require completely private course with no outside students, course minimum is 12
• Course completion includes certificate with seal of International HACCP Alliance
• Taught at client’s location, or LSK-provided classroom

HACCP Plan Writing and Submission to Regulatory Authority – Price varies with your custom plans. Included:

• Identify preliminary tasks and required prerequisite programs
• Facility SOP (standard operating procedures) for sanitation
• Additional SOP’s as needed as needed or required
• Writing of HACCP plan (electronic and hard copies delivered)
• Application submission and Q&A responses to regulatory authority
• On-site training & support during first 30 days of implementation

HACCP is a food safety management system that is required for specific types of food processors.  If you cook sous vide, use vacuum packaging, cure meat, pickle, preserve, or produce dairy products for wholesale, HACCP plans are required. The Food Safety Modernization Act requires the principles of HACCP for all food businesses in USA over the next few years.  Zina is certified FSMA.