In-Person
April 18 & 19, Monday & Tuesday 9am-4pm each day
LM Studio, 808 S Michigan Ave. Chicago, 5th Floor (inside Essex Inn)

This HACCP Basic course is certified with International HACCP Alliance.  Course provides introductory overview for HACCP, and fulfills regulatory training requirement. Class limited to 16 students. Students must attend all hours both days for certification.

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.