Institute of Food Safety, Health & Hygiene, Inc.
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One part of a complete food safety practice

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Explore live HACCP and regulatory training, then continue to the appropriate training destination for current program details and enrollment.

HACCP

Live HACCP training

Instructor-led learning with applied activities for individuals and private teams.

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REGULATORY

FDA & USDA/FSIS topics

Private technical instruction shaped around products, processes, records, and team responsibilities.

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TEAM

Private team development

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Documented learner feedback

Evidence from the Basic HACCP program.

37 of 37

Respondents rated course pace “Just Right.”

5.0 / 5

Instructor rating in every measured evaluation category.

8 activities

Applied work connecting concepts to HACCP decisions.

Results reported in the Institute’s published Basic HACCP program materials. These are learner evaluations, not a guarantee of an individual or business outcome. View the program.

The Institute training network

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Food-handler and regional training

Find the Institute’s food-handler, California, Illinois, and allergen training destinations in one directory.

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Program-specific accreditation

The Institute’s published ANAB and International HACCP Alliance claims apply to its Basic HACCP Certificate Program. See the program page for the current scope and learner information.

A training certificate does not certify a facility, product, food safety plan, or process.

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Need help applying what you learn?

Consulting and process-authority work can be scoped separately to address your operation.

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