7 replies to this topic

[TimG]

 I'm not finding any in person HACCP training. I was really hoping to find some at NSF HQ since it's less than an hour from my facility, but they also only have online courses listed. I've expanded my search to anything in Michigan, still nada. 

Did in person training go the way of the dinosaur after COVID? 

[Shrimper]

Tim,

 

I did my HACCP training about a year ago now, and there were still in person trainings when I was looking. I opted for the virtual since it was easier logistically, but there is definitely a difference in the experience. 

 

Cheers,

Shrimper

[kfromNE]

The land-grant university in my state does in-person ones. I got curious so I googled it for Michigan - 

 

https://www.canr.msu...d-courses/haccp - one in person option

 

https://clas.wayne.e.../programs/haccp - this looks in person 

Edited by kfromNE, Yesterday, 04:59 PM.

[kconf]

I did my HACCP online so I would not know how  an in person one would have been. However, I wish my PCQI was in person as AIB course had some flaws. 

[jfrey123]

There's a handful of in-person options still around, but virtual did pick up a lot of steam during the covid era. 

 

I just finished the ehaccp.org self-guided course for food manufacturers and think it was a wonderful resource.  Chapter by chapter video presentations with quizzes, and a plethora of resource documents for helping to build your program.  The resources alone make this re-cert for me 100x better than the two-day in-person I did around 13 years ago.  It's accredited by the International HACCP Alliance.

[TimG]

This is going to be for my new quality tech who has lab experience, just not food experience. I was really hoping to get her first food training in person.

K, your find would be doable but it's next week ACK. I might touch base and see how far she's comfortable driving, because Wayne state is probably going to be 1.5 hours each way for her.

Has anyone tried any of the NSF online classes? HACCP II: HACCP Training for Processors | NSF I'm assuming that as a "virtual, instructor-led training course" training will be as close as she can get to a classroom. I did email them, but NSF is so short staffed I doubt I'll hear back any time soon..

[Shrimper]

Tim,

 

I am in seafood, so I did mine through the Seafood HACCP alliance. It was a two part course, the first half was all online and asynchronous. I did it at my own pace over the course of a week or so. Then the second half was one day for about 7-8 hours on the computer. The virtual half was very weak compared to what I have learned from the other HACCP people at my company. 

 

Another thing to mention, it is not extremely interactive. I was actually told to stop answering questions to allow others to...  . My word of advice, push for the in person so that your quality tech can get the experience that she needs. Asking questions and actually applying HACCP is the hard part. Memorizing potential hazards from a online course is easy. 

 

Cheers,

Shrimper

[Tony-C]

Hi Tim,

 

FYI the IFSQN offers a great value Practical HACCP Training for Food Safety Teams Webinar for only $97 per person

 

The training can be taken via the previous recording or live webinar, the next live training is Friday, October 17, 2025. Those attending the live webinar also get 30 days access to the recording. 

 

The live webinar has the advantage of being able to ask questions and discuss hazards related to the products the trainee is working with.

 

The recording has the advantage of taking the training at your own pace.

 

The webinar is 4 hours and delivered in 6 sections:

 

1. Introduction to HACCP

2. Types of Contamination

3. Definitions

4. Good Hygienic Practices/Good Manufacturing Practices

5. HACCP Principles and Developing a HACCP/Food Safety Plan

6. How the FSMA affects HACCP - Hazard Identification, Evaluation and Preventive Controls

 

An online test consisting of 30 multiple choice questions covering the topics taught in the course follows. Trainees receive an IFSQN Academy HACCP Certificate on passing.

 

The course is suitable for food handlers, supervisors, managers and HACCP team members working in food manufacturing, food packaging, food handling, food storage or food distribution operations.

 

For Food Safety Team Leaders we would recommend taking a more advanced HACCP training course which would typically be 24 to 40 hours in duration.

 

Customer Reviews here

https://www.ifsqn.co...y-teams#reviews

 

Kind regards,

 

Tony