Live instructor-led training is 20% off through December 31, 2026 Live training is 20% off through Dec 31 Code: sweaterweather20 View courses
Phone hotline 1 (800) 477-0778 · US.Info@kiwa-asi.com
Kiwa ASI
Nearly a century of food safety expertise, headquartered in St. Louis.
Audits & Inspections
Independent second- and third-party audits for facilities at every stage.
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Sector-specific Good Manufacturing Practice audits.
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GFSI-benchmarked programs accepted by major retailers worldwide.
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Prove product safety in cultivation, extraction and manufacturing.
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GMP for the cosmetics industry, including MoCRA readiness.
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Go beyond basic GMPs with GFSI-benchmarked quality management.
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Certifications for sourcing, allergens and environmental claims.
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In every tier, CSQ certification is an independent way to prove your program.
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GMP verification for beauty and personal-care manufacturers.
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FDA 21 CFR 111 compliance and GFSI-level quality.
Live Instructor-Led Training
Virtual classes led by Kiwa ASI instructors.
SQF Edition 10
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Hazards & Controls
Live Trainings in St. Louis
In-person classes at our St. Louis headquarters.
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Short courses built by Kiwa ASI. Train anytime, on any device.
Frontline · $25 a seat
QA & Management · $499
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A 6-part 2026 series on SQF Edition 10, supplier management and compliance.
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Show Me Food Safety Scholarship
Supporting the next generation of food safety professionals.
Learn to develop, implement and maintain a HACCP plan in a live, instructor-led class on Zoom: 16 contact hours over four half-day sessions, built on the Codex Alimentarius principles. Ask about your own products and processes as you go, and finish with an International HACCP Alliance (IHA) accredited certificate.
Last updated October 2, 2026
Live online · Instructor-led
$556 Regular price $695 per seat
20% off with code sweaterweather20 at checkout. Sale ends December 31, 2026.
New live online dates are coming soon.
Ask About the Next SessionSecure online checkout. Reschedule at no charge, or request a refund up to 5 business days before the start date.
Training 6+ people? Ask about private training.
HACCP Certification Training, IHA AccreditedDec 14–17 · $556
Enroll NowHACCP (Hazard Analysis and Critical Control Points) is the science-based system for identifying food safety hazards and controlling them at critical points in production. HACCP training teaches food safety professionals how to develop, implement and maintain a HACCP plan, following the 12-step approach and seven principles set out by the Codex Alimentarius.
Kiwa ASI's HACCP course is accredited by the International HACCP Alliance (IHA) and taught live on Zoom: 16 contact hours over four half-day sessions, with hands-on exercises in hazard analysis, CCP determination, critical limits and HACCP plan documentation. It's a general food HACCP course for manufacturing, processing and packaging operations.
Every session is taught in real time by an experienced food safety instructor. You can ask about your own products and processes, and work through HACCP plan development with expert guidance. Attendance at all four sessions is required.
Four half-day sessions, 8:30 AM to 12:30 PM Central Time, so you don't lose full days away from your facility.
Accredited by the International HACCP Alliance and taught under an IHA-approved lead instructor. You receive a Certificate of Completion bearing the IHA seal.
The 12-step Codex approach and all seven HACCP principles, from hazard analysis to record keeping.
Guided exercises with real-world food safety scenarios from manufacturing, processing and packaging.
Pick a session and enroll online. The course is $695 per seat, including all course materials, hands-on exercises and your HACCP Certificate of Completion.
Four half-day sessions on Zoom with an experienced food safety instructor.
16 contact hours · 8:30 AM–12:30 PM CT · Live via Zoom
New dates coming soon. Ask about upcoming dates
Need to train 6+ people? Ask about private on-site training.
Anyone who develops, runs or verifies a HACCP plan, or who needs documented HACCP training for a certification audit.
The people who build, review and maintain the site's HACCP plan.
The SQF Code requires the SQF Practitioner to have completed a HACCP training course.
Managers responsible for food safety plans, verification and audit readiness.
Supervisors who monitor critical control points and take corrective action on the floor.
Leads whose programs support the prerequisites a HACCP plan relies on.
People new to food safety who need a solid foundation in hazard analysis and HACCP.
Seafood or juice? This is a general food HACCP course. FDA's seafood and juice HACCP rules call for their own FDA-recognized training curricula, which Kiwa ASI doesn't currently offer. See training requirements.
The course follows the Codex Alimentarius approach: the preliminary steps (assembling the HACCP team, describing the product and its intended use, and building and confirming a flow diagram), then the seven principles below, with hands-on exercises for each.
Conduct a hazard analysis and identify control measures.
Determine the critical control points (CCPs).
Establish validated critical limits.
Establish a system to monitor control of CCPs.
Establish the corrective actions to take when monitoring shows a deviation from a critical limit at a CCP.
Validate the HACCP plan, then establish procedures for verification to confirm that the HACCP system is working as intended.
Establish documentation for all procedures and records appropriate to these principles and their application.
Principles as worded in the Codex General Principles of Food Hygiene (CXC 1-1969, last revised in 2022), which sets out HACCP in 12 steps: five preliminary steps, then the seven principles.
Everything you need to know before you enroll.
Instructor-led and interactive on Zoom. Camera and microphone are required.
Four consecutive half-days, 8:30 AM to 12:30 PM Central Time. Attend all four sessions.
Sixteen contact hours of HACCP training.
Per seat, including course materials, hands-on exercises and your certificate.
A HACCP Certificate of Completion bearing the International HACCP Alliance seal, emailed within one week. It doesn't expire.
Reschedule at no charge, or request a refund up to 5 business days before the start date.
Private on-site training for 6+ people, customized to your products, processes and regulatory requirements.
HACCP training is required in different ways by certification schemes and regulations. Here's where this general food HACCP course fits.
Edition 9 (2.1.1.5) requires the SQF Practitioner to have completed a HACCP training course, and Part A describes that training as at least two days and assessed. Edition 10 (2.1.1.5, 2.4.3.2) also requires the HACCP team leader to be HACCP trained.
Issue 9 (2.1.1) expects the HACCP team leader to have in-depth knowledge of Codex HACCP principles and to demonstrate competence, experience and training. No specific course is named.
IFS Food v8 (2.3.1.2) requires appropriate training in applying the HACCP principles, and FSSC 22000 (ISO 22000, 7.2) requires a competent food safety team. Neither names a specific course.
9 CFR 417.7 requires training in applying the seven principles to meat, poultry or egg products processing, including plan development for a specific product and record review. FSIS doesn't approve courses, so ask us about your products before you enroll.
21 CFR 123.10 and 120.13 require training in applying HACCP to seafood or juice processing, equivalent to FDA-recognized curricula. This general course doesn't meet them, and Kiwa ASI doesn't currently offer seafood or juice HACCP training.
The PCQI rule (21 CFR 117.180) calls for training in risk-based preventive controls, such as the FSPCA course, or equivalent job experience. HACCP training alone doesn't make you a PCQI.
IHA certificates don't expire, but some auditors and customers expect refresher HACCP training every few years.
Harmeet brings nearly two decades of food safety consulting and training experience to every class. She has worked with companies ranging from small startups to multinational corporations, helping them navigate regulatory compliance, quality systems and audit readiness.
As a certified lead instructor and approved training partner, Harmeet combines deep technical knowledge with practical, real-world insight, from HACCP plans and FDA Food Safety Plans to internal audits and staff training.
Director of Training & Consulting Services, Kiwa ASI
HACCP Specialist · Lead Instructor · SQFI Certified Trainer & Consultant
Build on your HACCP certificate with other live Kiwa ASI courses. For frontline staff, our self-paced Allergen Awareness & Cross-Contact Control course trains the everyday allergen controls your HACCP plan depends on.
The FSPCA Preventive Controls for Human Food course for the PCQI under FSMA (21 CFR 117), which builds on HACCP with supply-chain, allergen, sanitation and recall controls.
FSPCA V2.0 · 5 half-days · Live via Zoom · 8:30 AM–12:30 PM CT
Dates on request. Ask about upcoming dates
SQFI's course for SQF Practitioners. The SQF Code requires practitioners to complete HACCP training too.
16 contact hours · 4 half-days · Live via Zoom · 8:30 AM–12:30 PM CT
Dates on request. Ask about upcoming dates
Plan, run and report internal audits, including verification of your HACCP plan and prerequisite programs.
Full day · Live online · 8:30 AM–2:30 PM CT
Dates on request. Ask about upcoming dates
An IHA-accredited course, taught live by an experienced food safety instructor.
Kiwa ASI's HACCP course is accredited by the International HACCP Alliance.
Ask about your own products and processes in real time, and learn from other sites in the class.
Guided exercises in hazard analysis, CCP determination, critical limits and HACCP plan documentation.
Taught by a food safety trainer with nearly two decades of training and consulting experience.
Training is delivered by ASI Training and Consulting, LLC, separately from our accredited certification body, ASI Food Safety, LLC. Taking it has no bearing on any audit outcome.
HACCP training teaches food safety professionals how to develop, implement and maintain a HACCP plan based on the seven principles in the Codex Alimentarius General Principles of Food Hygiene. GFSI certification schemes expect documented HACCP training: SQF requires its practitioners to complete a HACCP training course, and BRCGS expects the HACCP team leader to show HACCP training, competence and experience. FDA and USDA also require HACCP plans for seafood, juice, and meat, poultry and egg products processing.
Yes. Kiwa ASI's HACCP course is accredited by the International HACCP Alliance (IHA), which reviews HACCP training programs against its own curriculum and instructor criteria. IHA-accredited courses are taught under the direction of an IHA-approved lead instructor.
Participants who complete the course receive a HACCP Certificate of Completion bearing the International HACCP Alliance seal, emailed within one week. IHA certificates don't expire, though some auditors and customers expect refresher HACCP training every few years.
The course provides 16 contact hours over four consecutive half-day sessions, 8:30 AM to 12:30 PM Central Time each day. The half-day format lets you train without taking full days away from your facility. Attendance at all four sessions is required.
Live. Kiwa ASI's HACCP training is taught in real time on Zoom, not pre-recorded, so you can ask questions, discuss scenarios and work through HACCP plan development with expert guidance. Camera and microphone are required.
The course is $695 per seat, including all course materials, live instructor access, hands-on exercises and your Certificate of Completion. Group pricing is available for organizations training six or more people. Contact US.Info@kiwa-asi.com or call 1 (800) 477-0778.
Choose a session in the enroll box at the top of this page and select Enroll Now to pay online. Questions first? Contact US.Info@kiwa-asi.com or call 1 (800) 477-0778.
No. FDA's seafood (21 CFR 123.10) and juice (21 CFR 120.13) HACCP rules require training in applying HACCP to seafood or juice processing, at least equivalent to FDA-recognized standardized curricula. This is a general food HACCP course, and Kiwa ASI doesn't currently offer seafood or juice HACCP training.
USDA's rule (9 CFR 417.7) requires training in applying the seven HACCP principles to meat, poultry or egg products processing, including developing a HACCP plan for a specific product and reviewing records. FSIS doesn't approve specific courses; each establishment decides whether training meets the rule. Contact us about your products before you enroll.
The SQF Code requires the SQF Practitioner to have completed a HACCP training course (Edition 9, 2.1.1.5), and Edition 10 also requires the HACCP team leader to be HACCP trained. Many practitioners pair HACCP training with Implementing SQF Systems. See training requirements.
HACCP training focuses on the seven HACCP principles and HACCP plan development. PCQI training covers FSMA's Preventive Controls for Human Food rule (21 CFR 117), including hazard analysis plus supply-chain, allergen, sanitation and recall controls. Many professionals need both, and Kiwa ASI offers both courses; see PCQI training.
Yes. Contact US.Info@kiwa-asi.com or call 1 (800) 477-0778 to reschedule at no additional charge. Refunds are available up to 5 business days before the course start date.
Yes. For organizations training six or more people, Kiwa ASI offers on-site private HACCP training customized to your products, processes and regulatory requirements. Contact US.Info@kiwa-asi.com or call 1 (800) 477-0778 for group pricing and scheduling.
Enroll in a live online session, or train 6+ people with private on-site training customized to your products, processes and regulatory requirements.
Kiwa ASI's HACCP course is accredited by the International HACCP Alliance. Training is delivered by ASI Training and Consulting, LLC, separately from our accredited certification body, ASI Food Safety, LLC, to safeguard against conflicts of interest. For private training, email US.Info@kiwa-asi.com.