Basic classes include:

Accredited Basic Hazard Analysis and Critical Control Point (HACCP) Course: Fulfills all USDA FSIS and FDA requirements for HACCP training.

Retail HACCP Course: For those interested in implementing a Hazard Analysis Critical Control Point (HACCP) program for their retail foodservice operations.

Basic Food Microbiology: For those interested in identifying potential foodborne hazards and evaluating the adequacy of and discuss the proper control methods for hazards commonly associated with food.

Sanitation: For those interested in understanding the principles of sanitation (and their implementation through standard operating procedures) that will protect food products from contamination starting with receiving (and before) and continuing through distribution.

Good Laboratory Practices: For those interested in collecting representative samples and obtaining valid test results through the application of approved analytical methods (FDA, USDA, AOAC, APHA).

Advanced classes include:

Foodborne Illness Crisis Management: Planning for a crisis before it occurs is the best way to minimize the impact. This class covers possible crisis situations, development of a comprehensive plan (notification activities, traceability, communicating with regulators, ways to implement enhanced food safety measures while the crisis is resolved), and a gap analysis of the current crisis management plan for effectiveness.

Foodborne Illness Epidemiology: Liability is related to linkage. Learn about all of the tools available to establish or disprove causal linkage between a foodborne illness outbreak and a particular food item or product including the role of molecular microbiology DNA fingerprinting methods and epidemiological statistical methods. Design of Sampling Plans: Design and implementation of raw material, field, environmental and finished product sampling plans. What is considered 'best practices', the underlying statistics, and practical information regarding the sample sizes and collection points.