Eagle Training Resources, LLC Putting the Puzzle Together for Food Safety
Eagle Training Resources, LLCPutting the Puzzle Together for Food Safety

HACCP Training for Food Service and Retail Establishments

Goal: Develop a Successful HACCP Plan to Meet Regulatory Regulatory Requirements for Sous Vide, Bakery, Seafood, Cook Chill and Food Processing Plants.

Upon successful completion of Course and Exam, each participant will be awarded a certificate with the International HACCP Alliance Seal.


COST: $395.00- Includes advance mailing of the textbook, 2 days of training, exam and International HACCP Alliance seal for the certificate.


DATES: Will schedule as needed


LOCATION I-85 Exit 94, East to Presidential Drive (first stop light) Right on Marjan Drive (Silver Oak Renovations is on corner.)   www.prepatl.com


The HACCP Food Service Safety for Managers, Owners and Operators of Food Service, Retail Establishments and Food Processing Plants (two day program including the two hour exam) by Instruis Publishing Company.  This course equips the Manager to establish an effective Food Safety/HACCP process for their operations.  The HACCP Food Safety Manager Certification is approved by the International HACCP Alliance.


Most HACCP training programs are targeted for Food Processing.  This program targets food processing plants but also includes food service and retail operations. 


Implementing a Food Safety HACCP plan provides management confidence in knowing that they have set up a system for success, allows for monitoring operation practices and procedures to meet legal responsibilities, and creates a food safety culture. When we have safe food we protect our customers and we protect our organization from liability.


There are Prerequisite Programs that need be mastered to have a successful Food Safety/ HACCP process.

  • The course provides model Standard Operating Procedures (SOP) that can be templates for your organization. eg. Purchasing, Receiving, Storage, Cooking, Service, Food Defense, Language for Job Descriptions, Food Allergens, Food Safety Icons and much more.
  • Recipe Language so all safe process are identified for preparation
  • Food Defense - How to avoid deliberate food contamination from inside and outside your organization. Never say "It can't happen to me?
  • How to manage a food crisis and food recalls. Tips on dealing with media.

With a thorough understanding of the Prerequisite Programs, it gives the foundation to design and implement the HACCP program for your facility and/or company.


HA - Conduct a Hazard Analysis

CCP - Determine Critical Control Points

CL - Establish Critical Limits

M- Establish Monitoring Processes

CA - Taking Corrective Actions

V- Verify the HACCP program is working

RK - Record Keeping and Documentation


The two day course provides model forms and practice exercises for each step of the HACCP process.


HACCP Food Service Safety for Managers, Owners and Operators (two day program including the two hour exam).  This course equips the Manager to establish an effective Food Safety/HACCP process for their food processing and food service operation.  The HACCP Food Safety Manager Certification is approved by the International HACCP Alliance.



Course books will be provided that contain all the content for a resource to develop facility SOP's. and each step of the HACCP process. 


For Questions -Please fill out the Information Request Form. 

OR contact jim@eaglefoodservicetraining.com 770-855-5840



There is an optional - HACCP Food Service Safety for Employees (6 hours +1 hour exam). This course allows the employee to have knowlege of the HACCP program their role with Food Safety.




HACCP Training

HARPC is used with the Food Safety Modernization Act of 2011. Click for info.

Contact Us Today!

To schedule an appointment or find out more about our training services,

please call


770 855-5840




Or use our contact form.


Eagle Training Resources, LLC

P.O. Box 152

Lebanon, GA 30146

News & Events

HACCP and HARPC - Do You Know the Difference? Link

The Listeria Outbreak That Goes On And On And On… Link

9 Steps to Find the Perfect Food Supplier


The article has some great tips. Link

June 26, 2014 Click Link for article. Amost 600 people affected.

Salmonella Outbreak

When we as Food Service Operators do not have a working HACCP plan in our facility, we put our staff, our customers and our facility in jeopardy. This article shows the long term effects that occurred with a restaurant customer.  We can never say "It wlll not happen to me." Click here to read the entire article. 

What is the 'Germiest' Profession?

20 % of reusable office coffee mugs carry fecal bacteria. Link

OSHA & Food Safety Modernization act of 2011

Food Safety a Top Concern for Food Service Operators

See what various food service operators are saying about food safety.  Click here.

What are Customers Saying about Food Safety?

Here is an interesting article from Great Britain. Click Here

What do customers say when they find foreign objects in food? Click

Read all news and events.

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