Earn accreditation for fundamental food safety courses while gaining knowledge to develop and implement.


The ANSI Food Handler Guide easily integrates food safety into any existing onboarding training program. Sections can be completed in approximately 10 minutes. Covers five key areas; Basic Food Safety, Personal Hygiene, Cross-Contamination & Allergens, Time and Temperature, Cleaning and Sanitation.


The ANSI Manager Book is ideal for one- or two-day classroom instruction, helping students prepare to take the ANSI Food Protection Manager Certification Exam. It covers critical principles including personal hygiene, cross-contamination, time and temperature, receiving and storage, food safety management systems, training hourly employees, and more.

Control Point offers HACCP Certification Training online and on-site. Upon completion of the course, each student will receive a certificate. Student names will also be logged into the International HACCP Alliance database. Students are encouraged to bring current HACCP plans to review individually. Instructor Trevor J Morones is a Lead HACCP Instructor, certified through the International HACCP Alliance.

Key Topics:

  • Understanding legislative framework applicable to the food industry
  • Demonstrating a practical understanding of 5 preliminary steps and 7 Hazard Analysis Critical Control Point (HACCP) principles
  • Classify and evaluate the main safety hazards associated with food
  • Develop and implement a HACCP system into an organization
  • Discuss FSMA (Food Safety Modernization Act) regulations

Class Materials Provided:

  • Class slides (International HACCP Alliance approved course material)
  • Current regulatory directives
  • Class worksheets


Group discounts available. Contact Us for more information



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