Alcohol HACCP

Revolutionizing the approach to responsible alcohol management, this program utilizes a step-by-step strategy that closely examines each decision and its consequences, culminating in an Alcohol HACCP plan tailored to each operation.

Every manager, operator, and owner must practice the safe sale and service of alcohol.  Alcohol HACCP takes the seven principles found within the traditional HACCP system and applies the principles to the service and sale of alcohol.  The objective is to prevent, eliminate, or reduce alcohol-related incidents.  This program teaches participants to handle alcohol-related incidents effectively with the proper actions and documentation.  This protects the alcohol service team, the establishment, and customers while creating a safer environment for the community.

Key Topics

  • Prerequisite programs
  • Standard operating procedures/house policies
  • Evaluation of hazards
  • Determining critical control points
  • Managing critical limits
  • Establishing monitoring procedures
  • Corrective action
  • Verifying the Alcohol HACCP plan
  • Recordkeeping and proper documentation

Upon course completion, participants will be prepared to take the SURE™ Alcohol HACCP Manager Certification Examination to demonstrate understanding of the HACCP system.  Successful completion of the examination will merit an Alcohol HACCP Manager Certification, which is valid for four years.


This step-by-step process examines your business, your decisions, and their consequences resulting in an Alcohol HACCP plan that is tailored to your operation.  Application of an Alcohol HACCP plan demonstrates reasonable efforts to reduce liquor liability risks and costs.  At the end of the course participants will have a complete Alcohol HACCP plan for their establishment.

Desired Outcomes

Upon course completion, participants will be prepared to:

  • Develop a HACCP team to define and document alcohol prerequisite programs and standard operating procedures (SOPs)/house policies.
  • Write and implement a successful Alcohol HACCP plan in order to prevent, eliminate, or reduce alcohol-related incidents
  • Analyze the hazards associated with alcohol; minors, visibly intoxicated patrons (VIPs), and third-party sales.
  • Determine critical control points for alcohol-related activities and procedures.
  • Establish critical limits and monitoring procedures.
  • Understand how proper verification provides documented written proof that the Alcohol HACCP system is working.
  • Handle situations and resolve problems involving minors, VIPs, and potential third-party sales with greater confidence.
  • Establish responsible practices for serving and selling alcoholic beverages.

Materials Provided

  • Alcohol HACCP Manager Manual
  • SURE Examination Form

Who Should Attend

  • Owners, Directors, Managers, Supervisors
  • Leaders of Sellers/Servers, Bartenders, Hosts/Hostesses
  • Leaders of Front-of-House Team Members, Security

Recommended Schedule

8 a.m. – 4 p.m.

Public Classes

Public classes are guaranteed not to cancel!

These classes will be held at The Food and Alcohol Training Center for Excellence Paster Training, Inc. Headquarters, Gilbertsville, PA.


Individual enrollment is available for this course.

Public classes are guaranteed not to cancel!

Private classes require a minimum of 10 participants and have a maximum of 30 participants.

Contact us for available dates, 866.394.1776.