Regulators Certification

This course is approved by the International HACCP Alliance and provides participants with the knowledge to develop and write HACCP plans using the five-point HACCP Star training aid. This course is designed for local, state, and federal regulators who review, analyze, and approve HACCP plans.  Every operation serving or selling food needs to have a system in place that is uniquely designed to serve safe food.  This specific food safety system is called HACCP, or Hazard Analysis and Critical Control Point.  HACCP is a system comprised of food safety, food defense, prerequisite programs, and the seven principles of HACCP that are applied to a written food safety program.  

This course is part of the most comprehensive HACCP product line on the market.  The SURE™ HACCP Food Safety Series is dedicated to Safe, Useful, Responsible Education for the food service and retail industry. 

Key Topics

  • Food safety prerequisite programs
  • Food defense standard operating procedures
  • Evaluation of hazards
  • Determining critical control points
  • Managing critical limits
  • Establishing monitoring procedures
  • Corrective action
  • Verifying the HACCP plan
  • Recordkeeping and proper documentation

At the conclusion of the course, participants will be prepared to take the SURE HACCP Food Safety Manager Certification Examination to demonstrate understanding of the HACCP system and its implementation.  Successful completion of the examination will merit the SURE HACCP Food Safety Manager Certification, which is valid for four years.


It is designed for regulatory officials and includes third-party documented proof of knowledge of the HACCP system.  Regulatory officials will have a better understanding of a HACCP plan and if the plan is being implemented properly in the field.

Desired Outcomes

Upon course completion, participants will be prepared to:

  • Develop a HACCP team in order to write and implement a successful HACCP plan.
  • Define and document food safety and food defense prerequisite programs and standard operating procedures (SOPs).
  • Differentiate among food safety, food security, and food defense.
  • Evaluate biological, chemical, and physical hazards.
  • Determine critical control points for simple, same-day, and complex recipes.
  • Establish critical limits, monitoring procedures, and take corrective actions.
  • Understand how proper verification provides documented written proof that a HACCP system is working.

Materials Provided

  • The HACCP Food Safety Manager Manual w/exam answer sheet
  • SURE Manager HACCP Certification Exam

Who Should Attend

  • Regulators, Food Safety Instructors, Auditors


A valid ANSI-CFP Food Protection Manager Certification is recommended.

Recommended Schedule

8 a.m. – 5 p.m. (exam immediately following)


  • Individual enrollment is available for all courses.
  • Minimum capacity: 10 participants for all private classes
  • Maximum capacity: 30 participants


Contact Paster Training, Inc. for a training quote.