The goal of a Hazard Analysis and Critical Control Point (HACCP) program is to teach participants how to minimize the risk of a foodborne illness, prevent an allergic reaction to food, and avoid an injury from foods consumed in any food service or retail operation around the world.

The Train-the-Trainer course is designed for those who will be training food service personnel in HACCP.  It encompasses an activity-focused program using food safety and food defense hands-on applications to drive knowledge of prerequisite programs, standard operating procedures, and the seven principles of HACCP.  Participants will learn to impact diverse food service and retail workforce audiences more effectively.

The materials that are used in the Train-the-Trainer curriculum are part of the most comprehensive retail HACCP product line on the market.  The SURE™ HACCP Food Safety Series is dedicated to Safe, Useful, Responsible Education for food service and retail industry training.  The SURE HACCP Food Safety Series is the only retail HACCP training and certification program in the world. 

By successfully completing the requirements for this course, participants will earn three respected certifications:

  1. HACCP Food Safety Employee Certification valid for four years
  2. HACCP Food Safety Manager Certification valid for four years
  3. HACCP Food Safety Trainer Certification valid for one year

Key Topics

  • The importance of implementing a HACCP plan
  • Optimal methods of delivering Employee and Manager HACCP Food Safety Training
  • Step-by-step approach to introduce the HACCP concept to employees
  • Provide managers with the tools they need to prepare and implement a customized food HACCP plan


Take control of an in-house retail HACCP training program by developing the expertise to teach HACCP proctor certification examinations.  With more certified trainers than any other private training organization, Paster Training, Inc.’s Train-the-Trainer programs provide clients and trainees with high information retention, immediately actionable improvement steps, and clear execution advice.  Participants also receive an extensive inventory of educational materials and food safety tools all previewed and used by the Paster Training team’s lead trainers and instructors.

Desired Outcomes

Upon course completion, participants will be prepared to:

  • Teach Employee and Manager HACCP Food Safety Certification courses to a food service or retail workforce.
  • Engage and motivate adult learners through classroom exercises and presentations.
  • Facilitate in-depth discussions on emerging pathogens, food codes, and food safety changes.
  • Teach participants to employ the five-point HACCP Star training aid and trigger an interactive response in your learners.
  • Start or strengthen your own retail HACCP training program.

Materials Provided

  • The HACCP Food Safety Employee Manual w/exam answer sheet
  • The HACCP Food Safety Manager Manual w/exam answer sheet
  • The HACCP Food Safety Trainer Manual w/exam answer sheet
  • SURE Employee HACCP Certification Examination
  • SURE Manager HACCP Certification Examination
  • SURE Trainer HACCP Certification Examination
  • SURE Proctor Manual
  • SURE PowerPoint Presentation for Employee and Manager HACCP Food Safety Certification Courses
  • Saf-T-Ice® Shorty Tote
  • Saf-T-Scoop® & Guardian System
  • Rapi-Kool® Plus Cold Paddle
  • Rapi-Kool® Smart Chart
  • Saf-T-Grip® Cutting Board
  • Cutting Board Smart Chart
  • Kleen-Pail® 6-QT
  • Kleen-Pail® Caddy
  • Saf-T-Grip® Allergen Saf-T-Zone 9”X12” Cutting Board
  • Saf-Check® Quat Test System with thermometer
  • Mani-Kar® Bandage Samples
  • Versa-Mat® Bar Matting
  • T-Stick® Samples 140°F, 160°F, and 170°F
  • Klever Kutter3-Pack
  • Smart System/Tear-N-Dry Roll Towel Dispenser CD
  • Product Literature


Who Should Attend

Both new and experienced trainers will benefit from this program.

  • Corporate trainers and educators who need to manage and facilitate their in-house HACCP training program
  • Owners, Directors, Managers, Operators


  • Candidates must hold a valid ANSI-CFP Food Protection Manager Certification.
  • Candidates must have industry experience sufficient to demonstrate credibility as an instructor.

Recommended Schedule

Day 1 – 8 a.m. – 5 p.m.

Day 2 – 8 a.m. – 5 p.m. (exam immediately following)


  • Individual enrollment is available for all courses.
  • Minimum capacity: 2 participants for all private classes
  • Maximum capacity: 20 participants