Train-the-Trainer Self Study

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 HACCP Self-Study Train-the-Trainer course is designed for food safety trainers, culinary instructors, and hospitality professionals looking to expand their training.  This program allows participants to learn at their own pace prior to taking the certification examinations.  Through studying the materials included in this course, participants will learn to impact diverse food service and retail workforce audiences more effectively using the HACCP Star training aid.

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.

After studying the materials, a proctor must administer the three examinations.  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


The HACCP self-study course allows you to learn at your own pace and will help you develop the expertise to teach the retail HACCP curriculum and proctor certification examinations. 

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
  • The HACCP Food Safety Manager Manual
  • The HACCP Food Safety Trainer Manual
  • SURE Proctor Manual
  • SURE PowerPoint Presentations for each manual
  • Instructional materials
  • Discussion points

Who Should Enroll

Both new and experienced trainers will benefit from this program.

  • Corporate trainers and educators who need to manage and facilitate their in-house retail HACCP training program
  • Culinary Instructors and Hospitality Professionals
  • Prerequisites
  • Candidates must hold a valid ANSI-CFP Food Protection Manager Certification.
  • Candidates must have industry experience sufficient to demonstrate credibility as an instructor.