Packing Shed Sanitation & Environmental Monitoring Hands-on Workshop Hosted by: Georgia Fruit and Vegetable Growers Association Presented by: Mérieux NutriSciences Cleaning and sanitation are the main pillars of a food safety program. However, it is rare to find a manager who has thought through and been trained on optimal procedures, tools, & chemicals necessary to (more…)
In order to properly execute any Policy or Pre-Requisite Program, an employee needs to be trained on a well-documented Procedure. Standard Operating Procedures, SOPs, add consistency to programs by “standardizing” “procedures”. This one day workshop will walk you through the basic information needed to properly organize the necessary tasks involved in implementing any program. Experienced (more…)
The two day Advanced HACCP course is a Certified course through the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site. This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure (more…)
This two day course provides participants with a thorough understanding of the basic factors that influence microbial growth and survival in the food processing environment. Learning Objectives: • Explore various microbiological organisms in food • Discover the various physical and chemical agents used to control microorganisms in food • Learn about food related illness from (more…)
Accurate labeling and management is a key component of a successful food safety program. Failure to accurately follow Federal food labeling regulations can result in negative consequences such as product recalls, product detention, costly product reformulations and artwork updates, etc. This workshop is designed to provide participants with the necessary knowledge and skills to reduce (more…)
This introductory two-day course will provide participants with no prior microbiology training an introduction to microbiological organisms in food. Students will learn how these microorganisms affect various foods and the basic factors that influence microbial growth and survival in the food processing environment. Control of microorganisms in food and food handling and processing environments will (more…)
This 2-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. This essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s (more…)
This course provides participants with the basics to become a SQF practitioner for the Food Safety Code for Manufacturing. The training course is designed to provide participants with an understanding of the SQF Code. Learning Objectives Promote an understanding of the SQF Food Safety Code Create a knowledge base to facilitate the successful implementation and (more…)
In today’s regulatory environment, keeping up with the ever evolving rules, regulations and interpretations of the FDA and USDA regarding food labeling can be daunting, especially if one hasn’t had the fundamentals of food label compliance. This workshop is designed to provide participants with the necessary knowledge and skills to understand the basic requirements of (more…)
In order to properly execute any Policy or Pre-Requisite Program, an employee needs to be trained on a well-documented Procedure. Standard Operating Procedures, SOPs, add consistency to programs by “standardizing” “procedures”. This one day workshop will walk you through the basic information needed to properly organize the necessary tasks involved in implementing any program. Experienced (more…)
