Participants will gain an understanding of the microorganisms of significance in the handling and packing of fresh produce. Sanitation principles including the functionality of detergents/ cleaners and sanitizers will be explored. Participants will be able to identify the hard to clean places and design flaws in equipment that can lead to the development of microbial (more…)
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (more…)
This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over the course of four days, 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 (more…)
Mérieux NutriSciences has partnered with Cornell University to present this Implementing SQF Systems course. This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. (more…)
Developing and maintaining a robust and effective internal audit system provides meaningful and actionable improvements for your food safety and food quality processes. Course attendees will gain knowledge in developing, implementing, and maintaining an effective internal audit program. They will also learn how to determine the best audit methods and proper management techniques for creating (more…)
This Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. Taught by experienced industry experts, instructors will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well (more…)
This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2 1/2 day course designed by the Food Safety (more…)
This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. With a focus on continuous improvement, practical activities provide attendees the opportunity to align (more…)
