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 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…)
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 20 hour course*, designed by the Food Safety Preventative (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 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…)
This introductory course is designed to acquaint the new food plant employee with the fundamentals of food allergen control that may be necessary to execute their duties. A general discussion of food allergens and their significance to food safety will be presented. General discussions regarding labeling and allergen control also will be presented. Prerequisites: None (more…)
This essential and timely course covers both practical and useful food defense strategies AND those measures and methods needed to be ready to deal with an intentional contamination event facing a company. This course is purposefully designed to assist a company to be compliant with regulatory requirements (FSMA and USDA) and the requirements of the (more…)
Understanding the microbial condition of your plant and having a strong sanitation program in place is important to the overall success of your food safety system. In this course, students will be learn about microorganisms of concern in the food processing environment and be introduced to the basic concepts of environmental monitoring. Students will also (more…)
The 16 hour Advanced HACCP Course is a accredited 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 they (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…)
