2017 Public Courses

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: Participants will explore various microbiological organisms in food-Students will delve into the various physical and chemical agents used to control microorganisms in food Learn about food related illness from microorganisms-Determine microorganisms that (more…)

This two-day course is designed to help technical teams gain a firm understanding of the BRC requirements, as well as the evidence expected to be presented during the audit. LEARNING OBJECTIVES: Have a full understanding of all requirements and strategies for successful implementation Understand leadership and strategies for instilling a food safety and quality culture (more…)

Understanding the microbial condition of your plant is key to the overall success of your food safety system. Learn the differences between routine monitoring and investigations and how to establish the right culture for a sound environmental monitoring program.  LEARNING OBJECTIVES: Learn about the types and methods of monitoring your facility environment to ensure that (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 2.5 day course, designed by the Food Safety Preventative Controls (more…)

This course provides participants with the basics to become a SQF practitioner for the Food Safety Code for Manufacturing. Attendees will gain a thorough understanding of SQF concepts, principles, and application requirements, enabling the implementation of an effective Food Safety Management Program meeting SQF requirements. LEARNING OBJECTIVES: Promote an understanding of the SQF Food Safety (more…)

Offered back-to-back, this is the first time we are offering this combo package. In the new Implementing SQF Systems Version 8.0, the Food Safety Plan and the Food Quality Plan have been separated into two codes. We will be offering the SQF Quality Systems for Manufacturing Course on October 3-4, 2017 followed by the SQF Advanced (more…)

This course is essential to facilities that have allergens in their building (either through processing, handling, manufacturing, storing, receiving, labeling, or shipping) to help them establish, enhance or ensure compliance with various requirements, and to ensure they have effective controls for each allergen to ensure allergens are properly declared on the label and to prevent (more…)

This 2 Day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Topics Include: Introduction to HACCP principles Prerequisite programs Conducting a hazard analysis Identification of critical controls.     (more…)