Understanding the microbial condition of your plant is key to the overall success of your food safety system. The University of Nebraska-Lincoln and Merieux NutriSciences have teamed together to provide a unique training opportunity. Together they will provide classroom instruction and hands-on training in the University’s pilot plant for those individuals looking to develop or (more…)
Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems. Learning Objectives: Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens Explore effective ways to determine the (more…)
SQFI has developed the Fundamentals Program for Food Manufacturing for small- and medium-sized suppliers who don’t yet have a robust food safety management program in place or want to be sure their existing program meets the expectations of retailers. Participants of the Implementing SQF Fundamentals Code will be guided through an exploration of the components of (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…)
Cornell University, in partnership with Mérieux NutriSciences, is proud to offer the following courses back-to-back: August 12-13, 2019: Practical HACCP for Food Processors August 14-15, 2019: Implementing SQF Systems August 16, 2019: Implementing SQF Quality Systems Participants can choose to take 1, 2, or all 3 courses. 1 course is $750 2 courses are $1400 (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 (more…)
This course will provide delegates with an in-depth understanding of the revisions to the Standard requirements for Issue 8. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on-site. Key learning objectives Understand the changes to existing requirements Describe what sites need to do to (more…)
This course is essential to facilities that have allergens in their building, (either through processing, handling, manufacturing, storing, receiving, labeling, or shipping. This course will help you to establish, enhance or ensure compliance with various requirements and ensure that your facility has effective controls for each allergen and that they are properly declared on the (more…)
Special bundle! We are offering our Practical HACCP and Advanced HACCP courses back to back. Participants who register for both courses will receive $200 off the bundled price. Practical HACCP for Food Processors: October 1-2, 2019 This 2-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage (more…)
We’ve bundled our popular Crisis Management Course with Root Cause Analysis! October 8-9: Crisis Management This timely course covers food defense strategies and measures that attendees should employ throughout their processing operations. Learning Objectives ►Learn the basic concepts and strategies of defending your products from intentional contamination and sabotage ►Find out how to structure your (more…)
