Upcoming Public Courses

FSPCA Preventive Controls for Animal Food (Virtual Course)


  • August 2, 2021 - August 6, 2021
    10:00 am - 2:30 pm

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…)

Practical HACCP for Food Processors (Virtual Course)


  • August 9, 2021 - August 12, 2021
    10:00 am - 2:30 pm

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…)

Implementing SQF Systems (Virtual Course)


  • August 23, 2021 - August 26, 2021
    9:00 am - 2:00 pm

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…)

FSPCA Preventive Controls for Human Food – PCQI (In Person Course)


  • September 28, 2021 - September 30, 2021
    7:45 am - 12:00 pm

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…)