It’s not unusual for food producers to feel anxiety surrounding their training and certification program. When we discussed this daunting process with our clients, they felt the same way! Which food safety classes do we really need? In what order should we schedule them? When is enough really enough? Fortunately, after working with Food Safety & Quality Services, our clients found our classes to be different. Creating truly “next level” training is what we are passionate about.
When food safety classes are interesting, inspiring, and truly informative for the attendee, it makes it all worthwhile. That’s what makes our classes different. We don’t stand in front of a classroom and simply read from slides. Our instructors have first-hand experience with the topics they are teaching and are able to use that experience to make the material relevant to the attendees. Our classes are interactive, fun and keep the students engaged and wanting to ask questions about how to best use the learnings in their current job roles.
Experience-based direction from the instructor helps attendees absorb more information and feel like they can then make an immediate impact to their organization. Register for one of our classes below and appreciate the difference an interactive, experienced-based food safety class makes.
Undeclared allergens continue to be a major concern within the food industry. Learn how to develop a robust allergen management program that will ultimately reduce risks and the probability for future recalls.
BRC is a global food safety standard created in 1996 by retailers who wanted to harmonize food safety standards across the supply chain. BRC is now in its eighth edition of its current food safety standards and it continues to be a leader in the advancement of global best practices for food safety and quality. Learn what the current standard requires for certification.
Food Defense Management Certification
FSPCA Intentional Adulteration - Conducting Vulnerability Assessments instructor-led training coupled with the Global Food Defense Institute’s (GFDI) expertise in crisis management and front-line employee training. Learn FDA’s newest methods for conducting vulnerability assessments against intentional adulteration and our streetsmart approach to crisis management. Employees with responsibilities in security, food safety and all levels of management who need to understand FDA’s new approach on food defense should take this course.
This workshop covers the foundational principles that employees should be aware of when working with food. This training is designed to bridge learning gaps and help front-line food workers understand how food becomes unsafe. This class teaches food safety basics and those little, everyday habits that can make a big difference.
A food safety culture plan has become an essential element for food companies to manage and implement within their organizations. A positive food safety culture not only helps with employee morale, but it also helps with increasing food safety awareness and best practices which ultimately reduces risk and the potential for every food company’s worst nightmare…a recall!
Attendees will learn how companies are currently approaching food safety culture and how to develop and implement a personalized food safety culture plan.
Foreign Supplier Verification Program
Do you import food products into the United States? Have you recently been contacted by the FDA requesting a copy of your food safety plan for those products that are imported and you are not sure how to comply? Are your food products stuck at the border? If so, this training will help you meet current importer requirements.
Good Manufacturing Practices
GMP’s establish the basic foundation for food safety and are essential for supporting a company’s HACCP and food safety plan. Your instructor will discuss the 21 CFR Part 117 requirements and what FDA compliance officers expect food processors to have in place to produce food safely and how to properly implement and document those programs.
With the assistance from an instructor who has a 20+ year career in the food industry and who has successfully developed, managed and defended numerous HACCP programs under both FDA and USDA jurisdiction, you will not only learn how to construct a solid food safety plan, you will also learn how to research and risk assess new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance.
This new food defense course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum. Individuals who complete this course will get a certificate from FSPCA which will be recognized by FDA for meeting the requirements of having a qualified individual responsible for conducting vulnerability assessments and mitigating intentional adulteration risks.
Learn how to be an effective internal auditor by utilizing auditing best practices as defined by resources such as the American Society for Quality (ASQ) and the International Organization for Standardization (ISO). The course instructor will also provide attendees with plenty of “real life” examples of auditing best practices and techniques within the food industry through class discussions and exercises performed throughout the training.
Preventive Controls for Human Food
FDA now requires that certain activities must be completed by a “preventive controls qualified individual” or PCQI who has “successfully completed training in the development and application of risk-based preventive controls”. This is a 2 1/2 day FSPCA curriculum course that is accepted by the FDA.. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual (PCQI) and will give you a recognized certificate from FSPCA.
Preventive Controls for Human Food – Blended Course
This FSPCA blended course provides an alternate way to get your PCQI certificate. Take the online course at your convenience (estimated time is 8-12 hours) and schedule the 1-day, instructor-led course with us at one of our public blended courses or have us bring the training to your facility.
This training was developed by the Produce Safety Alliance (PSA), which is a collaboration between Cornell University, FDA, and USDA to prepare fresh produce growers to meet the regulatory requirements included in the United States Food and Drug Administration’s Food Safety Modernization Act (FSMA) Produce Safety Rule.
Root cause analysis is the backbone of a continuous improvement program. If the true root cause is not properly identified, the corrective actions will likely not be effective. It all starts with understanding how to properly identify the problem.
Sanitary Transportation of Human & Animal Food
The transportation of food products can have a significant impact on food safety. It is key that shippers, transportation companies and receivers all understand the factors that make food unsafe to eat and how developing safe transportation practices can reduce those risks.
As mandated by FDA, seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP) concepts. This AFDO (Association of Food and Drug Officials) approved course provides attendees with the necessary training to properly utilize current Seafood HACCP resources, including the new FDA Seafood Hazards guide, in order to develop an effective seafood HACCP plan.
Seafood HACCP – Segment Two
Take advantage of this great 1-day (offsite and instructor-led) training option. Get your AFDO Seafood HACCP certificate by attending a self-paced online training (Segment One) and a 1-day instructor-led training (Segment Two).
ServSafe® Food Safety Program
The ServSafe® program provides food safety training, exams and educational materials to food service managers. Students can earn the ServSafe® Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).
The more you know about your supply chain, the easier it is to properly prevent potential food safety concerns. This workshop will discuss the necessary components to a supply chain management program, including current FSMA requirements, initial supplier assessments and approval programs, review of supplier food safety programs, corrective and preventive actions, change control, raw material inspections, record keeping and training.