Food Safety Training Workshops
Developing & Implementing HACCP Plans
Accreditation through the International HACCP Alliance. 2.5 Day Course
This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development.
FSMA Preventative Controls for Human Food - FSPCA Curriculum
FDA accepted curriculum developed by the FSPCA. 2.5 Day Course
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing and processing, packing and holding of food products for human consumption in the United States.
Sanitary Transportation of Human and Animal Food
The rule builds on safeguards envisioned in the 2005 Sanitary Food Transportation Act (SFTA). Because of illness outbreaks resulting from human and animal food contaminated during transportation, and incidents and reports of unsanitary transportation practices, there have long been concerns about the need for regulations to ensure that foods are being transported in a safe manner.
Foreign Supplier Verification Program
This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA).
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).
Food Defense – FSMA Final Rule for Mitigation Strategies to Protect Food Against Intentional Adulteration
Training Topics include: Vulnerability Assessment, Mitigation Strategies, Management Components, Training and Recordkeeping.
The FDA Food Safety Modernization Act (FSMA) Produce Safety rule establishes, for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption.
This workshop covers the basic food safety principles that employees should be aware of when working with food. Topics include, GMP’s and pre-requisite programs, chemical, physical and microbiological hazards, HACCP, allergen management, sanitation principles including cross contact and cross contamination prevention and employee training.
According to the FDA’s Reportable Food Registry, 47% of all food recalls are due to undeclared allergens. In this workshop, you will learn how to properly manage allergens in your facility. Topics include allergen labeling requirements, supplier management, raw material handling, process optimization, allergen cleaning procedures, and employee training.
GMP’s are the basic conditions and practices that the food industry must follow for processing safe food under sanitary conditions. Recently, under new FSMA (Food Safety Modernization Act) guidelines, current GMP’s changed from 21 CFR 110 to 21 CFR 117. This workshop will discuss the new part 117 requirements and focus on the implementation to meet current guidelines.
The FSMA Final Rule for Preventive Controls for Human Food mandates that a manufacturing/processing facility have a risk-based supply chain program for those raw material and other ingredients for which it has identified a hazard requiring a supply-chain applied control. The food industry, today more than ever, is focused on supply chain transparency.