Food Safety Net Services (FSNS) provides both public and customized certified training courses for food processing and manufacturing personnel at locations across North America. Our programs are taught by leading food industry technical authorities, and are primarily designed for:

  • Quality Assurance/Quality Control Supervisors, and Technicians
  • Corporate Food Safety Managers, Directors, and Vice Presidents
  • Production and Plant Management/Personnel
  • HACCP Coordinators, Plant HACCP Team Members
  • Regulatory Affairs Supervisors
  • In–house Lab Personnel

FSNS Certified Courses include

Microbiology and Food Safety Course

This one-day course is designed for personnel working in food processing environments and provides the fundamentals of food microbiology and an understanding of how microorganisms behave. This course also emphasizes the importance of process control, hygiene, and sanitation in the food processing environment.

The Microbiology and Food Safety Course includes information on microorganisms, cell types and basic physiology, plus:

  • Fundamentals of food microbiology
  • Factors that influence microbial growth and survival in food and processing environments
  • Types of organisms associated with foods and foodborne disease
  • Strategies to control microorganisms in food and processing environments
  • Test methods
  • Quality control in the laboratory
  • Client complaint samples and foodborne illness investigations
  • If time permits, the instructor will explore shelf life testing, validation, and challenge studies

Microbiology and Food Safety Course schedule and locations

No Events

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HACCP Training Course

This two-day HACCP training course is accredited by the International HACCP Alliance and is designed to educate and train individuals in HACCP systems development, implementation, and management. Ideal for plant HACCP team members, plant management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan.

The HACCP course includes:

  • Good Manufacturing Practices and Standards of Procedures
  • Chemical, Physical, and Biological Hazards
  • HACCP Plan Preliminary Tasks
  • HACCP and Critical Control Points
  • Critical Limits, Monitoring, and Corrective Actions
  • Verification and Recordkeeping
  • HACCP Plan/System Reassessment and Recalls
  • HACCP in the Plant

After completing the two-day HACCP course, participants should be able to identify critical control points, then establish a system for monitoring, verifying, and documenting those critical control points. Participants will receive a certificate of completion with the official seal of the International HACCP Alliance.

HACCP Training course schedule and location

  • Two day course: $695

* Register 4 weeks prior to the first day of the training course and receive 5% discount
** Two or more employees from the same company receive an additional 10% discount

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SQF / Internal Auditing Training Course

Provided by an SQF licensed trainer, this course prepares participants to meet the SQF Practitioner requirements as defined in the SQF Code, Edition 8. The SQF Vision is to be the single most trusted source for global food safety and quality certification. Participants will receive detailed information for the successful implementation and maintenance of an SQF System.

This course applies to all sectors of the food industry including primary production through distribution. We encourage plant management, quality personnel, or anyone that is seeking to be or is a SQF practitioner to take this course.

SQF Schedule


  • SQF Training Course (Two-day course): $550
  • SQF / Internal Auditing (Three-day course): $750
  • Collegiate (Student) Registration Fee: $0
  • *Register four weeks prior to the first day of the training course and receive 5% discount
  • **Two or more employees from the same company receive an additional 10% discount

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Implementing the BRC Global Standard for Food Safety Issue 8/Internal Auditing

The BRC Global Standard for Food Safety, developed by retailers, was the first Standard in the world to be approved by the Global Food Safety Initiative (GFSI) benchmarking committee. BRC Global Standards are meticulous and thorough, and are the most widely used GFSI standards because they are easy to follow and comprehend. There are more than 11,000 certified BRC organizations throughout the world.

The BRC Standard places a strong emphasis on management commitment and a detailed HACCP Program as the basis of a successful food safety program. Furthermore, it emphasizes the importance of the overall commitment for quality programs and their execution. The Standard’s requirements are clearly defined and documented, enabling consistent interpretation by the auditors and implementation by the audited facilities. This consistency promotes confidence in the certification process as a whole.

This program consists of two courses totaling three days. The first is a two-day course for the Implementation for the BRC Standard for Food Safety and the second is a 1-day BRC Internal Auditor Course.

BRC Global Standard for Food Safety Implementation – two-day course

The Global Standard for Food Safety, Issue 8, is published by the British Retail Consortium (BRC). Originally developed in the UK Retail Market, it has acquired worldwide recognition as the framework for any business to produce a safe and quality product. 

This training provides participants with the necessary information to implement the BRC Global Food Safety Standard. Specifically, this course covers:

  • Senior Management Commitment
  • HACCP – The Food Safety Plan
  • Food Safety, Quality Management System
  • Site Standards
  • Product Control
  • Process Control
  • Personnel

BRC Internal Auditor Course – one-day course

A comprehensive audit system is fundamental to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively. The audit identifies areas that require improvement. The BRC Internal Auditor Course will teach you how to conduct internal audits in your facility against BRC Global Standard for Food Safety.

The internal auditor course covers the following topics:

  • Audit scopes
  • Development of audits through risk assessment
  • Identification of auditors
  • Audit checklist preparation
  • Audit timing
  • Objective evidence collection
  • Non-conformity classifications
  • Establishment of timelines for the correction of non-conformities
  • Communication methods of audit findings and correction

BRC Global Standard & Internal Auditor course schedule and locations

**NOTE – October 8-10 BRC course in Fresno, CA is FULL**

  • *Register four weeks prior to the class and/or two or more registrations from same company and receive up to a 15% discount!
  • BRC Issue 8 (Two-day course) $595
  • BRC Issue 8 / Internal Auditing (Three-day course) $795
  • Collegiate Full-time Student (Registration fee) $0

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FSPCA Preventive Controls for Human Food

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/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”. This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” (PCQI)

FSPCA Preventive Controls for Human Food Course schedule and locations

No Events


  • FSPCA Preventive Controls for Human food (three-day course): $795
  • Collegiate (Student) Registration Fee: $0
  • *Register 4 weeks prior to the first day of the training course and receive 5% discount
  • *Two or more employees from the same company receive an additional 10% discount

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Both the HACCP Systems Final Rule of USDA and the FSMA Preventive Controls for Human Foods regulations of FDA include provisions for plants to meet in relation to cleaning and sanitizing.  This course outlines the requirements for both sets of regulations (FDA and USDA).  In addition, it addresses the science of cleaning and sanitation, how to prevent biofilm formation, and how to maintain sanitary conditions before and during operations, and things that should be emphasized in the management of sanitation procedures.  The course also includes a section that specifically addresses the needs of plants that produce ready-to-eat (RTE) and heat-and-serve (HAS) products.  This course is a must-have for anyone with responsibilities associated with sanitation and/or its effectiveness.

Sanitation schedule and locations

  • Sanitation
  • Mon November 19 - Tue November 20 Fort Collins, CO



    • Sanitation: $795
    • Collegiate (Student) Registration Fee: $0


* Register 4 weeks prior to the first day of the training course and receive 5% discount
* Two or more employees from the same company receive an additional 10% discount

View full course details

For more information regarding FSNS Education Programs, or to have a customized course taught at your facility, email: or call 888-525-9788 Ext. 1229.