Designed to help HACCP-knowledgeable food production management individuals improve their food safety systems. This course covers in-depth information regarding hazard analysis, risk assessment decision making, and robust verification and validation to support USDA and FDA food safety systems.

A HACCP or PCQI course is a prerequisite for this course. 

The two-day BRCGS course is part of the BRCGS Professional Recognition Programme and designed to enable participants to gain a full understanding of the general principles of the current BRC Standard and how to comply with the requirements. Attendees will also gain an understanding of what to expect during the process of certification and actions needed prior to, during and after the audit.

The two-day BRCGS course is part of the BRCGS Professional Recognition Programme and designed to enable participants to gain a full understanding of the general principles of the current BRC Standard and how to comply with the requirements. Attendees will also gain an understanding of what to expect during the process of certification and actions needed prior to, during and after the audit.

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’. This course, developed by FSPCA, is the ‘standardized curriculum’ recognized by the FDA.

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 the FDA.

The Basic HACCP course is designed to educate individuals in HACCP systems development, implementation, and management. The course is ideal for Plant HACCP Team Members, Plant Management Teams, Corporate Executives, and anyone whose job function will impact the facility HACCP Plan.

This course will provide the fundamentals of food microbiology and an understanding of how microorganisms behave, how to
control them, and raise awareness of the importance of process control, hygiene, and sanitation in the food processing environment.

This course will provide the fundamentals of food microbiology and an understanding of how microorganisms behave, how to
control them, and raise awareness of the importance of process control, hygiene, and sanitation in the food processing environment.

This interactive class will present the 10 Principles for Equipment Sanitary Design and the 11 Principles of Facility Sanitary Design. By the end of the class,participants will have a clear understanding of potential microbiological and allergen hazards, regulatory requirements for sanitary operations and the benefits of sanitary design.

This course outlines the requirements for FDA and USDA regulations regarding cleaning and sanitizing. 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.

* Please note: The course training documents and the edition 10 code should be available before this class date. If it is delayed, class may have to be postponed. You will be updated as necessary.

Provided by an SQF licensed trainer, this course prepares participants to meet the SQF Practitioner requirements as defined in the SQF Code, Edition 10. 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.