The 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.
* 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.
Internal Auditing is a one-day course that teaches attendees how to conduct internal audits within their facility to meet GFSI audit
requirements. A comprehensive audit system is fundamental to a company’s food safety and product quality program, provides
confirmation that systems and procedures are operating effectively, and identifies areas that require improvement.
If you are interested in taking the Microbiology and Food Safety 101 and 202 course, register now for both and save $98!
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 course covers the requirements of the BRC and SQF, USDA and FDA regulators, and provides essential understanding of the management of microbiological, chemical, and physical hazard risks that can present on a process floor and in the maintenance shop. It will cover a range of topics including: procedure writing, management of lubricants, tool programs (including reconciliation),
break downs, start-up and hand-offs, planned and emergency repairs, and essential components for internal auditing.
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.
Targets front-line sanitors, janitors and FSQA techs performing pre-op inspection. Focus is on cleaning and sanitizing chemicals, safety, sanitation methods and pre-op technique.