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. 

Join us virtually (through Zoom) for our webinar series to learn about the following “Best Practices” topics: Allergen Management, GMPS, Pest Management, Recalls, Foreign Material Prevention, Root Cause Analysis & Regulatory Responses. Classes are every Wednesday starting November 1st. We will skip November 22nd for Thanksgiving.

Classes will be 11:00am-1:00pm Central Time

Register 4 weeks prior to the first day of the training course and receive a 5% discount.

Register two or more employees from the same company receive a 10% discount

Class registration fee is per person.

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.

This training course has been designed for new and existing Global Standard Gluten-Free Issue 4 customers to understand Issue 4 requirements and to provide guidance on implementing a preventative, risk-based Gluten-Free Management System. This training also explains the process to become certificated to Global Standard Gluten-Free Issue 4.

This training will satisfy the requirement for gluten-free training on site.

This one-day course will provide you with a thorough understanding of vulnerability assessment for food fraud and enable you to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Global Standards on site.

At the end of the course, you will:

• Understand vulnerability assessment requirements for BRCGS
• Understand what is meant by the term ‘food fraud’
• Be able to identify the difference between vulnerability assessment, threat analysis critical control point and food defense
• Be able to assess the raw materials most vulnerable to food fraud

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.

FSSC 22000 is a Food Safety Management System (FSMS) Certification program that is recognized by the Global Food Safety Initiative (GFSI). In this course, participants will learn how to meet the requirement of the FSSC 22000 scheme.

A HACCP or PCQI course is a prerequisite for this course

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.

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.

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.

If you are interested in taking the Microbiology and Food Safety 101 and 202 course, register now for both and save $98!

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.

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.