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 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 two-day BRCGS training 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.

A one-day, hands-on introduction to sensory evaluation for professionals starting out in the field. Learn how the senses work, why companies measure products with people, and how the core test methods answer different questions.

This FSPCA preventive controls for animal food course provides FDA-recognized PCQI animal food training under FSMA and 21 CFR Part 507. In live online sessions, you’ll learn CGMPs, hazard analysis, preventive controls, and how to build and maintain a compliant Animal Food Safety Plan for feed, pet food, and by-products.

This FSPCA PCQI training course meets the FDA-recognized curriculum requirement and provides the knowledge needed to earn your FSPCA certification. It is ideal for food safety professionals in FDA-regulated facilities who need to understand how to develop, implement, and maintain a compliant food safety plan using risk-based preventive controls. Live, online, and taught by industry experts.

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 food safety internal auditor training course that builds the skills needed to plan, conduct, and document effective internal audits for GFSI-benchmarked programs. Each session is taught as either SQF internal auditor training or BRCGS Food Safety internal auditor training, depending on the scheduled date. Learn how to gather objective evidence, report nonconformities clearly, and verify corrective actions so site programs remain audit-ready and continuously improving.

• The BRCGS Training Course or SQF Training Course are prerequisites.
• Purchase BRCGS Training AND Internal Auditing OR SQF Training AND Internal Auditing and save $150.

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.

Designed for experienced personnel to review microbiology fundamentals. Focusing on key pathogens that affect human health.
Overview of advanced technologies of whole genome sequencing will be covered along with an overview of GeneTracker.

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.

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.