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Training Catalog

The COS Training Resource Center offers a variety of trainings to fill the needs of your workforce. Please browse our catalog below to find out more about the trainings we could offer and customize for you.

If you are interested in a training that you do not see, please don’t hesitate to contact us. We develop many trainings based on the demand of our regional workforce.

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Food Safety
Food Safety
Good Manufacturing Practices (cGMP)
Good Manufacturing Practices (cGMP)-image
Details
Following Current Good Manufacturing Practices (cGMPs) supports the safe manufacturing of food. Current GMPs (cGMPs) provide the conditions for the safe production of high quality food by providing basic norms in sanitation, environment and production. This cGMPs course will review and explain this regulation (21 CFR 117) and cover the following:  Personnel, facility and grounds, plant equipment, sanitary operations, facility sanitation, and production and process controls during the production of food, as well as warehouse and distribution. The course will also provide examples and strategies for compliance with 21 CFR 117. Learning objectives
  • Identify hazards and evaluate risks during food processing
  • Define CGMPs and explain how they are part of a Food Safety Plan
  • Understand the role that employees play in producing safe food using CGMPs
  • Recognize the importance of documenting CGMPs
  • Know how to follow other programs (SOPs) to document and support CGMPs
  • Understand the importance of CGMPs and product traceability
  • Define and describe HACCP and explain why CGMPs are part of a Pre-requisite program
  This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
  • Click here to see if there is an open enrollment class scheduled so you can enroll today!
  • Click here to view a downloadable flyer: GMPs
  • Questions? Please contact us at 559.688.3130 or [email protected]
Preventative Controls for Animal Foods
Preventative Controls for Animal Foods-image
Details

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the 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. This course is held for three days with 8-hours each day and 4-hours on the last day.

Training Outline:
  • Regulatory Overview and Introduction to the Rule & Exercise
  • Current Good Manufacturing Practices
  • Animal Food Safety Hazards & Exercise
  • Overview of Food Safety Plan & Exercise
  • Hazard Analysis and Preventive Controls Determination & Exercise
  • Required Preventive Control Management Components
  • Process Preventive Controls & Exercise
  • Sanitation Preventive Controls & Exercise
  • Supply Chain Applied Controls & Exercise
  • Recall Plan & Exercise
  “The instructor was very knowledge and professional of the subject.” – Alberto, previous trainee “The impact of this course will be improved inspection rates and compliance.” – Previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
Preventative Controls for Human Foods (PCQI)
Preventative Controls for Human Foods (PCQI)-image
Details

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. This 2.5 day course is intended to ensure safe manufacturing / processing, packing and holding of food products for human consumption in the United States.

Training Outline:
  • Introduction to Course
  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical, and Economically Motivated Food Safety Hazards Preliminary Steps in Developing a Food Safety Plan
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply Chain Preventive Controls
  • Verification and Validation Procedures
  • Record-keeping Procedures
  • Recall Plan
  • Regulation Overview—cGMP and Hazard Analysis and Risk Based
  “Great instructor. Very interactive & very informative. Team activity works great. Enjoyed the industry knowledge from other people in the same industry. Perfect size class – didn’t feel that I wasn’t heard. Will look to have Ed as an instructor again. Thanks.” – Mike, previous trainee “Great course. Lots of real life examples that correlated to the information.” – Previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
Internal Auditor
Internal Auditor-image
Details

This interactive course provides a comprehensive introduction to internal auditing that can be applied to any food safety scheme or quality management system standard such as FSMA (Food Safety Modernization Act) and ISO 9001, as well as GFSI standards such as SQF, Global GAP and BRC.

Participants will learn how to plan, prepare, perform, report, follow up and close an audit. It is ideal for individuals planning to do internal audits, supplier audits and people who want to understand the audit process.

Training Outline:

  • Auditing concepts
  • Auditor selection
  • Audit planning
  • Audit preparation
  • Conducting the audit
  • Collecting audit evidence
  • Identifying and writing non-compliances
  • Reporting results
  • Follow-up and corrective action
  “I took this course as a refresher. The instructor was very knowledgeable, helpful, and approachable. I’m so glad I was able to participate and gain a better understanding of the importance of conducting internal audits and I will be applying those methods especially the traits of becoming an effective auditor.” – Edna, previous trainee “I really enjoyed this class, I thought the handouts were awesome and taught me what I can improve on.” – Nancy, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
Good Agricultural Practices (GAP)
Good Agricultural Practices (GAP)-image
Details

This FSMA-related training is critically important for Individuals working in Agriculture, as well as those in the Food Processing industry. With the increasing demand of food safety in food processing and packaging operations, it is crucial to determine how to develop and maintain an effective Food Safety Program.

This class will help verify that your produce is produced, packaged, handled and stored as safely as possible to minimize risks of microbial hazards and cross contamination. It will also help food safety practitioners understand the necessary components of a functional program and learn methods that ensure practical Good Agricultural Practices.

  “Was very pleased with the course, instructor had very much knowledge. Thank you!” – Marco, previous trainee “Great instructor who is very knowledgeable in the course and is very interactive with individuals to keep them engaged.” – Vong, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
  • Click here to see if there is an open enrollment class scheduled so you can enroll today!
  • Click here to view a downloadable flyer: GAP
  • Questions? Please contact us at 559.688.3130 or [email protected]
Foreign Supplier Verification Program (FSVP)
Foreign Supplier Verification Program (FSVP)-image
Details

New Food Safety Modernization Act (FSMA) regulations require that importers must have a program in place to verify that their foreign suppliers are producing food in a manner that provides the same level of public health protection as the preventive controls or produce safety regulations, as appropriate, and to ensure that the supplier’s food is not adulterated and is not misbranded with respect to allergen labeling.

Training Outline:
  • Introduction to the FSVP
  • The FSVP Process
  • Preventive Controls and Produce Safety Session
  • Hazard Analysis
  • Evaluation and Approval of Foreign Supplier
  • Foreign Supplier Verification
  • Reevaluation Foreign Supplier Performance
  • Importer Identification
  • Importance of Records
  • FDA Oversight
  “Highly recommend. This is the second food safety class I have taken in person with the COS TRC and I am very satisfied.” – Francisco, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
  • Click here to see if there is an open enrollment class scheduled so you can enroll today!
  • Click here to view a downloadable flyer: FSVP
  • Questions? Please contact us at 559.688.3130 or [email protected]
Produce Safety Rule Grower training
Produce Safety Rule Grower training-image
Details
The Food Safety Modernization Act (FSMA) has established the Produce Safety Rule, which forms, for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption. Who should attend the grower training? Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety.  The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in §112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ The trainer will cover content contained in these seven modules:
  • Introduction to Produce Safety
  • Worker Health, Hygiene, and Training
  • Soil Amendments
  • Wildlife, Domesticated Animals, and Land Use
  • Agricultural Water (Part I: Production Water; Part II: Postharvest Water)
  • Postharvest Handling and Sanitation
  • How to Develop a Farm Food Safety Plan
In addition to learning about produce safety best practices, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion, so participants should come prepared to share their experiences and produce safety questions.   “Everything that was taught in this class I had already heard, but the fact that there was so much detail and passion in the subject was just outstanding. I gained much more information just by revisiting all the information.” – Ernesto, previous trainee “Excellent instructors, provided us very clear information and concepts of produce safety rules.” – Teresa, previous trainee “Ed was a phenomenal instructor. It is obvious he is very passionate and enjoys his area of work. In general, COS does a wonderful job choosing instructors.” – Carlos, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
HACCP
HACCP-image
Details
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world. Participants will learn how to identify food safety hazards, establish control measures, limits and monitoring procedures, write and update a HACCP plan, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities. This class is accredited by the International HACCP Alliance.​ Training Outline:
  • Introduction to HACCP
  • Pre-Requisite Programs
  • Hazard Identification
  • Preliminary Steps
  • Hazard Analysis
  • Critical Control Points
  • Critical Limits
  • Monitoring
  • Corrective Action
  • Verification ad Validation
  • Recordkeeping
  “I strongly liked the open discussion throughout the lectures. It helped understand the different operations and how each plan differs from one another.” – Kaycee, previous trainee “The trainer has extensive practical experience which greatly enhances the experience of the class.” – Daniel, previous trainee “The trainer was a great instructor, I enjoyed that he kept everyone engaged to make sure we all learned! Thank you all!” – Vicki, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours.
  • Click here to see if there is an open enrollment class scheduled so you can enroll today!
  • Click here to view a downloadable flyer: HACCP
  • Questions? Please contact us at 559.688.3130 or [email protected]
Food Safety
Good Manufacturing Practices (cGMP)-image
Details
Good Manufacturing Practices (cGMP)
Following Current Good Manufacturing Practices (cGMPs) supports the safe manufacturing of food. Current GMPs (cGMPs) provide the conditions for the safe production of high quality food by providing basic norms in sanitation, environment and production. This cGMPs course will review and explain this regulation (21 CFR 117) and cover the following:  Personnel, facility and grounds, plant equipment, sanitary operations, facility sanitation, and production and process controls during the production of food, as well as warehouse and distribution. The course will also provide examples and strategies for compliance with 21 CFR 117. Learning objectives Identify hazards and evaluate risks during food processing Define CGMPs and explain how they are part of a Food Safety Plan Understand the role that employees play in producing safe food using CGMPs Recognize the importance of documenting CGMPs Know how to follow other programs (SOPs) to document and support CGMPs Understand the importance of CGMPs and product traceability Define and describe HACCP and explain why CGMPs are part of a Pre-requisite program   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: GMPs Questions? Please contact us at 559.688.3130 or [email protected]
Preventative Controls for Animal Foods-image
Details
Preventative Controls for Animal Foods
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the 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. This course is held for three days with 8-hours each day and 4-hours on the last day. Training Outline: Regulatory Overview and Introduction to the Rule & Exercise Current Good Manufacturing Practices Animal Food Safety Hazards & Exercise Overview of Food Safety Plan & Exercise Hazard Analysis and Preventive Controls Determination & Exercise Required Preventive Control Management Components Process Preventive Controls & Exercise Sanitation Preventive Controls & Exercise Supply Chain Applied Controls & Exercise Recall Plan & Exercise   "The instructor was very knowledge and professional of the subject." – Alberto, previous trainee "The impact of this course will be improved inspection rates and compliance." – Previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: Preventive Controls for Animal Foods Questions? Please contact us at 559.688.3130 or [email protected]
Preventative Controls for Human Foods (PCQI)-image
Details
Preventative Controls for Human Foods (PCQI)
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. This 2.5 day course is intended to ensure safe manufacturing / processing, packing and holding of food products for human consumption in the United States. Training Outline: Introduction to Course Food Safety Plan Overview Good Manufacturing Practices and Other Prerequisite Programs Biological Food Safety Hazards Chemical, Physical, and Economically Motivated Food Safety Hazards Preliminary Steps in Developing a Food Safety Plan Hazard Analysis and Preventive Controls Determination Process Preventive Controls Food Allergen Preventive Controls Sanitation Preventive Controls Supply Chain Preventive Controls Verification and Validation Procedures Record-keeping Procedures Recall Plan Regulation Overview—cGMP and Hazard Analysis and Risk Based   "Great instructor. Very interactive & very informative. Team activity works great. Enjoyed the industry knowledge from other people in the same industry. Perfect size class – didn't feel that I wasn't heard. Will look to have Ed as an instructor again. Thanks." – Mike, previous trainee "Great course. Lots of real life examples that correlated to the information." – Previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: Preventive Controls for Human Foods Questions? Please contact us at 559.688.3130 or [email protected]
Internal Auditor-image
Details
Internal Auditor
This interactive course provides a comprehensive introduction to internal auditing that can be applied to any food safety scheme or quality management system standard such as FSMA (Food Safety Modernization Act) and ISO 9001, as well as GFSI standards such as SQF, Global GAP and BRC. Participants will learn how to plan, prepare, perform, report, follow up and close an audit. It is ideal for individuals planning to do internal audits, supplier audits and people who want to understand the audit process. Training Outline: Auditing concepts Auditor selection Audit planning Audit preparation Conducting the audit Collecting audit evidence Identifying and writing non-compliances Reporting results Follow-up and corrective action   "I took this course as a refresher. The instructor was very knowledgeable, helpful, and approachable. I'm so glad I was able to participate and gain a better understanding of the importance of conducting internal audits and I will be applying those methods especially the traits of becoming an effective auditor." – Edna, previous trainee "I really enjoyed this class, I thought the handouts were awesome and taught me what I can improve on." – Nancy, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: Internal Auditor Questions? Please contact us at 559.688.3130 or [email protected]
Good Agricultural Practices (GAP)-image
Details
Good Agricultural Practices (GAP)
This FSMA-related training is critically important for Individuals working in Agriculture, as well as those in the Food Processing industry. With the increasing demand of food safety in food processing and packaging operations, it is crucial to determine how to develop and maintain an effective Food Safety Program. This class will help verify that your produce is produced, packaged, handled and stored as safely as possible to minimize risks of microbial hazards and cross contamination. It will also help food safety practitioners understand the necessary components of a functional program and learn methods that ensure practical Good Agricultural Practices.   "Was very pleased with the course, instructor had very much knowledge. Thank you!" – Marco, previous trainee "Great instructor who is very knowledgeable in the course and is very interactive with individuals to keep them engaged." – Vong, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: GAP Questions? Please contact us at 559.688.3130 or [email protected]
Foreign Supplier Verification Program (FSVP)-image
Details
Foreign Supplier Verification Program (FSVP)
New Food Safety Modernization Act (FSMA) regulations require that importers must have a program in place to verify that their foreign suppliers are producing food in a manner that provides the same level of public health protection as the preventive controls or produce safety regulations, as appropriate, and to ensure that the supplier’s food is not adulterated and is not misbranded with respect to allergen labeling. Training Outline: Introduction to the FSVP The FSVP Process Preventive Controls and Produce Safety Session Hazard Analysis Evaluation and Approval of Foreign Supplier Foreign Supplier Verification Reevaluation Foreign Supplier Performance Importer Identification Importance of Records FDA Oversight   "Highly recommend. This is the second food safety class I have taken in person with the COS TRC and I am very satisfied." – Francisco, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: FSVP Questions? Please contact us at 559.688.3130 or [email protected]
Produce Safety Rule Grower training-image
Details
Produce Safety Rule Grower training
The Food Safety Modernization Act (FSMA) has established the Produce Safety Rule, which forms, for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption. Who should attend the grower training? Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety.  The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in §112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ The trainer will cover content contained in these seven modules: Introduction to Produce Safety Worker Health, Hygiene, and Training Soil Amendments Wildlife, Domesticated Animals, and Land Use Agricultural Water (Part I: Production Water; Part II: Postharvest Water) Postharvest Handling and Sanitation How to Develop a Farm Food Safety Plan In addition to learning about produce safety best practices, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion, so participants should come prepared to share their experiences and produce safety questions.   "Everything that was taught in this class I had already heard, but the fact that there was so much detail and passion in the subject was just outstanding. I gained much more information just by revisiting all the information." – Ernesto, previous trainee "Excellent instructors, provided us very clear information and concepts of produce safety rules." – Teresa, previous trainee "Ed was a phenomenal instructor. It is obvious he is very passionate and enjoys his area of work. In general, COS does a wonderful job choosing instructors." – Carlos, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: Produce Safety Grower Questions? Please contact us at 559.688.3130 or [email protected]
HACCP-image
Details
HACCP
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations. The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world. Participants will learn how to identify food safety hazards, establish control measures, limits and monitoring procedures, write and update a HACCP plan, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities. This class is accredited by the International HACCP Alliance.​ Training Outline: Introduction to HACCP Pre-Requisite Programs Hazard Identification Preliminary Steps Hazard Analysis Critical Control Points Critical Limits Monitoring Corrective Action Verification ad Validation Recordkeeping   "I strongly liked the open discussion throughout the lectures. It helped understand the different operations and how each plan differs from one another." – Kaycee, previous trainee "The trainer has extensive practical experience which greatly enhances the experience of the class." – Daniel, previous trainee "The trainer was a great instructor, I enjoyed that he kept everyone engaged to make sure we all learned! Thank you all!" – Vicki, previous trainee   This class is interactive as well as discussion orientated. It is designed to be fully customizable to your employee training needs and we are able to conduct this training at your site or ours. Click here to see if there is an open enrollment class scheduled so you can enroll today! Click here to view a downloadable flyer: HACCP Questions? Please contact us at 559.688.3130 or [email protected]

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