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 […]
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. Course Agenda: […]
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, […]
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 […]
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 […]
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, […]
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, […]
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