This International HACCP Alliance approved course, available in English and Spanish, provides the knowledge and tools to develop and implement a Food Safety Plan, highlighting HACCP Principles and revised, current GMP (21 CFR 117) requirements.
Facility Focus: Risk-based prevention relevant to produce pack-house, processing and cold-storage facilities. FSMA rules, including the FSMA Sanitary Transport and Intentional Adulteration Rule requirements, are reviewed. Hazard assessment utilizes the HACCP method to comply with FSMA Preventive Controls Rule and GFSI standards.
Production, warehouse, sanitation team members, supervisors, managers, and any industry members needing a better understanding or a refresher of GMPs and fundamental food safety programs.
None. This is a basic food safety training.
In this 2-day course, attendees participate in interactive exercises, gaining practical knowledge of GMPs, associated hazards and risks. Learn to establish control measures, set critical limits and monitoring procedures, and document and verify outcomes. The instructor also offers tips on inspection and audit preparation.
An optional exam is offered at the course conclusion.
Classroom Price: Contact us for an onsite training proposal
Fees include: instructor-led training, course materials, lunch (live classes) and Certificate of Completion.
Register and take up to one year to complete. Progress through 10 instructor-narrated learning modules on topics including the history of Food Safety; Identifying and Controlling Hazards; Personnel Hygiene; GMPs; 5 Preliminary Steps and 7 HACCP Principles.
Module quizzes reinforce your knowledge and retention of the material, and may be retaken to improve your score. The final exam is based on module quizzes and satisfies GFSI scheme requirements.
Fees include: downloadable presentation slides and support material, quizzes, final exam, and an IHA Approved HACCP Certificate upon successful completion of all 12 modules, quizzes and final exam.
Contact Bernadette Goldstein Director of Sales and Marketing – Food Safety and Supply Chain