Training Classes

We teach several food safety classes specifically for food manufactures. Each class has an established curriculum, and participants who successfully complete these classes obtain a certificate. These certificates are recognized by federal and state regulators as the benchmark for food safety training for food manufacturers. All our classes are taught online and are either asynchronous or synchronous using video conferencing. We can provide training in English or Spanish. The classes we teach are:

Introduction to Hazard Analysis and Critical Control Points (HACCP, 16 hours)

The International HACCP Alliance designed the curriculum for this class ,and it maintains the certification roster. This class covers the current HACCP regulations, the HACCP principles, the importance of prerequisite programs, and the design and implementation of HACCP plans. Participants who complete this class receive a certificate of course completion with the seal of the International HACCP Alliance.

Advanced Hazard Analysis and Critical Control Points (HACCP, 16 hours)

The International HACCP Alliance designed the curriculum for this class ,and it maintains the certification roster. This class is for individuals with experience in designing and maintaining HACCP plans, and the curriculum covers verification and validation activities related to HACCP regulations. I also incorporate the discussion of verification and validation based on Preventive Control for Human Food regulations. Participants who complete this class receive a certificate of course completion with the seal of the International HACCP Alliance.

Seafood HACCP (8 hours)

The Seafood HACCP Alliance developed this curriculum. I teach mainly Segment Two, where participants review the principles of seafood HACCP, the FDA regulation, and the FDA Seafood Hazards Guide. Participants work in groups to conduct a Hazard Analysis and develop a HACCP plan for a model seafood production. Participants who complete this class receive a certificate of course completion from the Association of Food and Drug Officials (AFDO).

Preventive Control for Human Food (8 or 20 hours)

The Food Safety Preventive Control Alliance (FSPCA) developed the curriculum for this class. The class registration and the maintenance of the certification roster is done by the International Food Protection Training Institute (IFPTI) and AFDO. This class focuses on food safety activities and documentation that support the creation and implementation of a food safety plan to comply with the requirements from the Food and Drug Administration’s Food Safety Modernization Act (FSMA). Participants who complete this class receive a certificate of course completion from AFDO.

Foreign Supplier Verification Program (FSVP, 8 or 16 hours)

The Food Safety Preventive Control Alliance (FSPCA) developed the curriculum for this class. The class registration and the maintenance of the certification roster is done by the IFPTI and the AFDO. The FSVP is an important rule within the FSMA to ensure that imported food originates from foreign food facilities meeting the levels of food safety standards required for domestic food manufacturers. Participants who complete this class receive a certificate of course completion from AFDO.

Better Process Control School (BPCS, 16 or 32 hours)

This class has been approved by the Food and Drug Administration (FDA) and is part of the Partners Schools of the Consumers Brand Association (CBA). The curriculum for this class is managed by CBA in collaboration with the FDA. The course is taught using the SEF GMA’s textbook Canned Foods: Principles of Thermal Process Control, Acidification, and Container Closure Evaluation (8th Edition). Participants must pass the exams for eight chapters of the textbook to receive a certificate of completion in acidified foods.

Sprout Safety (8 hours)

This class is called the Grower Training Blended Course. The Sprout Safety Alliance developed this standardized curriculum, recognized by the Food and Drug Administration, to train manufacturers on how to understand and implement the requirements in Subpart M of the Produce Safety Rule from FSMA. Participants who complete this class receive a certificate of course completion from AFDO.