Food Safety Courses
Our courses are offered in classroom or online
- we also provide in company training on request -
cGMPs
Current Good Manufacturing Practices (cGMPs) are regulations that apply to all facilities that manufacture, process, pack and/or hold food.
They outline the minimum sanitary standards that a food facility must meet including:
1. Personnel
2. Plants and grounds
3. Sanitary operations
4. Sanitary facilities and controls
5. Equipment and utensils
6. Process and controls
7. Warehousing and distribution
8. Holding and distribution of by-products for animal food
9. Defect action levels
The cGMPs are essential pre-requisites for Food Safety System and also are part of US FDA 21 CFR 117, Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food
The 2 day course introduces you to the requirements, the development and implementation of cGMPs.
Fee per participant: on request
HACCP
Hazard Analysis Critical Control Point, in short HACCP, is a systematic approach to identify, evaluate and control food safety hazards.
The HACCP approach has been adopted by industry and many regulators as the base for ensuring that food safety hazards are controlled and do not lead to illness of consumers.
The 7 principles of the HACCP approach are:
1. Hazard analysis
2. Critical control points (CCPs)
3. Critical limits
4. Monitoring
5. Corrective action
6. Verification
7. Record keeping
The 2 day course introduces you to application of the HACCP principles including an introduction to food safety hazards and preliminary steps, based on Codex Alimentarius.
Fee per participant: on request
Preventive Controls for Human Food- US FDA
The USA FDA finalized seven major rules to implement the Food Safety Modernization Act (FSMA). The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as 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. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course (currently offered virtually) is the ‘standardized curriculum’ and has been developed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with and recognized by the FDA. Successfully completing this course is one way to meet the requirements for a PCQI.
This online course is a 4 day course with 6 hour sessions per day.
Participants are expected to have prior knowledge of cGMPs and HACCP.
Fee per participant: on request
Low-Acid Canned Food and Acidified Food - BPCS
The Better Processing Control School (BPCS) will train participants to achieve working knowledge of safe handling, processing, monitoring and packaging of principles for canning low acid and acidified foods as required by US and Canadian regulations.
The requirements for complying with both US 21 CFR part 113 (low-acid) and 114 (acidified) and Canadian CFIA SFCR are referenced. Furthermore the Codex Alimentarius Recommended International Code of Hygienic Practice for Low Acid and Acidified Low Acid Canned Food CAC/RCP 23-1979, Rev. 2 is used extensively.
Upon successful completion participants will receive a certificate.
This 4 day course will provide an understanding of thermal processing principles, acidification and container closure evaluation for low acid, and acidified low acid canned foods
Fee per participants: contact us
