Safe Food Resources understands the value of an educated workforce and we provide training that meets the learner where they are today. Our courses are designed to provide relevant and comprehensive direction for our students that they can immediately apply to their work.
All food manufacturing companies are required to have a “Preventive Controls Qualified Individual” to prepare and maintain their food safety plan. This FSPCA course is designed for those individuals who have responsibility for the food safety plan under the Food Safety Modernization Act Regulation 21CFR117.180. It is a hands on workshop presented under a standardized curriculum approved by the FDA.
Food Processors who are regulated by the United States Department of Agriculture or Food & Drug Administration must comply with the HACCP Regulation that pertains to their food product. This hands-on introductory workshop is accredited by the International HACCP Alliance and is designed for individuals on the HACCP Team who have responsibility for the development, implementation and maintenance of a HACCP based food safety system.
U.S. based importers who meet the definition of “importer” in the FSVP rule are required to meet the U.S. Food and Drug Administration’s provisions in the Food Safety Modernization Act. This Foreign Supplier Verification Program course was designed and developed with funding from the FDA. Attending this course will help you understand the FSVP requirements and how the requirements can be met in your circumstance.
Preventive Controls: An In Depth Look
The Preventive Controls Series has been developed for learners to take an in depth look at developing and implementing the FSMA Preventive Controls Programs at your facility. These courses may be taken in a series or as individual courses and the courses run over a 4-month period, with one course taken per month. We focus on Sanitation, Allergens, Supply-Chain and Process Controls.
A safe food manufacturing facility starts with a clean plant. We emphasize the importance of sanitation and tech leaders how to develop and implement a preventive controls sanitation program. It starts by covering the basics of sanitation and then moves through hygienic zoning, sampling procedures and environmental monitoring program development.
Each Year, millions of people have allergic reactions to food with effects ranging from minor to severe. This is a major public health concern due to the potential severity of reactions. This course is designed to teach food safety professionals how to design and develop Allergen Programs that mitigate the risk of contamination or cross contamination of allergen containing products or ingredients.
The safety of your product relies on much more than what you control in your facility. The use of an ingredient that has a history of food safety issues can soon become a major problem for your facility.
This course is designed to teach leaners how to implement strategies that control hazards before they arrive at your facility.
There are many hazards that can be identified in your processing environment. Many of these hazards have been identified previously in your HACCP Plan, this course shows you how to convert your CCP’s in your HACCP Plan to a Process Preventive Controls Plan that meets the regulations.