Food Safety Certifications
Get certified with our comprehensive food safety certification courses designed by the Food Safety Preventive Controls Alliance (FSPCA) and the International HACCP Alliance (IHA). These courses ensure compliance with regulatory standards by diving deep into Preventive Controls for Human Food, HACCP, Foreign Supplier Verification Programs, and Intentional Adulteration.
We offer classes with a limited number of attendees so that each learner can get the most out of our classes by providing personal attention and learning opportunities specific to their unique processed food product.
HACCP Certification
This course lays the foundation for those with responsibilities for HACCP including the food safety team and those with on-line responsibilities for monitoring critical control points in your process. Each person plays a key role in identifying potentials hazards based on their job and work experience with science-based controls implemented to control those hazards and keep the consumers safe.
Preventative Controls for Human Food
This course is the standardized curriculum recognized by the FDA and completing this course is one way to meet the requirements for a “Preventive Controls Qualified Individual”, or PCQI. Under the regulation, 21CFR117.180, the responsibilities of the Preventive Controls Qualified Individual include to perform or oversee 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review and 4) reanalysis of the Food Safety Plan. Upon successful completion of this course, a certification of completion will be issued by the FSPCA.
Foreign Supplier VerificationProgram
This course focuses on explaining the requirements of the FSVP rule, and how importers can comply with the regulations. The curriculum was designed by regulatory, academic, and industry professionals and developed in consultation with the Food & Drug Administration (FDA) as part of the Food Safety Preventive Controls Alliance, or FSPCA. Attending this course will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance. The content of the course is consistent with the FSVP Regulation.
Intentional Adulteration
This FDA Food Safety Modernization Act (FSMA) final rule is aimed at preventing intentional adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting the food supply. Rather than targeting specific foods or hazards, this rule requires mitigation (risk-reducing) strategies for processes in certain registered food facilities. This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
