Comprehensive food safety plans are imperative to protect the consumer, the brand, and the food processor’s future. HACCP is a fundamental approach to food safety required by all regulatory entities.
Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing.
This training explores the key sanitary design principles for food processing facilities to support food safety, and to allow effective sanitation of equipment.
The AFDO Seafood HACCP Alliance course provides participants with the information needed to develop their firm’s Seafood HACCP plan. Those who complete both Segments are eligible for a “Certificate of Course Completion” from the Association of Food and Drug Officials (AFDO).
This 2-day workshop will give an introduction to thermal processing concentrating on low acid food retort production operations. Thermal processing remains the most important method of food preservation in use today. The large scale of these operations makes it more important than ever that the process is error-free.
This training explores the key sanitary design principles for food processing facilities to support food safety, and to allow effective sanitation of equipment. This course is presented by an industry leader in Sanitary Design using real-world examples to illustrate the learning objectives and enhance participants’ understanding.
Thermal processes are essential for controlling foodborne microbial hazards and thereby ensuring the safety of the public when consuming food products. Therefore it is vital to have complete control and documentation for any change made to a thermal processing operation in order to prevent food safety problems from occurring.
Comprehensive records are necessary if an evaluation is to be done by a Process Authority regarding the potential release of affected product. In this course students will learn about the nature of thermal deviations, what information should be included in deviation records and what are best practices for completing deviation record forms.
This fundamental sanitation course for food production plants provides expert insight and guidance on the cleaning of a food processing facility. Topics include dry and wet cleaning methods, as well as the types of soils in a food facility and the chemicals and methods required to effectively remove soils and microbes to assure hygienic conditions of the processing equipment and the processing environment.
As a welcome gift, we're offering a FREE course, Introduction to Microorganisms. Learn about microbes and the critical role they play in food production, and gain the knowledge required to assist with programs that guard against shelf-life failures and foodborne illnesses.