Changes to USDA Meat Temperature Regulations
This course will help you interpret updated USDA guidelines and better understand how to ensure the safety and quality of your RTE meat and poultry products.
Food Ethics
This course is designed to provide food company managers with a deeper understanding and awareness of the ethical considerations surrounding production, processing, and distribution of food.
Food Safety Guidance for Procurement Agents
A successful food safety system and culture are, without a doubt, a few of the most important challenges facing all food processors and ancillary businesses. It truly takes a team effort from across many disciplines and responsibilities within a manufacturer, and the procurement or purchasing group is an integral part of this team effort.
Document Control & Management
Document Control & Management Training Course details Self-Paced eLearning 49.00 30 Mins Dr. Gene Bartholomew There is an old saying in food processing—if you did not document it, it did not happen. While this is certainly an over simplistic way of thinking about documents in the food processing realm, it does accurately portray the importance […]
Advanced Sensory Analysis of Food
Upon completion of this course, you should understand the advanced aspects of sensory analysis and be able to plan and conduct several sensory analysis protocols based on standard practices and methods used by sensory professionals.
Food Safety and Quality Culture
After taking this course, learners will have a working understanding and appreciation of food corporate culture considerations, including recognizing and evaluating food safety and quality culture, communication strategies for diverse audiences, and management considerations that support a positive food safety and quality culture.
Fundamentals of Modified Atmosphere Packaging for Foods
This course is designed to give end users the knowledge to understand the benefits and limitations of modified atmosphere packaging, and the basics to work with material and equipment supplies to shorten the development process and enhance desirable product attributes.
Mycotoxins: Aflatoxin Overview
This course provides an overview of aflatoxin and its big-picture implications for the food and feed supply. This eLearning course offers a comprehensive overview of mycotoxins and their health and economic impact on the food industry. We will look at how contamination is detected and discuss preventative techniques regarding aflatoxin.
Control of Listeria monocytogenes in Food Production
This course is devoted to teaching sanitation practices and equipment design to eliminate Lm (Listeria monocytogenes) from the processing environment and paying attention to GMPs that may contribute to contamination during processing and traffic patterns that may bring.
Elements of HACCP for Food Processors
Controlling food safety risks is a critical task for all food producers and processors. Extensive evidence and regulatory adoption have shown the system known as Hazard Analysis Critical Control Point (HACCP) is a fundamentally sound way to develop a food safety process.
This course is designed to provide the tools to help trainees become important partners in the food safety system.