Introduction to Sensory Analysis of Food
This eLearning course covers the implementation of effective sensory evaluation techniques that can be leveraged to ensure products meet consumer expectations.
Environmental Monitoring and Sampling Plans
This course is designed to illustrate the critical role environmental monitoring and sampling plans play in food and beverage processing. Content in this course is curated for those who are responsible for designing, updating, and implementing the elements of an environmental monitoring program in their facility or company.
Introduction to Microorganisms in the Food Industry
Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing. Microbes such as bacteria, molds, and yeasts are utilized for foods production.
Food Plant Sanitation 101
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.
Good Manufacturing Practices (cGMP)
This set of eight 15-minute, self-paced online courses will cover the general requirements (manufacturing, processing, packing, and holding operations), Raw Materials and other Ingredients, and the Manufacturing operations.
Thermal Process Deviation Record Keeping
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.
Change Control for Thermal Processing Operations
Thermal processes are essential for controlling foodborne microbial hazards and thereby ensuring the safety of the public when consuming food products.