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 to prevent food safety problems from occurring.
In this course, students will learn what constitutes a change, what regulatory agencies require in terms of electronic record-keeping systems, and ways in which change control documentation can be prepared. These learnings will help to ensure that changes are made in a fully documented and efficient manner consistent with regulatory requirements and good manufacturing/engineering practices.
Individuals who complete this course can do the following:
The intended audience for this course includes:
To register for this course, please visit our training portal.