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 the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.
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.
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.
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. Courses will use real-life examples to help participants understand how to implement and enforce CGMP requirements in a food processing facility.
This course discusses thermobacteriology as it is applied to food processing. With a focus on the methods of process evaluation, special attention will be given to fundamental concepts on which development of the methods is based. The course indicates some of the many problems that still exist with regard to further refinement in the art of thermal processing of foods.
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. This two part instructor-led virtual training gives participants the knowledge to contribute in a meaningful way to the implementation of a successful Food Safety Plan.
This course has a curriculum as developed by FSPCA (Food Safety Preventive Controls Alliance) in conjunction with the FDA which meets the requirement to become a PCQI individual. Group panels & discussions will be utilized through virtual breakout rooms which will reinforce knowledge transfer and allow students to share experiences.
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.
Powered by food industry expertise from a globally recognized environmental health and food safety company coupled with a leading enterprise learning management system, we go beyond traditional training and workforce development techniques. We offer eLearning courses, programs, and full-scale solutions for food production and manufacturing companies. Maximize your workforce’s efficiency by providing them with the knowledge and resources needed to take initiative and address food safety efforts.
We deliver food safety training in both digital, virtual and in-person methods. Whether your business is local or global, we help improve your workforce’s understanding of safety and quality standards, health, environmental monitoring, sanitation, and hygienic design for any food production facility. We hold extensive global accreditations, recognitions, and agreements, and our knowledge of and expertise in addressing regulatory compliance, food safety plans, and supply chain hurdles is unrivalled.
IEH Academy can sharpen your competitive edge
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.