eLearning - IEH Academy

Training Reimagined

eLearning Courses

Follow along in these guided self paced eLearning modules curated by industry experts and professionals in food safety.

Foreign Material Control 101

Understanding how to manage foreign materials is critical for ensuring the safety and quality of food products. This course equips participants with practical strategies and programs to reduce risks associated with foreign material contamination, empowering them to contribute to a safer food production environment.

Top 10 Non-Governmental Organization (NGO) Certified Food Labeling Claims

The course offers a comprehensive overview of the top ten non-government food labeling claims used in the US. It is tailored primarily for regulatory food labeling specialists, attorneys seeking to expand their expertise in non-government food labeling claims requirements, product development scientists, and plant quality managers responsible for food labeling.

Elements of HACCP for Food Processors

This course provides the basics behind food safety control systems to the extent that trainees will be able to recognize and help ameliorate food safety hazards throughout the entire production process.

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.

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.

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.

Thermal Process Deviation Record Keeping

This course teaches the nature of thermal deviations, information to be included in deviation records, and best practices for completing deviation record forms.

Change Control for Thermal Processing Operations

Learn the regulatory requirements for electronic record-keeping systems, and ways in which change control documentation can be prepared.

Allergen Control in Food Plants

Identify characteristics of allergens, lists responsibilities of various departments within the organization, and give a clear road map to proper legislative compliance and active management of allergens within a facility across all functions.

Control of Listeria monocytogenes in Food Production

Environmental Monitoring & 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.

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.

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.

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.

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 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.

Document Control & Management

This course provides a step-by-step form for a document manager and their team to control the entire food safety and quality document process, from document creation through logical destruction at the appropriate time.

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.

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.

General Thermal Bacteriology Applied to Foods Training

Pathogens, or harmful microorganisms, are responsible for a large number of foodborne illnesses and deaths in the U.S. every year. Many of these infections come from foods that are considered fully cooked. Food producers need to understand how thermal processing removes pathogens from products and what steps are necessary to ensure a successful heat treatment.

Sensory Analysis for Production and QA Managers

This course covers introductory information involving the sensory evaluation of food. Upon completion of this course, you should understand the aspects of sensory analysis and be able to assist in developing a sensory program at your company.

Combating Cronobacter in Foods: Causes, Concerns, and Solutions

Cronobacter sakazakii is a pathogenic bacterium associated with a variety of foods, most notably dried or powdered foods, or environments. This course is designed to provide basic information about Cronobacter and the many factors that are necessary to control Cronobacter in foods or food plants.

Peanut 101: Introduction

If you grow, process or use peanuts as ingredients in products destined for domestic or international consumer markets, questions about ingredient uniformity, ingredient safety and ingredient performance may have come to mind as you work with the seed of this very interesting plant.

Peanut 101: Ingredient Uniformity (PART 1)

Join us for the latest edition of our Peanut 101 eLearning series, In this course, our spotlight turns to the crucial aspect of ingredient uniformity, exploring its direct impact on food safety and the performance of food products.

Introduction to Food Fermentation

This course provides introductory information related to the fermentation of food. The covered topics include the historical context, scientific principles, major types of food fermentation processes and associated microorganisms, categorization of fermented foods, as well as troubleshooting methods and effective solutions.