IEH Academy

Training Reimagined

eLearning Courses

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

Full Catalog

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.

This eLearning course covers the implementation of effective sensory evaluation techniques that can be leveraged to ensure products meet consumer expectations.

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. 

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.

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

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

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.

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.

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.

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.

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. 

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.

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.

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.

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.

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.

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.

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.

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.