Follow along in these guided self paced eLearning modules curated by industry experts and professionals in food safety.
This course reviews key 21 CFR Part 11 expectations for electronic records and electronic signatures, including system validation, password controls, audit trails, system security, record review, and documentation. Learners will also explore the major validation activities used to demonstrate that an electronic record keeping system is installed, operated, and performing as intended.
This course provides a practical overview of the Ball Formula Calculation Method used to determine thermal process time and lethality in low-acid canned foods. Participants review the underlying theory, key parameters, and application of the method, including interpretation of heat penetration data and calculation of heating and cooling factors. The course also examines the method’s advantages and limitations, as well as how it compares with other thermal process calculation approaches.
The General Method (GM) is a widely used calculation procedure for thermal process operations that ensures food safety by using actual time–temperature data to determine lethality through the area under the lethal rate curve. This course provides an introduction to the GM approach, covering its theoretical basis, practical application, and key tools.
Temperature distribution testing ensures even temperature distribution in retort systems, preventing underprocessing and ensuring food safety. This course covers the principles of temperature distribution, factors affecting heat uniformity, and testing methods used to verify retort performance.
This course provides a comprehensive overview of aseptic processing and packaging systems. Participants will explore the fundamental principles of system operations, the regulatory requirements, and the critical role of the aseptic zone in maintaining sterility.
This course covers essential concepts of heat transfer in canned foods and provides the expertise needed to design effective heat penetration tests. Participants will learn about different heating methods — conduction, convection, and induced convection — and the testing equipment used in the field.
This course will guide you through the essential factors that influence thermal processing, focusing on their impact on product quality and process efficiency. You’ll learn to identify key elements in retort and aseptic systems, making informed decisions to optimize safety and performance in your operations.
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.
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.
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.
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.
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.
Thermal processes are essential for controlling foodborne microbial hazards and thereby ensuring the safety of the public when consuming food products.
