IEH Academy

Food Safety Guidance for Procurement Agents Training

Course details

Self-Paced eLearning


1 Hour

Dr. Gene Bartholomew

A successful food safety system and culture is an important challenge facing all food processors. It requires a team effort across many disciplines within the manufacturing process, and the procurement group is integral to this effort. Buyers manage ingredients, equipment, and services — all of which impact food safety. The concepts discussed in this course include systems to identify and control hazards at the procurement stage of food production.

This course provides many examples to illustrate how procurement managers must incorporate food safety into their buying decisions. Each major procurement category, such as ingredients or packaging materials, is examined for typical hazards and potential risks posed to their operations. Upon completing this course, procurement managers will have the tools necessary to be significant members of the food safety team.


Learning Objectives

  • Recognize procurement’s vital role in food safety
  • Identify the three categories of food safety hazards: biological, chemical, and physical
  • Discuss components of purchasing and potential food safety concerns
  • Discuss the rule of FDA’s Foreign Supplier Verification Programs (FSVP)

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Dr. Gene Bartholomew