IEH Academy

Training Reimagined

Food Safety Training Catalog

Train your workforce through virtual workshops and E-Learning modules. Receive certifications needed for compliance with HACCP, PCQI, FSMA, and other regulatory standards.

Full Catalog

Virtual Instructor Led

Learn regulatory compliance, food safety standards, proper operating procedures, and fundamentals of sanitation and hygiene from top food industry experts.

This training explores the key sanitary design principles for food processing facilities to support food safety and allow effective sanitation of equipment. This course is presented by an industry leader in Sanitary Design…

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…

This course provides a broad overview of the food safety and quality culture. After taking this course, learners will have a working understanding and appreciation of food corporate culture considerations…

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…

Comprehensive food safety plans are imperative to protect the consumer, the brand, and the food processor’s future. HACCP is a fundamental…

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…

E-Learning Courses

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

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 E-Learning 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.

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.

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.

 

Learn more about our food safety courses.