Allergen Training

Our HACCP classes are accredited by The International HACCP Alliance. The Development and Implementation of HACCP Class fulfill USDA/FSIS and FDA Requirements for HACCP/ Training—and fulfills all GFSI and the SQF requirements for HACCP Training.

Food handling safety is a scientific discipline and describes the handling, preparation, and storage of food in ways that prevent foodborne illnesses. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a foodborne disease outbreak.

Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by most governmental agencies (FDA, USDA, and GA Dept. Ag.).

Our course provides attendees with the knowledge necessary to be an effective internal auditor by utilizing auditing best practices as defined by resources such as the American Society for Quality (ASQ) and the International Organization for Standardization (ISO).

Food Safety involves preparing, handling and storing food using best practices in order to reduce the chances that individuals or groups will become sick due to a variety of potential food-borne illnesses.