Food safety is a priority issue for all involved in the food supply chain, not only domestically but globally.
DurationThe U.S. Department of Agriculture (USDA) estimates that foodborne illnesses cost $15.6 billion each year. Food safety is a priority issue for all involved in the food supply chain, not only domestically but globally.
Private accredited voluntary standards recognized by the Global Food Safety Initiative (GFSI) through their benchmarking process and government regulations (e.g.: FDA-Food Safety Modernization Act (FSMA)) are responses and tools developed by stakeholders to prevent food contamination for a safer supply.
QCS is the certification body of Florida Certified Organic Growers and Consumers Inc., a nonprofit organization that began certifying organic growers in 1987 and received its USDA accreditation in 2001.
QCS is a USDA and ANSI ISO/IEC 17065 accredited certification body that offers a wide array of certification options for farming of crops, livestock, aquaculture.
Animal feed manufacturing, packing, handling and processing and wild harvest operations. We’re proud of our diverse clients and services, but we’re most proud to offer affordable certification and an unwavering commitment to customer service.
HACCP (Level 3) Course is offered by IIRDC.Institution of Industrial Research and Development Confederation (IIRDC) is an autonomous professional body and personal certification authority to promote, monitor, govern and regulate multidisciplinary R&D and Skill excellence.
To provide guidance and practical experience in planning, executing, reporting and audit follow-up of an internal audit, when monitoring the effectiveness and conformity of an FSMS (ISO 22000).
The course trains candidates enhance their skills to follow HACCP panning process and helps them to identify food safety hazards, to use appropriate control measures and ensure that HACCP system works effectively.
Food safety is a fundamental public health concern. The food safety and quality has become an area of priority and necessity for consumers, retailers, manufacturers and regulators.
This course provides a foundation on the most popular food safety standards (ISO 22000, FSSC 22000, BRC, SQF), the ability to interpret and implement requirements, and the skills and techniques to measure the effectiveness of a food safety management system through an internal audit.
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