Developing a HACCP plan for a specialized process is the first step in getting the plan approved by your local jurisdiction. The final step is ensuring your staff understands and feels confident in their ability to carry out the plan.
DurationDeveloping a HACCP plan for a specialized process is the first step in getting the plan approved by your local jurisdiction. The final step is ensuring your staff understands and feels confident in their ability to carry out the plan.
It doesn’t matter how good the HACCP plan is, if the employees cannot demonstrate their ability to follow the procedures, you will not be allowed to conduct the process. A simple plan takes some basic training, but a fairly complicated plan deserves several hours of on-site training.
We provide private on-site ServSafe, Choke Save, and Allergy certification classes. We can provide food handler training for your non-managerial employees as well. Finally, we authored a textbook and online course for manager certification.
BFSC works with independent stores or chains, universities to day care centers, mobile vendor trucks to NFL Stadiums, a small catered event to the Democratic National Convention, we have done it all! West Coast, East Coast, in the Heartland. If all or part of your business serves food to the public, then BFSC aspires to be your food safety partner.
Our Services
We work across the country with restaurants, hotels, stadiums, arenas, grocery stores, caterers, commissaries, colleges, churches, schools and any other organizations serving food to the public.
This course is the perfect blend of FDA’s new food defense methodology approach to crisis management. Learn how to conduct intentional adulteration vulnerability assessments using the new FDA/FSPCA approach by considering the risks in your facility from an “inside attacker”.
HACCP Training is offered by Food Safety Class. We offer onsite training including certificates.We offer flexible classes to accomodate your work schedule. Call, text, or email us to schedule and appointment.
The FDA Preventive Controls Rule for Human Food has been in place since September 2016. It is imperative to understand expectations through this course to enable a functioning program.
In our course, we will discuss how to prevent measures taken to eliminate the risk of undeclared allergens in your food products, including risk assessments with raw materials, developing an allergen management program, production runs to reduce risk of allergen cross contact.
Each human food processing facility will require a PCQI to oversee or conduct preparation of the food safety plan, validation of the preventive controls, review of records, and reanalysis of the food safety plan.
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