This course is led on-site at the client's facility so your team can stay close to your operation. Our training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why our training program is industry-leading.
DurationWe offer a comprehensive, 2-day course in Basic HACCP principles that covers all of the 7-principles of HACCP.
This course is led on-site at the client's facility so your team can stay close to your operation.
Our training program is accredited through the International HACCP Alliance and the American National Standards Institute (ANSI), which is why our training program is industry-leading.
Cumulatively our associates represent over 35 years of industry experience with relation to food manufacturing, food quality, and food safety concerns. Our team has a diverse background of expertise and education that ranges from product research & development.
Process control & improvements, food quality & auditing, and finally regulatory issues in both the FDA and USDA/FSIS arenas. As such, our processes and programs have been validated and adopted with great success
The ServSafe® training is approved and accepted for bringing your food establishment into compliance since it’s recognized by more federal, state and local jurisdictions than any other food safety certification.
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”.
Food safety training for non mamagerial employees is critical for all food establishments, and we have two options. Food Safety 101 is a classroom-style class that teaches food safety basics such as how to prevent cross-contamination, proper personal hygiene, proper procedures for cleaning.
There are a lot of important bases to cover in the food training that you provide to your restaurant and food service workers. Most of the topics are not merely “nice to have,” but imperative.
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.).
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