Hazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan.
DurationHazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan. Third Party Auditors (Consumer driven Food Safety Programs) have always had HACCP at the forefront. The requirements for HACCP, GMP and SSOP are rapidly becoming a way of life for the food industry.
This 3-day course brings together the principals learned in GMP and SSOP to take the final step to full compliance under the FMSA. Lean to identify the critical control points in your process. Record Keeping requirements and all aspects of HACCP are covered and provide your company the tools needed to provide safe, quality foods and meet the new FDA requirements for all food processors.
The Food Industry Business Roundtable (FIBR) is a non-profit business association of food processors in Southern California. FIBR was incorporated in 1996 as part of the Rebuild L.A. (RLA) manufacturing networks initiative and continued under the Community Development Technologies Center (CDTech)'s Los Angeles Manufacturing Networks Initiative (LAMNI).
Over FIBR's 27 year history, we have grown from an initial five founding members to over 150 members. Comprised of primarily small to medium sized businesses, our members are located throughout the Southern California region. FIBR members' products offer a wide range of diverse products.
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.
Food Protection Training is offered by Food Protection Project. Our partners take a guided discussion approach towards training, ensuring that teams can retain the knowledge, to maximize results. We continue to shape the digital future of food safety training nationwide.
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 Safety for Food Service Employees training is offered by Safety Skills. We make it easy to create your own training program by adding courses from any industry into your custom curriculum. You can also add or remove training courses at any time to meet the ongoing demands of your organization.
Allergy training for all your employees is critical in the prevention of an allergic reaction. Employees who are trained in the seriousness of allergens can mean the difference between life and death for your customers.
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