Includes:
1. Online Video based training
2. Instant Results and Certificate
3. Free reprints if you lose your certificate
4. A proctored exam

ServSafe
State Certified Classes in Alabama, Wisconsin, Illinois, Michigan, Minnesota and Florida. Learn about food borne illness, how to prevent it and how to train employees in food sanitation. Earn nationally accredited food safety certification from the National Restaurant Association. Certification costs $165 and includes one free retest. Includes Serve safe book. This class is from 8:00 am to 4:30 pm.

Basic HACCP
The International HACCP Alliance certification fulfills all USDA/FSIS and FDA regulatory requirements for HACCP Training. The certification is also accepted by auditing firms who require HACCP Training as a component of the audit. The class is designed for processors, warehousing and advanced retail operations. PCQI principals applied to the instruction. $600 per person. Two days. This class is from 8:00 am to 4:30 pm. Basic
HACCP Manual supplied. Onsite training for the same cost with a 4 person minimum.

Seafood HACCP for Food Processors
The International HACCP Alliance program is a two day course that covers all aspects of the Hazard Analysis Critical Control Point concept as it relates to seafood harvesting, processing, transporting, distributing and retailing.

Students are taught the following:

• Introduction to the HACCP Concept
• Hazard Analysis
• Preventative Measures
• Critical Control Point Determination
• CCP Worksheets
• Critical Limits – Monitoring Procedures
• Corrective Actions
• FDA HACCP Regulations
• Record Keeping Procedures
• Sanitation Standard Operating Procedures (SSOP)
• Consumer complaints, Recall Procedures, and Label/Specifications

Completion of this workshop fulfills training requirements for the FDA Final Rule (effective December 18, 1997) as outlined in 21 CFR, Part 123-10 and NMFS Part 1, Chapter 9, Section 2 for participants in the NMFS HACCP Based Program. PCQI principals applied to the instruction. This class is designed for processors, warehousing and advanced retail operations. $700 per person. Two days. This class is from 8:00 am
to 4:30 pm. Seafood HACCP Manual supplied. Onsite training for the same cost with a 4 person minimum.

HACCP for Sushi Operators – One Day Class

The International HACCP Alliance program is a one day course that covers all aspects of the Hazard Analysis Critical Control Point concept as it relates to sushi operations.

• Introduction to the HACCP Concept
• Hazard Analysis
• Preventative Measures
• Critical Control Point Determination
• CCP Worksheets
• Sushi Critical Limits – Monitoring Procedures
• Corrective Actions
• FDA HACCP Regulations
• Sushi Record Keeping Procedures
• Sanitation Standard Operating Procedures (SSOP)
• Sushi consumer complaints, Recall Procedures, and Label/Specifications

Completion fulfills most state requirements. This workshop fulfills training requirements for the FDA Final Rule (effective December 18, 1997) as outlined in 21 CFR, Part 123-10 and NMFS Part 1, Chapter 9, Section 2 for participants in the NMFS HACCP Based Program. PCQI principals applied to the instruction. $175 per person. One day. This class is from 8:00 am to 4:30 pm. Sushi seafood HACCP Manual supplied.
Onsite training for the same cost with a 5 person minimum. There is not a test but active participation in the workshop is required. Language translation may be available.

Juice HACCP
The training program begins with a review of the seven principles of HACCP as it relates to juice. The juice HACCP regulation (21 CFR Part 120) is incorporated into the slide presentations. We will then cover the individual components of a HACCP inspection, including special considerations for imported juice products. We will discuss
performing the initial interview, performing your own hazard analysis, reviewing a processor’s hazard analysis, evaluating the processor’s HACCP plan, determining whether the plan is being properly implemented, the 5-log reduction performance standard, reviewing records, and documenting objectionable conditions. PCQI
principals applied to the instruction. This course is designed for processors, warehousing and advanced retail operations. $700 per person. Two days. This class is from 8:00 am to 4:30 pm. A Juice HACCP Manual is supplied. Onsite training for the same cost with a 4 person minimum.

Packaging HACCP
This two day class specializes in HACCP as it relates to the packaging industry. Paper mills, paper converting, plastics and can manufacturing are just some of the industries needing basic HACCP for their food industry customers. The instructor teaches the class from the viewpoint of the packaging industry. $700 per person. The instructor is an auditor for SQF and FSSC 22000 with the packaging categories.

Students are taught the following:

• Introduction to the HACCP Concept
• Hazard Analysis
• Preventative Measures
• Critical Control Point Determination
• CCP Worksheets
• Critical Limits – Monitoring Procedures
• Corrective Actions
• FDA HACCP Regulations
• Record Keeping Procedures
• Sanitation Standard Operating Procedures (SSOP)
• Consumer complaints, Recall Procedures, and Label/Specifications

Please note that it is not necessary if you are in this industry to take a class specifically for packaging. Basic HACCP would work for you. Two days. This class is from 8:00 am to 4:30 pm. Basic HACCP Manual supplied. On site training for the same cost with a 4 person minimum.

Internal Auditor Training
This course fulfills the requirement of GFSI schemes. It is designed for companies that need formal internal auditing training. A comprehensive internal audit system is fundamental to a company’s safety and quality control as it provides confirmation that systems and procedures are operating effectively and identifies areas that require improvement. This course promotes best practices for an effective internal audit
system.

It provides a simple and effective framework to:

• Plan an audit schedule.
• Define the requirements for staff undertaking internal audits.
• Consider the aspects necessary to conduct an audit.
• Record audits comprehensively.
• Give guidance on corrective action to be undertaken.
• Identify opportunities for continual improvement.

Principles are illustrated by the use of case studies and examples.
The objectives of this internal audits course include:

• Identify whether systems, processes or procedures meet objectives.
• Record objective data – whether this shows conformity or non conformity.
• Ensure appropriate corrective action is taken when deficiencies are found.
• Provide useful information that shall be fed back to management for review.
• Identify opportunities for continual improvement.

This class is from 8:00 am to 12:00 noon. $175 per person. Internal Auditing manual supplied. On site training for the same cost with a 4 person minimum.  FSPCA Preventive Controls for Human Food Course

Course Description: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation

FSPCA Preventive Controls for Human Food Course