GMP Implementation for Food Processing
Standard course duration: 24 hours
Good Manufacturing Practices (GMPs) are both a starting point and a foundation block for SQF certification of a food processing facility. This course for your current or future Food Safety Team uses a workshop format to teach participants the GMP requirements for SQF certification compliance and guide them in implementing GMPs on your plant floor.
Upon course completion, your team will understand GMP requirements and will have either implemented GMPs or developed their implementation plan.
GMP Implementation for Food Packaging Manufacturers
Standard course duration: 24 hours
Good Manufacturing Practices (GMPs) are both a starting point and a foundation block for SQF certification of a food packaging manufacturing facility. This course for your current or future Food Safety Team uses a workshop format to teach participants the GMP requirements for SQF certification compliance and guide them in implementing GMPs on your plant floor.
Upon course completion, your team will understand GMP requirements and will have either implemented GMPs or developed their implementation plan.
GSDP Implementation for Food Storage and Distribution
Standard course duration: 16 hours
Good Storage and Distribution Practices (GSDPs) are both a starting point and a foundation block for SQF certification of a food storage and distribution facility. This course for your current or future Food Safety Team uses a workshop format to teach participants the GSDP requirements for SQF certification compliance and guide them in implementing GSDPs on your plant floor.
Upon course completion, your team will understand GMP requirements and will have either implemented GSDPs or developed their implementation plan.
GMPs for Food Processing Personnel
Standard course duration: 4 hours
This food processing-specific GMP training for hourly and staff workers provides participants with an overview of cGMP’s as they apply to food processing and packaging. It also defines the basic requirements for their conduct in a food manufacturing environment where the primary objective is food safety. The course addresses two major risk areas as defined in the FDA’s Food cGMP Executive Summary, “deficient employee training and contamination of raw material”. This course is an integral part of new employee orientation and should be repeated annually as a refresher.
The course objective is to create awareness of the regulatory requirements of a food manufacturing facility as they pertain to Employee Attire and Behavior and the Employee’s Responsibility in Food Processing.
Upon completion of this course, participants will understand the rationale for and the specific workplace requirements placed upon them and their conduct.
GMPs for Food Packaging Manufacturers Personnel
Standard course duration: 4 hours
This food packaging manufacturing-specific GMP training for hourly and staff workers provides participants with an overview of cGMP’s as they apply to food processing and packaging. It also defines the basic requirements for their conduct in a food packaging manufacturing environment where the primary objective is food safety. The course addresses two major risk areas as defined in the FDA’s Food GMP Executive Summary, “deficient employee training and contamination of packaging material”. This course is an integral part of new employee orientation and should be repeated annually as a refresher.
The course objective is to create awareness of the regulatory requirements of a food packaging manufacturing facility as they pertain to Employee Attire and Behavior and the Employee’s Responsibility in Food Packaging Manufacturing.
Upon completion of this course, participants will understand the rationale for and the specific workplace requirements placed upon them and their conduct.
GSDPs for Food Storage and Distribution Personnel
Standard course duration: 4 hours
This food processing-specific GSDP training for hourly and staff workers provides participants with an overview of cGMP’s as they apply to food storage and distribution. It also defines the basic requirements for their conduct in a food storage and distribution environment where the primary objective is food safety. The course addresses two major risk areas – deficient employee training and contamination of stored product. This course is an integral part of new employee orientation and should be repeated annually as a refresher.
The course objective is to create awareness of the regulatory requirements of a food storage and distribution facility as they pertain to Employee Attire and Behavior and the Employee’s Responsibility in Food storage and distribution.
Upon completion of this course, participants will understand the rationale for and the specific workplace requirements placed upon them and their conduct.
SQF Implementation for Food Processing
Standard course duration: 24 hours
Implementation and compliance with the elements of the Food Safety Code (FSC) version 9 are the heart of an SQF-compliant Food Safety Plan for a Food Processing facility. This course for your current or future Food Safety Team uses a workshop format to engage participants in the development, testing and implementation of the element-by-element necessary procedural documentation to pass an SQF certification audit.
Upon course completion, your team will have created and used documentation necessary for SQF certification.
SQF Implementation for Food Packaging Manufacturers
Standard course duration: 24 hours
Implementation and compliance with the elements of the Food Safety Code (FSC) version 9 are the heart of an SQF-compliant Food Safety Plan for a Food Packaging Manufacturing facility. This course for your current or future Food Safety Team uses a workshop format to engage participants in the development, testing and implementation of the element-by-element necessary procedural documentation to pass an SQF certification audit.
Upon course completion, your team will have created and used documentation necessary for SQF certification.
SQF Implementation for Food Storage and Distribution
Standard course duration: 16 hours
Implementation and compliance with the elements of the Food Safety Code (FSC) version 9 are the heart of an SQF-compliant Food Safety Plan. This course for your current or future Food Safety Team uses a workshop format to engage participants in the development, testing and implementation of the element-by-element necessary procedural documentation to pass an SQF certification audit.
Upon course completion, your team will have created and used documentation necessary for SQF certification.
Hazard Analysis for the Food Safety Team
Standard course duration: 8 hours
Hazard analysis – the Codex Allimentarius roadmap to HACCP compliance is the essential tool for SQF certification. This teaches your current or future Food Safety Team the hazard analysis process and, in a workshop format, guides them through the approved hazard analysis process for your products and processes. This process and the resulting analysis, critical control point identification, critical limits development and corrective action definition meets SQF certification requirements.
Upon course completion, your team will have a completed HACCP-compliant hazard analysis for their product(s)/process(es).
SQF Internal Auditor
Standard course duration: 16 hours
Internal auditors are critical to both initial SQF certification and to ongoing compliance monitoring, problem resolution, corrective and preventive action development and implementation. This course presents the responsibility and accountability of the Internal Auditor position; its roles and responsibilities, how to work with employees in providing evidence of compliance, how to deal with non-conformances, and how to facilitate improvement on the plant floor.
Upon course completion, participants will have the knowledge and tools required to be an effective SQF Internal Auditor.
Food Defense Awareness
Standard course duration: 2 hours
Unfortunately, the food supply can be the target of intentional harm. This course for all food plant employees presents the need for food defense and the basics of a Food Defense Plan, those measures put in place to protect food and food production from willful acts intended to cause harm. The course looks at the four sections of a Food Defense Plan and typical measures employed within each; Outside Security, Inside Security, Personnel Security and Incident Response Security. Within each section, the goal of the section and the different elements to be considered in achieving the goal are presented. They are also related to the participants’ work environment in terms of risk areas and measures in place to address those risks.
At the conclusion of this course, participants will understand the necessity for food defense and have greater awareness of areas of risk and the existence of or need for procedures to mitigate it.
Allergen Awareness
Standard course duration: 2 hours
All employees need to be aware of allergen-related risks to food safety, even if your facility does not process any allergenic ingredients or products. This course supplements any allergen control processes or procedures that address product or ingredient-related risks. Instead, it covers the risks associated with accidental or inadvertent introduction of allergens to the workplace as a result of employee behavior either within or outside of the facility.
Upon course completion, participant will be aware of how their habits and behavior can cause allergen risk and can take action to avoid risk-generating behaviors.
HACCP for the Plant Employee
Standard course duration: 4 hours
This course for all food plant employees presents the Codex Alimentarius method for hazard analysis in food process, food packaging manufacturing, and food storage and distribution facilities. The course presents the hazard analysis process steps, relates them to the participants’ products and processes, and highlights critical control points and critical limits, plus corrective action should a critical limit be breached.
Upon course completion, participants will understand the HACCP analysis for their products and why they do or do not have any Critical Control Points.