- It is critical that companies adequately train employees at all levels to ensure that only safe, wholesome and unadulterated product is shipped to their customers. To accomplish this, the HACCP Consulting Group’s (HCG) professional staff provides a comprehensive list of Food Safety training courses. All courses are designed for “In-House” training or offered through sponsoring associations, groups, governmental agencies, etc. The HACCP Consulting Group professionals have conducted well over 300 food safety training courses for the United States food industry and have provided the same training programs in over 35 countries for both regulatory agencies and the food industry exporting products to the United States. To organize training for one of more of your employees, or to inquire regarding scheduled training opportunities, please contact the HCG at savager3@verizon.netor call (703) 385-1989.
New Food Safety Training Tools
An Introduction to HACCP – A Proven System for Food Safety Hazard Prevention
Allergen Awareness for Food Service
Accredited, HACCP Plan Development and Implementation (English and Spanish)
Advanced, Accredited HACCP Training (English and Spanish)
Sanitation Standard Operating Procedures (SSOPs) Training
Handling, Responding and Appealing FSIS, Noncompliance Reports (NRs)
Control of Listeria
Preparation for FSIS, Food Safety Assessments
Process Validation
Availability of HCG Training Materials
New Food Safety Training Tools
The HACCP Consulting Group (HCG) is expanding our training offerings with the introduction of two new virtual training system presentations using vBooks. vBooks are a customized on-line training & reference tool, which can ensure, confirm and document that each employee receives a consistent message with their training information. In cooperation with CompuWorks and the Food Service Advisor, we are now offering the following: Top
An Introduction to HACCP – A Proven System for Food Safety Hazard Prevention
This vBook is an introduction or refresher course on the 7 principles of HACCP. It can be used for general employee training or refresher training for the HACCP team. For those involved in the development and implementation of your HACCP plans, please contact HCG for more information on in-depth training opportunities. Top
Allergen Awareness for Food Service
This vBook provides information for individuals working in the food service environment. It includes recognition of the top 8 allergens in the United States, suggested procedures to minimize the risk of cross contact and procedures for responding to an incident in the work place. This vBook also includes a quiz to ensure information has been understood. In many areas, allergen training is becoming mandatory for food service employees. You can use this video to ensure decreased risk for your guests as well as continued compliance with food service requirements.
For an introduction to Vbooks, please review this brief Vbook presentation - http://www.youtube.com/watch?v=n1FJk243Rzg
To learn more about our vBook materials, please follow this link http://foodserviceadvisor.myvbookstore.com/
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Accredited, HACCP Plan Development and Implementation (English and Spanish)
Committee for the Microbiological Criteria for Foods and the Codex
Alimentarious Commission
Safety Initiative (GFSI) programs. Top
Advanced, Accredited HACCP Training (English and Spanish)
- Follows the criteria established by the International HACCP Alliance
- Accredited by the International HACCP Alliance
- Provides tools for conducting "self-audits" of plant's food safety system
- Prepares plants for FSIS, Food Safety Assessments (FSA)
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Sanitation Standard Operating Procedures (SSOPs) Training
- Designed to assist plants develop, implement and reassess SSOP program in compliance with FDA and FSIS, SSOP regulations
- Provides guidance on the design of SSOP records and the handling of SSOP deviation
- Identifies how SSOP data (e.g., pre-operational, operational data, microbiological data, ATP results, etc.) can be utilized to identify trends and make process improvements
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Handling, Responding and Appealing FSIS, Noncompliance Reports (NRs)
- Provides valuable information for responding to FSIS, NRs and when and how to appeal
- Utilizes actual plant NRs to assess NR responses and how to make improvements
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Control of Listeria
- Provides detailed information on the design of RTE areas and the effective sanitation of sensitive equipment used in the production of ready-to-eat products
- Provides a format for the design, development and implementation of an effective Listeria monitoring program
- Discusses the latest scientific and technical information to effectively control Listeria in the plant environment
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Preparation for FSIS, Food Safety Assessments
- Identifies the roles and responsibilities of local FSIS Consumer Safety Inspectors (CSIs) and Enforcement Investigations and Analysis Officers (EIAOs).
- Identifies how plants must prepare for EIAO, Food Safety Assessments (FSAs) and in accordance with FSIS Directive 5100.1, Revision 2 and associated process category checklists
- Provides guidance in responding to possible FSIS, Notices of Intended Enforcement Actions (NOIEs) if necessary
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Process Validation
- Designed and intended to assist companies in the principles and approaches to validating its food safety system
- Conducted in conjunction with a trade association or other organization in cooperation with a microbiological laboratory
- Focuses primarily on the validation of ready-to-eat (RTE) meat and poultry products
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Availability of HCG Training Materials
HCG's HACCP Manuals are a valuable resource and reference for supporting documentation for your HACCP plans and food safety system. To order HCG's HACCP training manuals, please click on: Ordering Information: Download Order Form(.pdf, 10KB)
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