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Cathy M. Crawford, President
Robert A. Savage, Vice President
Robert H. Galbraith, Vice President
Dr. Daniel Lafontaine, Vice President
John Miller, Vice President
Charles L. Gioglio, Associate
Lynn Hodges, Associate
Dr. Michael Gilsdorf, Associate
Dr. Armia Tawadrous, Associate
Eric L. Thompson, Associate
Dr. Kelly G. Vest, Associate
FDA Regulatory Compliance
FSIS Regulatory Compliance
Program Review and Development
Safe Quality Food (SQF) Systems
Trade Associations/Law Firms
Verification and Validation
FSPCA Preventive Controls for Animal Food (PCQI)
FSPCA Preventive Controls for Human Food (PCQI)
FSPCA Preventive Controls & HACCP
FSPCA Foreign Supplier Verification Programs (FSVP)
Food Safety Systems Internal Auditing
Developing & Implementing SQF Systems
Free Training/Informational Videos
HCG Course Evaluation
Food Safety Preventive Controls for Human Food
Food Safety Preventive Controls for Animal Food
Preventive Controls + HACCP (3 full days)
FSPC Foreign Supplier Verification Programs
Please address the following questions listed below. Your answers will provide valuable insight into how our courses are delivered and what quality control measures are needed to improve your learning experience.
Overall quality of classroom instruction.
Professional behavior of instructors.
Comments or suggestions regarding instructional delivery:
Instructor(s) was/were prepared to teach this course.
Instructors' abilities to present the material clearly and at a reasonable pace.
Instructors' abilities to interact with participants during the course.
Comments or suggestions regarding the instructional effectiveness:
Course materials will be useful to me.
My expectations were met.
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Overall, how could this course be improved?
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