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  • Preventive Controls for Animal Food

    Virtual

    The Preventive Controls for Animal Food regulation establishes requirements to help ensure the safe manufacturing, processing, packing, and holding of food for animal consumption in the United States. These requirements focus on Current Good Manufacturing Practices, hazard analysis, and risk based preventive controls for animal food. Under this regulation, certain activities must be completed by […]

    Register Now $950.00

  • Preventive Controls for Human Food, Version 2.0

    Virtual

    This 3-day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA as one way to meet requirements. The course will be taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course, and includes increased emphasis on the connection between HACCP and Preventive Controls. […]

    Register Now $950.00

  • Developing and Implementing HACCP Plans

    Virtual

    Hazard Analysis and Critical Control Point (HACCP) is a practical, systematic management tool designed to ensure food and product safety. It identifies critical areas of handling and demonstrates where resources should be targeted to reduce the risk of selling an unsafe product. Benefits of HACCP include: Confidence that food safety is being effectively managed in […]

  • Advanced HACCP

    This practical, Advanced HACCP course is built for FDA or USDA-FSIS inspected food processing operations and will be tailored for the products you produce - Raw, NRTE heat-treated not fully cooked, and RTE fully cooked not shelf-stable products with post-lethality exposure or RTE shelf stable. Participants will sharpen the knowledge and skills that matter most […]

    Register Now $765.00