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Get in-depth expertise and food safety training on equipment and facility design, sanitation, and control of pests and allergens. This course will support your development, implementation, and management of a food safety systems and risk-based preventive controls that meet FSMA regulations and Global Food Safety Initiative (GFSI) audit criteria. This seminar is valuable for all personnel who contribute to facility food safety plans, from entry level to experienced workers.

Following this course, you will know how to:

  • Apply prerequisite programs and regulations that support safe, legal food production
  • Prevent cross-contact of major allergens through best practices
  • Describe unsanitary conditions and corrective food safety management systems
  • Achieve an effective sanitation program
  • Identify best practices for integrated pest management

Evaluation

Upon successful completion of this course, you will receive 1.3 continuing education units.

Agenda

All times are displayed in U.S. central time.

Day 1
8:45 a.m.
Standards, Acts, Laws, and Customer/Facility Requirements
10:30 a.m.
Inspection, Auditing, and Root Cause Analysis
11:30 a.m.
Allergen Preventive Controls
2:15 p.m.
Microbiological Controls
3:45 p.m.
Developing and Organizing a Sanitation Program
6:00 p.m.
Adjourn
Day 2
9:00 a.m.
Developing and Organizing a Sanitation Program (continued)
10:45 a.m.
Chemical and Control for Product Protection
11:45 a.m.
Maintenance and Temporary Repairs
12:45 p.m.
Integrated Pest Management
3:45 p.m.
Evaluating Your GMPs
6:00 p.m.
Adjourn

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Impressed

“I was impressed with the amount of material covered and the depth of the instruction/discussion. I believe that this course was very relevant to what I need to know for the position I hold currently. It was a very comfortable atmosphere to speak openly. I appreciate that the class size was small also. Thank you.”

-Amy Pawlusik, MedMen