Food Courses
Current Good Manufacturing Practices (cGMP) Requirements & Readiness
Current Good Manufacturing Practice (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures making certain that food is safe and has been prepared, packed, and stored under hygienic conditions. Food manufacturers must comply with cGMP&rsquo...
FDA & USDA Food Defense and Intentional Adulteration Course
Food Defense? Intentional Adulteration (IA)? What is the difference?FDA-The FDA Food Safety Modernization Act (FSMA) final rule is aimed at preventing intentional adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting the food supply. Such ac...
Food Allergens
With millions of consumers affected by food allergens, consumers look to food companies to provide them with safe food products. Consumers rely on the industry to correctly recognize, process and market foods with correct labeling. Misrepresentation of food allergens can become very costly to food m...
Food Manufacturing – Self-Paced Online Courses
Safe, Sanitary, Online Food Safety Training!NJMEP Self-Paced Online Food TrainingThese five (5) programs offer food and beverage manufacturers across the nation access to self-paced, in-depth online food training courses.NJMEP's In-Depth, Self-Paced Online training programs each cost $200 Per Person...
Food Recalls and Withdrawals
A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling, or potential hazard by removing a product from the marketplace or it is mandated by the FDA in response to a food safety issue determined. The most common reasons for food recalls are allergen mislab...
Food Safety – Manager HACCP (Hazard Analysis and Critical Control Point)
Particiapnts will learn how to identify critical control points and define critical limits. In addition, the HACCP training teaches participants how to identify hazards associated with raw materials, develop process steps, and assign controls. These skills will allow participants to prevent and redu...
Food Safety: Cleaning & Sanitation
Proper cleaning and sanitizing are essential to producing high quality, safe food products. A well-informed and trained staff provides the foundation for safe food processing. Class covers the following areas: differences between cleaning and sanitation, the four factors of cleaning (TACT WINS), hyg...
Food Safety: Corrective Action (CA) and Root Cause Analysis (RCA)
Corrective action (CA) and root cause analysis (RCA) are essential methodologies to address systemic problems in food manufacturing and is designed to improve the effectiveness of procedures in food safety management systems (FSMS).In the first part of the training class, participants will learn the...
Food Safety: FDA Food Labeling Nutrition Facts
Nutrition Labeling Learning Workshop: Discussing How to Understand the FDA Nutrition Fact Panel Labeling UpdatesOn May 27, 2016, the FDA published final rules on the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseas...
FSPCA – Foreign Supplier Verification Program
FSPCA Foreign Supplier Verification Programs – FSVP CourseThe following course will provide the knowledge to implement the requirements of the Foreign Supplier Verification Programs for importers of food for humans and animals. This course will provide participants with the knowledge to ...
FSPCA Preventive Controls for Human Foods
FSPCA Preventive Controls for Human Food Course The final rule for “Preventive Controls for Human Food” which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in pla...
HACCP (Hazard Analysis and Critical Control Points)
Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles which are required by the codex alimentarius. This is hands-on training which will guide you through the steps to deve...
Internal Auditing for Food Safety Management Systems
This Internal Auditor Training Class is designed to train your personnel to become qualified and confident to conduct internal audits on your Food Safety Management System in a positive, constructive approach to ensure the effective implementation of a Food Safety Management System and to prepare fo...
OE: Ensuring Compliance with Advertising and Promotional Requirements for Drugs and Medical Devices
Federal regulation of the advertising and promotion of pharmaceuticals and medical devices reflects an aggressive attitude on the part of the regulators that demands, in turn, that industry be keenly aware of the legal and regulatory duties, as well as key recent trends in enforcement activities by ...
Principles of Lean Manufacturing for Food Processing with Live Simulation
This highly interactive one-day course provides an overview of the principles of Lean Manufacturing. Participants learn how lean manufacturing tools and programs apply in today’s food processing environment. The course combines lecture and a live simulation that gives participants an immediate...
SQF Practitioner
As consumers become more self-educated about how products are being produced from product ingredients to safe food handling practices, retailers are depending on suppliers to have food safety controls in place to give reassurance to consumers that Good Manufacturing Practices (GMP) are effective Foo...