PROFESSIONAL FOOD SAFETY
The Food Additives, Preservatives and Color Additives Safety HACCP
Option One:
Online Self Paced
60 Days to Complete
Work at your convenience
$499.00
Option Two:
Virtual Live - Instructor Led
On ZOOM.
It can also be arranged at other times.
$499.00
Option Three:
Option One
**Online Classes:**
Self-Paced to be Completed in 60 Days
$499.00 for the first attendee, $449.00 each for each additional attendee.
1. **Flexibility:** Online classes offer flexibility in terms of time and location. Learners can access materials and participate in discussions at their convenience.
2. **Cost-Effective:** Online courses often cost less than in-person training. There are no commuting expenses, and materials may be available digitally, reducing overall costs.
3. **Accessibility:** People from different locations can participate, opening up opportunities for a diverse group of learners. This is particularly beneficial for individuals with geographical constraints.
4. **Self-Paced Learning:** Online courses often allow learners to progress at their own pace. This is advantageous for those who prefer a self-directed learning approach.
5. **Technology Skills:** Online learning requires basic technology skills. Individuals comfortable with using computers and online platforms may find this mode of learning more accessible.
Option Two
ZOOM Virtual live InstructorTraining:
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Accessibility: Zoom allows students to participate in live training sessions from virtually anywhere, providing flexibility and access to education for individuals who may not be able to attend in-person classes.
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Interactive Learning: Live sessions enable real-time interaction between students and instructors. This allows for immediate clarification of doubts, discussion, and engagement, fostering a more dynamic learning environment.
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Cost-Effective: Live online training can be cost-effective for both students and instructors, as it eliminates the need for commuting, accommodation, and physical classroom resources.
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Global Reach: With online live training, instructors can reach a global audience, breaking down geographical barriers and creating a diverse learning community.
ZOOM Virtual live InstructorTraining:
$499.00 for the first attendee, $449.00 each for each additional attendee.
Schedules
Soon
Option Three
In-Plant on-site
Instructor Training:
In-plant facilities for food safety classes, such as those for PCQI (Preventive Controls Qualified Individual), FSVP (Foreign Supplier Verification Program), and HACCP (Hazard Analysis and Critical Control Points), offer several advantages:
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Hands-on Learning: In-plant facilities provide a real-world learning environment where participants can engage in hands-on activities related to food safety practices. This practical experience enhances comprehension and retention of the material.
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Customization: In-plant training allows for customization of the curriculum to address specific challenges or requirements of the facility. Trainers can tailor the content to the types of products being produced and the unique processes of the facility.
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Convenience: Conducting training on-site eliminates the need for employees to travel to off-site locations, reducing downtime and disruption to operations. This convenience can also encourage greater participation from staff members.
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Contextual Learning: Participants can directly apply the concepts learned in the training to their own work environment. This contextual learning increases the relevance and effectiveness of the training, as employees can immediately see how it impacts their daily tasks.
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Team Building: In-plant training sessions provide an opportunity for employees from different departments to come together and learn collaboratively. This fosters a sense of teamwork and shared responsibility for food safety throughout the organization.
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Cost-Effectiveness: While there may be upfront costs associated with setting up in-plant training facilities or bringing in external trainers, in the long run, it can be more cost-effective than sending employees to off-site training programs. The savings from reduced travel expenses and downtime can outweigh the initial investment.
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Continuous Improvement: In-plant training allows for ongoing monitoring and evaluation of food safety practices within the facility. Trainers can provide feedback and guidance based on observations made during the training sessions, helping the organization continuously improve its food safety protocols.
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Compliance: Training conducted on-site ensures that all relevant employees receive the necessary certifications and qualifications required by regulatory agencies such as the FDA (Food and Drug Administration) or USDA (United States Department of Agriculture). This helps the facility remain compliant with food safety regulations.
Overall, in-plant facilities offer a practical, customized, and cost-effective approach to food safety training, enabling organizations to enhance their food safety practices and ensure compliance with regulatory standards.
More Information and Syllabus
I would like to warmly welcome you to the Food Safety Training Institute and the Food Additives, Preservatives and Color Additives HACCP Course. This course comprehensively explains all the FDA and USDA laws and regulations related to what we add to our foods and biological, chemical, radiological and physical hazards that reasonably can occur when using additives and how to use the seven principles of HACCP to control them. This course is designed not just for those who manufacture, process, pack, hold and distribute food additives, preservatives and color additives, but also for food processors that add the additives to their foods for human consumption. Furthermore, this course is designed for food package manufacturers and all those who manufacture food contact substances that are used to make food containers, tools, , utensils, food processing machinery, ovens, pasteurizers, knives, cutting boards and anything that directly or indirectly can come in contact with the foods. Finally, this course is designed for those drug and cosmetic manufacturers who are using human food additives in their products. This course is designed to prevent, eliminate and reduce the number of illnesses and deaths associated with what we add to our foods.
Module 1. INTRODUCTION TO FDA FOOD ADDITIVE REQUIREMENTS
Module 2. THE FOOD ADDITIVE REGULATION (21 CFR PART 170)
Module 3. THE PETITION FOR FOOD ADDITIVE RULE (21 CFR PART 171)
Module 4. FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION (21 CFR PART 172)
Module 5. THE INDIRECT FOOD ADDITIVE REGULATION (21 CFR PART 174)
Module 6. THE INDIRECT FOOD ADDITIVES ADHESIVES AND COMPONENTS OF COATINGS REGULATION (21 CFR PART 175)
Module 7. INDIRECT FOOD ADDITIVES PAPER AND PAPERBOARD COMPONENTS (21 CFR Part 176)
Module 8. INDIRECT FOOD ADDITIVES POLYMERS (21 CFR PART 177)
Module 9. INDIRECT FOOD ADDITIVES ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS (21 CFR PART 178)
Module 10. FOOD PACKAGE MANUFACTURING LAWS AND REGULATIONS
Module 11. IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD (21 CFR PART 179)
Module 12. FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY (21 CFR PART 180)
Module 13. PRIOR-SANCTIONED FOOD INGREDIENTS (21 CFR PART 181)
Module 14. SUBSTANCES GENERALLY RECOGNIZED AS SAFE 21 (21 CFR PART 182)
Module 15. DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE (21 CFR PART 184)
Module 16. INDIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE (21 CFR PART 186)
Module 17. SUBSTANCES PROHIBITED FROM USE IN HUMAN FOOD (21 CFRPART PART 189)
Module 18. DIETARY SUPPLEMENTS (21 CFR -PART 190)
Module 19. COLOR ADDITIVES AND FDA REGULATIONS
Module 20. COLOR ADDITIVES (21 CFR PART 70)
Module 21. COLOR ADDITIVE PETITIONS (21 CFR PART 71)
Module 22. LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION (21 CFR PART 73)
Module 23. LISTING OF COLOR ADDITIVES SUBJECT TO CERTIFICATION (21 CFR PART 74)
Module 24. COLOR ADDITIVE CERTIFICATION (21 CFR PART 80)
Module 25. GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS, AND COSMETICS (21 CFR PART 81)
Module 26. LISTING OF CERTIFIED PROVISIONALLY LISTED COLORS AND SPECIFICATIONS (21 PART 82)
Module 27: Introduction to HACCP, Definitions and History
Module 28. Prerequisite Programs
Module 29. Food Safety Hazards (Biological, Chemical and Physical)
Module 30. Food Safety Hazards (Biological, Chemical and Physical) (Continued)
Module 31. Preliminary Steps in Developing HACCP Plans
Module 32. How to Conduct Hazard Analysis Using the Hazard Analysis Worksheet
Module 33. How to Determine Critical Control Points Using the Hazard Analysis Worksheet and other Tools and Sources
Module 34: Establish Critical Limits
Module 35: Establish Monitoring Procedures
Module 36: Establish Corrective Actions procedures
Module 37: Establish Verification Procedures
Module 38: Establish Record-Keeping and Documentation Procedures
Module 39: Implementation, Maintenance and Reassessment of HACCP plans and HACCP Systems
Module 40. Resources and Appendices
CONTACT US
Phone 773-821-1943