PROFESSIONAL FOOD SAFETY
Food Package Manufacturing 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
February 15 and 16, 2024, 8:00 AM to 4:00 PM – PST
April 17 and 18, 2024, 8:00 AM to 4:00 PM – EST
July 1 and 2, 2024, 8:00 AM to 4:00 PM – PST
Sept 26 and 27, 2024, 8:00 AM to 4:00 PM – EST
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
Food Packages contain, protect, preserve and secure foods. They inform the general public and regulators about what is in them. They declare allergens. They are used to transport food all around the world. They declare the safety and quality of foods in them. They inform the public how to use or not use food that they hold. The packaging step is a major step in any food manufacturing establishment. They are also becoming more active, smart and intelligent. They are not only passive food holders anymore. They are able to “sense” what is in them and take corrective actions. Sensors, nanosciences and nanotechnology are revolutionizing food packaging. A whole host of laws and regulations are governing food packaging. This course covers them all. This course is for food package manufacturers and those food manufacturers that manufacture their own packages or receive food packages from food package manufacturers. If you are food safety and quality auditors or inspectors, you will find the course very useful. Around 40 % of recalls in the United States are related to improper packaging. Undeclared allergens, Listeria monocytogenes and Salmonella spp. are responsible for over 85% of the recalls in the United States. This course is designed to reduce those recalls and associated illnesses and deaths dramatically in the hope of one day eliminating them all. So, this course is for all that are involved in the food industry along the national and global food supply chains.
Table of Contents:
Module 1. Introduction to HACCP for Food Package Manufacturing
Module 2. Food Package Manufacturing, Science, Engineering and Art
Module 3. Food Package Manufacturing Laws and Regulations
Module 4. Food and Food Package Food Safety Hazards
Module 5. Prerequisite Programs
Module 6. Preliminary Steps
Module 7. The Principle of HACCP: Conduct a Hazard Analysis
Module 8: The Second Principle of HACCP: Determine Critical Control Points (CCPs)
Module 9: Third Principle of HACCP: Establish Critical Limits
Module 10: The Fourth Principle of HACCP: Establish Monitoring Procedures
Module 11. The Fifth Principle of HACCP: Establish Corrective Actions
Module 12: The Sixth Principle of HACCP: Establish Verification Procedures
Module 13: Seventh Principle of HACCP: Establish Record-Keeping and Documentation Procedures
Module 14: HACCP Plans and Systems Implementation Maintenance, and Reassessment
Appendices
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