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Food Safety
Omics HACCP 
Online, Virtual Live
or
Onsite In-Plant

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HACCP Options

Option One:

Virtual Live - Instructor Led

On ZOOM It can also be arranged at other times.

$499.00

Option Two

Onsite In-Plant at Your Facilities or In-Plant with In-Plant Live Virtual with ZOOM

Call for more Information

Option Three

Online Self Paced

60 Days to Complete

Work at your convenience

$499.00

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In Plant and On site Trainings

In-house training provides cost-effective and convenient answers for delivering training solutions for small to large groups. Our instructors are qualified leaders in their field, and ensure that all course content builds on the industry’s best practices. We offer a full range of training courses across Quality, Environment, Food Safety plus a range of other courses across Business Improvement and Professional Development. On-Site Training

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Online

 

This option would be self-paced to be finished within 60 days. Alex is available to answer questions. The course will be very interactive and multimedia is used.

The manual and the Exercise Workbook will be shipped free of charge.

                Experience Counts

We have had over 20,000 attendees since Professional Food Safety LTD since 1995. Be it HACCP, PCQI, GFSI, Primuslabs, BRC, and ISO22000. We are auditors, consultants, and trainers.

Please feel to Call directly.  Info@professionalfoodsafety.com
773-251-5646

Or
Email
Info@professionalfoodsafety.com

505 North Lake Shore Unit 714

(Lake Point Tower)

Chicago IL 60611

More Information and Syllabus

Microorganisms are called “invisible majority” that run the biosphere and run the world. They are  on and in the depth of the seas, oceans, and earth. They are found in the hottest and the coldest places and can survive and reproduce in the harshest environments. They are about 3.5 billion years old with a very elaborate and complex communication system called quorum sensing and organizational capability such as biofilm formation to combat environmental stress such as our sanitizers. Just recently we recognized a new domain called Archaea, so now we talk about three domains: Bacteria, and  Archaea (both prokaryotes) and the rest of the living beings as Eukaryotes.

The vast majority of microorganisms can not be cultured (almost 99%)  in the lab using culture methods; they are known as “Microbial Dark Matter”. Omics are here to help. In the food industry, food safety hazards must be controlled and almost 88% of the recalls in the United states are due to Listeria monocytogenes, Salmonella spp and undeclared allergens. The space age and travel to the moon necessitated a solid, scientifically- based food safety management system for space travelers. NASA and others started using a management system called Hazard Analysis and Critical Control Point (HACCP).

Today HACCP is recognized, accepted and used by governments, academia and food industry nationally and globally. On January 4, 2011, the FDA Food Safety Modernization Act (FSMA) introduced seven foundational rules that essentially used the HACCP principles to  ensure safety of  food for humans, foods for animals, produce safety, safety of the imported food, food defense, and transportation.

Just imagine combining all we have learned from HACCP and FSMA and combining them with the greatest  revolution in biological, microbiological, and other biotechnological sciences and technologies ; it is known as the OMICS REVOLUTION. This course is the first of its kind (www.foodsafetyomics.us) in the world and is about the application of genomics, metagenomics, transcriptomics, proteomics, metabolomics, microbiomics, allergenomics and other omics (multi-omics) in food safety.

The first half of the course is about explaining different omics and food safety, and the second half is how to write a HACCP Plan or Food Safety Plan using omics principles. 

Table of Contents


Preface
References and Resources
Module 1. History from the First Microbe to the First Sequencing of DNA, RNA and Proteins
Module 2. Overview of Genomics, Metagenomics, Transcriptomics, Proteomics, Metabolomics, Microbiomics, Allergenomics, other Omics  (multi-omics) and Food Safety
Module 3. DNA, Genomics, Metagenomics and Food Safety
Module 4. The FDA and USDA Whole Genome Sequencing, FDA GenomeTrakr and GalaxyTrakr
Module 5.  RNA, Transcriptomics, Meta-transcriptomics and Food Safety
Module 6. Protein, Proteomics, Meta-proteomics and Food Safety
Module 7. Allergens, Allergenomics, Meta-Allergenomics and Food Safety
Module 8. Metabolites, Metabolomics and Food Safety
Module 9. Next Generation Sequencing and Food Safety
Module 10. Bioinformatics, Food Informatics, Big Data, Artificial Intelligence, Machine Learning
and Food Safety
Module 11.  Microbiological Food Safety Hazards, Microbiome and Microbiomics
Module 12. Chemical Food Safety Hazards Control, Cheminformatics and Hurdle Technologies
Module 13.  HACCP – Multi-omics – Prerequisite Programs
Module 14.  HACCP – Multi-omics – Preliminary Steps
Module 15. The First  Principle of HACCP – Conduct a Hazard Analysis – Using Multi-omics
Module 16. The Second Principle of HACCP – Determine Critical Control Points – Using Multi-Omics
Module 17.  The Third  Principle of HACCP – Determine Critical Limits – Using Multi-Omics
Module 18.  The Fourth  Principle of HACCP – Establish Monitoring  Procedures – Using Multi-Omics
Module 19.  The Fifth Principle of HACCP – Establish Corrective Actions – Using Multi-Omics
Module 20.  Th Sixth Principle of HACCP – Establish Verification Procedures – Using Multi-Omics Documentation Procedures  
Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures – Using Multi-Omics 
Module 22.  Development, Implementation, Maintenance and Assessment of the HACCP System 
   

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CONTACT US

Phone 773-821-1943

email  info@professionalfoodsafety.com

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