PROFESSIONAL FOOD SAFETY
Online
Food Safety Trainings
BASIC HACCP: This International HACCP Alliance Accredited Course Is About The Development, Implementation, Maintenance, And Reassessment Of HACCP Plans And Systems Based On The United States NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS (NACMCF)’ HACCP Principles And Application Guidelines And The HACCP Under The United Nations Codex Alimentarius, FDA, And USDA. In Addition, The Course Covers The FDA CGMP 21 CFR Part 117, Subpart B; USDA 9 CFR Part 416, Sanitation; 9 CFR Part 430, The Listeria Rule; And The Overlap Regulation Of The FDA Juice And Seafood HACCPs And The FDA Food Safety Modernization Act (FSMA), Much More.
HACCP Plan-Development and Implementation With overview of FSMA's preventive controls rule This International HACCP Alliance (IHA) approved training provides the knowledge to develop and implement a Food Safety Plan based on the Hazard Analysis Critical Control Point (HACCP) method.
Learning Objectives:
Know the components of a HACCP-based food safety system including prerequisite programs (PRPs) and a HACCP Plan
Learn how HACCP relates to the Preventive Controls Rule for Human Food requirements under FSMA
Satisfy training requirements for Global Food Safety Initiative (GFI) standards such as BRC or SQF
Know the components of a HACCP-based food safety system including prerequisite programs (PRPs) and a HACCP Plan
Who Should Attend: Managers, supervisors, HACCP team members and industry members needing a better understanding of HACCP and food safety plan development. Those responsible for Development and Implementation of GFSI and Regulatory FDA , USDA, SQFI, BRC, systems, food safety management system team members professionals responsible Prerequisites: None. This is a basic food safety training.
Development and Implementation of HACCP for Food Processors and Food Related Industries
-Introduction
-History
-Prerequisite Programs
-Good Agricultural Practices
-Good Manufacturing Practices
-Other Prerequisite Programs
Five Preliminary Steps:
1. Assemble the HACCP Team
2. Describe the Food and Its Distribution
3. Describe the Intended use and the Consumers of the Food
4. Develop a Flow Diagram which describes the Process
5. Verify the Flow Diagram
Seven Principles of HACCP
1. Conduct a Hazard Analysis
2. Determine the Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Record-Keeping and Documentation Procedures
Appendices:
– National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
– 21 CFR 117 Subpart B: Current Good Manufacturing Practices,
-Hazard Analysis, and Risk-Based Preventive Controls for Human Food
– Blank Forms
– Hazard Analysis and Risk Assessment
Practical application for GFSI and FSMA
Validation or Verification? Which task is performed first? How do they differ? This course navigates you through the steps to ensure that your food safety program is both scientifically proven effective and accurate.
Learning Objectives:
Recognize the key differences between validation, monitoring and verification . Demonstrate the concept of scientific effectiveness and proof of control
Know when to validate and re-validate
Develop verification plans to ensure the systems are operating as intended
Show evidence of continuous improvement
Prepare for FSMA and GFSI standard requirements
Who Should Attend: Preventive Controls Qualified Individuals (PCQI), those responsible for implementing and maintaining a Food Safety Plan, managers of GFSI food safety management systems, food safety management system team members professionals responsible for validation protocols, consultants and auditors. Prerequisites: Knowledge of HACCP and/or Preventive Controls.
All Juice HACCP classes are based upon the Standard Curriculum recognized by FDA. It also covers the overlap between Juice HACCP and FSMA regulations, including the new FDA CGMP. Upon completion, the International HACCP Alliance Certificate will be presented. Self Paced Juice HACCP course is also using the standard curriculum recognized by FDA and issuing a certificate accredited by the International HACCP Alliance. The online course is self-paced and the duration for completion of this course is 60 days. Successful completion of Juice HACCP course meets the training requirements under Juice HACCP Regulation (21 CFR Part 120).
Coming Soon
Segment one is the self-paced Seafood HACCP Internet Course hosted by Cornell University. Upon completion of Segment one, you will be emailed a course completion notice. Registration is online for Segment one. After finishing the online course and receiving the notice of completion of the course by Cornell University, attend a Segment Two one-day course that is also taught by Alliance instructors. (A Segment One Internet Course completion notice is required for a Segment Two course.)
The Major Sources Of Foods For Humans And Animals Globally Are Plant-Based. Safe Plant-Based Food Is Full Of Nutrients, But Contaminated Plant-Based Foods Are Causing Millions Of Illnesses And Deaths All Around The World. This Course Examines In Depth The Routes Of Contamination Of Plant-Based Foods All The Way From Seeds Formation, Seed Harvesting And Treating To Growing, Harvesting, Packing, Holding, Processing And Transporting Produce Using The Most Current Scientific And Technical Understanding Of Safe Production Of Plant-Based Foods. It Also Examines Myriad Laws And Regulations Promulgated To Assure The Safety Of Plant-Based Foods For Both Humans And Animals.
Course Agenda: Day One Schedule:
Module One: Introduction, History, Definitions
Module Two: Prerequisite Programs (PRPs)
Module Three: Food Safety Hazards
Module Four: Preliminary Steps
Module Five: Conduct a Hazard Analysis – the First Principle of HACCP
Module Six – Establish Critical Control Point (CCPs) – The Second Principle of HACCP
Module Seven: Establish Critical Limits (s) – The Third Principle of HACCP
Module Eight: Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 9: Establish Corrective Actions – The Fifth Principle of HACCP
Module 10: Establish Verification Procedures – The Sixth Principle of HACCP
Module Eleven: Establish Documentation and Record-Keeping Procedures
Module Twelve: Implementation, Maintenance, Reassessment of HACCP Plans and SystemsThis Course Meets The Training Requirements Under The New USDA FSIS Egg HACCP Rule. This Course Is Accredited By The International HACCP Alliance.
WASHINGTON, Sep. 09, 2020 – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) today announced that it is modernizing egg products inspection methods for the first time since Congress passed the Egg Products Inspection Act (EPIA) in 1970. The Egg Products Inspection Regulations final rule aligns the egg products regulations to be consistent with current requirements in the meat and poultry products inspection regulations. “Requiring egg product plants to develop food safety systems and procedures similar to meat and poultry requirements is a significant milestone in modernizing our inspection system,” said FSIS Administrator Paul Kiecker. “FSIS is continuing to carry out its public health mission to prevent foodborne illness.” Under the new rule, federally inspected egg products plants are required to develop and implement Hazard Analysis and Critical Control Points (HACCP) systems and Sanitation Standard Operating Procedures (SSOPs). FSIS will continue to test for Salmonella and Listeria monocytogenes (Lm) in egg products. FSIS requires that plants produce egg products that meet food safety standards and are edible without additional preparation and nothing in the final rule changes those requirements. Under the HACCP system, plants will be able to tailor a food safety system that best fits their particular facility and equipment. Furthermore, by removing prescriptive regulations, egg products plants will have the flexibility and the incentive to innovate new means to achieve enhanced food safety.In addition, FSIS will be assuming regulatory authority over egg substitutes and freeze-dried egg products, which pose the same risk as egg products and will be inspected in the same manner, enhancing the existing food safety system. The agency has also realigned the regulations governing the importation and inspection of foreign egg products more closely with the regulations governing the importation of foreign meat and poultry products. FSIS will notify foreign countries of the regulatory changes. Countries that have ongoing equivalence and most countries that have requested initial equivalence for egg products already have HACCP implemented for egg products for their domestic products.
Course Agenda:
Day OneSchedule:
Module One: Introduction, History, Definitions
Module Two: Prerequisite Programs (PRPs)
Module Three: Food Safety Hazards
Module Four: Preliminary Steps
Module Five: Conduct a Hazard Analysis – the First Principle of HACCP
Module Six – Establish Critical Control Point (CCPs) – The Second Principle of HACCP
Module Seven: Establish Critical Limits (s) – The Third Principle of HACCP
Module Eight: Establish Monitoring Procedures – The Fourth Principle of HACCP
Module 9: Establish Corrective Actions – The Fifth Principle of HACCP
Module 10: Establish Verification Procedures – The Sixth Principle of HACCP
Module Eleven: Establish Documentation and Record-Keeping Procedures
Module Twelve: Implementation, Maintenance, Reassessment of HACCP Plans and Systems
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.
Phone 773-821-1943
email admin@advancedfoodsafetysolutions.com
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
The Dietary Supplement Health and Education Act (DSHEA) was signed by President Clinton in 1994 when it was estimated we had in the United States over 7,000 dietary supplements. The estimate today is over 80, 000. The Act defined dietary supplements as a vitamin, a mineral, an amino acid, an herb or other botanical, a dietary substance for use by man to supplement the diet by increasing the total dietary intake or a concentrate, metabolite, constituent, extract, or combination of any ingredient described above. The Act mandated the establishment of the Office of the Dietary Supplement in the National Institutes of Health (NIH) and the Dietary Supplement Current Good Manufacturing Practices regulation (21 CFR Part 111) (DSCGMP) to be implemented by the Food and Drug Administration (The FDA). Under the Nutritional Labelling and Education Act (NLEA) signed by President George H.W. Bush , the dietary supplements manufacturers are required to label their ingredients and under Food Allergen Labelling and Consumer Protection Act (FALCPA signed by President George W. Bush , dietary supplement manufacturers are required to label eight allergens and President Joseph Biden signed the Food Allergen Safety, Treatment Education and Research Act (FASTER) and added sesame to the list and now we have nine main allergens required to be labeled. The FDA Food Safety Modernization Act (FSMA) signed into law by President Obama on January 4, 2011. established seven foundational rules (Human Food Rule, Animal Food Rule, Produce Safety Rule, Foreign Supplier Verification Rule, Intentional Adulteration Rule, Transportation rule, and the Accredited Third-Party Certification Rule that has enormous implications for dietary ingredients and dietary supplements. This compressive Dietary Supplements HACCP course covers all applicable laws and regulations related to dietary supplement manufacturing, packing, holding, labeling, distributing and retailing and in depth biological, chemical, and physical hazard analysis to identify hazards, evaluate hazards and control hazards from sources to consumers using current scientific, technical and regulatory understanding of safe production and distribution of dietary supplements and dietary ingredients used to produce them.
Phone 773-821-1943
email admin@advancedfoodsafetysolutions.com
Table of contents
Preface
Module 1. Introduction and History of Food Safety Hazards and Controls
Module 2. The Federal Food and Drug Administration (FDA) and Dietary Supplements
Module 3. The Dietary Supplement Health and Education Act (DSHEA) and the Office of Dietary Supplements
Module 4. The FDA Dietary Supplement Good Manufacturing Practices (DS CGMP 21 CFR Part 111)
Module 5. The FDA Food Safety Modernization Act (FSMA) and Dietary Supplements
Module 6. The Dietary Supplements, Food Allergen and Bioengineered Food Labelling Laws and Regulations
Module 7. Biochemistry of Nutrients and Dietary Supplements
Module 8. Multiomics, Nutrigenomics and Dietary Supplements
Module 9. Microbiological Food Safety Hazards, Microbiome and Microbiomics
Module 10. Chemical Food Safety Hazards Control, Chemoinformatics and Hurdle Technologies
Module 11. HACCP and Prerequisite Programs
Module 12. The Five Preliminary Steps
Module 13. The First Principle of HACCP – Conduct a Hazard Analysis
Module 14. The Second Principle of HACCP – Determine Critical Control Points
Module 15. The Third Principle of HACCP – Determine Critical Limits
Module 16. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 17. The Fifth Principle of HACCP – Establish Corrective Actions
Module 18. The Sixth Principle of HACCP – Establish Verification Procedures
Module 19. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
Module 20. Development, Implementation, Maintenance and Assessment of the HACCP System
Exercise Workbook
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) defines “step” as a point, procedure, operation in the food safety system from primary production to final consumption.
The goal of this class is to provide information on how to establish solid validated safeguards at all steps along the global and national food supply chains using current scientific, technical, statutory, regulatory, managerial and other tools to control microbiological food safety hazards, especially Listeria monocytogenes and Salmonella spp., to ensure the safety of foods . This course assist food industries under USDA HACCP, FDA FSMA, HACCP and other entities to prepare required microbiological environmental monitoring programs.
Phone 773-821-1943
email info@professionalfoodsafety.com
Table of contents
Module 1 – Introduction, History and Definitions Module 2. Rapid Products and Environmental Testing Methods -The FDA WGS – PCR – MNGS – ELISA Module 3 – The Science of Environment and Food Safety Module 4 – Laws and Regulations Related to the Environment and Food Safety Module 5 – Organic Food Laws and Regulation Related to Safe Environment Module 6 . Indicator Microorganisms Module 7. Listeria Control Programs – Listeria Rule Module 8. Salmonella Control Program – USDA Module 9 – USDA NRCS Introduction to Waterborne Pathogens In Agricultural Watersheds Module 10. The FSMA and Environmental Monitoring program – The FSMA FDA -EMP Module 11. Steps in writing EMP Programs -FDA Module 12 – Food Safety Hazards Module 13 – Prerequisite Programs Module 14 -Preliminary Steps – USDA – FDA – Codex – ICMSF – ISO – Others Module 15 – The First Principle of HACCP – Conduct a Hazard Analysis Module 16 – The Second Principle of HACCP – Determine Critical Control Points Module 17 – The Third Principle of HACCP – Determine Critical Limits Module 18 – The Fourth Principle of HACCP – Establish Monitoring Procedures Module 19 – The Fifth Principle of HACCP – Establish Corrective Actions Module 20 – Th Sixth Principle of HACCP – Establish Verification Procedures Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures Module 22 – Development, Implementation, Maintenance and Reassessment of EMP
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.
Phone 773-821-1943
email info@professionalfoodsafety.com
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
The FDA New Era of Smarter Food Safety has four core components: 1. Tech-enabled Traceability 2. Smarter Tools and Approaches for Prevention and Outbreak Response 3. New Business Models and Retail Modernization 4. Food Safety Culture. The FDA Food Code 2022 defines Food Establishments as an operation that (a) stores, prepares, packages, serves, vends FOOD directly to the CONSUMER, or otherwise provides FOOD for human consumption such as a restaurant; satellite or catered feeding location; catering operation if the operation provides FOOD directly to a CONSUMER or to a conveyance used to transport people; market; vending location; conveyance used to transport people; institution; or FOOD bank; and (b) relinquishes possession of FOOD to a CONSUMER directly, or indirectly through a delivery service such as home delivery of grocery orders or restaurant takeout orders, or delivery service that is provided by common carriers. This International HACCP Alliance accredited course is designed to assist the last line of defense in the food supply chain, retail and food service industry, to prevent, eliminate or reduce food safety hazards using HACCP, FSMA, the FDA New of Smarter Food Safety and other current scientific, technical and regulatory understanding of good retail and food service practices.
Table of Contents
Module 1. Introduction, History, Definitions Module 2. The FDA Food Code 2022 Module 3. Applying HACCP Principles to Retail and Food Service using Process Approach – Annex 4 and the FDA Operator Manual Module 4. Retail and Food Service HACCP – Annex 4 Module 5. HACCP Inspection by Regulatory Authorities – Annex 5 Module 6. Food Processing in Retail and the Food Code (Annex 6) – Reduced Oxygen Packaging (ROP) Module 7. Smoking, Curing and Clostridium botulinum in Food Retail Establishments (Variance) Module 8. The FDA Retail Program Standards Module 9. The FDA New Era of Smarter Food Safety, Traceability and Retail Modernization Module 10. Food Safety Hazards Module 11. Prerequisite Programs Module 12. Preliminary Steps Module 13. Conduct a Hazard Analysis – The First Principle of HACCP Module 14. Determine Critical Control Points – The Second Principle of HACCP Module 15- Establish Critical Limits – The Third Principle of HACCP Module 16. Establish Monitoring Procedures – The Fourth Principle of HACCP Module 17. Establish Corrective Action Procedures- The Fifth Principle of HACCP Module 18. Establish Verification Procedures – The Sixth Principle of HACCP Module 19. Establish Record-Keeping and Documentation Procedures – The Seventh Principle of HACCP Module 20. The Implementation, Maintenance and Reassessment of the HACCP Plans and Systems