Training Courses

Safe Food Resources, we understand the value of an educated work force and we want to provide training that goes beyond the “norm”. We design these classes to ensure our clients and our future clients receive relevant and comprehensive direction for their training dollars.

(FSMA) Preventive Controls

The Food Safety Modernization Act requires that each human food processing facility has a “Preventive Controls Qualified Individual” to oversee and prepare the food safety plan. This course is designed for those individuals who have responsibility for the HARPC Plan. It is a hands-on workshop presented under a standardized curriculum approved by the FDA (requirements of 21CFR117.180.)

Introductory HACCP

Meat, Seafood, and Juice processors are required by the United States Department of Agriculture to have an effective HACCP Plan in place. This hands-on introductory workshop is designed for individuals on the HACCP Team who have responsibility for the development, implementation and maintenance of HACCP Plans. It is accredited by the International HACCP Alliance with certificate issued.

Controlling Allergens

Each year, millions of people have allergic reactions to food with effects ranging from minor to severe. This is a major public health concern due to the potential severity of the reactions. This course is designed to teach food safety professionals how to design and develop Allergen Programs that mitigate the risk of contamination or cross contamination of allergen containing products or ingredients.

Principles of Sanitation

A safe food manufacturing plant starts with a clean plant. We emphasize the importance of sanitation and teach leaders how to write an effective Sanitation Standard Operating Procedure, conduct a pre-operational inspection, and develop and maintain sanitation schedules. We also review chemical usage, titrations and regulatory requirements.

(FSMA) Preventive Controls

Prior to publishing the FSMA Final Rules, the FDA created the Food Safety Preventive Controls Alliance (FSPCA) that consists of members of the FDA as well as members of academia to write the education program and ensure industry had the understanding and technical knowledge to effectively comply with the FSMA Preventive Controls Final Rule. This includes both the domestic and foreign food industries along with the upcoming rule for Foreign Supplier Verification Programs (FSVP).

The FDA’s Food Safety Preventive Controls Alliance (FSPCA) created this course. It contains a standardized curriculum designed to meet the training requirements under the Code of Federal Regulations (21 CFR 117.115) where each facility must have a “Preventive Controls Qualified Individual” to oversee and conduct preparation of the food safety plan, validation of the preventive controls, review of records, and reanalysis of the food safety plan.

The course agenda will include:

  • Resources and preliminary steps in developing a food safety plan including GMP’s and other pre-requisite programs
  • Hazard Analysis and preventive control determination
  • Monitoring preventive controls, verification and validation, and corrective actions/corrections
  • Supplier programs and Recall Plans
  • Record keeping, and regulatory requirements

Milwaukee, Wisconsin
[ MRA of Waukesha ]

February 15-16, 2017
May 17-18, 2017
August 16-17, 2017
November 16-17, 2017

Chicago, Illinois
[ MRA of Illinois ]

July 20-21, 2017

Minneapolis, Minnesota
[ MRA of Minnesota ]

January 25-26, 2017
June 21-22, 2017
September 20-21, 2017

Fond du Lac, WI

August 2-3, 2017

Denver

June 8-9, 2017

Introductory HACCP

This HACCP Workshop is designed for individuals who are responsible for the development and maintenance of a HACCP Plan, HACCP Team Members and any other employee who may have responsibility for food safety in your company. Attendees for our course include Managers, Supervisors, Quality Assurance, Maintenance and Production personnel. The course provides instruction in the development and application of the seven HACCP Principles.

This HACCP Workshop is accredited by the International HACCP Alliance (haccpalliance.org ) and is designed for individuals who are responsible for the development and maintenance of a HACCP Plan, HACCP Team members and any other employee who may have responsibility for food safety in your company. Attendees for this course include Managers, Supervisors, Quality Assurance, Maintenance and Production personnel.

This course provides instruction and hands on application in the development of the seven HACCP Principles. The standardized curriculum also includes instruction on the pre-requisite programs essential to writing an effective plan. Our goal is to show you how the pre-requisite programs intertwine with a strong HACCP Plan to reduce or eliminate food safety hazards in your manufacturing environment.

The course agenda will include:

  • Principle 1: Conduct a Hazard Analysis
  • Principle 2: Determination of Critical Control Points
  • Principle 3: Determination of Critical Limits
  • Principle 4: Monitoring Procedures
  • Principle 5: Corrective Actions
  • Principle 6: Verification and Validation of your HACCP Plan
  • Principle 7: Record Keeping

Milwaukee, Wisconsin
[ MRA of Waukesha ]

February 8-9, 2017
April 11-12, 2017
October 17-18, 2017

Controlling Allergens

Each year, millions of people have allergic reactions to food with effects ranging from minor to severe. This is a major public health concern due to the potential severity of the reactions. We developed this course for food manufacturers and their employees to ensure that best practices are known and implemented at the facility level.

This course provides instruction in the development of an Allergen Program. The curriculum is designed to provide instruction in the reduction and elimination of allergen contamination or cross contamination issues that may occur in the manufacturing environment.

The course agenda will include:

  • Introduction to Food Allergies and typical reactions
  • Major Food Allergens and their properties
  • Evaluating the Hazards of undeclared Allergens
  • Employee Allergen Training and Awareness
  • Laws and Regulations affecting Allergen Management
  • Documentation including written procedures
  • Key components of the Allergen Program such as supplier control, process design, control of rework, cleaning and sanitation, etc.
  • Labeling and Packaging requirements
  • Allergen Testing
July 27, 2017

Principles of Sanitation

Implementing a strong, effective sanitation program can be a daunting task. We must ensure that the entire facility is included in the program, from food contact areas and employee rest areas to the parking lot of the facility. Additionally when we consider Good Manufacturing Practices, Allergens and Environmental Controls, the program becomes that much more intricate.

This course provide instruction in the principles of developing a sanitation program. The curriculum is designed to teach the learner how to create and implement a complete sanitation program. The course consists of 14 sections, with each building on the next.

The course agenda will include:

  • Chemistry of Cleaning: soil characteristics and the best chemicals for removal of each
  • Hands On Application: SSOPs, Chemical Titrations, Master Cleaning Schedules
  • Allergens: scheduling practices, cleaning procedures and best methods of validation
  • Pest Control: types of pests and methods of controlling them
May 3, 2017