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Safe Food Resources understands the value of an educated workforce and we provide training that meets the learner where they are today. Our courses are designed to provide relevant and comprehensive direction for our students that they can immediately apply to their work.

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Food Safety Certification – 2 Day Course Format

[/fusion_title][fusion_accordion type=”toggles” boxed_mode=”” border_size=”1″ border_color=”” background_color=”” hover_color=”” divider_line=”yes” icon_size=”” icon_color=”” icon_boxed_mode=”” icon_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”sfutoggle” id=””][fusion_toggle title=”Preventive Controls for Human Food” open=”no”]

All food manufacturing companies are required to have a “Preventive Controls Qualified Individual” to prepare and maintain their food safety plan. This FSPCA course is designed for those individuals who have responsibility for the food safety plan under the Food Safety Modernization Act Regulation 21CFR117.180. It is a hands on workshop presented under a standardized curriculum approved by the FDA.

[fusion_button link=”/preventive-controls-for-human-food/” title=”” target=”_self” link_attributes=”” alignment=”” modal=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” color=”default” button_gradient_top_color=”” button_gradient_bottom_color=”” button_gradient_top_color_hover=”” button_gradient_bottom_color_hover=”” accent_color=”” accent_hover_color=”” type=”” bevel_color=”” border_width=”” size=”” stretch=”default” shape=”” icon=”” icon_position=”left” icon_divider=”no” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]Course Description[/fusion_button]   [fusion_button link=”/events/category/preventive-controls-for-human-food/” title=”” target=”_self” link_attributes=”” alignment=”” modal=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” color=”default” button_gradient_top_color=”” button_gradient_bottom_color=”” button_gradient_top_color_hover=”” button_gradient_bottom_color_hover=”” accent_color=”” accent_hover_color=”” type=”” bevel_color=”” border_width=”” size=”” stretch=”default” shape=”” icon=”” icon_position=”left” icon_divider=”no” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]VIEW DATES[/fusion_button][/fusion_toggle][fusion_toggle title=”IHA Accredited HACCP Certification” open=”no”]

Food Processors who are regulated by the United States Department of Agriculture or Food & Drug Administration must comply with the HACCP Regulation that pertains to their food product. This hands-on introductory workshop is accredited by the International HACCP Alliance and is designed for individuals on the HACCP Team who have responsibility for the development, implementation and maintenance of a HACCP based food safety system.

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U.S. based importers who meet the definition of “importer” in the FSVP rule are required to meet the U.S. Food and Drug Administration’s provisions in the Food Safety Modernization Act. This Foreign Supplier Verification Program course was designed and developed with funding from the FDA. Attending this course will help you understand the FSVP requirements and how the requirements can be met in your circumstance.

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The tragic events of 9/11 reshaped our nation and the entire world. As such, companies located domestically here in the United States and around the world are being challenged each day with new opportunities to better protect their assets, their employees, products and stakeholders. There is a growing demand for security at food manufacturing companies across the nation. Your company’s survival could depend on how prepared you are to prevent and respond when disaster strikes.

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Short Food Safety Courses

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The short courses are designed to keep the learners abreast of updates for regulations and 3rd party audit schemes. Typically, the courses are 4 hours in length and include the changes and implementation strategies to ensure your food manufacturing company is operating within the regulations or standards. We focus on HACCP, Preventive Controls, SQF, BRC, and FSSC 22000.

[/fusion_text][fusion_accordion type=”toggles” boxed_mode=”” border_size=”1″ border_color=”” background_color=”” hover_color=”” divider_line=”yes” icon_size=”” icon_color=”” icon_boxed_mode=”” icon_alignment=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”sfutoggle” id=””][fusion_toggle title=”FSSC 22000 version 4.1 and ISO-22000:2018″ open=”no”]

The new version of FSSC aims to make the GFSI-recognized standard more rigorous and consistent, through the introduction of unannounced audits, food fraud prevention and FSMA readiness.  Since Version 4.1 was released in 2017, companies and auditors have a year to adapt to the new requirements.  This course will review the new requirements and show examples of best practice in the industry.

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