Food Defense Awareness

Standard course duration: 2 hours

Unfortunately, the food supply can be the target of intentional harm. This course presents the need for food defense and the basics of a Food Defense Plan, those measures put in place to protect food and food production from willful acts intended to cause harm. The course looks at the four sections of a Food Defense Plan and typical measures employed within each; Outside Security, Inside Security, Personnel Security and Incident Response Security. Within each section, the goal of the section and the different elements to be considered in achieving the goal are presented. They are also related to the participants’ work environment in terms of risk areas and measures in place to address those risks.

At the conclusion of this course, participants will understand the necessity for food defense and have greater awareness of areas of risk and the existence of or need for procedures to mitigate it.

GMPs for Food Plant Employees

Standard course duration: 2 hours

This food-plant specific GMP training provides participants with an overview of GMP’s as they apply to food processing and packaging. It also defines the basic requirements for their conduct in a food manufacturing environment where the primary objective is food safety. The course addresses two major risk areas as defined in the FDA’s Food GMP Executive Summary, “deficient employee training and contamination of raw material”. This course is an integral part of new employee orientation and should be repeated annually as a refresher.

The course objective is to create awareness of the regulatory requirements of a food manufacturing facility as they pertain to:

• Employee Attire and Behavior
• General and Department Specific Housekeeping
• Food and Food Container Handling
• Buildings and Facilities
• Equipment and Utensils

Upon completion of this course, participants will understand the rationale for and the specific workplace requirements placed upon them and their conduct.

HACCP for the Plant Worker

Standard course duration: 4 hours

HACCP (Hazard Analysis Critical Control Point) is the backbone of food safety programs for producers, processors and packagers of food products. This course presents the seven principles of HACCP as a straightforward and logical approach for protecting food from physical, chemical and biological hazards from receipt of raw materials and ingredients through processing, handling, storage, and shipment. The course covers hazard identification, evaluation, CCP’s, CL’s, measuring, monitoring and reporting. It also discusses verification and validation. Throughout these topics, the training material is related to the processes and practices of the participants’ workplace for practical examples of each principle, reinforcing both the principle and its application in a familiar setting. This approach makes it real; trainees can connect the rationale the principle with the practices that applied in their environment.

At the conclusion of this course, participants will understand the need for identifying and controlling hazards in a food processing or packaging and the logic of the HACCP-related practices in their workplace.

SQF Awareness

Standard course duration: 2 hours

This course presents the need for food defense and the basics of a Food Defense Plan, those measures put in place to protect food and food production from willful acts intended to cause harm. The course looks at the four sections of a Food Defense Plan and typical measures employed within each; Outside Security, Inside Security, Personnel Security and Incident Response Security. Within each section, the goal of the section and the different elements to be considered in achieving the goal are presented. They are also related to the participants’ work environment in terms of risk areas and measures in place to address those risks.

SQF Internal Auditor

Standard course duration: 24 hours

Companies who have or who are moving toward Safe Quality Food (SQF) Certification at Level 2 – Food Safety Plan or Level 3 – Food Quality Plan are required to have a formal internal audit program. Internal auditors observe and collect objective evidence to determine that food safety and quality systems are being implemented, to verify that the controls are effective, and to ensure that the food safety and quality systems are being maintained as required.

The course focuses on understanding the SQF Code requirements and objectives in sufficient detail to evaluate whether company practices achieve compliance. Participants will learn to observe and verify current practice against documented procedures and to evaluate procedures against SQF Code requirements. Training includes documentation and reporting of findings.

Participants will gain an in-depth understanding of Food Safety and Food Quality requirements and will be able to perform internal audits of current practices and procedures. They will also be able to assist in the development of practices and procedures, providing guidance and recommendations.

Completion of SQF Level 2 HAACP training is a prerequisite for Internal Auditor training.

SQF Standard Principles – Level II for the Plant Worker

Standard course duration: 4 hours

This course provides participants with an understanding of SQF Food Safety Standard principles, activities and terminology necessary for the maintenance and improvement of an effective food safety management system.

Participants will be introduced to:

• The written standard and its elements
• Documentation requirements
• Required and related support programs such as:

o Personnel practices and training
o Equipment calibration
o Pest and vermin control
o Cleaning and sanitation
o Contaminant control
o Waste management and disposal
o Recall procedures
o Internal audits

Upon completion of this course participants will:

• Understand what the SQF code is and why it is important
• Understand the content of an SQF food safety program
• Be able to relate food safety concepts to the work that they do
• Be able to reduce food safety risks through greater awareness of SQF practices

SQF Standard Principles – Level III

Standard course duration: 8 hours

The Safe Quality Food (SQF) Certification program consists of Level 1 – Food Safety Fundamentals, Level 2 – Food Safety Plan and Level 3 – Food Quality Plan.

This course builds upon the structure developed in the creation of a Food Safety Plan. Participants will learn the food quality requirements of Level 3 Certification based upon the SQF Code Module 2 elements, with a focus on those applicable in their environment. Following the SQF Code Module 2 element sequence in a workshop format, the course investigates the food quality plan requirements, if any, of each element. Requirements are explained, related to the participants’ environment, and examples are developed.

The course uses templates for document design and teaches participants a methodology for identifying areas of food quality risk, and then planning and implementing steps for the mitigation of the identified risk.

Participants will gain an understanding of Food Quality requirements and will be able to develop and document a Food Quality Plan complying with SQF Level 3 requirements.

SQF Food Safety Management System

Standard course duration: 24 hours

This course presents the SQF 7 requirements for implementing and maintaining an SQF compliant Food Safety Management System. It defines the system elements requirements found in the SQF Code. This training will help participants to understand how these processes apply to their job tasks/process functions and what steps should be taken to develop an effective internal auditing strategy to comply with these requirements. Topics covered include:

• Management Commitment
• Documentation and Record Keeping Requirements
• System Specifications and Product Development
• SQF System Validation
• Principles of HACCP
• Site Security
• Allergen Management
• Product Identification, Trace, Withdrawal, and Recall
• Attaining Food Safety
• Ongoing Compliance Training

Upon completion of this course, participants will:

• Understand the requirements of SQF System Elements (Module 2 of the SQF Code), the activities involved in building a system, and what must be done to maintain an effective system
• Be able to participate in the development of an SQF food safety management system in your company
• Know specific roles in maintaining compliance with SQF system elements
• Be able to prepare for certification/re-certification audits

Allergen Training

Standard course duration: 2 hours

This course teaches the SQF pre-requisite program in Allergen Management; the SQF regulation, the dangers of cross-contamination, how to identify potential risks and how to prevent them.

HARPC vs. HACCP

Standard course duration: 2 hours

By the end of 2018, the FDA’s new Hazard Analysis Risk-Based Preventive Controls (HARPC) will supplant Hazard Analysis and Critical Control Point (HACCP) that is the current requirement for food and food processors and packagers.

This course defines each of the regulations and the included requirements, identifying areas of sameness, similarity and difference. The course is designed to create awareness of the changes required by HARPC as a starting point to achieving compliance.