Food Safety Training.
Protect Your Products: Train Your People.
No matter how large or small the organization, a food processing facility should regard food safety and concern for public health as its number one priority. We take a holistic approach to helping your food company mitigate safety challenges.
To meet your food safety training needs Missouri Enterprise offers a wide array of food safety courses including but not limited to the topics below. Additional training programs outside of Food Safety are also offered through Missouri Enterprise.
Training Course and Length/Hours.
HACCP 16
Preventative Controls for Human Food 20
Preventative Controls for Animal Food 20
SQF Practitioner 16
Food Allergens 8
Food Recall and Withdrawals 8
cGMP Requirements and Readiness 8
Internal Auditing for Food Safety Mgmt Systems 16
Food Defense - Intentional Adulteration 8
Corrective Action and Root Cause Analysis 16
Foreign Supplier Verification Programs 16
HACCP Training.
Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles which are required by the codex alimentarius. This is hands-on training which will guide you through the steps to develop and implement a science-based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements.
The 7 Principles of HACCP
Hazard Analysis: This involves deconstructing the production process and identifying the physical, chemical and biological hazards present in each process.
Critical Control Points (CCP): Critical control points are the phases of the production process where you apply control measures that will contain and eliminate existing risks and make food safe for consumption.
Critical Limits: The safety limit to which the hazard can be safely controlled.
Monitoring: The US Food Safety Inspection Service enforces the inclusion of monitoring activities in a business’s HACCP plan.
Corrective Actions: These are procedures that are conducted as a means of correcting deviations from the set critical limits at each CCP.
Verification: Verification procedures review the effectiveness of the HACCP system in controlling hazards. These activities include but are not limited to quality checks, food samplings and microbial testing.
Record Keeping: Documents provide proof that the HACCP system is working effectively. It also includes any changes from the HACCP plan.
Participants will work in small groups to practice HACCP concepts such as creating Hazard Analysis, and Critical Limit definition, and Process Flow charts needed to develop a HACCP Plans.
By the end of the training course, participants will be able to:
- Identify hazards associated with raw materials and process steps and assign controls
- Determine the likelihood and severity of raw material hazards and process hazards
- Identify critical control points (CCPs) and define critical limits
- Evaluate a monitoring and verification procedures for CCPs
The participant will receive a certificate for successfully completing of the training after passing the written knowledge test at the end of the training class.
The course is designed for:
- Plant HACCP Team Members
- Plant Management Teams
- Corporate Executives
- Anyone whose job function will impact the facility HACCP Plan
Course Length – 16 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
FSPCA Preventive Controls for HUMAN Food Course.
The final rule for “Preventive Controls for Human Food” which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.
The following course, Preventive Controls for Human Food (PCHF), will go in depth with the requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety plan training. Participants will get familiar with all requirements of a Preventive Controls based food safety plan and how to design the plan.
In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance to the requirements.
By the end of the training course, participants will be able to oversee or perform the following:
- Creating a Preventive Controls Food Safety Plan
- Validating preventive controls
- Reviewing records for implementation and effectiveness
- Reviewing corrective actions
- Performing required re-analysis of the Food Safety Plan
The course, developed by the FSPCA, is the “standardized curriculum” recognized by the FDA. This will be delivered by Lead Instructor (certificate #a37c4bbf) for the FSPCA Preventive Controls for Human Food Course. In addition to the FSPCA course completion requirements, our delivery will require passing an exam, then the participant will receive a certificate. Successfully completing this course is one way to meet the requirements for a “Preventative Controls Qualified Individual (PCQI)”.
The course is designed for:
- Managers
- Owners
- Operators
- Quality Control Personnel
- Food Safety Personnel
Course Length – 20 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
FSPCA Preventive Controls for ANIMAL Food Course.
The final rule for “Preventive Controls for Animal Food” which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.
The following course, Preventive Controls for Animal Food (PCAF), will go in depth with the requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety plan training. Participants will get familiar with all requirements of a Preventive Controls based food safety plan and how to design the plan.
In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance to the requirements.
By the end of the training course, participants will be able to oversee or perform the following:
- Creating a Preventive Controls Food Safety Plan
- Validating preventive controls
- Reviewing records for implementation and effectiveness
- Reviewing corrective actions
- Performing required re-analysis of the Food Safety Plan
The course, developed by the FSPCA, is the “standardized curriculum” recognized by the FDA. This will be delivered by Lead Instructor (certificate #a37c4bbf) for the FSPCA Preventive Controls for Animal Food Course. In addition to the FSPCA course completion requirements, our delivery will require passing an exam, then the participant will receive a certificate. Successfully completing this course is one way to meet the requirements for a “Preventative Controls Qualified Individual (PCQI)”.
The course is designed for:
- Managers
- Owners
- Operators
- Quality Control Personnel
- Food Safety Personnel
Course Length – 20 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
SQF Practitioner.
As consumers become more self-educated about how products are being produced from product ingredients to safe food handling practices, retailers are depending on suppliers to have food safety controls in place to give reassurance to consumers that Good Manufacturing Practices (GMP) are effective Food Safety Principles being followed. This is when a Safe Quality Food Practitioner comes into place. A SQF (Safe Quality Food) Practitioner is one who develops, implements and maintains a SQF system for a supplier.
The SQF practitioner shall:
- Be employed by the site as a company employee on a full-time basis;
- Hold a position of responsibility in relation to the management of the site’s SQF System;
- Have completed a HACCP training course and preventive controls for human food training course;
- Be competent to implement and maintain HACCP based food safety plans and the preventive controls for human food plan ; and
- Have an understanding of the SQF Food Safety Code for Manufacturing and the requirements to implement and maintain an SQF System relevant to the site’s scope of certification.
The following course will provide knowledge of the roles and responsibilities of the SQF practitioner and how they ensure supplies are in compliance with an internationally recognized and accredited Food Safety Management System which will support compliance to the FSMA rules. They will also learn about the different modules, food sectors and the certification process incl. certification audits, scoring systems and the structure of the SQF code.
By the end of this training course, participants will be able to:
- Implement the requirements of the SQF code.
- Identify gaps in the current processes and systems to protect their product.
- Understand how HACCP principles are used to develop food safety and food quality plans.
- Prepare for SQF certification and auditing.
- Identify training and qualification needs for employees.
The Participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training course. Participants can also take the online certification exam at the SQFI Institute.
The course is designed for:
- Anyone involved in planning and implementing SQF systems who intend to become a SQF Practitioner
Course Length – 20 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Food Allergens.
With millions of consumers affected by food allergens, consumers look to food companies to provide them with safe food products. Consumers rely on the industry to correctly recognize, process and market foods with correct labeling. Misrepresentation of food allergens can become very costly to food manufacturers and suppliers. Mishandling of food allergens are one of the most common reasons for food recalls. Currently, over 45% of all class recalls are allergen related and the numbers are not going down.
According to the Food Allergen Labeling and Consumer Protection Act (FALCPA), there are 8 major allergens accounting for 90% of food allergic reactions, which include any other ingredients that contain proteins from one of more of them and must therefore declared in a specific way on food packaging.
The 8 foods recognized as major food allergens by law are:
- Milk
- Eggs
- Fish (e.g., bass, flounder, cod)
- Crustacean Shellfish (e.g., crab, lobster, shrimp)
- Tree Nuts (e.g., almonds, walnuts, pecans)
- Peanuts
- Wheat
- Soybeans
Allergen control is an essential part of every food safety program and required by the new FDA Food Safety Modernization Act (FSMA) rule for Preventive Controls for Human Foods. The Allergen Control Plan outlines controls that are put in place regarding the handling, processing, storage, packaging and identifying of allergens and the likelihood of possible locations where cross-contact can be identified. Team members are certified to a number of standards. Staff certifications include HACCP, Internal Audit , BRC, FSSC22000, SQF, and IFS.
The following course will elaborate on the major food allergens and how they affect current Good Manufacturing Practices (cGMPs) and Food Safety Principles for food manufacturers and suppliers. How to create an effective foundational Allergen Control Plan and maintain it in case of changes will be explained. Participants will also learn about allergen labeling on product ingredient labels and food recalls due to allergens.
By the end of the training course, participants will be able to:
- Create a framework of an Allergen Control Plan that can be customized to your business.
- Have a working knowledge of food allergens and how they affect food production line protocols.
- Identifying facility deficiencies that can lead to cross contact of multiple allergens.
- Importance of correct allergen food labeling and food recalls affected by allergens.
The participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training class.
The course is designed for:
- General management who wish to acquire a broad knowledge of Food Safety issues
- Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
- Environmental Health Officer, Research & Development Personnel, Operations Manager
Objectives
- Create a framework of an Allergen Control Plan that can be customized to your business.
• correct allergen food labeling and food recalls affected by allergens
• working knowledge of food allergens and how they affect food production line protocols
Course Length – 8 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Food Recalls and Withdrawals.
A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling, or potential hazard by removing a product from the market place or it is mandated by the FDA in response to a food safety issue determined. The most common reasons for food recalls are allergen mislabeling and the presence of pathogens. Other reasons behind food recalls include incorrect packaging, wrong food labels and physical contamination.
The importance of having a food recall plan is to ensure quick and efficient removal of affected products from the market plane and to allow the identification of key areas of needed improvement to prevent future hazards. Recall and withdrawal procedures are required for food manufacturers under the final FDA Food Safety Modernization Act (FSMA) rule for “Preventative Controls for Human Foods” for hazards requiring control.
In the following course you will learn about the types of products that are regulated by the FDA under FSMA and the process of creating a food recall plan to ensure effective market withdrawals and to reduce / eliminate product incidences occurring with food manufacturers and suppliers. You will learn to assess the impact of food recalls on a company’s reputation and brand trust with the consumer.
By the end of this course, participants will be able to:
- Develop a recall plan for their facility and be able to complete a first draft by the end of the course.
- Identify key area of improvement and conduct risk assessment to ensure the safe production of food products and identifying the need to recall a food product.
- Learn how to proactively test your recall procedures with recall simulations and create improvements.
- Learn which tools are resources available from the FDA and how they can be used.
The participant will receive a certificate of success completion for the course after passing a written knowledge test following the training class.
The course is designed for:
- QA and QC Managers.
- Food Safety Personnel.
- HACCP Coordinators.
- Corporate and Plant Microbiologists.
- Processing Engineers.
- Operations Supervisors and Managers.
Course Length – 8 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Current Good Manufacturing Practice Requirements and Readiness.
Current Good Manufacturing Practice (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures making certain that food is safe and has been prepared, packed, and stored under hygienic conditions.
- Food manufacturers must comply with cGMP’s through new regulations to be compliant with FSMA.
- cGMP’s are critical, not only to FSMA, but to every food safety and quality certification.
- They are audited by third party food safety auditors and are considered prerequisites.
The training will cover the core requirements, changes to former requirements and best practices on how to achieve compliance. Participants will learn how to handle FDA and third party Good Manufacturing Practice (GMP) inspections. The training will also outline how to interact effectively with investigators so that organizations can not only react to inspections, but anticipate them as well.
The participants will learn and understand the revised (cGMP’s) – according to the final rule for “Preventive Controls for Human Food”, released on September 17th, 2015.
By the end of the training course, participants will be able to:
- Understand the components and requirements of cGMP within the food and beverage industry.
- Implement cGMP through the organization to ensure sanitary and processing requirements are being met.
A certificate for successfully completion will be issued after passing the written knowledge test at the end of the training class.
The course is designed for:
- Operations
- Quality Control Personnel
- Anyone who may be inspected by a regulatory body FDA or third party auditors
Course length – 8 hrs
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Internal Auditing for Food Safety Management Systems.
Internal auditing is one of the main requirements for a food safety management system (FSMS) and the most effective way to evaluate its effectiveness. Once a food safety management system is in place and implemented, the only way to verify that all requirements of the system are being implemented correctly is through an internal auditing program.
The following course will provide you with the knowledge to conduct an internal food safety audit against any GFSI approved food safety standards; including FFSC 22000, BRC, SQF and IFS. You will learn the process of creating an audit schedule, which would include all food safety legal requirements for a facility to ensure consistent compliance. Participants will also have the opportunity to create an individual internal audit plan.
By the end of the course, participants will be able to:
- Develop an internal auditing plan.
- Recognize keys elements of audit plans and schedules.
- Create and audit reports.
- Follow up on corrective actions.
- Identify best practices for ensuring that internal audits are a success.
The participant will receive a certificate of success completion for the course after passing a written knowledge test following the training class.
The course is designed for:
- Internal Food Safety Auditors.
- Second party auditors.
- Quality Control/Assurance personnel.
- Production Management/Supervisors.
Course Length – 16 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Food Defense - Intentional Adulteration.
Food Defense is the effort to protect food from acts of intentional adulteration. The FDA issued the final rule in May 2016 on mitigation strategies to protect food against “Intentional Adulteration,” which requires applicable facilities to formulate and implement food defense plans.
The purpose of the food defense plan is to prevent food products being adulterated from any source inside or outside the company. Such acts intended to cause wide-spread harm to public health, including but not limited to acts of terrorism intending to target food supply, could cause illness, death and economic turmoil to the food supply. Implementing an effective food defense plan will allow for the prevention, protection against, mitigation, response time and recovery from any intentional adulteration of our food supply. Furthermore, food defense is already a requirement for all GFSI accredited Food Safety Management Systems (SQF, BRC etc.).
The following course will dive deep into the understanding of food defense requirements and how to create a customized food defense plan for their facility.
By the end of this training course, participants will be able to:
- Identify potential threats to the food manufacturing process from internal/externals sources.
- Devise a food defense plan; physical/procedural countermeasures identifying risk, plan execution testing and creating a crisis management program.
- Create broad and focused mitigations strategies, vulnerability assessments and scenarios to test facility’s readiness.
- Develop recall programs in response to intentional adulteration.
The participant will receive a certificate of success completion for the course after passing a written knowledge test following the training class.
This course is designed for:
- Senior Management at your plant/distribution center
- Risk and Compliance Managers
- SQF Practitioners, SQF Auditors and SQF Consultants
- Business Owners, selected supervisory team members and specialists (HR, IT, security personnel, etc.) who work at your company and who wish to gain an insight into how to develop, write and implement this mandatory Food Defense system.
Course length – 8 hrs
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Corrective Action (CA) and Root Cause Analysis (RCA).
Corrective action (CA) and root cause analysis (RCA) are essential methodologies to address systemic problems in food manufacturing and is designed to improve the effectiveness of procedures in food safety management systems (FSMS).
In the first part of the training class, participants will learn the common methodologies of RCA within the food industry (fishbone diagram, 5 why’s etc.) and how to apply them during applicable case studies and practical exercises within a food manufacturing operation.
The second part of the training class will focus on the implementation of an effective corrective action and preventive action (CAPA) processes including methodologies and evaluation of effectiveness that are applicable to different supply communication channels within the food industry, i.e. online process vs. in person plan operations.
By the end of this training course, participants will be able to:
- Explain the objectives of root cause analysis as a procedure to find and evaluate the causes of problems within the food industry
- Use problem cause data collection tools applicable to food manufacturing
- Apply appropriate root cause analysis tools to food manufacturing
- Develop efficient corrective action and preventative action plans for food manufacturing
- Understand and be able to apply how CA, CAPA, and RCA are all managed under FSMS.
The participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training course.
The course is designed for:
Operations Staff in food and beverage manufacturing, packaging, holding, handling, and distributors. This can include the following but is not limited to: Logistics, Process Engineers, Quality Engineers, Plant Managers, Supervisors, Food Safety Manager, Quality Assurance Manager
Course Length – 16 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.
Foreign Supplier Verification Programs (FSVP).
The following course will provide the knowledge to implement the requirements of the Foreign Supplier Verification Programs for importers of food for humans and animals.
This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices.
The FSVP curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. Attending this course will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance.
By the end of this training course, participants will be able to:
- Build the foundation for the FSVP process in which importers can evaluate products and supplies to against the verification requirements.
- Conduct supplier verification activities (i.e. hazard analysis, evaluation, and approvals, establish written procedures, implement corrective actions- if needed)
- How to keep required records and documentation
- How to identify the FSVP importer at entry
- Understand the FDA’s regulation in detail to effectively implement compliance, including key differences between standard, modified, and exempt requirements.
This will be delivered by Lead Instructor (certificate #240a5299) for the FSPCA FSVP Course. In addition to the FSPCA course completion requirements, our delivery will require passing an exam, then the participant will receive a certificate.
This course is designed for:
- S.- based importers (human and/or animal food) who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner or consignee exists, the U.S. agent or representative of the foreign owner.
- Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments.
Course Length – 16 Hours
Contact your Area Business Manager to learn more or to set up a training at your food manufacturing company.