7418 Highway 41 West
Dublin, NC 28332
Allergen Refresher for Food Manufacturing
Does your facility produce products with multiple types of allergens? 30% of all recalls stem from problems around…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
CGMP Refresher for Food Manufacturing
Does your 3rd party audit certification body require employees to undergo yearly training to meet their specifications…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Elements of HACCP
This course equips food production employees and floor supervisors with all they need to know to stay in compliance…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Elements of Preventive Controls
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Expert OJT
Is your business training new employees or apprentices? Has turnover created a situation where you’re in a circle…
Delivery Format: Face-to-Face
Level: Beginner
Food Defense Refresher
Intentional Adulteration of ingredients and/or finished products is an important issue for manufacturing since it was…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
FSPCA Preventive Controls For Human Foods Part 2 v1.2: Preventive Controls Qualified Individual (PCQI) 8 Hour
This course will provide an overview of preventive control considerations that supports the FSMA Final Rules for…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
FSPCA Preventive Controls For Human Foods v1.2 : Preventive Controls Qualified Individual (PCQI) 24 hour
Are you looking to become a Preventive Controls Qualified Individual (PCQI)? Completing our course is one way to…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
FSPCA Preventive Controls Qualified Individuals (PCQI) for Human Foods v1.2 – Craft Beverage 24 hour
Preventive Controls for Human Foods has emerged as the primary food safety system throughout FDA-regulated industries.…
Delivery Format: Face-to-Face, Hybrid, Live Instructor Led
Level: Intermediate
Fundamentals of Food Safety
Keeping food safe for human or animal consumption means knowing how to execute quality safety practices such as…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
HACCP and Sanitation for Craft Beverages
Experience the process of creating an alcoholic beverage-based Hazard Analysis and Critical Control Points (HACCP) plan…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
HACCP/PCQI Refresher
Did you know that 3rd party audit certification bodies expect employees to have a basic understanding of HACCP and/or…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Introductory HACCP
Developing or following a Hazard Analysis Critical Control Point (HACCP) plan can be daunting. In this course, learn…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Writing Effective SOP's
Students will learn how to write an effective Standard Operating Procedure (SOP) as well as why these are a required…
Delivery Format: Face-to-Face, Live Instructor Led, On Demand
Level: Beginner