201 Highway U.S. 321
Dallas, NC 28034
Does your facility produce products with multiple types of allergens? 30% of all recalls stem from problems around allergen labeling. 3rd party audit certification bodies like SQF…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This overview of CGMP for Pharma outlines the fundamentals of current Good Manufacturing Practices (CGMP) used by pharmaceutical and biomanufacturing companies. CGMP exists to…
Delivery Format: Face-to-Face, Live Instructor Led, On Demand
Level: Beginner
Does your 3rd party audit certification body require employees to undergo yearly training to meet their specifications? Participation in this refresher is one way to meet…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course will provide an overview of current Food and Drug Administration (FDA) GMP regulations and guidance regarding cosmetics. The FDA defines cosmetics as products that are…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This class aims for writers to compose technical documents that the reader can easily read and understand, so the writer must know their audience. Participants will work through 4…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
This course will provide an overview of current Food and Drug Administration (FDA) CGMP regulations and guidance for food, beverage, dietary supplements, and cosmetics businesses…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course equips food production employees and floor supervisors with all they need to know to stay in compliance with an HACCP system. As a food safety professional, it’s your…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (aka Preventive Controls for Human Food) are intended to…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Is your business training new employees or apprentices? Has turnover created a situation where you’re in a circle of training, retraining, and training again. Are your…
Delivery Format: Face-to-Face
Level: Beginner
Intentional Adulteration of ingredients and/or finished products is an important issue for manufacturing since it was passed as part of the Food Safety Modernization Act (FSMA).…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course will provide an overview of preventive control considerations that supports the FSMA Final Rules for Preventive Controls for Human and Animal Food. Identifying the…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
Are you looking to become a Preventive Controls Qualified Individual (PCQI)? Completing our course is one way to achieve that goal. Developed by the Food Safety Preventive…
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. However, this standard foundation doesn't offer usable,…
Delivery Format: Face-to-Face, Hybrid, Live Instructor Led
Level: Intermediate
Keeping food safe for human or animal consumption means knowing how to execute quality safety practices such as personal hygiene, good manufacturing habits, and proper sanitation…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Keeping food safe for human or animal consumption means knowing how to execute quality safety practices such as personal hygiene, good manufacturing habits, and proper sanitation…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Experience the process of creating an alcoholic beverage-based Hazard Analysis and Critical Control Points (HACCP) plan. This course will help breweries align their processes with…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Did you know that 3rd party audit certification bodies expect employees to have a basic understanding of HACCP and/or Preventive Control systems implemented at food production…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course provides a look into the basics of auditing. Audit performance, auditor behavior, and auditee preconceptions play a major part in performing a successful audit. This…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Developing or following a Hazard Analysis Critical Control Point (HACCP) plan can be daunting. In this course, learn how HACCP systems work and your role in regulatory compliance…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Have you had to pivot your courses or the courses you manage or produce to a virtual instructor (synchronous) format? Optimizing Virtual Platform and Classroom…
Delivery Format: Live Instructor Led
Level: Beginner
Is your food, beverage, or natural products business considering Safe Quality Food certification? If so, its important that all employees understand what SQF certification…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Could your brewery benefit from a well-developed sensory evaluation program? Many breweries routinely neglect sensory evaluation due to a lack of knowledge and resources.…
Delivery Format: Face-to-Face
Level: Intermediate
Students will learn how to write an effective Standard Operating Procedure (SOP) as well as why these are a required and essential component of documentation systems in regulated…
Delivery Format: Face-to-Face, Live Instructor Led, On Demand
Level: Beginner