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The course is designed for persons working in alcoholic beverage production, packaging, and contract manufacturing. This may also be useful for those in adjacent businesses such as yeast production, distribution, or suppliers for the industry. Employees in the beverage industry will gain a clear understanding of past recalls. Throughout the course their knowledge of regulations and means of preventing these issues will expand. The goal is to encourage a food safety work culture and instill the importance of sanitation.

The FDA requires organizations to plan, implement, and maintain processes and procedures to keep consumers safe from foodborne illness. Establishing and maintaining a well-functioning documentation system for this plan can be a big challenge for businesses. Documentation provides legal evidence that you and your employees are following the practices and procedures that are deemed necessary for safety. Participants in this course will gain a clear understanding of documentation expectations of the TTB and FDA.

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 modules (2 hours each) to introduce practical techniques to sharpen their technical writing. Exercises will focus on three key concepts; brevity, clarity, and active language to enhance understanding.

Companies that seek to maximize productivity, quality, or both must be able to adequately measure parameters that affect operations. The traditional tools of measuring output by testing finished product is costly in terms of time used, product wasted, and decision-making well after a deviation has occurred. A more efficient method is applying statistical process control tools during production.

This course provides a look into Safe Quality Foods, what it is, and how this scheme relates to quality management systems and food safety regulations. This course walks participants through SQF requirements, the initial certification process, and maintaining certification. Participants work with an example food manufacturing facility where SQF is being implemented and evaluate the impacts of that system.

The FDA requires organizations to plan, implement, and maintain processes and procedures to keep consumers safe from foodborne illness. Establishing and maintaining a well-functioning documentation system for this plan can be a big challenge for businesses. Documentation provides legal evidence that you and your employees are following the practices and procedures that are deemed necessary for safety. This course reviews good documentation practices (GDPs), including the do’s and don’ts of creating records, document control, common errors, and key characteristics of GDPs.

The FDA requires organizations to plan, implement, and maintain processes and procedures to keep consumers safe from foodborne illness. Establishing and maintaining a well-functioning documentation system for this plan can be a big challenge for businesses. Documentation provides legal evidence that you and your employees are following the practices and procedures that are deemed necessary for safety. This course reviews good documentation practices (GDPs), including the do’s and don’ts of creating records, document control, common errors, and key characteristics of GDPs.

Producers of handcrafted cosmetics products have become more popular over the past ten years. Cosmetics offer higher margins, less risky production, and less FDA regulatory scrutiny than food manufacturing. Or do they? The Modernization of Cosmetics Manufacturing Act (MoCRA) is the most significant expansion of the FDA’s authority to regulate cosmetics since the Food, Drug, and Cosmetics Act of 1938. This new regulation gives the FDA expanded authority, including access to records and mandatory recall authority.

This 2-hour course is designed to provide the food, beverage and natural product manufacturing industry with a basic understanding of good distribution practices (GDPs) and SQF requirements. ??GDPs describe  best practices to mitigate related risks during transport and distribution. Participants will learn about cleaning and sanitizing, good food handling practices,proactive shipping and receiving programs, recall programs, HACCP, and food defense.

This 4-hour course is designed to provide the food, beverage and natural product manufacturing industry with a comprehensive understanding of developing, and implementing impactful and appropriate Environmental Monitoring Plans (EMPs). The course will cover the  importance of microbial and allergen controls, public health, sanitation, sanitary facility design, and good personnel training and hygiene and how it all relates to a successful environmental monitoring program. We will review different types of testing and how to interpret results.