PROFESSIONAL FOOD SAFETY
Dietary SupplementsHACCP
Option One:
Online Self Paced
60 Days to Complete
Work at your convenience
$499.00
Option Two:
Virtual Live - Instructor Led
On ZOOM.
It can also be arranged at other times.
$499.00
Option Three:
Option One
**Online Classes:**
Self-Paced to be Completed in 60 Days
$499.00 for the first attendee, $449.00 each for each additional attendee.
1. **Flexibility:** Online classes offer flexibility in terms of time and location. Learners can access materials and participate in discussions at their convenience.
2. **Cost-Effective:** Online courses often cost less than in-person training. There are no commuting expenses, and materials may be available digitally, reducing overall costs.
3. **Accessibility:** People from different locations can participate, opening up opportunities for a diverse group of learners. This is particularly beneficial for individuals with geographical constraints.
4. **Self-Paced Learning:** Online courses often allow learners to progress at their own pace. This is advantageous for those who prefer a self-directed learning approach.
5. **Technology Skills:** Online learning requires basic technology skills. Individuals comfortable with using computers and online platforms may find this mode of learning more accessible.
Option Two
ZOOM Virtual live InstructorTraining:
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Accessibility: Zoom allows students to participate in live training sessions from virtually anywhere, providing flexibility and access to education for individuals who may not be able to attend in-person classes.
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Interactive Learning: Live sessions enable real-time interaction between students and instructors. This allows for immediate clarification of doubts, discussion, and engagement, fostering a more dynamic learning environment.
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Cost-Effective: Live online training can be cost-effective for both students and instructors, as it eliminates the need for commuting, accommodation, and physical classroom resources.
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Global Reach: With online live training, instructors can reach a global audience, breaking down geographical barriers and creating a diverse learning community.
ZOOM Virtual live InstructorTraining:
$499.00 for the first attendee, $449.00 each for each additional attendee.
Schedules
February 10, 11, 2025, 08:00 AM to 4 PM - EST
May 22, 23, 2025, 08:00 AM to 4 PM – PST
September 4, 5, 2025 08:00 AM to 4 PM – EST
October 16, 17, 2025 08:00 AM to 4 PM – PST
Option Three
In-Plant on-site
Instructor Training:
In-plant facilities for food safety classes, such as those for PCQI (Preventive Controls Qualified Individual), FSVP (Foreign Supplier Verification Program), and HACCP (Hazard Analysis and Critical Control Points), offer several advantages:
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Hands-on Learning: In-plant facilities provide a real-world learning environment where participants can engage in hands-on activities related to food safety practices. This practical experience enhances comprehension and retention of the material.
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Customization: In-plant training allows for customization of the curriculum to address specific challenges or requirements of the facility. Trainers can tailor the content to the types of products being produced and the unique processes of the facility.
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Convenience: Conducting training on-site eliminates the need for employees to travel to off-site locations, reducing downtime and disruption to operations. This convenience can also encourage greater participation from staff members.
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Contextual Learning: Participants can directly apply the concepts learned in the training to their own work environment. This contextual learning increases the relevance and effectiveness of the training, as employees can immediately see how it impacts their daily tasks.
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Team Building: In-plant training sessions provide an opportunity for employees from different departments to come together and learn collaboratively. This fosters a sense of teamwork and shared responsibility for food safety throughout the organization.
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Cost-Effectiveness: While there may be upfront costs associated with setting up in-plant training facilities or bringing in external trainers, in the long run, it can be more cost-effective than sending employees to off-site training programs. The savings from reduced travel expenses and downtime can outweigh the initial investment.
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Continuous Improvement: In-plant training allows for ongoing monitoring and evaluation of food safety practices within the facility. Trainers can provide feedback and guidance based on observations made during the training sessions, helping the organization continuously improve its food safety protocols.
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Compliance: Training conducted on-site ensures that all relevant employees receive the necessary certifications and qualifications required by regulatory agencies such as the FDA (Food and Drug Administration) or USDA (United States Department of Agriculture). This helps the facility remain compliant with food safety regulations.
Overall, in-plant facilities offer a practical, customized, and cost-effective approach to food safety training, enabling organizations to enhance their food safety practices and ensure compliance with regulatory standards.
More Information and Syllabus
The Dietary Supplement Health and Education Act (DSHEA) was signed by President Clinton in 1994 when it was estimated we had in the United States over 7,000 dietary supplements. The estimate today is over 80, 000. The Act defined dietary supplements as a vitamin, a mineral, an amino acid, an herb or other botanical, a dietary substance for use by man to supplement the diet by increasing the total dietary intake or a concentrate, metabolite, constituent, extract, or combination of any ingredient described above. The Act mandated the establishment of the Office of the Dietary Supplement in the National Institutes of Health (NIH) and the Dietary Supplement Current Good Manufacturing Practices regulation (21 CFR Part 111) (DSCGMP) to be implemented by the Food and Drug Administration (The FDA). Under the Nutritional Labelling and Education Act (NLEA) signed by President George H.W. Bush , the dietary supplements manufacturers are required to label their ingredients and under Food Allergen Labelling and Consumer Protection Act (FALCPA signed by President George W. Bush , dietary supplement manufacturers are required to label eight allergens and President Joseph Biden signed the Food Allergen Safety, Treatment Education and Research Act (FASTER) and added sesame to the list and now we have nine main allergens required to be labeled. The FDA Food Safety Modernization Act (FSMA) signed into law by President Obama on January 4, 2011. established seven foundational rules (Human Food Rule, Animal Food Rule, Produce Safety Rule, Foreign Supplier Verification Rule, Intentional Adulteration Rule, Transportation rule, and the Accredited Third-Party Certification Rule that has enormous implications for dietary ingredients and dietary supplements. This compressive Dietary Supplements HACCP course covers all applicable laws and regulations related to dietary supplement manufacturing, packing, holding, labeling, distributing and retailing and in depth biological, chemical, and physical hazard analysis to identify hazards, evaluate hazards and control hazards from sources to consumers using current scientific, technical and regulatory understanding of safe production and distribution of dietary supplements and dietary ingredients used to produce them.
Table of Contents:
Table of contents
Preface
Module 1. Introduction and History of Food Safety Hazards and Controls
Module 2. The Federal Food and Drug Administration (FDA) and Dietary Supplements
Module 3. The Dietary Supplement Health and Education Act (DSHEA) and the Office of Dietary Supplements
Module 4. The FDA Dietary Supplement Good Manufacturing Practices (DS CGMP 21 CFR Part 111)
Module 5. The FDA Food Safety Modernization Act (FSMA) and Dietary Supplements
Module 6. The Dietary Supplements, Food Allergen and Bioengineered Food Labelling Laws and Regulations
Module 7. Biochemistry of Nutrients and Dietary Supplements
Module 8. Multiomics, Nutrigenomics and Dietary Supplements
Module 9. Microbiological Food Safety Hazards, Microbiome and Microbiomics
Module 10. Chemical Food Safety Hazards Control, Chemoinformatics and Hurdle Technologies
Module 11. HACCP and Prerequisite Programs
Module 12. The Five Preliminary Steps
Module 13. The First Principle of HACCP – Conduct a Hazard Analysis
Module 14. The Second Principle of HACCP – Determine Critical Control Points
Module 15. The Third Principle of HACCP – Determine Critical Limits
Module 16. The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 17. The Fifth Principle of HACCP – Establish Corrective Actions
Module 18. The Sixth Principle of HACCP – Establish Verification Procedures
Module 19. The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
Module 20. Development, Implementation, Maintenance and Assessment of the HACCP System
Exercise Workbook
CONTACT US
Phone 773-821-1943