PROFESSIONAL FOOD SAFETY
Microbiological Environmental Monitoring Programs Development and Implementation HACCP
(EMP HACCP Course)
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 24, 25, 2025 – EST
June 4, 5, 2025 – PST, 8:00 A.M. to 4:00 P.M. – PS
July 21, 22, 2025 – EST, 8:00 A.M. to 4:00 P.M. – EST
October 9 and 10, 2024, 8:00 A.M. to 4:00 P.M. – 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 National Advisory Committee on Microbiological Criteria for Foods (NACMCF) defines “step” as a point, procedure, operation in the food safety system from primary production to final consumption. The goal of this class is to provide information on how to establish solid validated safeguards at all steps along the global and national food supply chains using current scientific, technical, statutory, regulatory, managerial and other tools to control microbiological food safety hazards, especially Listeria monocytogenes and Salmonella spp., to ensure the safety of foods . This course assist food industries under USDA HACCP, FDA FSMA, HACCP and other entities to prepare required microbiological environmental monitoring programs.
Table of Contents:
Table of contents
Module 1 – Introduction, History and Definitions
Module 2. Rapid Products and Environmental Testing Methods -The FDA WGS – PCR – MNGS – ELISA
Module 3 – The Science of Environment and Food Safety
Module 4 – Laws and Regulations Related to the Environment and Food Safety
Module 5 – Organic Food Laws and Regulation Related to Safe Environment
Module 6 . Indicator Microorganisms
Module 7. Listeria Control Programs – Listeria Rule
Module 8. Salmonella Control Program – USDA
Module 9 – USDA NRCS Introduction to Waterborne Pathogens In Agricultural Watersheds
Module 10. The FSMA and Environmental Monitoring program – The FSMA FDA -EMP
Module 11. Steps in writing EMP Programs -FDA
Module 12 – Food Safety Hazards
Module 13 – Prerequisite Programs
Module 14 -Preliminary Steps – USDA – FDA – Codex – ICMSF – ISO – Others
Module 15 – The First Principle of HACCP – Conduct a Hazard Analysis
Module 16 – The Second Principle of HACCP – Determine Critical Control Points
Module 17 – The Third Principle of HACCP – Determine Critical Limits
Module 18 – The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 19 – The Fifth Principle of HACCP – Establish Corrective Actions
Module 20 – Th Sixth Principle of HACCP – Establish Verification Procedures
Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
Module 22 – Development, Implementation, Maintenance and Reassessment of EMP
CONTACT US
Phone 773-821-1943