Education

This one-day course is designed for personnel working in food processing environments and provides the fundamentals of food microbiology and an understanding of how microorganisms behave. This course also emphasizes the importance of process control, hygiene, and sanitation in the food processing environment.

The Microbiology and Food Safety 101 Course includes information on microorganisms, cell types and basic physiology, plus:

• Fundamentals of food microbiology
• Factors that influence microbial growth and survival in food and processing environments
• Types of organisms associated with foods and foodborne disease
• Strategies to control microorganisms in food and processing environments
• Test methods
• Quality control in the laboratory
• Client complaint samples and foodborne illness investigations
• If time permits, the instructor will explore shelf life testing, validation, and challenge studies

Price

• Microbiology and Food Safety 101 Course: $399
• Collegiate (Full-time Student) Registration Fee: $0

^*Register four weeks prior to the first day of the training course and receive a 5% discount
^**Register two or more employees from the same company and receive a 10% discount

Microbiology and Food Safety 101 Course schedule and locations

This two-day HACCP training course is accredited by the International HACCP Alliance and is designed to educate and train individuals in HACCP systems development, implementation, and management. Ideal for plant HACCP team members, plant management teams, corporate executives, and anyone whose job function will impact the facility HACCP Plan.

The HACCP course includes:

• Good Manufacturing Practices and Standards of Procedures
• Chemical, Physical, and Biological Hazards
• HACCP Plan Preliminary Tasks
• HACCP and Critical Control Points
• Critical Limits, Monitoring, and Corrective Actions
• Verification and Recordkeeping
• HACCP Plan/System Reassessment and Recalls
• HACCP in the Plant

After completing the two-day HACCP course, participants should be able to identify critical control points, then establish a system for monitoring, verifying, and documenting those critical control points. Participants will receive a certificate of completion with the official seal of the International HACCP Alliance.

HACCP Training course schedule and location

Price*

• HACCP Training Course (Two-day course): $795
• Collegiate (Full-time student) Registration Fee: $0

*Register 4 weeks prior to the first day of the course and receive a 5% discount
**Register two or more employees from the same company and receive a 10% discount

View full course details

Provided by an SQF licensed trainer, this course prepares participants to meet the SQF Practitioner requirements as defined in the SQF Code, Edition 8. The SQF Vision is to be the single most trusted source for global food safety and quality certification. Participants will receive detailed information for the successful implementation and maintenance of an SQF System.

This course applies to all sectors of the food industry including primary production through distribution. We encourage plant management, quality personnel, or anyone that is seeking to be or is a SQF practitioner to take this course.

SQF Schedule

• SQF and Internal Auditing Training Course
• Wed November 11 - Fri November 13 Fresno, CA

Price

• SQF Training Course (Two-day course): $795
• SQF / Internal Auditing (Three-day course): $1,050
• Collegiate (Full-time Student) Registration Fee: $0

^*Register four weeks prior to the first day of the training course and receive a 5% discount
^**Register two or more employees from the same company and receive a 10% discount

View full course details

The BRC Global Standard for Food Safety, developed by retailers, was the first Standard in the world to be approved by the Global Food Safety Initiative (GFSI) benchmarking committee. BRC Global Standards are meticulous and thorough, and are the most widely used GFSI standards because they are easy to follow and comprehend. There are more than 11,000 certified BRC organizations throughout the world.

The BRC Standard places a strong emphasis on management commitment and a detailed HACCP Program as the basis of a successful food safety program. Furthermore, it emphasizes the importance of the overall commitment for quality programs and their execution. The Standard’s requirements are clearly defined and documented, enabling consistent interpretation by the auditors and implementation by the audited facilities. This consistency promotes confidence in the certification process as a whole.

This program consists of two courses totaling three days. The first is a two-day course for the Implementation for the BRC Standard for Food Safety and the second is a 1-day BRC Internal Auditor Course.

BRC Global Standard for Food Safety Implementation – two-day course

The Global Standard for Food Safety, Issue 8, is published by Brand Recognition Compliance (BRC). Originally developed in the UK Retail Market, it has acquired worldwide recognition as the framework for any business to produce a safe and quality product. 

This training provides participants with the necessary information to implement the BRC Global Food Safety Standard. Specifically, this course covers:

• Senior Management Commitment
• HACCP – The Food Safety Plan
• Food Safety, Quality Management System
• Site Standards
• Product Control
• Process Control
• Personnel

BRC Internal Auditor Course – one-day course

A comprehensive audit system is fundamental to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively. The audit identifies areas that require improvement. The BRC Internal Auditor Course will teach you how to conduct internal audits in your facility against BRC Global Standard for Food Safety.

The internal auditor course covers the following topics:

• Audit scopes
• Development of audits through risk assessment
• Identification of auditors
• Audit checklist preparation
• Audit timing
• Objective evidence collection
• Non-conformity classifications
• Establishment of timelines for the correction of non-conformities
• Communication methods of audit findings and correction

BRC Global Standard & Internal Auditor course schedule and locations

• BRC Issue 8 (Two-day course) $795
• BRC Issue 8 / Internal Auditing (Three-day course) $1,050
• Collegiate Full-time Student (Registration fee) $0

*Register 4 weeks prior to the first day of the course and receive a 5% discount
** Register two or more employees from the same company and receive a 10% discount

View full course details

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”. This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” (PCQI)

FSPCA Preventive Controls for Human Food Course schedule and locations

Price

• FSPCA Preventive Controls for Human food (three-day course): $795
• Collegiate (Student) Registration Fee: $0

^*Register 4 weeks prior to the first day of the training course and receive 5% discount
^*Register two or more employees from the same company and receive a 10% discount

View full course details

This course will outline the CDC, FDA and USDA requirements and recommendations for cleaning and sanitizing food environments for food safety and now will also address the COVID-19 pandemic. It addresses the science of cleaning and sanitation, how to prevent biofilm formation, and how to maintain sanitary conditions before and during operations, and things that should be emphasized in the
management of sanitation procedures.

Sanitation schedule and locations

Price*

• • Sanitation Course (Two-day Course): $795
  • Collegiate (Full-time Student) Registration Fee: $0

* Register 4 weeks prior to the first day of the training course and receive a 5% discount
* Register two or more employees from the same company and receive a 10% discount

View full course details

Management and control of your maintenance process is critical, regardless of whether you process Ready-to-Eat or Not Ready-to-Eat product. Required for both BRC and SQF and included as part of both USDA and FDA regulations, a well-written and executed preventive maintenance program is essential for every food processor. This course covers the requirements of the BRC and SQF, USDA and FDA regulators, and provides essential understanding of the management of microbiological, chemical, and physical hazard risks that can present on a process floor and in the maintenance shop. It will cover a range of important topics including: procedure writing, management of lubricants, tool programs (including reconciliation), break downs, start-up and hand-offs, planned and emergency repairs, and essential components for internal auditing. This course bridges both food safety and good maintenance practices and is ideal for QA and Maintenance Managers and Supervisors.

Schedule and locations

Price*

• Preventive Maintenance (One-day course): $595
• Collegiate (Full-time Student) Registration Fee: $0

*Register 4 weeks prior to the first day of the course and receive a 5% discount
**Register two or more employees from the same company and receive a 10% discount

Registration Includes

• Course materials
• Certificate of Completion
• Lunch/Snacks

Both the HACCP Systems Final Rule of USDA and the FSMA Preventive Controls for Human Foods regulations of FDA include provisions for plants to meet in relation to cleaning and sanitizing.  This course outlines the requirements for both sets of regulations (FDA and USDA).  In addition, it addresses the science of cleaning and sanitation, how to prevent biofilm formation, and how to maintain sanitary conditions before and during operations, and things that should be emphasized in the management of sanitation procedures.  The course also includes a section that specifically addresses the needs of plants that produce ready-to-eat (RTE) and heat-and-serve (HAS) products.  This course is a must-have for anyone with responsibilities associated with sanitation and/or its effectiveness.

Course schedule and locations

Price*

• • Preventive Controls for Animal Food (Three-day Course): $795
  • Collegiate (Full-time Student) Registration Fee: $0

* Register 4 weeks prior to the first day of the training course and receive a 5% discount
*Register two or more employees from the same company and receive a 10% discount

FSNS offers certified training programs that help you address a full range of plant, personnel, and processes dealing with food safety and quality, as well as provide unique access to the food industry’s leading technical authorities. Our customized training courses are designed to meet your specific needs and can be held at a location of your choice.

To help HACCP-knowledgeable food production management individuals improve their food safety systems Cover in depth information regarding hazard analysis, risk assessment decision making, and robust verification and validation to support USDA and FDA food safety systems.

Course Fee: $895

This course will provide participants with the knowledge to implement the requirements of the ‘Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals’ regulation of the U.S. FDA.

Course Fee: $450

This course will provide participants with the knowledge to implement the requirements of conducting and implementing a vulnerability assessment.

Course Fee: $695

FSSC 22000 is a Food Safety Management System (FSMS) Certification program that is recognized by the Global Food Safety Initiative (GFSI). In this course, participants will learn how to meet the requirement of the FSSC 22000 scheme.

HACCP/PCQI courses are a prerequisite for this course.

Course Fee: $795

This Microbiology and Food Safety course will provide the fundamentals of food microbiology and provide an understanding of how microorganisms behave and how to control them. It will raise awareness of the importance of process control, hygiene, and sanitation in the food processing environment.

This is a great course for your experienced personnel to review microbiology fundamentals and it is also suitable for personnel working in food processing environments including:

• QA/QC Supervisors and Technicians
• Corporate Food Safety Managers, Directors or VP’s
• Production and Plant Manager/Personnel
• HACCP Coordinators and Plant HACCP Team Members
• Supervisors of Regulatory Affairs
• In-house lab personnel

This course will focus on the key pathogens that affect human health, detection of each within the laboratory, various methods used to test, techniques for confirmation such as cultural and molecular, and overview of the various serologies of each genus.  An overview of advanced technologies of whole genome sequencing will be covered along with an overview of GeneTracker the system use by regulatory bodies and CDC for collection and use of pathogenic isolates.  Sources of data and use of data for assessing Microbiological shelf life will be covered.

AGENDA TOPICS

Review of Microbiology 101 

Overview of Microbiology 202:  Course Objectives.

Complete Review of basic pathogens

• E coli O157H7
• Non E Coli O157H7 STECS
• Salmonella
• Listeria Species with focus on Listeria monocytogenes
• Campylobacter

Environment Mapping in a Food Production Facility:  Overview

GeneTracker:  Whole Genome Sequencing of Pathogens

Tools Used to Group and Compare Bacterial Strains

Shelf-Life Testing and Data Use

Course Fee: $499

This course is for current SQF Practitioners who are wanting more information on how to improve their current SQF system.

Course Fee: $895

Due to the COVID-19 pandemic, we are offering the classes below virtually through Zoom Video Communications.

• Microbiology and Food Safety 101-  June 16

      Course fee: $399

• HACCP- June 10-11
• HACCP- June 17-18

      Course fee: $795

• BRCGS Food- Issue 8 Sites Training & Internal Auditing- June 23-25

       Course fee: $1,050

• Internal Auditing- June 25

       Course fee: $550

      Contact training@fsns.com for more information.