Food Safety & Quality Services

Products And Services

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  Internal Auditing

  If you are manufacturing and selling food products, then chances are that you will eventually need a third-party food safety audit.

  Link: Internal Auditing

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  Compliance

  Food manufacturers, distributors, importers, restaurants, snowball stands, food trucks or any other entity that handles and processes food items use our regulatory compliance services.

  Link: Compliance

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  In-House Training

  If you are a food manufacturer, restaurant chain or other food entity with 5 or more employees that need training, then in-house training is right for you.

  Link: In-House Training

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  On-Site Magnet Testing

  Rare earth magnets must be strong enough to pull weak magnetic fragments out of the food products. Over time, these magnets can become ineffective by losing strength from repetitive vibrations, excessive heat and damage. This is why magnets must be periodically tested.

  Link: On-Site Magnet Testing

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  Allergen Management

  Allergens are a major concern within the food industry. There are numerous ways that unexpected allergens could make their way into your food products. Allergens present in food must also be properly labeled to avoid consumer illness and regulatory non-conformance.

  Link: Allergen Management

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  BRC Issue 8

  BRC is a global food safety standard that is part of the Global Food Safety Initiative (GFSI) established in 1996 by retailers who wanted uniform food safety standards across the supply chain.

  Link: BRC Issue 8

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  Food Defense Management Certification

  A one-of-a-kind course blending FDA’s Intentional Adulteration Rule with GDFI’s Food Defense, Crisis Management, Emergency Preparedness.

  Link: Food Defense Management Certification

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  Food Safety Basics

  Front-line food workers are new to the food industry and often do not understand how food becomes unsafe. This training is designed to bridge those learning gaps and help employees understand those little, everything habits that can make a big difference.

  Link: Food Safety Basics

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  Food Safety Culture

  This course will discuss the different components of a food safety culture plan as defined by the Global Food Safety Initiative (GFSI).

  Link: Food Safety Culture

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  Foreign Supplier Verification Program

  This FSPCA curriculum was designed by regulatory, academic, and food industry professionals and developed in consultation with FDA as part of the Food Safety Preventive Controls Alliance.

  Link: Foreign Supplier Verification Program

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  Good Manufacturing Practices

  GMP’s are the basic conditions and practices that the food industry must follow for processing safe food under sanitary conditions.

  Link: Good Manufacturing Practices

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  HACCP

  This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development which is accreditation through the International HACCP Alliance.

  Link: HACCP

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  Intentional Adulteration Classes

  This live course is taught by a qualified FSPCA lead instructor that has gone through a qualification process which includes a review of professional food defense experience, an entrance exam and a presentation skills assessment.

  Link: Intentional Adulteration Classes

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  Internal Auditing

  Internal auditing is an effective way to continuously improve a company’s food safety and quality system.

  Link: Internal Auditing

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  Preventive Controls for Human Food

  Attendees who take this training will learn the skills necessary to be considered a “preventive controls qualified individual” or PCQI. The FDA requires that certain activities must be completed by a preventive controls qualified individual or PCQI who has successfully completed training in the development and application of risk-based preventive controls.

  Link: Preventive Controls for Human Food

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  Produce Safety

  The FDA Food Safety Modernization Act (FSMA) Produce Safety rule establishes, for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables

  Link: Produce Safety

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  Root Cause Analysis

  Root cause analysis (RCA) is defined by the American Society for Quality (ASQ) as a collective term that describes a wide range of approaches, tools, and techniques used to uncover causes of problems.

  Link: Root Cause Analysis

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  Sanitary Transportation of Human & Animal Food

  The new FSMA Sanitary Transportation of Human & Animal Food rule resulted from illness outbreaks due to human and animal food contaminated during transportation, and incidents and reports of unsanitary transportation practices.

  Link: Sanitary Transportation of Human & Animal Food

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  Seafood HACCP

  Seafood processors must have personnel trained in Hazard Analysis Critical Control Point (HACCP) concepts. Trained, qualified individuals must be able to properly conduct a hazard analysis and develop a HACCP plan for hazards that are considered significant or high risk, as well as have sanitation programs in place with documented monitoring.

  Link: Seafood HACCP

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  ServSafe® Food Safety Program

  The ServSafe® program provides food safety training, exams and educational materials to food service managers.

  Link: ServSafe® Food Safety Program

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  Supply Chain Management

  The FSMA Final Rule for Preventive Controls for Human Food mandates that a manufacturing/processing facility have a risk-based supply chain program for those ingredients for which it has identified a hazard requiring a supply-chain applied control.

  Link: Supply Chain Management