Our Food Security Trainings prepare your team to meet global standards with confidence and precision

Food Safety Training Programs

*These trainings are also available in Spanish / Estos entrenamientos también se ofrecen en español.*

• Good Manufacturing Practices & SSOP, Food Labeling – 21 CFR 117 Subparts A, B, and F
  Covers foundational hygiene, sanitation procedures, and labeling regulations required by the FDA.
• GMP for Food Industry Employees
  Training designed to teach food handlers proper hygienic practices and responsibilities in the production environment.
• Juice HACCP – 21 CFR 120
  Focuses on hazard analysis and control measures specifically for juice processors.
• Seafood HACCP – 21 CFR 123 and SPC
  Includes safety planning and statistical process control tailored for seafood operations.
• Meat & Poultry HACCP – 9 CFR 417 / General (HACCP Alliance Certificate)
  Complies with USDA standards for hazard analysis in meat and poultry processing facilities.
• Training for Fresh Produce Producers – 21 CFR 112
  Teaches growers about produce safety rules, water quality, and worker health and hygiene practices.
• Preventive Controls for Human Food – 21 CFR 117 Parts C, G, and F
  Designed for PCQIs to meet FSMA requirements for risk-based preventive controls.
• Preventive Controls for Animal & Pet Food – 21 CFR 507
  Ensures feed manufacturers are trained to prevent hazards in pet and animal food production.
• Food Defense Program – 21 CFR 121
  Covers intentional adulteration rule and how to create and implement mitigation strategies.
• Better Process Control School – Version 8 (Spanish) & Version 9 (English)
  Required for supervisors of thermal processing and acidified foods to comply with FDA/USDA.
• Food Safety Manager Certification – ServSafe, 12-hour course
  Prepares managers for certification in food safety management principles and state/local laws.