Training

Training

Designs and implements training programs and seminars which are needed by the industry.
LIST OF SERVICES:

Industry Courses
USFDA-Monitored Better Process Control School (BPCS) (For Managers and Supervisors of Food Processing Operations)
Requirements for Good Manufacturing Practices (GMP) in the Handling and Processing of Foods
Establishment of Thermal Processes for Canned Foods
Hazard Analysis Critical Control Point (HACCP) Plan Development and Implementation (Practical Applications and Current risk-Based Approaches to Food Safety)
Application of Predictive Microbiology for Microbiological Hazards and Spoilage Control
Hazard Analysis Critical Control Point (HACCP) Verification and Audit for Food Safety Regulations and Industry
Accelerated Shelf Life Testing of Food Products
Professional Workshop on Plastics Packaging and Shelf Life
Workshop on Rapid Tests and Automated Methods in Microbiology Quality Assurance (QA) Programs
Technologies for Peanut Products (From the USAID-Peanut CRSP)
Testing of Flexible Packaging Materials for Food Use
Food Labeling Requirements of the United States, Australia and the Philippines
Quality Assurance (Including Uncertainties) in the Microbiology Laboratory
How Do You Solve the Problem Called Listeria?
Sampling Plans and Procedures for Fish and Aquaculture Products to Meet the European Union (EU) Requirements for Chemical and Microbiological Analyses
Hazard Analysis Critical Control Point (HACCP)-Based On-Farm/Food Safety Program

Company Courses
Plant Sanitation and Personnel Hygiene for Food Plant Workers
Principles for the Establishment of a Hazard Analysis Critical Control Point (HACCP) Plan
Recognition and Identification of Extraneous Matter (Filth)
Determination of Sulfite in Dried Mangoes (Modified Rankine Method)
Microbiological Analysis of Clostridium perfringens in Surface Water
Microbiological Analyses for Commercial Sterility of Acid and Acidified Foods, Aerobic Plate Count, Yeast and Mold Count, Alicyclobacillus Count, and Howard Mold Count in Beverages
Good Manufacturing Practices (GMP) in the Handling and Processing of Foods
Sanitation Standard Operating Procedures (SSOP) in a Food Processing Facility
Auditing for Good Manufacturing Practices (GMP)
Inspection of Iron Fortified Rice (IFR)
Updates on the U.S. Bioterrorism Act