Food Safety and Regulations
In Conjunction with Wiley-Blackwell
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This course is available as a client site course. Please click here for more information.
Who Should Attend
This course has been developed for food industry professionals involved in food manufacturing operations. The focus of the
course is on the concepts and principles associated with food manufacturing, with emphasis on concepts essential to
ensuring safety of the food products being manufactured. The course content will be beneficial for plant engineers,
maintenance engineers, quality assurance staff, manufacturing operations management and personnel responsible for
acquisition of raw products and ingredients.
Description
This 90-minute accredited training is designed to assist engineers and other professionals associated with food
manufacturing operations gain an understanding of the general principles of food microbiology and Hazard Analysis Critical
Control Point (HACCP). In addition, the course will include topics relevant to ensuring food safety, such as Good
Manufacturing Practices including employee hygiene and training, types of food hazards and how to determine food safety
risks. Discussions on the government agencies involved in food laws and regulations, both within the United States (federal,
state and local) and international regulatory bodies will be included.
Module 1:
• Microbiology of foods
• Hazard Analysis Critical Control Point (HACCP)
Module 2:
• Good Manufacturing Practices (GMPs)
Module 3:
• The Food & Drug Administration (FDA)
• Other federal, state and local agencies
• International regulations
Question and Answer Session
Take all six parts and SAVE $450!
Other parts in This Series:
Part 1: An Introduction to Food Manufacturing Operations
February 1, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2364 Course Offering# 1002-107
Part 2: Food Manufacturing Layout and Design
February 3, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2365 Course Offering# 1002-103
Part 4: Thermal Process Operations
April 7, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2367 Course Offering# 1004-204
Part 5: Refrigerated and Frozen Food Operations
May 5, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2368 Course Offering# 1005-104
Part 6: Dry Food Manufacturing Operations
June 2, 2010 at 11:00 a.m.–12:30 p.m. (ET)
Course ID# 2369 Course Offering# 1006-101