A one-day course where students learn the methods to more easily validate and verify their food safety pre-requisite or supporting programs such as sanitation, pest control, preventive maintenance, and other cGMPs that support a GFSI audit system such as SQF or British Retail Consortium (BRC).

A one-day course where students learn the methods to more easily validate and verify their food quality pre-requisite or supporting programs such as sanitation, process controls, preventive maintenance, and other cGMPs that support a quality based audit system such as SQF or British Retail Consortium (BRC).

A one-day course that focuses on performing the risk assessments throughout the food facility including the HACCP hazard analysis, risk assessments performed as part of production operations, maintenance activities, and other activities where it is required as part of a GFSI audit or required by a regulatory agency.

This two-day course allows students to bring real problems from their operation to the class and to use them with the Root Cause Analysis tools as the students learn how to use those tools to ensure the right corrective action is placed against all of the root causes. Many companies do not find all of the root causes and the problems often return, costing the company a serious amount of resources (time, energy and money) to constantly have to fix them over and over. This course helps prevent that from happening.

This 2.5-day course covers the basics of Seafood HACCP and follows the Association of Food and Drug Officials and the Seafood HACCP Alliance approved curriculum and the use of the Fish and Fishery Products Hazards and Controls Guidance. Students completing this course will obtain the AFDO certificate for attending the Seafood HACCP Course.

This one-day segment 2 course is designed to provide the student who took the Seafood HACCP Course Segment 1 online course through Cornell University an opportunity to perform the work group exercise of developing a seafood HACCP plan based on model food plans provided by the Seafood HACCP Alliance. Students MUST provide proof of Segment 1 completion through Cornell University in order to register for this class. Student completing this course will obtain the Seafood HACCP certificate from AFDO.  

This two-day course provides students the concepts and methods for establishing an Integrated Pest Management System at their facility which uses pesticide application as a last resort.  It focuses on a better understanding of the pests found in the area and knowing their likes and dislikes and to start with the landscaping to prevent pests and to ensure there are effective controls put into place to prevent the pests from gaining entry and to respond more effectively when pests do gain entry into the facility. The program covers the validation and verification that the pest management system actually works for the facility. 

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” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the 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.”

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls, or is otherwise qualified through job experience to develop and apply a food safety system”.  This course developed by the 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.”

This one-day course focuses on the new 21 CFR Part 117 current GMPs and the industry best practices utilized to implement them and ensure the facility is compliant with the requirements. This course can be customized to the operation for private courses (utilizing the effective cGMPs for the industry the company is in).