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Public Training Calendar

No upcoming events.

Training

PUBLIC

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We offer various classes and workshops throughout the year in locations around the U.S., including the Savour World Headquarters!


Check out our training calendar for upcoming events.

ON-SITE

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Do you have a large group of your team to train? We can come to you! Contact us today if interested in on-site group classes held at your facility! 10 person minimum.

VIRTUAL

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Skip the travel!

Our instructors can provide various training through the web. You can stay in the comfort of your own office or home and the training will come to you! Individual and group virtual courses available, click below to find out more.

Available Course topics

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HACCP Basic

Internal Auditing

CAPA & Root Cause

GMPs (Good Manufacturing Practices)

Sanitary Transportation

PCQI for Human Food

English and Spanish offered

Participants receive an official FSPCA PCQI certificate upon completion. This one-of-a-kind training allows the individual to gain a complete understanding of the new requirements and how they apply to your organization.

This course developed by the FSPCA is the standardized curriculum recognized by the FDA.

Upon completing the course, you will meet the requirements as a FSPCA Preventive Controls Qualified Individual (PCQI) who can manage a food safety preventive controls program in accordance with the Hazard-Analysis and Preventive Controls Rule of the U.S. Food and Drug Administration (21 CFR 117).

Training materials include a comprehensive manual, slides, explanations of key PCQI terms and concepts, and example model Food Safety Plans and reference material to help you communicate requirements to your team.

Certificate will be provided for all participants.

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PCQI for Animal Food

FSVP (Foreign Supplier Verification Program)

Produce Safety Alliance (PSA) Grower Training

This course is designed for fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, Good Agricultural Practices (GAPs), and co-management of natural resources and food safety. The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in § 112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’

This curriculum has been specifically designed to provide a foundation of Good Agricultural Practices knowledge that includes emphasis on co-management of food safety and environmental management goals, while outlining the requirements in the Food Safety Modernization Act (FSMA) Produce Safety Rule.

The course will cover the seven modules of the Produce Safety Alliance Grower Training:

• Introduction to Produce Safety

• Worker Health, Hygiene, and Training

• Soil Amendments

• Wildlife, Domesticated Animals, and Land Use

• Agricultural Water (Part I: Production Water; Part II: Postharvest Water)

• Postharvest Handling and Sanitation

• How to Develop a Farm Food Safety Plan

After attending the entire course, participants will be eligible to receive a certificate of training from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course.

GAPs (Good Agricultural Practices)

Intentional Adulteration (IA): (Food Defense & Food Fraud)

INTENTIONAL ADULTERATION


FOOD FRAUD
This workshop is designed to help attendees become familiar with strategies for reducing the risk of food fraud, strengthening their supply chain through hands on examples using USP tools, and a structured approach for carrying out ingredient-by-ingredient assessments.

Attendees will be provided:

Hard copies of USP's Food Fraud Mitigation Guidance

Access to USP's Food Fraud Database 2.0 for a designated time period

FFMG five-step process for assessment

Knowledge on the current state of the industry and necessary next steps to help protect public health from the risks of adulterated food.

Certificate will be provided for all participants.

Listeria Control & Prevention

Preventing Listeria Contamination: A Practical Workshop on Food Safety Controls

In this workshop, we will provide practical guidelines for preventing contamination of products with Listeria monocytogenes (L. monocytogenes), including controls directed toward preventing contamination of product surfaces and preventing the establishment and growth of the organism in problem areas within the food processing/preparation environment.

Highlights:

Overview of Listeria, Outbreaks and Root Causes

Practical guidelines to follow to implement Contamination Control

Developing pre-requisite programs that support HACCP & FSMA

This workshop is intended for:

• Professionals looking to better understand root causes of listeria contamination

• Individuals who want practical knowledge of how to build effective listeria controls

• Companies looking to mitigate contamination risks as they grow and expand