The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) defines “step” as a point, procedure, operation in the food safety system from primary production to final consumption.
The goal of this class is to provide information on how to establish solid validated safeguards at all steps along the global and national food supply chains using current scientific, technical, statutory, regulatory, managerial and other tools to control microbiological food safety hazards, especially Listeria monocytogenes and Salmonella spp., to ensure the safety of foods . This course assist food industries under USDA HACCP, FDA FSMA, HACCP and other entities to prepare required microbiological environmental monitoring programs.
Option One
Two Days Virtual Live on ZOOM
2022
June 4 and 5, 2022, 8:00 A.M. to 4:00 P.M. – PST
August 6 and 7, 2022, 8:00 A.M. to 4:00 P.M. – EST
September 30 and October 1, 2022, 8:00 A.M. to 4:00 P.M. – PST
- Module 1 – Introduction, History and Definitions
- Module 2. Rapid Products and Environmental Testing Methods -The FDA WGS – PCR – MNGS – ELISA
- Module 3 – The Science of Environment and Food Safety
- Module 4 – Laws and Regulations Related to the Environment and Food Safety
- Module 5 – Organic Food Laws and Regulation Related to Safe Environment
- Module 6 . Indicator Microorganisms
- Module 7. Listeria Control Programs – Listeria Rule
- Module 8. Salmonella Control Program – USDA
- Module 9 – USDA NRCS Introduction to Waterborne Pathogens In Agricultural Watersheds
- Module 10. The FSMA and Environmental Monitoring program – The FSMA FDA -EMP
Module 11. Steps in writing EMP Programs -FDA
Module 12 – Food Safety Hazards
Module 13 – Prerequisite Programs
Module 14 -Preliminary Steps – USDA – FDA – Codex – ICMSF – ISO – Others
Module 15 – The First Principle of HACCP – Conduct a Hazard Analysis
Module 16 – The Second Principle of HACCP – Determine Critical Control Points
Module 17 – The Third Principle of HACCP – Determine Critical Limits
Module 18 – The Fourth Principle of HACCP – Establish Monitoring Procedures
Module 19 – The Fifth Principle of HACCP – Establish Corrective Actions
Module 20 – Th Sixth Principle of HACCP – Establish Verification Procedures
Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
Module 22 – Development, Implementation, Maintenance and Reassessment of EMP
Option Two
Self-Paced, Online for 60 Days, Work at Your Own Convenience.
- Module 1 – Introduction, History and Definitions
- Module 2. Rapid Products and Environmental Testing Methods -The FDA WGS – PCR – MNGS – ELISA
- Module 3 – The Science of Environment and Food Safety
- Module 4 – Laws and Regulations Related to the Environment and Food Safety
- Module 5 – Organic Food Laws and Regulation Related to Safe Environment
- Module 6 . Indicator Microorganisms
- Module 7. Listeria Control Programs – Listeria Rule
- Module 8. Salmonella Control Program – USDA
- Module 9 – USDA NRCS Introduction to Waterborne Pathogens In Agricultural Watersheds
- Module 10. The FSMA and Environmental Monitoring program – The FSMA FDA -EMP
- Module 11. Steps in writing EMP Programs -FDA
- Module 12 – Food Safety Hazards
- Module 13 – Prerequisite Programs
- Module 14 -Preliminary Steps – USDA – FDA – Codex – ICMSF – ISO – Others
- Module 15 – The First Principle of HACCP – Conduct a Hazard Analysis
- Module 16 – The Second Principle of HACCP – Determine Critical Control Points
- Module 17 – The Third Principle of HACCP – Determine Critical Limits
- Module 18 – The Fourth Principle of HACCP – Establish Monitoring Procedures
- Module 19 – The Fifth Principle of HACCP – Establish Corrective Actions
- Module 20 – Th Sixth Principle of HACCP – Establish Verification Procedures
- Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
- Module 22 – Development, Implementation, Maintenance and Reassessment of EMP
Option Three
To Arrange for Onsite Training
Please contact Alex by calling
310-694-1544 or using email:
alexkashef@geosda.com
- Module 1 – Introduction, History and Definitions
- Module 2. Rapid Products and Environmental Testing Methods -The FDA WGS – PCR – MNGS – ELISA
- Module 3 – The Science of Environment and Food Safety
- Module 4 – Laws and Regulations Related to the Environment and Food Safety
- Module 5 – Organic Food Laws and Regulation Related to Safe Environment
- Module 6 . Indicator Microorganisms
- Module 7. Listeria Control Programs – Listeria Rule
- Module 8. Salmonella Control Program – USDA
- Module 9 – USDA NRCS Introduction to Waterborne Pathogens In Agricultural Watersheds
- Module 10. The FSMA and Environmental Monitoring program – The FSMA FDA -EMP
- Module 11. Steps in writing EMP Programs -FDA
- Module 12 – Food Safety Hazards
- Module 13 – Prerequisite Programs
- Module 14 -Preliminary Steps – USDA – FDA – Codex – ICMSF – ISO – Others
- Module 15 – The First Principle of HACCP – Conduct a Hazard Analysis
- Module 16 – The Second Principle of HACCP – Determine Critical Control Points
- Module 17 – The Third Principle of HACCP – Determine Critical Limits
- Module 18 – The Fourth Principle of HACCP – Establish Monitoring Procedures
- Module 19 – The Fifth Principle of HACCP – Establish Corrective Actions
- Module 20 – Th Sixth Principle of HACCP – Establish Verification Procedures
- Module 21 – The Seventh Principle of HACCP – Establish Record-Keeping and Documentation Procedures
- Module 22 – Development, Implementation, Maintenance and Reassessment of EMP
Please contact Alex to arrange registration for onsite training in your establishment or Hermosa Beach, Los Angeles, California
Holiday Inn
125 Pacific Coast Highway
Hermosa Beach, CA 90254
