Option One
On Zoom
Instructor-Led
Table of Contents
Module 1. Introduction to Statistical Process Control (SCP), HACCP and FSMA
Module 2. Descriptive Statistics
Module 3. Inferential Statistics
Module 4. Probability
Module 5. Exploratory Statistics
Module 6. Geostatistics
Module 7. Statistical Process Control Software
Module 8. Six Sigma and Lean Six Sigma and Quality Control in Food Industry
Module 9. Artificial Intelligence and Statistical Process Control
Module 10. Using Pareto Charts For Quality and Safety
Module 11. Histograms and Normal Distribution
Module 13. Scatter Plots and Correlation Coefficients
Module 14. Stratification Tools
Module 15. Ishikawa Diagram (Cause and Effect Diagram)
Module 16. The Failure Effects Mode Analysts( FEMA)
Module 17. Hypothesis Testing
Module 18. Process Mapping and Value Stream
Module 19. What is Quality Control
Module 20. FDA iRISk
Module 21. Food Safety Hazards
Module 22, Prerequisite Programs
Module 23. Preliminary Steps
Module 24. The First Principle of HACCP-Conduct a HACCP Analysis
Module 25. The Second Principle of HACCP- Determine Critical Control Points (CCPs)
Module 26. The Third Principle of HACCP – Identify Critical Limits
Module 27. The Fourth Principle of HACCP- Establish Monitoring Procedures
Module 28. The Fifth Principle of HACCP-Establish Corrective Actions
Module 29. The Sixth Principle of HACCP-Establish Verification Procedures
Establish 30. The Seventh Principle of HACCP-Establish Record Keeping and Documentation Procedures
Module 31. Development, Implementation, and Maintenance of HACCP and Food Safety Systems
Option Two
Self-Paced
To be
Completed in 60 Days
Table of Contents
Module 1. Introduction to Statistical Process Control (SCP), HACCP and FSMA
Module 2. Descriptive Statistics
Module 3. Inferential Statistics
Module 4. Probability
Module 5. Exploratory Statistics
Module 6. Geostatistics
Module 7. Statistical Process Control Software
Module 8. Six Sigma and Lean Six Sigma and Quality Control in Food Industry
Module 9. Artificial Intelligence and Statistical Process Control
Module 10. Using Pareto Charts For Quality and Safety
Module 11. Histograms and Normal Distribution
Module 13. Scatter Plots and Correlation Coefficients
Module 14. Stratification Tools
Module 15. Ishikawa Diagram (Cause and Effect Diagram)
Module 16. The Failure Effects Mode Analysts( FEMA)
Module 17. Hypothesis Testing
Module 18. Process Mapping and Value Stream Mapping (VSM)
Module 19. What is Quality Control
Module 20. FDA iRISk
Module 21. Food Safety Hazards
Module 22, Prerequisite Programs
Module 23. Preliminary Steps
Module 24. The First Principle of HACCP-Conduct a HACCP Analysis
Module 25. The Second Principle of HACCP- Determine Critical Control Points (CCPs)
Module 26. The Third Principle of HACCP – Identify Critical Limits
Module 27. The Fourth Principle of HACCP- Establish Monitoring Procedures
Module 28. The Fifth Principle of HACCP-Establish Corrective Actions
Module 29. The Sixth Principle of HACCP-Establish Verification Procedures
Establish 30. The Seventh Principle of HACCP-Establish Record Keeping and Documentation Procedures
Module 31. Development, Implementation, and Maintenance of HACCP and Food Safety Systems
Option Three
Onsite
Your Site or
Hermosa Beach, Los Angeles, California
Table of Contents
Module 1. Introduction to Statistical Process Control (SCP), HACCP and FSMA
Module 2. Descriptive Statistics
Module 3. Inferential Statistics
Module 4. Probability
Module 5. Exploratory Statistics
Module 6. Geostatistics
Module 7. Statistical Process Control Software
Module 8. Six Sigma and Lean Six Sigma and Quality Control in Food Industry
Module 9. Artificial Intelligence and Statistical Process Control
Module 10. Using Pareto Charts For Quality and Safety
Module 11. Histograms and Normal Distribution
Module 13. Scatter Plots and Correlation Coefficients
Module 14. Stratification Tools
Module 15. Ishikawa Diagram (Cause and Effect Diagram)
Module 16. The Failure Effects Mode Analysts( FEMA)
Module 17. Hypothesis Testing
Module 18. Process Mapping and Value Stream Mapping (VSM)
Module 19. What is Quality Control
Module 20. FDA iRISk
Module 21. Food Safety Hazards
Module 22, Prerequisite Programs
Module 23. Preliminary Steps
Module 24. The First Principle of HACCP-Conduct a HACCP Analysis
Module 25. The Second Principle of HACCP- Determine Critical Control Points (CCPs)
Module 26. The Third Principle of HACCP – Identify Critical Limits
Module 27. The Fourth Principle of HACCP- Establish Monitoring Procedures
Module 28. The Fifth Principle of HACCP-Establish Corrective Actions
Module 29. The Sixth Principle of HACCP-Establish Verification Procedures
Establish 30. The Seventh Principle of HACCP-Establish Record Keeping and Documentation Procedures
Module 31. Development, Implementation, and Maintenance of HACCP and Food Safety Systems
