This course provides a thorough understanding of Hazard Analysis and Critical Control Points (HACCP) principles and their application in food production and handling. Participants will learn how to identify potential hazards, establish critical control points, implement monitoring and corrective actions, and maintain proper documentation to ensure food safety and regulatory compliance. Ideal for food industry professionals seeking practical, hands-on knowledge to protect consumers and meet FDA, USDA, or other regulatory standards.

A comprehensive training program covering the updated requirements of the FDA’s Preventive Controls for Human Food rule. This course equips participants with the knowledge and tools to develop, implement, and manage a compliant food safety plan, including hazard analysis, preventive controls, monitoring, corrective actions, verification, and recordkeeping. Ideal for individuals seeking PCQI training or strengthening their preventive controls expertise.

This course reviews regulatory requirements for food, beverage, packaging, and co-packing manufacturers under 21CFR117 subpart B. During this course you will learn the basic standards for the plant, people, process, procedures, and product in order to create safe food products. They say it’s hard to make regulations fun, but no one said we couldn’t turn teaching them into a game!

During this course we look at foodborne illness outbreaks, what causes them, and what we can do to prevent them. This material is based on preventive controls for human foods requirements. It includes an introduction to food safety hazards, controls, and sanitation.

Learn the requirements set forth by regulation 21CFR117. We will cover what kind of documents are required, how to fill them out properly, manage and how to safely store and access them.

This course is an overview of the requirements set for companies that desire to obtain their SQF certification. By the end of the class you will understand the regulatory, safety, and quality standards that must be followed as well as auditing policies and procedures for the certification body and your company. This is an internationally recognized certification that allows your company to reach a wider range of customers.

Learn the regulatory and quality requirements of BRC and get ready for your audit so you can grow your customer base!

Learn the basics of how your senses work together as you experience food. We will discover the inner workings of the brain, nose, mouth, and tastebuds and how your eyes and ears play their part in your experience of food. In addition, learn about different ways that we study this in order to improve upon our products so that they are high quality and consistent!

Delicious food. Preservation techniques all wrapped up in one skill. Learn the basics about fermentation as we make Kimchi, tepache and other delicious probiotics!

This course is a fun and unique opportunity to learn how to brew sake. There are only 14 sake breweries in the US. Harness this special skill by taking a journey through this exciting course and seeing how to make your own sake from brewing to bottling. Learn how to steam sake rice, culture koji, ferment rice into sake, filter kasu, and bottle this fantastic beverage.

Ever think about making wine from things other than grapes? Commonly wines are made from rice, honey, berries, flowers, and many great other things from the Earth. Learn the basics about how to make your own specialty wine and impress your friends and loved ones!