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Typical Program Content

In each of the presentations listed below, instructors focus on the concepts of inspecting the procedure under discussion.

  • Components of a National Food Safety System
  • Overview of the U.S. Food Safety System
  • Overview of the Host Country’s Food Regulatory System
  • Introduction to Inspections
  • Case Study Involving Inspection Planning
  • Microbiology of Food
  • Introduction to Good Manufacturing Practices
  • Personnel
  • Facilities and Grounds
  • Sanitary Operations
  • Sanitary Facilities and Controls
  • Equipment and Utensils
  • Case Study Involving Cleaning and Sanitation
  • Process and Controls
  • Warehousing and Distribution
  • Case Study Based on GMP Inspection Reports
  • Basic Principles of HACCP
  • Conducting a HACCP Inspection
  • Case Study of HACCP Deficiencies and Corrective Actions
  • Inspection of Food Safety Program Documentation
  • Inspection of Traceability and Recall
  • Case Study of Record-Keeping Infractions
  • LACF and Commercial Sterility
  • Case Study Using LACF Inspection Reports
  • Seafood HACCP Inspection
  • Case Study of Seafood Inspections
  • Juice HACCP Inspections
  • Case Study of a Juice Facility Inspection