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Get private food safety training that’s customized and cost-effective, delivered virtually or at a location convenient to you.

Get in-depth expertise and food safety training on equipment and facility design, sanitation, and control of pests and allergens. This course will support your development, implementation, and management of a food safety systems and risk-based preventive controls that meet FSMA regulations and Global Food Safety Initiative (GFSI) audit criteria. This seminar is valuable for all personnel who contribute to facility food safety plans, from entry level to experienced workers.

Following this course, you will know how to:

  • Apply prerequisite programs and regulations that support safe, legal food production
  • Prevent cross-contact of major allergens through best practices
  • Describe unsanitary conditions and corrective food safety management systems
  • Achieve an effective sanitation program
  • Identify best practices for integrated pest management


Upon successful completion of this course, you will receive 1.3 continuing education units.


Day 1
7:45 a.m.
Standards, Acts, Laws, and Customer/Facility Requirements
9:30 a.m.
Inspection, Auditing, and Root Cause Analysis
10:30 a.m.
Allergen Preventive Controls
1:15 p.m.
Microbiological Controls
2:45 p.m.
Developing and Organizing a Sanitation Program
5:00 p.m.
Day 2
8:00 a.m.
Developing and Organizing a Sanitation Program (continued)
9:45 a.m.
Chemical and Control for Product Protection
10:45 a.m.
Maintenance and Temporary Repairs
11:45 a.m.
Integrated Pest Management
2:45 p.m.
Evaluating Your GMPs
5:00 p.m.

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“I was impressed with the amount of material covered and the depth of the instruction/discussion. I believe that this course was very relevant to what I need to know for the position I hold currently. It was a very comfortable atmosphere to speak openly. I appreciate that the class size was small also. Thank you.”

-Amy Pawlusik, MedMen