food safety

MICROBIOLOGY “101”: FUNDAMENTALS OF MICROBIOLOGY FOR FOOD INDUSTRY PROFESSIONALS

Antonio Alcaraz · December 6, 2022 ·

Virtual Educational Course

December 6 All day

Understanding the microorganisms that threaten Food Safety and cause food spoilage is fundamental to manufacturing safe and wholesome food products. Microorganisms are everywhere but how can they be controlled in a food production facility?
This course will cover the basics of food safety microbiology and arm you with the information you need to avoid microbial contamination and produce safe food products.
The course features an innovative format, with interactive discussions as well as “virtual lab” demonstrations of microbial detection methods.

Course Topics Include:

• Microbial Ecology: Food safety depends on knowing the conditions that encourage microbial growth and knowing how to keep pathogens out, kill them or keep them from growing.
• Food-borne Pathogens: An understanding of Salmonella, Listeria monocytogenes, Shiga toxin-producing E. coli (STEC) and other pathogens of concern can lead to better strategies for control.
• Indicator organisms: These nonpathogenic organisms are valuable verification tools for hygiene and process controls.
• Spoilage: Yeast and mold are major players in food spoilage. Knowing how to detect, identify and control them can extend shelf life.
• Sampling and Testing: Statistically representative sampling plans and standard methods of analysis are critical to obtaining credible data by which food safety decisions can be made.
• Current Food Safety Issues: Staying informed about foodborne illness outbreaks, recalls and regulations is essential to managing your Food Safety Plan.

Microbiology 101 Team

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VIRTUAL INDUSTRIAL FOOD SAFETY: SANITATION OPERATOR TRAINING COURSE

Antonio Alcaraz · November 1, 2022 ·

November 1 – November 3

Following a standardized training program developed by the International Food Protection Training Institute (IFPTI).

Assure safe food production and compliancy to FSMA requirements by providing the necessary training on effective cleaning and sanitizing of food processing equipment and facilities to your Food Safety staff.

The Deibel Laboratories/IFPTI Sanitation Operator Training course focuses on the fundamentals of cleaning and sanitizing equipment and facilities. The course was developed by IFPTI based on job task analyses conducted at national and international food manufacturing facilities with input from industry experts. Deibel Laboratories is the exclusive provider of this certificate course.

The course covers such topics as hygienic zoning, cleaning and sanitizing procedures in wet and dry facilities, cleaning for allergens, sanitation as a preventive control, and sanitation chemicals. Upon completion of the course, operators, supervisors and other stake holders will be armed with the knowledge and tools to conduct proper cleaning and sanitation practices in their own facilities.

PROGRAM OVERVIEW

This foundational program is intended for anyone involved in cleaning and sanitizing food manufacturing production lines, equipment, or facilities with a focus on the sanitation operator role. However, it is also an excellent overview or refresher for PCQIs, program managers/supervisors, or those auditing Food Safety Programs for compliance to the FDA Preventive Controls Rule.
The course follows a standardized curriculum developed by IFPTI. Upon completion of the course, and when a passing score on a post-course assessment is obtained, participants will receive certificates that affirm training was completed following the IFPTI standardized curriculum.

IFPTI Team

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Hazard Analysis and Critical Control Point (HACCP) Training Course

Antonio Alcaraz · September 13, 2022 ·

VIRTUAL COURSE

September 13 – September 15

The Deibel Laboratories HACCP training program is designed to meet the USDA’s training requirements (9 CFR 417) and provides hazard analysis training for FDA regulated facilities that must have a FSMA mandated Food Safety Plan in place. Food Safety Plans must include an analysis of hazards with associated risk-based preventive controls. This course is accredited by the International HACCP Alliance. Participants receive a certificate with the HACCP Alliance seal upon completion of the course. The training program is conducted by our HACCP Alliance Lead Instructors.
Dr. Robert Deibel was one of the original pioneers of HACCP. He developed the HACCP concept from its original three HACCP principles to five, paving the way for the seven principles in place today. He also developed the first “HACCP Short Course” and pioneered training for industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the courses we teach today.

ABOUT THE COURSE
• This is a 2.5 day interactive virtual class that includes a HACCP Training Manual and a certificate with the HACCP Alliance seal.
• Participants will gain an understanding of HACCP systems and how they are used to manage and control the hazards encountered in food manufacturing facilities. This will include the development of a model HACCP plan
• Discussions will include how to perform a hazard analysis, conduct process validations, prepare for and develop HACCP plan audits, and establish pre-requisite program verifications.
• The integration of HACCP plans into FSMA mandated Food Safety Plans will also be discussed in relation to the FDA regulated food industry.

AT THE CONCLUSION, PARTICIPANTS WILL

• Understand the importance of HACCP Pre-requisite programs including GMPs, Pest Control and Sanitation.
• Be able to recognize the hazards that must be identified when conducting a hazard analysis.
• Learn how manage significant food safety hazards through the use of preventive controls and Critical Control Points (CCPs).
• Understand how to develop and implement a HACCP plan that manages identified hazards with associated controls, and maintains the effectiveness of those controls through verification and validation activities.