Main Content
Good Manufacturing Practices (GMPs) and Adverse Health Certificate
Hazard Analysis and Critical Control Points (HACCP) (Not for seafood or juice) Certificate
Preventive Controls for Human Food (PCHF)
Foreign Supplier Verification Program (FSVP) Certificate
Implementing Safe Quality Foods Systems training (SQF)
ServSafe Manager Certification Training Class
ServSafe Manager Certification Proctoring only
Good Manufacturing Practices (GMPs), Adverse Health, Personal Hygiene & Allergens
450 East Broad Street
Bridgeton, NJ 08302
$299 per person.
Includes Rutgers Certificate of Attendance, and printed copy of course materials.
Contact Mellonie O’Neill if you have a need for a GMP certificate: mo495@njaes.rutgers.edu.
Course Overview
This certificate gives evidence to the FDA that the student has received FDA-required training for all employees of USDA/FSIS or FDA-inspected Food Processing facilities. This is a Food Safety Certificate Class for food handlers from the FDA-regulated food processing perspective.
What Participants Will Learn
This class (9 am – 4:30 pm) gives an overview of the many new food-related regulations that the FDA has released as part of the Food Safety Modernization Act (FSMA) and covers the basic requirements of the Good Manufacturing Practices, Adverse Health, Personal Hygiene and Allergen handling requirements for food handlers working in a food processing-type environment. Participants will learn how to comply with FDA rules, while also earning a Rutgers Certificate of Training needed to show compliance with some of the new FDA training documentation requirements.
This interactive session will allow time for instructors to answer questions from the audience, and encourage audience participation in exchange of “best practices” advice on successful implementation and maintenance of these programs in a food processing environment.
Note: If not specified, class is taught in English. Spanish may be available upon request.
Who Should Attend
This course is for anyone who handles food or oversees food handlers or works in a food processing facility, especially FDA-inspected.
Registration Information
Participants in the training program are encouraged to register as soon as possible, as class-size is limited and seats are reserved only after payment is received. Although necessary materials are presented online, early registration is encouraged as course materials are shipped.
Please contact Pauline Pepper at pp559@njaes.rutgers.edu or 856-391-7606 if you have any problems with online registration.
Hazard Analysis and Critical Control Point (HACCP) Certificate Training
Virtual
Register for December 10–12,2024
Register for February 11–13, 2025
Price: $649. This includes a link to course materials and supporting documentation for students, and a Rutgers certificate of participation with a Gold Seal from the International HACCP Alliance. Although necessary materials are presented online, early registration is encouraged as course materials are shipped.
Course Overview
This 20-hour class given over 2.5 days covers information needed for writing a Hazard Analysis Critical Control Point (HACCP) Plan as required by USDA for FSIS-regulated meat, poultry, or egg products or for those producing foods under GFSI-format 3rd party audits requiring a HACCP certified individual to oversee their food safety plan. This course will give participants information for creating, implementing, and documenting a HACCP program.
What Participants Will Learn
- How to conduct a Hazard Analysis.
- Recommendations on how to determine critical control points.
- How to select critical limits, set up monitoring programs, and implement corrective actions when deviations occur.
- Documentation for all aspects of the HACCP program, along with monitoring of prerequisite activities, and required records review procedures. An exam must be ‘passed’ for earning the HACCP certificate, which will satisfy the ‘proof of attaining knowledge’ requirement.
- Examples of testing formats will also be presented, for workplace use in HACCP and prerequisite program trainings, which are needed for companies seeking SQF or similar audits.
- Best Practices advice will be discussed in group sessions on how to successfully implement and maintain HACCP programs during everyday production.
Participants who successfully complete the course and the examination will receive a certificate with a Gold Seal from the International HACCP Alliance.
Who Should Attend
HACCP is for anyone making a USDA/FSIS inspected product or who has a 3rd party inspection that requires a HACCP Plan and HACCP trained individual to implement the HACCP Plan; as a prerequisite course for those who plan to later take a Preventive Controls for Human Food course, or for individuals who just want to learn more about Food Processing – Food Safety and Good Manufacturing Practices.
Registration Information
Participants in the training program are encouraged to register as soon as possible, as class size is limited and seats are reserved only after payment is received.
Please contact Pauline Pepper at pp559@njaes.rutgers.edu or 856-391-7606 if you have any problems with online registration. Contact Mellonie O’Neill – mo495@njaes.rutgers.edu, if you have any questions about the class.
Preventive Controls for Human Foods (PCQI Certificate Training)
Virtual
January 14–16, 2025
8:30 am-5:00 pm Tuesday & Wednesday
8:30 am-12:30 pm Thursday
Price: $649
Register for January 14–16, 2025
Course Overview
Food safety training is a core capability and competency of the Food Innovation Center at Rutgers University (FIC). With the issuance of new regulations resulting from the Food Safety Modernization Act (FSMA), the FIC is one of the first centers in the country to offer training in Preventive Controls for Human Food (PCHF), consistent with the principles of the US Food and Drug Administration (FDA) and the Food Safety Preventive Controls Alliance (FSPCA). The course includes 20 hours of classroom instruction over two and a half days. Participants in this training will be required to take a test and will earn an official FSPCA certificate for becoming an FDA-recognized “Preventive Controls Qualified Individual” (PCQI) with the credentials for creating an FDA Food Safety Plan with hazard analysis and risk-based preventive controls.
Who Should Attend
PCHF training is appropriate for food processing executives and managers in the functions of quality assurance, plant operations, sanitation, and other functions; regulatory agencies and public health inspectors; food industry consultants; brokers and distributors; and others involved with food safety within the food industry.
What Participants Will Learn
This class will run 8:30 am-5:00 pm (Tuesday and Wednesday) and 8:30 am-12:30 pm (Thursday).
- How to create your company-specific Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).
- How to conduct a Hazard Analysis, and differentiate between pre-requisite programs and risk-based preventive controls.
- Guidelines for choosing Critical Limits (Parameters and Values), setting up monitoring programs, and implementing corrective actions when deviations occur.
- Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrections/corrective actions, and records review.
Registration Information
Cost includes: This includes 20-hour course instruction, supporting documentation, and the PCQI Certificate for students.
PLEASE NOTE: This does not include the course book and workbook. These must both be purchased separately through Amazon, and can be ordered through the links below. Please order the course materials ahead of time to ensure you have them for the first day of the class:
Workbook v.1.2: – FSPCA Workbook
Participants in the training program are encouraged to register as soon as possible, as class size is limited and seats are reserved only after payment is received.
Please contact Pauline Pepper at pp559@njaes.rutgers.edu or 856-391-7606 if you have any problems with online registration. Contact Mellonie O’Neill @mo495@njaes.rutgers.edu if you have any questions about the class.
Special Notes
This class is for FDA-required Food Safety Plans & is not required for USDA-regulated meats, juice, or seafood products.
Implementing SQF Systems Training
Upcoming dates TBD
Virtual
Price: $749
Course Overview
This course includes 16 hours of instruction given over two days. Participants will learn about the latest edition of the SQF code, edition 9. This course provides an opportunity to hear practical examples of how to develop, implement, and document an SQF program in their facilities to achieve or maintain SQF Certification. This class will run 9:00 – 5pm each day.
What Participants Will Learn
Implementing SQF Systems materials reflect the latest edition of the SQF code for manufacturing
This class provides training on the following topics:
- Learning about changes to the SQF code in Edition 9
- Learning the process for SQF certification
- Creating, implementing, and maintaining SQF systems
- SQF system elements and mandatory elements
- Food Safety Fundamentals and cGMPs
- Verification and Validation of your food safety plan with the SQF system
Who Should Attend
This course is designed to provide SQF Practitioners, Food Safety, Quality and Manufacturing Management, Supply Chain Personnel with practical tools and information to develop and maintain an effective SQF system and understand the process to achieve or maintain SQF certification
Registration Information
Price: $749. Price is per person and includes training materials and course instruction.
Please contact Pauline Pepper at pp559@njaes.rutgers.edu or 856-391-7606 if you have any problems with online registration.
ServSafe Manager Training
January 28–29 2025
Location:
450 East Broad Street
Bridgeton, NJ 08302
Price: $299
Contact Mellonie O’Neill @ mo495@njaes.rutgers.edu or 856-391-7607 to schedule a class or with any questions!
Register for October 22–23, 2024 :
https://ce-catalog.rutgers.edu/coursedisplay.cfm?schID=93134
Register for January 28–29, 2025:
https://ce-catalog.rutgers.edu/coursedisplay.cfm?schID=93147
Course Overview
This course includes 16 hours of classroom instruction (9 am – 5 pm) given over two days. Participants in this training will be required to take a 90-question test and will earn an official ServSafe Manager Certificate from the Restaurant Food Association.
What’s included
- ServSafe 7th additional training manual
- Exam voucher ($36 value)
- Instructor-led session
- Proctoring of the Exam
Cottage Food Operator’s Permit
The Cottage Food Law for New Jersey can be found below. You can find information about how to obtain a cottage food operator permit. https://www.nj.gov/health/ceohs/phfpp/retailfood/cottagefood.shtml#1
What Participants Will Learn
ServSafe materials reflect the latest science, research, and FDA code.
- This class provides training on the following topics:
- Providing Food Safety
- Forms of Contamination
- The Safe Food Handler
- Flow of Food – Introduction
- Flow of Food – Purchasing, Receiving, and Storage
- Flow of Food – Preparation
- Flow of Food – Service
- Food Safety Management Systems
- Safe Facilities & Pest Management
- Cleaning & Sanitizing
Who Should Attend
This Food Safety Manager course is intended for those in the food service operations that is the PIC (Person in Charge) that ensures all food is being handled and served safely by all employees.
This course also satisfies the requirement for the upcoming approval of NJ’s Cottage Food Permit law will be required to take the Food Safety Manager Course.
ServSafe Manager Certification Proctoring
Don’t need the course? Just need the test? We can proctor for you, too. Email Mellonie O’Neill @ mo495@njaes.rutgers.edu or call 856-391-7607
Cost for Proctoring: $50
Cost for Exam: You will need to purchase your exam voucher code separately! You may do so at this link:
To Arrange Proctoring: Contact Mellonie O’Neill at mo495@njaes.rutgers.edu or 856-391-7607.
Cottage Food Operator’s Permit
The Cottage Food Law for New Jersey can be found here. You can find information about how to obtain a cottage food operator permit.
Foreign Supplier Verification Program Certificate Training
Rutgers FIC no longer offers this course, but contact Bob Bauer for the next class and tell him Mellonie from Rutgers sent you!
Here is his link and his class schedule is posted here: https://www.afius.org/
Course Overview
This 14-hour class, given over 2 days, covers the requirements of the Foreign Supplier Verification Program rule (FSVP) under the FDA Food Safety Modernization Act (FSMA). Participants will learn how to comply with FSVP requirements during their operations. This curriculum, designed by the Food Safety Preventive Controls Alliance (FSPCA), is the FDA-recognized “standard curriculum” meeting training requirements for Foreign Supplier Verification Program Qualified Individual (FSVP-QI).
What Participants Will Learn
Interactive exercise sessions provide immediate utilization of lecture materials as participants work through a model Foreign Supplier Verification Program. Group discussions allow for exchange of “best practices” advice on the successful implementation and maintenance of FSVP programs.
Attending the entire 14-hours of the course, answering questions, participating in group activities, and passing the exam at the end of the course are all required in order to earn the FDA-recognized FSVP-QI certificate. This class will run 9a – 430p each day.
Who Should Attend
FSVP class is for anyone who works for an FDA-inspected food processing facility that receives materials directly from a foreign country, or who works for a food distributor who receives foods directly from another country, or for a food company outside the U.S. who wants to ship food into the U.S., or for anyone who just wants to understand more about the FDA regulations governing foods coming into the U.S.
Required Pre-Requisite Classes
It is highly recommended that students first attend our “Preventive Controls for Human Food” course prior to taking this FSVP Class, as the FSVP class tells you to “make sure that the foreign supplier is in compliance with all parts of the PCHF Rule”, and the FSVP class assumes that you are already familiar with the PCHF Rule.
Additional Services
Mellonie O’Neill is able to offer this course, and other food safety courses, on-site at food processor locations, using a flat-rate fee structure that is financially advantageous for training groups of individuals. Please contact Mellonie O’Neill at mo495@njaes.rutgers.edu for further information regarding client-site training.