GMP’s, Adverse Health, Personal Hygiene & Allergens Training courses:
|Training Dates||To Register||Training Location|
|April 14, 2020||Click Here||To be held virtually|
|May 21, 2020||Click Here||To be held virtually|
|June 12, 2020||Click Here||To be held virtually|
|July 6, 2020||Click Here||To be determined|
This certificate gives evidence to the FDA that 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 7-hour class (9am – 4:30pm) 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 for 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.
Costs: $295. Price is per person and includes Rutgers Certificate of Attendance and printed copy of course materials.
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 firstname.lastname@example.org or 856-459-1900 ext. 4521 if you have any problems with online registration.
Note: In person trainings currently suspended. Please call to discuss.
Donna Schaffner is also 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 Donna Schaffner at email@example.com or Mellonie O’Neill at firstname.lastname@example.org for further information regarding client-site training.