Registrar Corp Online Training

100% Online, Self-Paced Food Safety Training

HACCP

3 Ways To Spend Your Training Budget

by

Do you have a training budget left to spend this year and aren’t sure how to use it?   

Don’t lose your training dollars before the year ends. Instead, spend it wisely by stocking up on Registrar Corp’s regulatory compliance courses for you and your team.  

Here are three ways to spend your training dollars wisely by the end of the year.  

Catch Up on Food Safety Education  

From FSVP to PCQI, food safety professionals must stay current on —and comply with— many FDA regulations. Registrar Corp offers dozens of food safety courses for regulatory and quality assurance professionals, production managers, and production workers.   

 Some of our most popular courses include:  

  • PCQI Online Training: Comprehensive training to help you become a Preventive Controls Qualified Individual. Work on developing FDA-compliant Food Safety plans and earn an official FSPCA certificate.  
  • SQF Practitioner Training & Implementation: Fulfill SQF Edition 9 requirements for SQF Practitioners. Course takers learn to document, implement, and audit SQF systems and earn a certificate of completion.  
  • HACCP Certification: International HACCP Alliance-approved certification course. This course teaches HACCP requirements and how to write a HACCP guide step by step.  

Keep Up With Medical Device Regulations  

Medical devices come with stringent compliance regulations worldwide. By stocking up on industry online training, you can better prepare to comply with US and international requirements.   

Registrar Corp’s medical device course offerings include:  

  • Implementing ISO 13485: Introduction to the requirements of ISO 13485. This course teaches medical device industry professionals to build an ISO 13485-compliant quality management system.  
  • European Medical Devices Regulations (EU MDR) Training: Get an overview of European medical device requirements. Learn about the expanded regulations, device classification and labeling, and more.  
  • Introduction to 21 CFR 11: Introductory course on Part 11 of Title 21 of the Code of Federal Regulations. Establish an understanding of FDA’s requirements for electronic records and signatures.  

Prepare for MoCRA Enforcement  

Cosmetics facilities have been anticipating FDA’s upcoming deadlines for the Modernization of Cosmetics Regulation Act (MoCRA) enforcement. From facility registration to product listing and labeling, there are a lot of new regulations, steps, and processes to learn.  

Registrar Corp now has a range of cosmetics and MoCRA-focused courses to help you comply with FDA.   

We offer an 8-course library on MoCRA regulations as part of our Online Training platform. It covers topics such as:  

  • Facility Registration and U.S. Agent Responsibilities  
  • Cosmetic Product Listings and the Responsible Person  
  • FDA Cosmetic Labeling Guidance with MoCRA Updates  
  • Cosmetics Registration and Listing Portal  

Prepare for MoCRA enforcement by having all the information on cosmetics requirements, compliance deadlines, and more.  

Why Use Your Training Budget With Registrar Corp?    

We offer hundreds of courses that have served over 25,000 global professionals across industries. 

Our self-paced online training courses are designed to help you comply with a wide range of FDA regulations. We work with professional auditors, consultants, trainers, assessors, and business executives with decades of international experience to develop and instruct each course. We also partner with many industry organizations to provide approved and certified training. 

Thanks to the quality of our courses and global professional partnerships, Registrar Corp’s Online Training platform has earned a 4.7/5 rating on TrustPilot.  

Save 20% on Online Training During Our End of Year Sale    

This year, Registrar Corp is offering an end-of-year discount for companies that want to “stock up and save” on online training before 2024. Stretch your training budget even further by saving 20% on our food safety, medical device, and cosmetics courses (some exclusions apply) from now through December 31. 

Choose single courses or invest in a team or company training package for 2024. Courses are available 24/7 for 12 months from the date of purchase, so you and your staff will have all year to access and pass your online training.  

To save 20% on your next end-of-year online training purchase, use the promo code SAVE20FOR2023 during checkout. 

PCQI vs HACCP

by

What is the difference between HACCP and PCQI? 

Is the food safety plan different than HACCP? I had HACCP training, is that good enough? 

Your facilities may already have a HACCP plan in place. Typically, HACCP plans focus on process controls. The food safety plan goes one step further and includes preventive controls. 

Supply chain, allergen, and sanitation activities have typically been included in the GMPs or prerequisite programs. In the preventive controls regulation, these may be elevated into the food safety plan as preventive controls.  

Sometimes a hazard analysis identifies a specific hazard. For example, recontamination of product after a kill step. Then these activities become more important. In that example, a sanitation control is needed to control the hazard of recontamination. Sanitation is being used to control a hazard identified during the hazard analysis. We need to elevate that to a preventive control. 

The sanitation circle overlaps in both GMPs and the food safety plan, showing that sometimes sanitation activities are GMPs, but some may be elevated into the food safety plan. They may become preventive controls. In this example, sanitation to prevent the recontamination of product will become a preventive control, but general sanitation will remain a GMP. 

The same thing can happen with allergen controls or supply chain controls. When you see a specific hazard during hazard analysis, we will need to address those with the preventive control. So those activities now become part of the food safety plan. The requirement for becoming qualified to be the PCQI is that you have “successfully completed training in the development and application of risk-based preventive controls, at least equivalent to that received under a standardized curriculum recognized as adequate by the FDA”. HACCP courses do not meet this definition. 

View details of PCQI Training

 

What is the difference between HACCP and SQF?

by

SQF and HACCP both address food safety, so what is the difference between them?

HACCP (Hazard Analysis and Critical Control Points) and SQF are food safety management systems used by companies in the food industry to ensure the safety and quality of their products. 

HACCP is a science-based system that focuses on identifying and controlling food safety hazards. It involves a systematic approach to identifying and analyzing potential hazards, implementing measures to prevent or control those hazards, and monitoring and verifying the effectiveness of those measures. HACCP is often used as a basis for other food safety management systems, including SQF. 

SQF on the other hand, is a food safety management system that encompasses HACCP principles but also includes additional requirements related to quality and regulatory compliance. These systems involve a comprehensive evaluation of a company’s food safety and quality management systems, including documentation, policies and procedures, and facility management practices. 

For more information visit our page: What is SQF?

Moving from HACCP to 22000: Introduction

by

Food Safety Management Systems Certification is quickly growing in popularity. GFSI recognized certification is becoming a requirement to do business with many large retailers and food manufacturers.

The first step is to familiarize yourself with Food Safety Management System Fundamentals. Food Safety Management Systems go beyond traditional quality control and address how food safety is managed throughout the company- from setting business goals and objectives to maintaining product safety as product is shipped.

Similar to HACCP, the system is built to plan food safety into the product or service. GFSI-recognized certifications include: SQF, BRCGS, and FSSC 22000 as well as others that can be found on www.mygfsi.com

Introduction to HACCP

by

HACCP plays a large role in all of the food safety management systems: SQF, BRCGS, and FSSC 22000. This means that if your company already has HACCP in place you are one step closer to certification to one of these systems. But what if your organization is not using HACCP and not familiar with it?

A good knowledge of HACCP will be required for implementing your Food Safety Management System. HACCP stands for Hazard Analysis Critical Control Point. It is a system where the food manufacturer or handler identifies the potential hazards that can be introduced while the food is in the production process or in the care of the organization and determines how those hazards can be eliminated. For example, if there is a point in production where bacterial contamination can be introduced? That point becomes a critical control point. You will identify what controls can be implemented at that point to eliminate the hazard. Is it a temperature that must be reached at that stage of production? You will identify the required temperature, state how you will monitor it, and what you will do if that temperature is not reached.

To start understanding HACCP, understand the principles that it is based on. You will not need to build a HACCP system before implementing a food safety management system, the requirements will be included in the system. Learn more about our online HACCP Certification training course.

HACCP is based on seven principles:

1. Conduct a Hazard Analysis:
This is where you evaluate your processes and identify where hazards can be introduced. Hazards can be physical (i.e. metal contamination), chemical (i.e. can a cleaning product contaminate the product, are there toxins that could contaminate the product?) or biological (at what points could bacteria or virus contaminate your product?). You will need to make sure that you have the expertise to make an accurate evaluation of the hazards. This means that if you do not have sufficient expertise in your organization you will need to identify external resources that you can use to perform the hazard analysis.

2. Identify the Critical Control Points
At what steps in your process can controls be applied to prevent or eliminate the hazards that have been identified? These are your critical control points.   For each critical control point, you will identify the preventive
measure. How will you prevent the hazard?: Use of specific Temperature,
ph, time, procedures?

3. Establish Critical Limits
Your next step is to establish criteria for each critical control point. What criteria must be met to control the hazard at that point? Is it a minimum temperature? Are there regulatory limits that you must meet for this control point?

4. Establish Monitoring Procedures
What will you measure and how will you measure it? You need to monitor the process at the critical control point and keep records to show that the critical limits have been met. Can you do continuous monitoring of the control point? If not, how often will the measurements need to be performed to show that the process is under control?

5. Establish Corrective Actions
You will establish what actions need to be taken if a critical limit is not met. This will be identified ahead of time for each CCP. The action must make sure that no unsafe product is released. There must also be an evaluation of the process to determine the cause of the problem and an elimination of the cause.

6. Establish Record Keeping Procedures
You will determine what records are needed to show that the critical limits have been met, and the system is in control. Address regulatory requirements and include records from the development of the system and the operation of the system.

7. Establish Verification Procedures
The HACCP plan must be validated. Once the plan is in place, make sure it is effective in preventing the hazards identified. Test the end product, verify that the controls are working as planned. Perform ongoing verification of the system. Are measuring and monitoring equipment in control? What are corrective actions showing? Are records being maintained as required?
HACCP is built into the Food Safety Management Systems (FSMS). You will find that you are building a HACCP system as part of your FSMS.