Food safety professionals need quality, up-to-date, courses to help keep their teams in compliance with FDA, GFSI and customer requirements. Like courses that cover concepts around hazard controls, microbiology, and HACCP in order to assure regulatory mastery and effective leadership. Courses like these will help you learn to keep your facility free of violations and assure product stays moving. 

When it comes to FDA’s FSMA requirements, the last thing manufacturers and food safety managers want is to have poorly equipped teams that lack critical compliance knowledge. 

That’s why we assembled this actionable list of the most essential courses that experts in the food safety industry insist will keep your teams in the FDA’s good graces and avoid foodborne illness.  

Aseptic Sampling   

In short, aseptic sampling is a technique used to prevent contamination by your sampling method through the use of sterile sampling implements and containers.  

When you learn to sample with an aseptic technique, your bacteriological findings will accurately reflect the overall condition of the lot at the time of sampling and the original shipment. 

Fermentation 

In general, fermented foods are arguably the safest for us to eat. However, even though lactic acid kills harmful bacteria during fermentation, if critical errors are made, there is still the risk of food safety hazards. 

Botulism, E. coli, and salmonella are the primary risk factors in fermented foods. You’ll want quality training that covers how these bacteria form when sanitation practices are not followed and how to better prevent their growth. 

Growth Factors 

Preventing growth of unwanted bacteria in the foods you produce is key in food safety and FDA compliance. Courses that offer an in depth view at how food, acidity, temperature, time, oxygen, and moisture affect the growth of bacteria is essential in food safety. 

You’ll want to look for training that addresses how these growth factors are used to develop processing techniques to limit microbial growth to achieve safe food products.   

Natural Toxins 

Taking courses that cover the various types of living organisms that produce toxic chemicals —known as natural toxins— and how to deal with them is another excellent way to keep your facility compliant.  

Natural toxins are often produced in plants as a defense against predators, insects, or infestation. Though they might not hurt the organisms that produce them, consuming foods and beverages that contain natural toxins can be harmful to the public health and your bottom-line. 

HACCP 

HACCP courses cover many topics, from histamine in seafood, frozen and dry foods to ready-to-eat foods. HACCP applies to many industries. 

Finding courses that not only cover those specific cases but also discuss what it takes to implement a HACCP program in your food facility will set your teams up for success. 

The courses should also offer understanding of key terms, the process for creating a HACCP program, and how to monitor it to verify its effectiveness. 

Simplify Training for Food Safety Professionals With RegiLearn 

With RegiLearn Libraries by Registrar Corp, food safety professionals have easy access to a full catalog of quality courses specific to individual needs. Whether you need HACCP courses for management, GMP trainings for production workers, or specialized FDA compliance modules for your regulatory staff, RegiLearn equips your team with up-to-date training from top industry experts that cover the above courses and more. 

Discover how you can gain and maintain FDA compliance with RegiLearn.