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ABA – Baking Basics 101

In collaboration with the American Bakers Association (ABA), Intertek Alchemy is proud to offer ABA’s Baking Basics 101 course. This online course serves as an onboarding lesson to introduce the fundamental knowledge skills, areas of responsibility, and behaviors to complement any baking facility’s current operations and procedures. This course is specific to the baking industry [...]

$50 View Course

Advanced HACCP Certification Course

Zosi is proud to offer the only 100% online course for Advanced HACCP certification. This self-paced course builds on your understanding of our HACCP Certification Course and provides you with HACCP training tools to become a HACCP team leader. In this 7-hour advanced course, you will develop a mastery of HACCP principles that will [...]

$499 View Course

Advanced SQF Practitioner: Exam

The Advanced SQF Practitioner examination is intended to assess the knowledge of the experienced SQF practitioner, and evaluates the following topic areas: Developing SMART food safety and quality objectives to identify and prioritize areas of improvement Analyzing food safety and quality data to identify areas for SQF System improvement Verifying the effectiveness of the preventive [...]

$85 View Course

Air Hose Safety

Air hoses can play an important role in the cleaning process, but they can also be dangerous if used improperly, and even be a food safety risk. This course looks at compressed air safety as well as some ways to avoid injury and prevent food contamination when working with air hoses. Proper storage and [...]

$25 View Course

Auditing SQF Food Safety Systems: Exam

Under the SQF Code, Edition 9, professionals seeking registration as SQF food safety certification auditors must complete the Auditing SQF Food Safety Systems examination as part of their registration. Individuals will be allowed a total of three attempts to successfully complete the examination. The examination must be completed within 14 days of beginning the examination. [...]

$50 View Course

Auditing SQF Quality Systems – Exam

Professionals seeking registration as SQF quality certification auditors must complete the Auditing SQF Quality Systems examination as one of the requirements for registration. Individuals will be allowed a total of three attempts to successfully complete the examination. The examination must be completed within 14 days of beginning the examination. A certificate of attainment can [...]

$50 View Course

Basic Facility Defense

Effective defense is essential for preventing deliberate contamination by individuals, and for ensuring the safety of products. This course explains how to promote food facility security both indoors and outdoors, and how to handle visitors and other personnel. It also introduces good practices for securing restricted areas and computer systems. Learning Objectives Recognize a good [...]

$25 View Course

Basic HACCP – Juice & Beverage Certification

and importers of certain juice products must comply with FDA’s juice HACCP regulation. Zosi’s Basic HACCP – Juice and Beverage Certification course ensures you’re prepared to undergo an audit and thus meet federal food safety and HACCP policy requirements. Successfully complete this online HACCP course and receive an official certification from the International HACCP [...]

$499 View Course

Basic HACCP Certification Course

Need a HACCP certification? Complete this 6-hour online HACCP certification course to receive an official certificate from the International HACCP Alliance and become a key contributor to your facilities’ HACCP team. #1 online HACCP certification course developed by and taught by industry auditors Interactive exercises built into each module provide better understanding of practical [...]

$499 View Course

CIP: Introduction

Following a production run or during a changeover, complex closed systems are most often cleaned using automated clean-in-place systems, or CIP systems. This course introduces the purpose of a CIP system, and some of the factors that influence the effectiveness of a CIP process. Learning Objectives Describe the purpose of a CIP process. Recognize [...]

$25 View Course

Cleaning and Sanitizing in a Dry Foods Facility

A thorough cleaning and sanitizing process will effectively remove visible dirt and reduces microorganisms to safe levels. This course outlines a basic cleaning process for maintaining a dry facility, and discusses the characteristics of a growth niche and biofilm. It also introduces good practices for cleaning equipment when water is necessary. Learning Objectives Explain the [...]

$25 View Course

Cleaning and Sanitizing: Wet Environments

A thorough cleaning and sanitizing process will effectively remove visible dirt and reduces microorganisms to safe levels. This course outlines a basic cleaning process for maintaining a wet facility, and discusses the characteristics of a growth niche and biofilm. It also stresses the importance of handling chemicals properly and wearing personal protective equipment. Learning [...]

$25 View Course

Contamination, Adulteration, and Tampering: Introduction

Intentional adulteration, intentional contamination, and food tampering describe a similar intent, which is to cause wide-spread harm to consumers, public health, or to a company through the food supply. This course provides examples of why products may be harmed, and explains the purpose of a food defense plan. Learning Objectives Recognize an action to [...]

$25 View Course

Corrective and Preventive Action (CAPA) Fundamentals

Uncover the steps to build successful corrective and preventive action plans through expert advice and CAPA plan examples. Address deviations and deficiencies in your food safety and quality systems. Learn how to fix immediate problems and prevent them from recurring. Benefits Understand the corrective and preventive action process Address deviations and deficiencies in your food [...]

$299 View Course

Course Bundle – Basic & Advanced HACCP

Gain access to both our Basic HACCP and Advanced HACCP courses at a discounted bundled rate. Successful completion of any Zosi HACCP course results in an official International HACCP Alliance certification of completion. See the details below for more information and course agendas. Basic HACCP – Agenda Module 1: Introduction to Basic HACCP Module [...]

$849 View Course

Course Bundle – Corrective and Preventive Action & Root Cause Analysis

Gain access to both the “Corrective and Preventive Action Fundamentals” and “Root Cause Analysis Fundamentals” courses at a discounted bundled rate. Maximize your understanding of both topics by taking the courses together. See the tabs below for more information and course agendas. Corrective and Preventive Action – Agenda Introduction to Corrective Action and Preventive [...]

$549 View Course

Course Bundle – Internal Auditing Basics & Advanced

This package consists of both the “Internal Auditing – Basics” and “Internal Auditing – Advanced” courses at discounted bundled rate. See below for more information and course agendas. Internal Auditing: Basics – Agenda Internal Audit Basics Internal Auditing Team & Roles Conducting Plant Inspection Documenting Audit Results Corrective and Preventive Action (CAPA) Internal Auditing [...]

$699 View Course

Dangerous Microorganisms (Food Manufacturing)

A microorganism is a living thing that is too small to see with your eyes. Unfortunately, there are some dangerous microorganism that can grow on food or inside our bodies. This course identifies some common types of microorganisms and where they can be found. It also identifies the factors that affect the growth of [...]

$25 View Course

Dangerous Microorganisms: REFRESHER (Food Manufacturing)

Although some bacteria are harmless, there are many that can cause food to spoil, or make a person sick if they get into the digestive system. For this reason, we need to be extra vigilant to when it comes to dealing bacteria in food production. This course provides general information on bacteria, how they [...]

$25 View Course

Deep Cleaning Procedures for Leaders

Infectious disease outbreaks point out the need for businesses to continually monitor cleaning and disinfecting guidelines and modify them as needed to keep employees and visitors safe. This course is designed to guide you in developing or evaluating your Master Cleaning Program and making the necessary changes in deep cleaning procedures to address public [...]

$25 View Course

E. Coli: Overview (Produce)

E. coli O157:H7 is a type of bacteria that has caused major outbreaks of foodborne illness throughout the world. This course discusses E. coli food sources, and what can happen if it gets into the food you eat. It also explains how this type of bacteria can get into a facility, and how to [...]

$25 View Course

Effective Pest Control Practices

Food pests are animals or insects that are attracted to food, and which live in or on food. Effective pest control methods are essential for several reasons. Obviously it keeps pests out of food production areas. But more importantly, it prevents them from contaminating the facility. This course explains how denial of access and [...]

$25 View Course

Effective Record Keeping Practices

Records document a wide variety of food safety programs and procedures that take place at a facility. This course covers the types of records you might encounter, and describes a number of good record keeping practices to follow that will help prove that your facility is keeping the food safe. Learning Objectives Understand the [...]

$25 View Course

Environmental Monitoring Basics

Environmental monitoring is the continuous process by which a facility is checked for microorganisms. This course explains how the monitoring process works to promote food safety, and identifies the types of places that should be monitored. It also talks about the types of indicators that are checked, and what should happen if a sample [...]

$25 View Course

Environmental Monitoring Program

Environmental monitoring is an essential program for facilities, especially food manufacturing sites that handle Ready-To-Eat (RTE) and microbiologically sensitive foods. Zosi, the global leader in food safety training, has created this online environmental monitoring program (EMP) training course to help organizations mitigate inherent food safety risks and ensure regulatory compliance. Benefits Identify the steps for [...]

$499 View Course

Essentials of Produce Safety – eLearning Course

Produce Marketing Association (PMA) partnered with Zosi, the world’s leader in food safety training, to create a turnkey certificate program for the produce industry, Fresh Ed. The first online course in this program is Essentials of Produce Safety. This eLearning course helps you manage produce safety risks within your operation while providing you with [...]

$500 View Course

Essentials of Produce Safety – Fresh Ed Proficiency Exam

Produce Marketing Association (PMA) partnered with Zosi, the world’s leader in food safety training, to create a turnkey certificate program for the produce industry, Fresh Ed. The Fresh Ed Proficiency Exam for Essentials of Produce Safety is an important measure of proficiency for supervisors, managers, supply chain partners, and any other individual who needs [...]

$75 View Course

Food Allergens: Introduction

Food processors may handle many different food products each day. However, some foods can be dangerous if a person is allergic to an ingredient in the food. This course identifies common food allergens, and explains why it’s so important to properly handle and label foods that contain allergens.  Learning Objectives Understand that a person with [...]

$25 View Course

Food Allergens: Proper Handling

Cross-contact occurs when allergens are mixed into products that shouldn’t have them. To prevent this from occurring, food processors must work hard to prevent cross-contact in all areas of production. This course explains how cross-contact can happen when ingredients are received, stored, formulated, and processed. Learning Objectives Know what to do if there is a [...]

$25 View Course

Food Allergens: REFRESHER – Introduction

Food processors may handle many different food products each day. However, some foods can be dangerous if a person is allergic to an ingredient in the food. This course identifies common food allergens, and explains why it’s so important to properly handle and label foods that contain allergens. Learning Objectives Understand that a person [...]

$25 View Course

Food Allergens: REFRESHER – Proper Handling

Cross-contact occurs when allergens are mixed into products that shouldn’t have them. To prevent this from occurring, food processors must work hard to prevent cross-contact in all areas of production. This course explains how cross-contact can happen when ingredients are received, stored, formulated, and processed. Learning Objectives Know what to do if there is [...]

$25 View Course

Food Defense in 15

Understand the importance of your company’s food defense plan and your role in protecting the food supply with Food Defense in 15. Developed by the Food Protection and Defense Institute (FPDI) at the University of Minnesota, Zosi’s online training outlines what employees and supervisors need to know about detecting, reporting, and recording intentional adulteration [...]

$25 View Course

Food Defense Manager

Discover the tools, tips, and tricks needed to develop and implement your facility’s food defense program. Developed with the Food Protection and Defense Institute at the University of Minnesota, Food Defense Manager provides a comprehensive walkthrough of procedures and assessments easily integrated into your existing practice. You’ll walk away with practical strategies to better [...]

$499 View Course

Food Defense Supervisor Awareness

The Food Protection and Defense Institute of the University of Minnesota – the leading authority on Food Defense – has exclusively partnered with Zosi to deliver Food Defense Supervisor Awareness Training. This self-paced eLearning course delves into the purpose of a food defense program, fundamental food defense concepts, and features an overview of FSMA requirements. [...]

$100 View Course

Food Fraud: Introduction

Food fraud is the deception of consumers using food products, ingredients and packaging for economic gain. Food fraud costs the global food industry more than $10 billion annually. This course provides an answer to “what is food fraud”, introduces examples of the economic motivators of food fraud, and gives examples of different types of [...]

$25 View Course

Food Inspector: Allergens

Introductory knowledge, skills, and abilities related to food allergens, controls and regulatory requirements. Discuss the control of allergens in relation to food safety. Learning Objectives Explain the risks of allergen exposure. Identify major food allergens. Describe potential routes of allergen cross-contact. Use agency resources to evaluate allergen controls. Explain allergen labeling requirements.

$130 View Course

Food Inspector: Biological Hazards

Introductory knowledge, skills, and abilities related to biological hazards, focusing on sources of contamination, growth factors, and control methods. Explain the properties of biological hazards. Learning Objectives Describe characteristics of biological hazards. Identify categories and examples of biological hazards. Distinguish among biological hazards. Discuss control factors for biological hazards. Discuss growth factors for biological hazards.

$130 View Course

Food Inspector: Biosecurity

Introductory knowledge, skills, and abilities related to controlling disease transmission between people, animals and plants. Discuss the prevention and/or control of diseases related to the interactions of people with agricultural animals and plants. Learning Objectives Discuss the concept of biosecurity. Identify common biosecurity hazards. Describe the impact of disease transmission through human actions. Apply established [...]

$130 View Course

Food Inspector: Environmental Hazards

Introductory knowledge, skills, and abilities related to environmental hazards focusing on sources of contamination and associated control methods. Explain the properties of environmental hazards. Learning Objectives Discuss the characteristics of environmental hazards. Identify categories and examples of environmental hazards. Differentiate among environmental hazards. Describe methods to control environmental hazards. Recognize impacts of environmental hazards on [...]

$130 View Course

Food Inspector: HACCP

Introductory knowledge, skills, and abilities related to the hazard analysis and critical control points (HACCP) system. Describe the principles of HACCP. Learning Objectives Discuss the seven principles of HACCP. Describe the purpose of HACCP. Describe the importance of HACCP. Recognize the programs that use HACCP. Explain the application of HACCP principles.

$130 View Course

Food Inspector: Imports

Introductory knowledge, skills, and abilities related to the regulation of food products grown, produced or manufactured outside of or returned to the U.S. Apply knowledge of import requirements. Learning Objectives Discuss import processes. Differentiate between imported and domestic products. Determine if products meet regulatory requirements. Identify jurisdiction for imported products. Describe import requirements.

$130 View Course

Food Inspector: Inspections, Compliance, and Enforcement

Introductory knowledge, skills, and abilities related to ensuring regulatory compliance through inspection and enforcement activities. Explain compliance activities as they relate to the safety of food programs. Learning Objectives Discuss regulatory activities. Explain regulatory responsibilities. Define compliance. Explain regulatory authority. Identify how regulatory activities support public health.

$130 View Course

Food Inspector: Integrated Food Safety Systems

Introductory knowledge, skills, and abilities related to the concept of a national collaborative and cooperative network of federal, state, local, tribal, and territorial feed and food protection agencies working in concert to protect the U.S. feed and food supply. Describe how collaborative interrelationships of regulatory agencies promote and protect public health in a global environment. [...]

$130 View Course

Food Inspector: Investigation Principles

Introductory knowledge, skills, and abilities related to conducting an investigation of a food safety-related event. Describe an investigation. Learning Objectives Discuss the relevance of information gained during an investigation. Apply investigation strategies. Explain the purpose of the strategies associated with an investigation. Describe the roles within an investigation team. Explain investigation strategies.

$130 View Course

Food Inspector: Labeling

Introductory knowledge, skills, and abilities related to labeling requirements, and the components of feed and food product labels. Topics include: Foundations, Labeling Components, and Labeling Laws and Regulations. Learning Objectives Recognize product-specific label requirements. Describe product label requirements. Describe the types of labels. Identify product label components. Review product labels for regulatory compliance.

$130 View Course

Food Inspector: Laws, Regulations, Policies, & Procedures

Introductory knowledge, skills, and abilities related to the system of federal, state, and local laws that provide the authority to regulate feed and food, and associated policies and procedures. Employ legal authorities when conducting regulatory activities. Learning Objectives Differentiate among statutes, regulations, and ordinances. Explain legal authorities to conduct activities. Apply authorities to determine compliance. [...]

$130 View Course

Food Inspector: Personal Safety

Introductory knowledge, skills, and abilities related to hazards encountered by regulators, and appropriate protective actions to mitigate hazards. Choose safe practices based on assessment of risk. Learning Objectives Articulate actions taken to address personal safety concerns. Use knowledge and experience to address personal safety concerns. Evaluate conditions to identify personal safety concerns. Employ safety procedures [...]

$130 View Course

Food Inspector: Preventive Controls

Introductory knowledge, skills, and abilities related to measures implemented by feed and food manufacturing facilities to ensure feed and food safety. Describe the principles of preventive controls. Learning Objectives Discuss the concept of preventive control. Describe preventive controls associated with a food safety plan. Review the components of a firm’s food safety plan. Identify applicable [...]

$130 View Course

Food Inspector: Public Health Principles

Introductory knowledge, skills, and abilities related to how regulatory agencies promote health and prevent and control feed- and food-related illness. Discuss basic public health concepts. Learning Objectives Discuss how public health principles are applied to the food system to protect consumers. Explain public health principles. Explain the relationships among agent, host, and environment with respect [...]

$130 View Course

Food Inspector: Recalls

Introductory knowledge, skills, and abilities related to the process of removing a product from commerce. Describe the recall process in regulatory programs. Learning Objectives Explain the recall process. Explain why recalls are initiated. Determine when to recommend that a recall may be necessary. Explain agency roles in recalls. Identify components in the recall process.

$130 View Course

Food Inspector: Sampling

Introductory knowledge, skills, and abilities related to feed and food sample collection, and the role of the laboratory. Employ sampling protocols when collecting samples. Learning Objectives Discuss sampling techniques. Determine if sample collection is necessary. Apply sampling protocols. Explain sampling protocols. Employ authority to collect samples.

$130 View Course

Food Inspector: Sanitation Practices

Introductory knowledge, skills, and abilities related to cleaning, sanitizing, and disinfecting, and the importance of facility and equipment sanitary design. Describe the importance of sanitary design and practices. Learning Objectives Discuss the principles of sanitary design and practices. Identify the appropriate use of cleaners, sanitizers, and disinfectants. Explain regulatory agency policies in regard to sanitation, [...]

$130 View Course

Food Inspector: Traceability

Introductory knowledge, skills, and abilities related to tracking feed and food throughout the supply chain. Describe the role of traceability in feed and food programs. Learning Objectives Explain product traceforward/traceback concepts. Trace the source of a food. Explain a product traceback diagram. Explain agency roles in traceforward/traceback. Identify components of product traceforward/traceback.

$130 View Course

Food Inspector: Transportation

Introductory knowledge, skills, and abilities related to preventing contamination of feed and food during transport. Describe how transportation affects feed and food safety. Learning Objectives Articulate the requirements for protection of products. Explain how transportation practices can lead to adulterated product. Evaluate whether mishandling of products has occurred. Describe jurisdictional authority of transported products. Evaluate [...]

$130 View Course

Food Safety Crisis Management Simulation

Learn how to prevent and respond to a foodborne illness outbreak in your facility with Food Safety Crisis Management Simulation, a choose-your-adventure style crisis management simulation for food industry professionals! From Alchemy, the world leader in food safety training, and Produce Marketing Association (PMA), participants step into the shoes of a produce industry CEO [...]

$250 View Course

Food Safety Culture Course

Introducing the only Food Safety Culture course on the market that gives you an in-depth look at not only how to build a successful food safety culture, but also provides a best practice case study, mini assessment to evaluate your culture, and a valuable guide with tools curated just for you based on your [...]

$299 View Course

Food Safety Culture Course & Workshop

Introducing the Food Safety Culture Course & Workshop, developed and led by global food safety culture experts from Cultivate and Intertek Alchemy. This unique combination gives you access to: The one-of-a kind, on-demand Food Safety Culture Course, including a best practice case study, a culture gauge, and an extensive inventory of tools & resources curated [...]

$499 View Course

Food Safety for Delivery Drivers

It’s a great time to be a food delivery driver. More and more people have their prepared meals (from restaurants) or meal ingredients (from grocery stores and other retailers) delivered to their homes. The food you transport is in your care for a certain amount of time. Whether you are seeking to become a [...]

$25 View Course

Food Safety Standards: Introduction

Foods that are processed may be handled by multiple people, and we must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers [...]

$25 View Course

Food Safety Standards: Introduction and BRC

Foods that are processed may be handled by multiple people, and we must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers [...]

$25 View Course

Food Safety Standards: Introduction and FSSC 22000

Foods that are processed may be handled by multiple people. We must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers may [...]

$25 View Course

Food Safety Standards: Introduction and SQF

Foods that are processed may be handled by multiple people, and we must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers [...]

$25 View Course

Foodborne Illness: Introduction

Foodborne illness occurs when food is consumed that is contaminated with dangerous microorganisms. This course provides examples of common viruses and bacteria that can cause a foodborne illness, and the symptoms to expect when sick. It also covers when to report an illness to help prevent it from spreading to other people. Learning Objectives Understand [...]

$25 View Course

Foodborne Illness: Prevention

Microorganisms can cause serious foodborne illness if a dangerous type gets into food. This course explores some of the ways in which foodborne illness can spread, and examines examples of the pathogens that cause the most problems. It also introduces some of the means by which foodborne illness prevention is supported in a facility. [...]

$25 View Course

Foreign Material Control

Contaminated food products could cost your business millions in recalls, lawsuits, wasted products, and more. Foreign material control training helps your entire team understand how to prevent, detect, and respond to foreign material contamination. You’ll walk away from our online course with a better understanding of foreign material control prevention methods, their limitations, and [...]

$399 View Course

FSMA: Introduction

The Food Safety Modernization Act marks the biggest change to food safety laws in over half a century. This course describes the history of FSMA, as well as some of the FSMA rules that will take effect. It also covers Preventive Controls, which is required in many FDA facilities under FSMA, as well as [...]

$25 View Course

FSSC 22000 Implementation Course

FSSC 22000 is a highly flexible and widely recognized audit standard recognized by the Global Food Safety Initiative (GFSI). For facilities looking for certification of their food safety systems, Zosi’s online course discusses the requirements of FSSC 22000 and how to implement the standard. Please note, this is NOT a certification course for the FSSC [...]

$199 View Course

HACCP: Overview

Hazard Analysis Critical Control Points (HACCP) is a system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This course identifies examples of food safety hazards, and explains how hazards can be controlled through monitoring of critical control points. It also gives examples [...]

$25 View Course

Hand Washing: Effective Techniques

Frequent hand washing is perhaps the best way to help prevent the spread of dirt and dangerous microorganisms. This hand hygiene training course identifies the times when you should wash your hands, and provides a demonstration of how to properly wash your hands so all microorganisms are removed. Learning Objectives State why hand washing [...]

$25 View Course

Implementing SQF Fundamentals – Intermediate: Exam

The SQF Fundamentals Program is designed to help small to medium sites integrate robust food safety standards into existing practices, while creating a pathway to achieving globally accepted GFSI certification. The goal of the Implementing SQF Fundamentals, Intermediate Examination is to assess the knowledge of the individual responsible for the implementation, maintenance or assessment [...]

$85 View Course

Implementing SQF Systems – Manufacturing: Exam

The Implementing SQF Systems – Manufacturing examination assesses the knowledge of the food industry professional of the SQF Food Safety Code. The manufacturing examination addresses topics relevant to those sites that pre-process or process product including SQF Food Sector Categories 4, 7 to 22, 25, and 31 through 34. Individuals will be allowed a total [...]

$85 View Course

Implementing SQF Systems – Primary Production: Exam

The Implementing SQF Systems – Primary Production examination assesses the knowledge of the food industry professional of the SQF Food Safety Code. The primary production examination addresses topics relevant to those sites that grow or farm product such as SQF Food Sector Categories 1, 2, 3, 5 and 6. Individuals will be allowed a total [...]

$85 View Course

Implementing the SQF Fundamentals Code for Manufacturing – Course

SQFI has exclusively partnered with Zosi to develop the Implementing SQF Fundamentals Code for Manufacturing eLearning Course. This interactive course is designed to help small and medium-sized producers integrate SQF food safety fundamentals into their existing practices while creating a pathway to achieve globally accepted GFSI certification. With Zosi’s eLearning platform, starting your food [...]

$400 View Course

Internal Auditing – Advanced

Expanding on the fundamentals learned in “Internal Auditing – Basics,” this next-level course aims for a deeper understanding of managing and evaluating your internal auditing teams. Benefits This course explores various GFSI systems and standards. Plus, learn types of documentation and reporting, and proper ways to take corrective and preventative actions. Created by certified auditors [...]

$499 View Course

Internal Auditing – Basics

Internal Auditing – Basics is a 2-hour eLearning course that introduces internal audit best practices and processes for food plant inspections. Geared toward individuals participating on an internal auditing team, this course provides a substantial overview of how to sustain food safety and quality systems and verify audit teams are following best practices and [...]

$299 View Course

Listeria: Understanding its Dangers to Food

Listeria is a family that includes six types of bacteria that are found everywhere in nature. One type in particular, Listeria Monocytogenes, can cause serious problems if it gets into food. This course explains the dangers of Listeria contamination in ready-to-eat food, and how to help prevent it from forming a bio-film or collecting [...]

$25 View Course

Maintenance Personnel GMPs

Maintenance personnel ensure that the equipment and machinery in a facility runs well all time. However, it is possible to contaminate the equipment any time you make repairs. This course identifies good manufacturing practices (GMP) maintenance requirements to follow for supporting personal hygiene while working, and discusses how to prevent your tools from contaminating [...]

$25 View Course

Managing Kosher Baking Production

How does kosher production impact commercial bakeries? Managing Kosher Baking Production presents a streamlined overview of the particulars of kosher bakery programs, kosherization, and how to navigate special situations specific to the kosher bakery industry, such as Passover. This course covers the production, packaging, and labeling of various breads, cakes, breakfast items, and more. Breads [...]

$499 View Course

Managing Kosher Beverage Production

Take a closer look at kosher guidelines with a curriculum dedicated to the specific considerations of successful kosher beverage production. Managing Kosher Beverage Production helps facilities understand and meet the stringent requirements behind kosher drink processes, ingredients, and equipment. This course speaks to kosher programs and issues that may arise in hot or cold [...]

$499 View Course

Managing Kosher Dairy Production

Develop a deeper understanding of kosher dairy production and learn kosher industry best practices in Zosi’s Managing Kosher Dairy Production course. Crafted with the help of OU Kosher and led by a rabbi with extensive manufacturing experience, our online curriculum focuses on facilities that produce kosher milk, cream, ice cream, sour cream, buttermilk, and [...]

$499 View Course

Managing Kosher Production

Get to know the essentials of kosher production with this introduction to the benefits and basics of diversifying your product base. Developed in partnership with OU Kosher and taught by a rabbi with decades of experience in the kosher industry, Managing Kosher Production demystifies kosher guidelines and provides an extensive overview of industry best [...]

$399 View Course

Personal Hygiene: Basics

Germs and bacteria are everywhere in the world, including on you, your clothes, and the things you touch every day. This course discusses how to maintain your personal hygiene in the workplace and at home. In addition, you’ll learn how to properly put on sanitary gloves before working with food and come to understand [...]

$25 View Course

Preventing Food Contamination – Food

Food contamination can come from ingredients, packaging, processing equipment, or even people. As a food worker, you have an obligation to keep food safe from contamination. This course provides examples of three main types of food contamination, and explains how food workers can help protect food by preventing contamination from even happening. Learning Objectives [...]

$25 View Course

Preventing Food Contamination – Meat and Poultry

Food contamination can come from ingredients, packaging, processing equipment, or even people. As a food worker, you have an obligation to keep food safe from contamination. This course provides examples of three main types of food contamination, and explains how food workers can help protect food by preventing contamination from even happening. Learning Objectives Recognize [...]

$25 View Course

Preventive Controls for Human Food (PCQI) – Blended eLearning Course

The Zosi Preventive Controls for Human Food blended eLearning course provides everything you need to meet FSMA requirements and become a “Preventive Controls Qualified Individual (PCQI).” Our course combines the benefits of a self-paced eLearning environment with a live virtual instructor-led session to ensure you walk away with a comprehensive and complete understanding of [...]

$799 View Course

Preventive Controls: Overview

Preventive Controls is a food safety system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This preventive controls for human food overview identifies examples of food safety hazards, and explains how hazards can be controlled through monitoring of preventive controls such as [...]

$25 View Course

Risk Assessment Course

Sound risk management procedures are essential to assess and mitigate the risks associated with your management system. Discover key risk methodologies and ensure regulatory compliance today with the aid of Zosi’s workplace and food safety risk assessment training course. Benefits Differentiate between a risk and a hazard Learn how to conduct a risk assessment Determine [...]

$399 View Course

Root Cause Analysis (RCA) Fundamentals

Tired of facing the same issues in your processing facility over and over again? This online root cause analysis (RCA) training teaches how to diagnose and fix the root cause of your issues, not just the symptoms. Zosi’s expert instructors use their decades of processing floor experience to share practical approaches and valuable tools [...]

$299 View Course

Salmonella: Controlling it in Food Manufacturing

Salmonella is a type of bacteria that is commonly present in the digestive tract of many animals, and the food that animals provide. This course explains how bacteria can enter and spread around a facility, and describes how to help prevent salmonella through proper sanitation and good manufacturing practices. Learning Objectives Describe what Salmonella is [...]

$25 View Course

SQF Edition 9 Conversion Primer

The two-hour SQF Edition 9 Conversion Primer provides an in-depth overview of changes to the SQF Codes for all program-certified professionals. Led by members of SQFI’s Technical Team, this live webinar offers a comprehensive look at key updates to the SQF Code, Edition 9, as well as the intent behind these changes and the [...]

$189 View Course

SQF Edition 9: Practitioner Training Program

Show consumers your site is committed to continuous improvement of food safety and quality best practices with The SQF Edition 9: Practitioner Training Program. You will have this discounted course collection built by SQF Code creators. The training program includes all seven of the SQFI brand-new implementation courseware and a short primer to help [...]

$899 View Course

SQF Implementing: Approved Supplier Program

As supply chains become more complex, the risk of receiving unsafe raw materials or ingredients from your suppliers grows. In fact, this is the leading cause of all recalls. An approved supplier program helps prevent this, improving quality, ensuring brand integrity, and helping your site meet SQF Edition 9 food safety requirements. Learn how [...]

$189 View Course

SQF Implementing: Corrective and Preventative Actions

A Corrective and Preventative Action (CAPA) process is used to drive the continuous improvement of an SQF certified site’s overall System. SQFI’s online CAPA training course gives SQF practitioners an in-depth overview of the CAPA process and tools they can use to build a positive food safety culture. Benefits Grasp how CAPA impacts SQF System [...]

$189 View Course

SQF Implementing: Food Safety Culture

A strong food safety culture results in a reduction of risk, an empowered and engaged staff, improved customer satisfaction, and a reputation as a food industry leader. However, achieving a positive food safety culture involves commitment by all stakeholders. SQFI’s online Edition 9 course addresses food safety culture expectations for SQF-certified sites and how [...]

$189 View Course

SQF Implementing: Internal Auditing

Learn how to implement a robust SQF internal audit program that drives continuous improvement, supports food safety culture, and improves compliance with this SQF internal auditor training course. The interactive approach used in this SQF online course allows learners to see how the traceback approach provides a comprehensive means to verifying their food safety [...]

$189 View Course

SQF Implementing: Risk Assessment

Risk assessments are crucial to effectively implementing several SQF programs. SQFI’s online, self-paced risk assessment training introduces a step-by-step process whereby the SQF Practitioner will learn how to identify and mitigate food safety risk, food fraud risk, and food defense risk in compliance with SQF Edition 9. Benefits Identify the appropriate tools to use for [...]

$189 View Course

SQF Implementing: Root Cause Analysis

Get to the root of issues at your site causing non-conformances, deviations, and other adverse food safety and quality events with proper Root Cause Analysis (RCA) training. SQFI’s online RCA training walks learners through the RCA process and demonstrates a number of tools to help sites achieve sustainable improvement and meet SQF Edition 9 [...]

$189 View Course

SQF Implementing: The SQF Code

The SQF Program is a rigorous and credible food safety and quality program. Adopting and implementing an SQF System shows consumers your site is committed to continuous improvement of food safety and quality best practices. SQFI’s course helps companies understand SQF Code, Edition 9 methodology, changes, and requirements to achieve SQF certification. Benefits Understand how [...]

$69 View Course

SQF Professional Update – August 8, 2023

The four-hour SQF Professional Update is a requirement for SQF Professionals (Auditors, Consultants, and Trainers) seeking annual re-registration with the SQF program; however anyone is welcome to participate. In this year’s update, a member of SQFI’s Technical Team will share recent updates to the SQF program including the SQF Code, edition 9, current results [...]

$200 View Course

SQF Professional Update – February 16, 2023

The four-hour SQF Professional Update is a requirement for SQF Professionals (Auditors, Consultants, and Trainers) seeking annual re-registration with the SQF program; however anyone is welcome to participate. In this year’s update, a member of SQFI’s Technical Team will share recent updates to the SQF program including the SQF Code, edition 9, current results [...]

$200 View Course

SQF Professional Update – September, 2022

The four-hour SQF Professional Update is a requirement for SQF Professionals (Auditors, Consultants, and Trainers) seeking annual re-registration with the SQF program; however anyone is welcome to participate. In this year’s update, a member of SQFI’s Technical Team will share recent updates to the SQF program including the SQF Code Edition 9, current results [...]

$200 View Course

SQF Quality Systems – Exam

The SQF Quality Code is designed to monitor and control food quality-related threats and is most suited for sites who have in place a successful, robust Food Safety Plan and is certified to a GFSI-recognized program, for example, one of the SQF Food Safety Codes. Developed as a means to assess the knowledge of [...]

$85 View Course

SQF Quality Systems Course, Edition 9

The products you provide your customers need to be safe and nutritious, but that alone isn’t enough to compete. It’s more important than ever to consider the role of quality in your business. The SQF Quality Systems course is dedicated to helping you understand the various facets of quality as a concept, and what [...]

$700 View Course

SQF Risk Management: Allergen Management Program

Allergens continue to be a leading cause of FDA and USDA recalls, as well as trips to the doctor’s office for mild to life-threatening reactions from consumers. SQF aims at minimizing allergen risk by requiring sites to identify all allergenic ingredients at receipt, stored separately from non-allergenic materials, and from materials containing other types of [...]

$189 View Course

SQF Risk Management: Data Insights

Risk assessments are the backbone to any functioning food safety system. SQF defines a risk assessment as the identification, evaluation, and estimation of the levels of risk involved in a process to determine an appropriate control method. Whether you are the SQF practitioner or a delegated resource this course will teach you how to [...]

$189 View Course

SQF Risk Management: Document Control and Records Program

The SQF Edition 9 Code focuses on documenting your food safety program. In this course, an SQF Practitioner will review the SQF Code requirements step-by-step. You will find out precisely what must be documented, why document control is vital, and how to manage critical documents and records adequately to move your food safety culture [...]

$189 View Course

SQF Risk Management: Exam

The SQF Risk Management exam assesses the knowledge of the food industry professional of risk and risk management in the food industry. The content of the examination addresses the best practices and procedures used to identify and mitigate the top areas of risk at a food site. The examination consists of sixty (60) multiple [...]

$89 View Course

SQF Risk Management: Food Defense Program

Food defense, the effort to prevent intentional contamination of food products, is a major part of the SQF Program. In this course learn the crucial role of food defense in keeping products safe. Understand the steps in building a robust food defense program, testing that program, and integrating the program with other food safety [...]

$189 View Course

SQF Risk Management: Food Fraud Program

The SQF Food Safety Code requires a food fraud mitigation plan that identifies food safety vulnerabilities from ingredients and materials. This is to include a site’s susceptibility to product substitution, mislabeling, dilution, counterfeiting, or stolen goods which may adversely impact food safety. All of which must be documented, implemented, and maintained annually. Help ensure your [...]

$189 View Course

SQF Risk Management: Full Course Collection

Don’t get caught by one of the biggest areas of non-compliance – risk management. Introducing the new SQF Food Safety Risk Management course collection! Created by SQF and designed for cross-functional teams, not just the SQF practitioner, these seven courses dive deep into the most critical areas of risk management. From food fraud and food [...]

$899 View Course

SQF Risk Management: Raw and Finished Product Specifications

How will you know what to produce unless it is defined? How will your suppliers know what ingredients or raw materials to provide unless you tell them? The SQF Edition 9 Code requires sites to develop and keep current specifications for all finished products, raw materials, agricultural inputs, and packaging. Register today for SQF’s [...]

$189 View Course

SQF Risk Management: Recall and Crisis Management Programs

Failure to recall or withdrawal a product can lead to serious consequences for public health and safety. It can also damage a company’s reputation if done incorrectly. The SQF Code requires sites to have a recall and withdrawal program and to regularly test their program for its effectiveness. Taught by an experienced SQF Practitioner, this [...]

$189 View Course

Statistical Process Control (SPC) Fundamentals

This online statistical process control course delivers practical methods you can use to monitor your operations, maintain the consistency of products, and keep manufacturing processes under control. You’ll learn techniques to detect problems at the earliest stage, prevent them from becoming bigger issues down the line, and drive continuous improvement. Benefits Gain an understanding of [...]

$399 View Course

UK Food Safety Level 2 Exam

The UK Food Safety Level 2 Exam is FDQ endorsed and meets UK Food Standards Agency (FSA) training requirements for frontline food handlers. Other standards that met with this content include QIW, CCEA and SQA. This exam is best suited for food handlers in a manufacturing setting within the United Kingdom Benefits The UK Food [...]

$13 View Course

UK Food Safety Level 2 Library

is pleased to offer 19 NEW courses that are part of the UK Food Safety Level 2 Library, and reflect the latest version of the FDQ standard. This library provides UK food manufacturing facilities the opportunity to train their front line employees on Level 2 food safety requirements using contextually correct content and adult learning [...]

$40 View Course

Verification and Validation Course

Improve your understanding of verification and validation, and the most effective methods used for each, in this online training course. Participants review various expectations for verification and validation by FDA, USDA, and GFSI standards while exploring procedures for food safety plans, HACCP plans, and prerequisite programs. Enroll and learn how to promote food safety [...]

$499 View Course

Visitor Procedures

Visitors to a facility are required to follow all the procedures and rules in place at a location. This course provides an overview of the types of requirements to expect when entering a facility, and the need for proper attire. It also covers food safety and personal safety practices when inside a production area. Learning [...]

$25 View Course

Waste Management Procedures and Proper Disposal

Even though waste may be generated in many different areas of a food production facility, it’s important that waste is properly handled to avoid contamination of food. This course identifies examples of solid and liquid waste, and the problems associated with improper procedures for handling storage and disposal of waste. Learning Objectives Identify examples of [...]

$25 View Course

Water Hose Safety

Water hoses are commonly used in facilities, such as during the cleaning process. This course discusses water hose safety, such as the correct procedures to reduce the risk of food contamination, along with proper maintenance and care for hoses and nozzles. Learning Objectives Identify a water hose food safety risk. Describe a water hose [...]

$25 View Course
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