IEH Laboratories and Consulting Groups provide a series of training courses to help food industry personnel understand the application of food safety terms in their facilities. The routine training includes HACCP classes, courses on Good Manufacturing Practices (GMOPs) and Sanitation Standard Operating Procedures (SSOPs). However, IEH also offers specific training that is tailored to each company’s needs. For instance, IEH can help you design a class, in English or Spanish, to train food safety or QC/QA personnel in the application of GMPOs and SSOPs that results in the production of safer foods. Our advanced food safety training, including advanced HACCP classes, review the most important pre-requisite program impacting food safety and provide a series of guidelines to verify ad validate the effectiveness of these programs.
Accredited Basic and Advanced Hazard Analysis and Critical Control Point (HACCP) Classes. These classes have been accredited by the International HACCP Alliance. The advanced HACCP class is tailored to specific industry needs and includes verification and validation processes to ensure that an effective HACCP plan is in place.The HACCP course at IEH are all accredited by the International HACCP Alliance.
Basic Food Microbiology. This class reviews the identification of potential food borne hazards and discusses control methods to reduce hazards in food. Sanitation. This class reviews the principles of sanitation to protect food products from contamination. Good Laboratory Practices. Attendees will learn how to collect representative samples and obtaining valid test results through the application of approved analytical methods (FDA, AOAC, etc.)
Allergen Workshop For the Food Industry
This 2-day workshop is geared towards food industry personnel responsible for food allergen control programs. The workshop will review the major food allergen categories, the Food Allergen Labeling and Consumer Protection Act of 2004, and international regulations related to allergen control in foods. Participants will review the most successful scheduling and sanitation practices to avoid cross-contact during processing, and will also practice the design and implementation of a robust allergen control program. Verification and validation of sanitation activities will also be presented. This workshop also includes a hands-on component where participants will use commercial detection kits to identify allergens and report results. At the end of the workshop, participants will have a better understanding of the regulations related to allergens and of how to organize a solid allergen control program to mitigate the unintentional appearance of allergens in food products.