Training Reimagined
Food Safety Training Catalog
Train your workforce through virtual workshops and eLearning modules. Receive certifications needed for compliance with HACCP, PCQI, FSMA, and other regulatory standards.
Learn regulatory compliance, food safety standards, proper operating procedures, and fundamentals of sanitation and hygiene from top food industry experts.
The course curriculum is based on the guidelines from the Consumer Brands Association in conjunction with the FDA. IEH Academy is a recognized BPCS provider. This two or three day food safety training course is offered by IEH’s processing experts who have extensive experience in aseptic, high acid, and retort operations and teaching.
This training explains the key sanitary design principles for facilities and food processing equipment to support food safety, and to allow effective and efficient sanitation of the equipment and the facility.
This course is specifically designed for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat, including thermobacteriology, heat penetration theory, ball calculation procedures, and more.
This course discusses thermobacteriology as it is applied to food processing. With a focus on the methods of process evaluation, special attention will be given to fundamental concepts on which the development of the methods is based.
The AFDO Seafood HACCP Alliance course provides participants with the information needed to develop their firm’s Seafood HACCP plan. Those who complete both Segments are eligible for a “Certificate of Course Completion” from the Association of Food and Drug Officials (AFDO). This certificate provides evidence that the individual meets the training requirements.
Comprehensive food safety plans are imperative to protect the consumer, the brand, and the food processor’s future. HACCP is a fundamental approach to food safety required by all regulatory entities. This two-part instructor-led virtual training gives participants the knowledge to contribute in a meaningful way to the implementation of a successful Food Safety Plan.
The course curriculum is based on the guidelines from the Food Safety Preventive Controls Alliance (FSPCA) in conjunction with the FDA. Group panels & discussions will be utilized through virtual breakout rooms which will reinforce knowledge and allow students to share experiences.
This course is designed to give the participant a comprehensive understanding of the importance of a robust environmental monitoring program. It also covers proper sampling techniques, where to sample and frequency of sampling, target organisms and methods. Finally, it covers the responses to testing data, e.g., implementing corrective actions, documentation and data management.
This course is designed to cover compost sampling requirements. It covers the number of samples, how and where to take the samples, and why they are being taken. After successfully completing this course, a certificate will be issued to each participant.
This course is designed to cover food safety risks, regulatory and customer requirements, field and water sampling as well as sample transport. After successfully completing this course, a certificate will be issued to each participant.
Follow along in these guided self paced eLearning modules curated by industry experts and professionals in food safety.
This course equips food industry professionals with the critical knowledge and practices needed to prevent intentional adulteration in food production and supply.
This course provides a comprehensive understanding of FDA regulatory requirements, focusing on inspection protocols, compliance strategies, and managing forms such as 482 and 483. Attendees will learn practical approaches to responding to FDA observations, interpreting warning letters, and navigating consent decrees.
Six Sigma statistical techniques are exceptionally effective for high-volume food and beverage manufacturing. In this course, we cover case studies demonstrating how data-driven decisions can enhance cost efficiency, quality, food safety, and productivity.
This course offers a comprehensive overview, equipping attendees with the knowledge to meet inspection standards and ensure smooth interactions with both management and the FDA.
This course will guide you through the selection and usage of gaskets in the food and beverage industry. Learn the main factors of gasket material selection to determine compatibility for your equipment. Troubleshoot gasket issues and plan preventative maintenance tasks with the right frequency.
In this course, we will cover the use of peroxide in aseptic systems including typical consumption trends and seasonal issues. We also provide troubleshooting recommendations for investigating and resolving peroxide concentration issues.
This course will guide you through the essential factors that influence thermal processing, focusing on their impact on product quality and process efficiency. You’ll learn to identify key elements in retort and aseptic systems, making informed decisions to optimize safety and performance in your operations.
This course provides a solid overview and covers the primary key elements associated with the most popular third-party NGO food labeling certification in the United States: Kosher. This course should be beneficial for regulatory labeling personnel, plant quality managers, brand marketing managers, and professionals who want to understand what kosher certification involves before considering pursuing an individual kosher certification for a finished product and/or plant.
Understanding how to manage foreign materials is critical for ensuring the safety and quality of food products. This course equips participants with practical strategies and programs to reduce risks associated with foreign material contamination, empowering them to contribute to a safer food production environment.
The course offers a comprehensive overview of the top ten non-government food labeling claims used in the US. It is tailored primarily for regulatory food labeling specialists, attorneys seeking to expand their expertise in non-government food labeling claims requirements, product development scientists, and plant quality managers responsible for food labeling.
This course provides the basics behind food safety control systems to the extent that trainees will be able to recognize and help ameliorate food safety hazards throughout the entire production process.
This eLearning course covers the implementation of effective sensory evaluation techniques that can be leveraged to ensure products meet consumer expectations.
This set of eight 15-minute, self-paced online courses will cover the general requirements (manufacturing, processing, packing, and holding operations), Raw Materials and other Ingredients, and the Manufacturing operations.
Explore the world of microorganisms in the food industry and how microorganisms play a role in food production and manufacturing. Microbes such as bacteria, molds, and yeasts are utilized for foods production.
In this course students will learn about the nature of thermal deviations, what information should be included in deviation records and what are best practices for completing deviation record forms.
Thermal processes are essential for controlling foodborne microbial hazards and thereby ensuring the safety of the public when consuming food products.
Identify characteristics of allergens, lists responsibilities of various departments within the organization, and give a clear road map to proper legislative compliance and active management of allergens within a facility across all functions.
This course provides the basics behind food safety control systems to the extent that trainees will be able to recognize and help ameliorate food safety hazards throughout the entire production process.
This course is designed to illustrate the critical role environmental monitoring and sampling plans play in food and beverage processing. Content in this course is curated for those who are responsible for designing, updating, and implementing the elements of an environmental monitoring program in their facility or company.
This course provides an overview of aflatoxin and its big-picture implications for the food and feed supply. This eLearning course offers a comprehensive overview of mycotoxins and their health and economic impact on the food industry. We will look at how contamination is detected and discuss preventative techniques regarding aflatoxin.
This course is designed to give end users the knowledge to understand the benefits and limitations of modified atmosphere packaging, and the basics to work with material and equipment supplies to shorten the development process and enhance desirable product attributes.
After taking this course, learners will have a working understanding and appreciation of food corporate culture considerations, including recognizing and evaluating food safety and quality culture, communication strategies for diverse audiences, and management considerations that support a positive food safety and quality culture.
Upon completion of this course, you should understand the advanced aspects of sensory analysis and be able to plan and conduct several sensory analysis protocols based on standard practices and methods used by sensory professionals.
Topics include dry and wet cleaning methods, as well as the types of soils in a food facility and the chemicals and methods required to effectively remove soils and microbes to assure hygienic conditions of the processing equipment and the processing environment.
This course provides a step-by-step form for a document manager and their team to control the entire food safety and quality document process, from document creation through logical destruction at the appropriate time.
This course is designed to provide food company managers with a deeper understanding and awareness of the ethical considerations surrounding production, processing, and distribution of food.
A successful food safety system and culture are, without a doubt, a few of the most important challenges facing all food processors and ancillary businesses. It truly takes a team effort from across many disciplines and responsibilities within a manufacturer, and the procurement or purchasing group is an integral part of this team effort.
Pathogens, or harmful microorganisms, are responsible for a large number of foodborne illnesses and deaths in the U.S. every year. Many of these infections come from foods that are considered fully cooked. Food producers need to understand how thermal processing removes pathogens from products and what steps are necessary to ensure a successful heat treatment.
This course will help you interpret updated USDA guidelines and better understand how to ensure the safety and quality of your RTE meat and poultry products.
This course covers introductory information involving the sensory evaluation of food. Upon completion of this course, you should understand the aspects of sensory analysis and be able to assist in developing a sensory program at your company.
Cronobacter sakazakii is a pathogenic bacterium associated with a variety of foods, most notably dried or powdered foods, or environments. This course is designed to provide basic information about Cronobacter and the many factors that are necessary to control Cronobacter in foods or food plants.
If you grow, process or use peanuts as ingredients in products destined for domestic or international consumer markets, questions about ingredient uniformity, ingredient safety and ingredient performance may have come to mind as you work with the seed of this very interesting plant.
Join us for the latest edition of our Peanut 101 eLearning series, In this course, our spotlight turns to the crucial aspect of ingredient uniformity, exploring its direct impact on food safety and the performance of food products.
In this course, we continue our focus on ingredient uniformity and how it leads to food safety and food product performance, specifically addressing growing environment, climate and weather.
This course provides introductory information related to the fermentation of food. The covered topics include the historical context, scientific principles, major types of food fermentation processes and associated microorganisms, categorization of fermented foods, as well as troubleshooting methods and effective solutions.