Allergen Awareness for Food Processors
Consumers are becoming more aware of allergens in the products they buy. To meet their needs and prevent costly product recalls, food processors must take extra steps to label, store and control ingredients in edibles that contain allergens. This course explains and defines allergens and sensitivities as well as where to find current information on U.S. regulations. Ingredient storage, proper labeling and preventing allergen cross-contamination throughout the production process are among topics discussed.
This two-and-a-half day course explains how to write Hazard Analysis Critical Control Point (HACCP) plans and conduct annual reassessments. Students develop their skills to conduct hazard analyses, differentiate between control points and critical control points, choose critical limits, set up monitoring programs and implement corrective actions when deviations occur. This course also explains all required HACCP-program documentation, records review procedures, and monitoring and other activities. Students receive a copy of the reference textbook and an application for the HACCP certification.
HACCP Annual Reassessment
This course is for food industry managers and those responsible for following and creating a Hazard Analysis and Critical Control Point (HACCP) plan. Students assess their company’s HACCP plan to determine its effectiveness and whether or not it identifies critical hazards. Students receive assistance in reviewing their current plans to determine whether any changes are needed since the last annual review. Additional topics include implementing identified changes.
Food Protection and Bioterrorism
This course looks at areas of food safety and security, placing special emphasis on preventative measures. Students examine past bioterrorism attacks and explore detection and prevention tactics. Discussions include advising Food and Drug Administration and U.S. Department of Agriculture personnel on how to prevent bioterrorism and briefing employees on the important information they need to know to take part in the process. Cameras, alarms, monitoring programs and food security audits are among covered topics.
Traceability and Record Keeping for the Food Processing Plant
Record keeping and plant audits are an important part of quality assurance in the food production industry. This course explains the types of records students should keep to maintain day-to-day business in food-processing plants and pass plant audits. Students learn strategies for proper documentation that improves the traceability of foods, from incoming ingredients to finished products.
Good Manufacturing Practices
Good manufacturing practices (GMPs) are rules mandated by the federal government that all food manufacturing facilities must follow. These practices protect the food supply from contamination. Violation of GMP regulations can result in serious illness or injury to customers, fines, imprisonment and lost revenue due to recalls. This course explains the basic guidelines along with details of how to apply these rules in daily business operations. Examples of GMP violations are discussed along with ways to avoid poor practices.
Sensory Evaluation for Quality Control
Evaluating line samples is a key part of food production quality control. This course reviews basic elements of evaluating products, adding controls and maintaining objectivity to properly assess line samples, incoming ingredients and finished products.
This seven-hour course, followed by the national ServSafe® Alcohol exam, teaches students responsible alcohol service techniques and enhances their knowledge of liquor laws. Key concepts are presented thorough text with clear visuals. This course is recommended for employees who interact directly with customers, regardless of their positions. It includes a variety of activities for delivering, reinforcing and reviewing the present manner of delivering alcohol responsibly to customers. Required textbooks and materials are available in the college bookstore. Students must purchase the text, ServSafe® Alcohol, Fundamentals of Responsible Alcohol Service (2nd Edition, with Scantron® sheet for testing), prior to the start of the class.
ServSafe® Food Safety Manager Training
This eight-hour total ServSafe® training session prepares students to take the official ServSafe® certification exam, which is offered at the conclusion of class. ServSafe® training, designed by food service and safety professionals, meets the requirements of New Jersey food laws and regulations. Students who complete the program and pass the accredited certification exam are recognized as certified food safety managers. The class is delivered in two four-hour sessions, with the certification offered at the end of the second day.
ServSafe® Food Safety Manager EXAM ONLY — $65
(Provides exam/proctor only, not the textbook or training course)
Additional exam dates provide students an opportunity to retest for the Certified ServSafe® Food Safety Manager credential. This does not include coursework or textbooks. Preregistration is required. Please call 856-464-5226 to register for the exam.