Food Manufacturing – Self-Paced Online Courses

Safe, Sanitary, Online Food Safety Training!

NJMEP Self-Paced Online Food Training

These five (5) programs offer food and beverage manufacturers across the nation access to self-paced, in-depth online food training courses.

NJMEP's In-Depth, Self-Paced Online training programs each cost $200 Per Person

Use these courses to upskill employees and remain in compliance. These online training courses are a fantastic option for those looking for supplemental education or those that want to refresh their skills from the in-person training offered by NJMEP. Learn more about all five (5) online food training programs.

 

Please note the following hardware and internet requirements needed for the online classes:

Hardware Requirements:

 

Internet Requirements:

Web browser: Firefox or Google Chrome are supported browsers.   It is extremely important that you use a supported browser when using Blackboard Learn so that all course content and the course tools properly display.   We do not recommend Apple Safari or Microsoft Edge, and Microsoft Internet Explore is no longer a supported browser.  We recommend installing both Firefox and Chrome browsers for use with our technologies, especially if one results in an error message.  Please try using a different browser to see if you experience the same results.  Select  Browser Checker to determine your system compatibility with Blackboard.

Pop-up Blockers must be disengaged. Blackboard contains many features that are pop-ups and must be allowed for full functionality of the course.


 

Current Good Manufacturing Practices (cGMP) Readiness Online Course

Format: Self-Paced, fully online, approx. 4-6 hours

Current Good Manufacturing Practices (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures, ensuring that food is safe and has been prepared, packed, and stored under hygienic conditions. They describe the methods, equipment, facilities, and controls for producing processed food. These had major updates with FSMA in 2015, from section 110 to being recently archived and now replaced with section 117 in the CFR (Code of Federal Regulations).

https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334115.htm

Course Learning Outcomes: The participants will be able to apply and help support the implementation of the revised current good manufacturing practices requirements (cGMP’s) according to the final rule for “Preventive controls for human food”, released on September 17th 2015.

Subject Matter Expert: Juliana Canale
Course Number and Name: cGMP Readiness
Format: Self-Paced, fully online, approx. 4-6 hours

Upon the successful completion of this course, student assessments will demonstrate competencies and measurable skills in the following areas:

Online benefits content compared to in-person:

 

 


Food Allergens Online Course

Format: Self-Paced, fully online, approx. 4-6 hours

With millions of consumers affected by food allergens, consumers look to food companies to provide them with safe food products. Consumers rely on the industry to correctly recognize, process and market foods with correct labeling. Misrepresentation of food allergens can become very costly to food manufacturers and suppliers. Mishandling of food allergens is one of the most common reasons for food recalls. Currently, over 45% of all class recalls are allergen related and the numbers are not going down. According to the Food Allergen Labeling and Consumer Protection Act (FALCPA), there are 8 major allergens accounting for 90% of food allergic reactions, which include any other ingredients that contain proteins from one of more of them and must therefore declared in a specific way on food packaging. Allergen control is an essential part of every food safety program and required by the new FDA Food Safety Modernization Act (FSMA) rule for Preventive Controls for Human Foods.

The Allergen Control Plan outlines controls that are put in place regarding the handling, processing, storage, packaging and identifying of allergens and the likelihood of possible locations where cross-contact can be identified. The following course will elaborate on the major food allergens and how they affect current Good Manufacturing Practices (cGMPs) and Food Safety Principles for food manufacturers and suppliers. How to create an effective foundational Allergen Control Plan and maintain it in case of changes will be explained. Participants will also learn about allergen labeling on product ingredient labels and food recalls due to allergens.

Course Learning Outcomes: The participants will be able to apply best practices for food safety principles to help support the mitigation of allergen cross-contact in manufacturing and effectively control allergens in a manufacturing environment that can help support Food Safety Modernization Act (FSMA) and the Food Allergen Labeling and Consumer Protection Act (FALCPA) regulations.

Upon the successful completion of this course, student assessments will demonstrate competencies and measurable skills in the following areas:

The participant will receive a certificate of successful completion for the course after passing the cumulative final assessment.

Online benefits content compared to in-person:

 

 


Food Defense Online Course

Format: Self-Paced, fully online, approx. 4-6 hours

Food Defense is the effort to protect food from acts of intentional adulteration. The FDA issued the final rule in May 2016 on mitigation strategies to protect food against “Intentional Adulteration”, which requires applicable facilities to formulate and implement food defense plans.

The purpose of the food defense plan is to prevent food products being adulterated from any source inside or outside the company. Such acts intended to cause wide-spread harm to public health, including but not limited to acts of terrorism intending to target food supply, could cause illness, death and economic turmoil to the food supply. Implementing an effective food defense plan will allow for the prevention, protection against, mitigation, response time and recovery from any intentional adulteration of our food supply. Furthermore, food defense is already a requirement for all GFSI accredited Food Safety Management Systems (SQF, BRC, etc.).

The following course will dive deep into the understanding of food defense requirements and how to create a customized food defense plan for their facility.

Course Learning Outcomes:

The participant will receive a certificate of successful completion for the course after passing the cumulative final assessment. 

This course is designed for:

Online benefits content compared to in-person:

 

 


Food Recall and Withdrawals Online Course

Format: Self-Paced, fully online, approx. 4-6 hours

A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling, or potential hazard by removing a product from the market place or it is mandated by the FDA in response to a food safety issue determined. The most common reasons for food recalls are allergen mislabeling and the presence of pathogens. Other reasons behind food recalls include incorrect packaging, wrong food labels, and physical contamination. The importance of having a food recall plan is to ensure quick and efficient removal of affected products from the market place and to allow the identification of key areas of needed improvement to prevent future hazards. Recall and withdrawal procedures are required for food manufacturers under the final FDA Food Safety Modernization Act (FSMA) rule for “Preventative Controls for Human Foods for hazards requiring control.

By the end of this course, participants will be able to:

The participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training class.

The course is designed for:

Online benefits content compared to in-person:

 

 


HACCP (Hazard Analysis and Critical Control Points) Overview Online Course

Format: Self-Paced, fully online, approx. 4-6 hours

Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles which are required by the codex alimentarius. This is hands-on training that will guide you through the steps to develop and implement a science-based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements. By the end of the training course, participants will be able to:

The participant will receive a certificate for successful completion of the training after passing the written knowledge test at the end of the training class. The course is designed for:

Online benefits content compared to in-person:

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