Through its training activities IFT can help to make your people more valuable while minimizing operational risks and meeting regulatory requirements. IFT offers courses for all levels of staff from managers to line workers.

          • HACCP Program Basics : Basic in-house HACCP training courses are offered modeled on the US National Seafood HACCP Alliance curriculum.

          • GMP and Sanitation (SSOP's) : Learn the basics of the US and CODEX Sanitation GMP's and the development of a Sanitation Standard Operating Procedure (SSOP) to meet the 8 'key' sanitation issues.

          • Thermal Process Testing : An in-house course is offered on the basics of thermal process validation testing for canned foods heat penetration and temperature distribution.   

          • In-House Better Process Control School (BPCS): This course uses the curriculum of the US FDA/Food Processors Institute Better Process Control School on the basics of thermal processing and container integrity. An examination is given and certificate issued upon passing.

          • Retort Operation Basics: This workshop is offered for the key staff performing operations in the thermal processing room. This course will give the 'how' and 'why' for the important functions in necessary in producing safe canned foods.

          • Retort Pouch Basics: An introductory course for existing food processors wishing to expand to retort pouch packaging. The course will explain the similarities and differences in processing pouches versus traditional forms packaging for shelf-stable foods.

          • Food Security and Bioterrorism Law Basics: Food security programs (for the prevention of intentional tampering of foods) are a basic requirement for all major buyers in the USA and elsewhere. Nonetheless, food security is still a widely misunderstood concept. IFT offers an introductory workshop on the basics of food security programs and compliance with the new US Bioterrorism Act.

          • Allergen Basics: Allergens are one of the chief causes of food illness and recalls, and continue to be a basic food safety concern for processors and buyers. Yet allergens and their control are one of the most ignored issues in food plants Our workshop introduces the fundamentals of a good allergen policy for food processors.

       
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