Food Quality & Safety Apprenticeship

Apply for our pre-apprenticeship program. Enrollment is now open!

16 week remote program

Two ONLINE CLASSES Quality & Regulatory and Food Safety (that you can take on your own time. Both classes are 2 units. You can expect to spend about 9 hours a week in the online class material—plus some time for studying)

Be one step closer to becoming PCQI.

 

 

STEP: 1 - June 15- July 5 ONLINE

Quality and Regulatory Compliance

Public policies and practices continue to intersect with consumer concerns regarding the safety of

food ingredients. The future of food and farming is at a critical crossroads in feeding a growing

population with diminishing natural resources (e.g., land, water, and energy). Genetically Modified

Organisms (GMOs), natural, sugar, sodium, fat, food additives, food colors and flavors, processing

technologies and organic continue to capture the consumers’ attention. The concept of functional

foods, also known as nutraceuticals, is a food product category not endorsed by the U.S. FDA, yet

continues to appeal to consumers. Social media are contemporary drivers that expand consumer

concerns, despite the evidence of safety, environmental compatibility, and health benefits. Within the

United States, the 2011 Food Safety Modernization Act continues to be a significant factor in

assuring the safety, affordability, accessibility, and nutritional quality of the food supply. This course

will critically examine the quantity and quality of scientific evidence, health potential, policy

implications, and consumer responses to these and other foods “in the news.”

This course should have broad appeal to many – and will certainly be attractive

to individuals hoping to pursue a career in any healthcare-related profession, the pharmaceutical,

food, or dietary supplement industries, or in consumer products and/or consumer protection.

 

STEP: 2 - July 10-Aug 4 ONLINE

Bio196 Food Safety

This course covers the regulatory agencies that oversee and the methodologies

prescribed to ensure a safe food supply. The basics of quality assurance and

quality improvement as applied to the food industry as well as The Food Safety

Modernization Act, hazard analysis critical control points (HACCP), product

traceability, food allergens, and food contaminants including microorganisms are

presented. Illnesses known to result from ingestion of contaminated foods are

discussed.

 

STEP: 3 - Aug 7-Sep 1 ONLINE

Training Modules:

cGMP Module Training

What is included in this training module?

 Personnel

 Plant & Grounds

 Sanitary Operations

 Sanitary Facilities and Controls

 Equipment and Utensils

 Processes & Controls

 Warehousing & Distribution

 Holding & Distribution of Human Food By Products for Use as Animal Food

 Defect Action Levels

 

SSOP Module Training

What is included in this training module?

 Sanitation Controls

 Monitoring

 Records

 Relationship to HACCP/FSMA

 How to format a standard operating procedure