Top Management Programs
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Learning events "Public & In Situ"
At the Food Safety International Network, we are committed to designing and delivering training courses that are practical and relevant, continually evolving to meet the continuous growth and evolution of the food industry. We recognize that continuous development and keeping abreast of regulatory guidelines, current trends, and innovative technologies is essential.
Our goal is to provide training programs that help you gain the skills, knowledge and attitudes vital to continued growth and success in the marketplace.
Corporate Certified Food Safety & Quality Programs 
Level I: HACCP
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept.
HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. Food safety systems based on the HACCP principles have been successfully applied in food processing plants, retail food stores, and food service operations.
The seven principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
Level II: Food Defense
Food defense focuses on protecting the food supply from intentional contamination, with a variety of chemicals, biological agents or other harmful substances by people who want to do us harm. These agents could include materials that are not naturally-occurring or are not routinely tested for. Intentional acts are generally not reasonable and are hard to predict.
Food defense focuses on protecting the food supply from intentional contamination, with a variety of chemicals, biological agents or other harmful substances by people who want to do us harm. These agents could include materials that are not naturally-occurring or are not routinely tested for. Intentional acts are generally not reasonable and are hard to predict
Level III: ISO 22000
ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization:
- To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer.
- To demonstrate compliance with applicable statutory and regulatory food safety requirements.
- To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction.
- To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain.
- To ensure that the organization conforms to its stated food safety policy.
- To demonstrate such conformity to relevant interested parties
- To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
Innovation and Development Program
FSIN´s Innovation and Development Food Training Program offers a unique knowledge of ingredient structure, functionality and application. Working with Product Development, Sensory and Consumer Science, Predicting and Controling Shelf Life and Food Packaging.
This programme is designed to bridge the knowledge gap between science and business . It offers a combination of critical, reflective and technical knowledge of the development of innovative food products.
FSIN´s team provides expert solutions for clients.
Thermal Processing Training Program
FSIN´s Thermal Processing Training Program is designed to teach thermal processing professionals the most current science-based techniques to be applied in the development of optimal thermal processes.
This programme offers ASEPTIC PROCESSING AND PACKAGING WORKSHOP to give individuals the basic knowledge involved in the development and operation of an aseptic system. The course is appropriate for food scientists, food and packaging engineers, microbiologists, chemists, and anyone wanting in-depth knowledge of Aseptic Food Processing and Packaging.
The Better Process Control School WORKSHOP (BPC) offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Participants seeking certification are required to attend at minimum six sessions of a BPC school and pass examinations.
THE ADVANCED THERMAL PROCCESS WORKSHOP focuses on development of thermal processes and resolution of deviations encountered during the processing of food products and is aligned with the appropriate regulatory standards. It is crucial that processors understand and practice the most current science-based methods in the development of thermal food processes and will help make sure you are up-to-speed on the latest processing advancements in the field.
Quality, Regulations & Export Program
Services "In Situ"
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