Upcoming Training
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27
Apr 6, 2026
5 days
Apr 10, 2026
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Apr 7, 2026
3 days
Apr 9, 2026
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
4
Apr 13, 2026
4 days
Apr 16, 2026
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability and threat assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability and threat assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
14
Apr 13, 2026
5 days
Apr 17, 2026
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 6 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 6 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
1
Apr 20, 2026
4 days
Apr 23, 2026
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
12
Apr 20, 2026
3 days
Apr 22, 2026
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
10
Apr 20, 2026
3 days
Apr 22, 2026
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
19
Apr 22, 2026
2 days
Apr 23, 2026
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
25
Apr 27, 2026
3 days
Apr 29, 2026
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
13
May 4, 2026
4 days
May 7, 2026
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
24
May 5, 2026
2 days
May 6, 2026
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
16
May 5, 2026
4 days
May 8, 2026
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
22
May 11, 2026
5 days
May 15, 2026
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
17
May 13, 2026
2 days
May 14, 2026
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
5
May 18, 2026
3 days
May 20, 2026
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
3
May 18, 2026
5 days
May 22, 2026
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
18
May 19, 2026
2 days
May 20, 2026
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
26
May 25, 2026
2 days
May 26, 2026
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
2
May 26, 2026
3 days
May 28, 2026
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
9
Jun 1, 2026
5 days
Jun 5, 2026
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
29
Jun 2, 2026
3 days
Jun 4, 2026
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
8
Jun 8, 2026
4 days
Jun 11, 2026
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
15
Jun 8, 2026
5 days
Jun 12, 2026
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
11
Jun 9, 2026
4 days
Jun 12, 2026
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
30
Jun 15, 2026
5 days
Jun 19, 2026
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
6
Jun 16, 2026
3 days
Jun 18, 2026
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
20
Jun 16, 2026
2 days
Jun 17, 2026
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
23
Jun 22, 2026
5 days
Jun 26, 2026
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
21
Jun 23, 2026
3 days
Jun 25, 2026
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you cannot measure. This course provides a structured and systematic approach to assess and advance food safety culture within your organization using globally recognized templates and maturity models. You will learn how to collect accurate data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
14
Jul 6, 2026
5 days
Jul 10, 2026
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 7 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 7 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
27
Jul 6, 2026
5 days
Jul 10, 2026
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Jul 7, 2026
3 days
Jul 9, 2026
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Advanced & Specialized
Current Quarter
docs.google.com
4
Jul 13, 2026
4 days
Jul 16, 2026
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
1
Jul 20, 2026
4 days
Jul 23, 2026
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
10
Jul 20, 2026
3 days
Jul 22, 2026
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
12
Jul 21, 2026
3 days
Jul 23, 2026
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
19
Jul 22, 2026
2 days
Jul 23, 2026
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
22
Jul 27, 2026
5 days
Jul 31, 2026
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
25
Jul 28, 2026
3 days
Jul 30, 2026
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
24
Aug 3, 2026
2 days
Aug 4, 2026
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
16
Aug 3, 2026
4 days
Aug 6, 2026
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
13
Aug 4, 2026
4 days
Aug 7, 2026
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
17
Aug 10, 2026
2 days
Aug 11, 2026
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
18
Aug 12, 2026
2 days
Aug 13, 2026
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
3
Aug 17, 2026
5 days
Aug 21, 2026
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
5
Aug 18, 2026
3 days
Aug 20, 2026
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
2
Aug 24, 2026
3 days
Aug 26, 2026
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
12
Aug 24, 2026
3 days
Aug 25, 2026
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
26
Aug 25, 2026
2 days
Aug 26, 2026
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
9
Sep 7, 2026
5 days
Sep 11, 2026
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
29
Sep 7, 2026
3 days
Sep 9, 2026
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
8
Sep 7, 2026
4 days
Sep 10, 2026
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
11
Sep 7, 2026
4 days
Sep 10, 2026
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
15
Sep 14, 2026
5 days
Sep 18, 2026
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
30
Sep 14, 2026
5 days
Sep 18, 2026
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
6
Sep 14, 2026
3 days
Sep 16, 2026
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
20
Sep 21, 2026
2 days
Sep 22, 2026
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
21
Sep 21, 2026
3 days
Sep 23, 2026
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you do not measure. This course provides a structured approach to assessing and advancing food safety culture using globally recognized tools and maturity models. You will learn how to collect meaningful data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
23
Sep 28, 2026
5 days
Oct 2, 2026
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
4
Oct 5, 2026
4 days
Oct 8, 2026
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
14
Oct 5, 2026
5 days
Oct 9, 2026
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 7 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 7 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
7
Oct 5, 2026
3 days
Oct 7, 2026
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Advanced & Specialized
Current Quarter
docs.google.com
27
Oct 5, 2026
5 days
Oct 9, 2026
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
10
Oct 19, 2026
3 days
Oct 21, 2026
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
1
Oct 19, 2026
4 days
Oct 22, 2026
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
19
Oct 19, 2026
2 days
Oct 20, 2026
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
25
Oct 26, 2026
3 days
Oct 28, 2026
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
16
Nov 2, 2026
4 days
Nov 5, 2026
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
22
Nov 2, 2026
5 days
Nov 6, 2026
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
13
Nov 2, 2026
4 days
Nov 5, 2026
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
24
Nov 2, 2026
2 days
Nov 3, 2026
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
3
Nov 9, 2026
5 days
Nov 13, 2026
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
18
Nov 9, 2026
2 days
Nov 10, 2026
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
17
Nov 9, 2026
2 days
Nov 10, 2026
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
5
Nov 16, 2026
3 days
Nov 18, 2026
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
26
Nov 23, 2026
2 days
Nov 24, 2026
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
9
Nov 23, 2026
5 days
Nov 27, 2026
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
2
Nov 23, 2026
3 days
Nov 25, 2026
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
15
Nov 30, 2026
5 days
Dec 4, 2026
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
29
Nov 30, 2026
3 days
Dec 2, 2026
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
11
Dec 7, 2026
4 days
Dec 10, 2026
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
20
Dec 7, 2026
2 days
Dec 8, 2026
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
8
Dec 7, 2026
4 days
Dec 10, 2026
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
30
Dec 7, 2026
5 days
Dec 11, 2026
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
6
Dec 14, 2026
3 days
Dec 16, 2026
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
23
Dec 14, 2026
5 days
Dec 18, 2026
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
21
Dec 14, 2026
3 days
Dec 16, 2026
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you do not measure. This course provides a structured approach to assessing and advancing food safety culture using globally recognized tools and maturity models. You will learn how to collect meaningful data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
27
Jan 18, 2027
5 days
Jan 22, 2027
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
14
Jan 18, 2027
5 days
Jan 22, 2027
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 7 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 7 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
4
Jan 19, 2027
4 days
Jan 22, 2027
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Jan 19, 2027
3 days
Jan 21, 2027
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Advanced & Specialized
Current Quarter
docs.google.com
12
Feb 1, 2027
3 days
Feb 3, 2027
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
10
Feb 1, 2027
3 days
Feb 3, 2027
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
19
Feb 1, 2027
2 days
Feb 2, 2027
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
1
Feb 1, 2027
4 days
Feb 4, 2027
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
25
Feb 8, 2027
3 days
Feb 10, 2027
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
24
Feb 15, 2027
2 days
Feb 16, 2027
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
16
Feb 15, 2027
4 days
Feb 18, 2027
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
22
Feb 15, 2027
5 days
Feb 19, 2027
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
13
Feb 15, 2027
4 days
Feb 18, 2027
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
17
Feb 22, 2027
2 days
Feb 23, 2027
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
3
Feb 22, 2027
5 days
Feb 26, 2027
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
18
Feb 22, 2027
2 days
Feb 23, 2027
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
5
Mar 1, 2027
3 days
Mar 3, 2027
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
9
Mar 1, 2027
5 days
Mar 5, 2027
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
2
Mar 1, 2027
3 days
Mar 3, 2027
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
26
Mar 8, 2027
2 days
Mar 9, 2027
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
15
Mar 8, 2027
5 days
Mar 12, 2027
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
8
Mar 8, 2027
4 days
Mar 11, 2027
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
29
Mar 15, 2027
3 days
Mar 17, 2027
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
11
Mar 15, 2027
4 days
Mar 18, 2027
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
20
Mar 15, 2027
2 days
Mar 16, 2027
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
30
Mar 22, 2027
5 days
Mar 26, 2027
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
6
Mar 22, 2027
3 days
Mar 24, 2027
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
23
Mar 22, 2027
5 days
Mar 26, 2027
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
21
Mar 22, 2027
3 days
Mar 24, 2027
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you do not measure. This course provides a structured approach to assessing and advancing food safety culture using globally recognized tools and maturity models. You will learn how to collect meaningful data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
Upcoming Training (1)
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Course #
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Current Quarter
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27
Apr 6, 2026
5 days
Apr 10, 2026
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Apr 7, 2026
3 days
Apr 9, 2026
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
4
Apr 13, 2026
4 days
Apr 16, 2026
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability and threat assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability and threat assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
14
Apr 13, 2026
5 days
Apr 17, 2026
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 6 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 6 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
1
Apr 20, 2026
4 days
Apr 23, 2026
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
12
Apr 20, 2026
3 days
Apr 22, 2026
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
10
Apr 20, 2026
3 days
Apr 22, 2026
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
19
Apr 22, 2026
2 days
Apr 23, 2026
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
25
Apr 27, 2026
3 days
Apr 29, 2026
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
13
May 4, 2026
4 days
May 7, 2026
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
24
May 5, 2026
2 days
May 6, 2026
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
16
May 5, 2026
4 days
May 8, 2026
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
22
May 11, 2026
5 days
May 15, 2026
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
17
May 13, 2026
2 days
May 14, 2026
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
5
May 18, 2026
3 days
May 20, 2026
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
3
May 18, 2026
5 days
May 22, 2026
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
18
May 19, 2026
2 days
May 20, 2026
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
26
May 25, 2026
2 days
May 26, 2026
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
2
May 26, 2026
3 days
May 28, 2026
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
9
Jun 1, 2026
5 days
Jun 5, 2026
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
29
Jun 2, 2026
3 days
Jun 4, 2026
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
8
Jun 8, 2026
4 days
Jun 11, 2026
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
15
Jun 8, 2026
5 days
Jun 12, 2026
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
11
Jun 9, 2026
4 days
Jun 12, 2026
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
30
Jun 15, 2026
5 days
Jun 19, 2026
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
6
Jun 16, 2026
3 days
Jun 18, 2026
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
20
Jun 16, 2026
2 days
Jun 17, 2026
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
23
Jun 22, 2026
5 days
Jun 26, 2026
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
21
Jun 23, 2026
3 days
Jun 25, 2026
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you cannot measure. This course provides a structured and systematic approach to assess and advance food safety culture within your organization using globally recognized templates and maturity models. You will learn how to collect accurate data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
14
Jul 6, 2026
5 days
Jul 10, 2026
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 7 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 7 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
27
Jul 6, 2026
5 days
Jul 10, 2026
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Jul 7, 2026
3 days
Jul 9, 2026
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Advanced & Specialized
Current Quarter
docs.google.com
4
Jul 13, 2026
4 days
Jul 16, 2026
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
1
Jul 20, 2026
4 days
Jul 23, 2026
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
10
Jul 20, 2026
3 days
Jul 22, 2026
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
12
Jul 21, 2026
3 days
Jul 23, 2026
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
19
Jul 22, 2026
2 days
Jul 23, 2026
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
22
Jul 27, 2026
5 days
Jul 31, 2026
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
25
Jul 28, 2026
3 days
Jul 30, 2026
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
24
Aug 3, 2026
2 days
Aug 4, 2026
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
16
Aug 3, 2026
4 days
Aug 6, 2026
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
13
Aug 4, 2026
4 days
Aug 7, 2026
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
17
Aug 10, 2026
2 days
Aug 11, 2026
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
18
Aug 12, 2026
2 days
Aug 13, 2026
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
3
Aug 17, 2026
5 days
Aug 21, 2026
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
5
Aug 18, 2026
3 days
Aug 20, 2026
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
2
Aug 24, 2026
3 days
Aug 26, 2026
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
12
Aug 24, 2026
3 days
Aug 25, 2026
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
26
Aug 25, 2026
2 days
Aug 26, 2026
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
9
Sep 7, 2026
5 days
Sep 11, 2026
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
11
Sep 7, 2026
4 days
Sep 10, 2026
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
8
Sep 7, 2026
4 days
Sep 10, 2026
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
29
Sep 7, 2026
3 days
Sep 9, 2026
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
15
Sep 14, 2026
5 days
Sep 18, 2026
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
30
Sep 14, 2026
5 days
Sep 18, 2026
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
6
Sep 14, 2026
3 days
Sep 16, 2026
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
20
Sep 21, 2026
2 days
Sep 22, 2026
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
21
Sep 21, 2026
3 days
Sep 23, 2026
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you do not measure. This course provides a structured approach to assessing and advancing food safety culture using globally recognized tools and maturity models. You will learn how to collect meaningful data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
23
Sep 28, 2026
5 days
Oct 2, 2026
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
4
Oct 5, 2026
4 days
Oct 8, 2026
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
14
Oct 5, 2026
5 days
Oct 9, 2026
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 7 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 7 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
27
Oct 5, 2026
5 days
Oct 9, 2026
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Oct 5, 2026
3 days
Oct 7, 2026
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Advanced & Specialized
Current Quarter
docs.google.com
10
Oct 19, 2026
3 days
Oct 21, 2026
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
19
Oct 19, 2026
2 days
Oct 20, 2026
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
1
Oct 19, 2026
4 days
Oct 22, 2026
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
25
Oct 26, 2026
3 days
Oct 28, 2026
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
16
Nov 2, 2026
4 days
Nov 5, 2026
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
22
Nov 2, 2026
5 days
Nov 6, 2026
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
24
Nov 2, 2026
2 days
Nov 3, 2026
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
13
Nov 2, 2026
4 days
Nov 5, 2026
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
18
Nov 9, 2026
2 days
Nov 10, 2026
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
3
Nov 9, 2026
5 days
Nov 13, 2026
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
17
Nov 9, 2026
2 days
Nov 10, 2026
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
5
Nov 16, 2026
3 days
Nov 18, 2026
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
26
Nov 23, 2026
2 days
Nov 24, 2026
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
9
Nov 23, 2026
5 days
Nov 27, 2026
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
2
Nov 23, 2026
3 days
Nov 25, 2026
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
29
Nov 30, 2026
3 days
Dec 2, 2026
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
15
Nov 30, 2026
5 days
Dec 4, 2026
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
11
Dec 7, 2026
4 days
Dec 10, 2026
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
30
Dec 7, 2026
5 days
Dec 11, 2026
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
20
Dec 7, 2026
2 days
Dec 8, 2026
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
8
Dec 7, 2026
4 days
Dec 10, 2026
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
6
Dec 14, 2026
3 days
Dec 16, 2026
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
21
Dec 14, 2026
3 days
Dec 16, 2026
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you do not measure. This course provides a structured approach to assessing and advancing food safety culture using globally recognized tools and maturity models. You will learn how to collect meaningful data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
23
Dec 14, 2026
5 days
Dec 18, 2026
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
27
Jan 18, 2027
5 days
Jan 22, 2027
Turn food safety data into actionable insights using KPIs and visual dashboards
Data is one of the most underutilized assets in food safety systems. This course provides a practical approach to transforming raw data into actionable insights. You will learn how to define relevant KPIs, analyze trends, and build dashboards that support decision-making. By leveraging data effectively, you can improve performance, identify risks early, and demonstrate system effectiveness to stakeholders. Data-driven FSMS improves performance
1. Understand the role of data in food safety systems
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
2. Define meaningful food safety KPIs
3. Analyze and interpret food safety data
4. Design effective dashboards for decision-making
5. Use data to drive continuous improvement
1. Introduction to Data-Driven Food Safety
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
2. Key Performance Indicators (KPIs) for Food Safety
3. Data Collection & Management
4. Data Analysis Techniques
5. Dashboard Design & Visualization
6. Turning Data into Insights
7. Driving Improvement Through Data
1. Dashboard creation
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
2. Data exercises (Excel)
3. Case studies
4. KPI development
5. Guided projects
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
2. QA/QC professionals
3. Data and analytics teams
4. Consultants
5. Operations managers
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
14
Jan 18, 2027
5 days
Jan 22, 2027
Achieve FSSC 22000 certification with a practical, step-by-step implementation approach
Achieving FSSC 22000 certification is a major milestone for any food organization—but implementation can be complex. This course simplifies the process by breaking down Version 7 requirements into practical, step-by-step guidance. You will learn how to build an integrated food safety management system that meets global expectations while remaining efficient and scalable. Whether you are starting from scratch or upgrading your system, this course prepares you for successful certification and long-term compliance.
1. Understand FSSC 22000 Version 7 requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
2. Implement a compliant Food Safety Management System (FSMS)
3. Integrate ISO 22000, PRPs, and additional requirements
4. Prepare for certification and audits
5. Address new and updated scheme requirements
1. Overview of FSSC 22000 v7 Scheme
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
2. ISO 22000 FSMS Framework
3. PRPs and Technical Specifications
4. Additional FSSC Requirements
5. Documentation & System Design
6. Internal Audits & Certification Process
7. Maintaining & Improving the FSMS
1. Standard interpretation
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
2. Implementation roadmap exercises
3. Case studies (certification journeys)
4. Documentation workshops
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
2. QA/QC teams
3. Consultants
4. AuditorsFood manufacturers
5. SMEs seeking certification
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
4
Jan 19, 2027
4 days
Jan 22, 2027
Protect food systems from intentional contamination and security threats
Food defense focuses on protecting the food supply from intentional harm—an area of increasing global concern. This course provides a structured and practical approach to identifying vulnerabilities and implementing preventive measures. You will learn how to apply TACCP principles, strengthen facility security, and build robust defense plans. With rising risks from insider threats and global supply chain complexities, this course equips you to safeguard your operations, protect consumers, and meet regulatory expectations.
1. Understand intentional food contamination risks
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
2. Conduct vulnerability assessments (TACCP)
3. Develop and implement food defense plans
4. Protect facilities, people, and supply chains
5. Align with global food defense requirements
1. Introduction to Food Defense & Intentional Threats
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
2. Types of Threats (Sabotage, Terrorism, Insider Risk)
3. TACCP Methodology & Vulnerability Assessment
4. Facility Security & Access Control
5. Personnel Security & Insider Threat Management
6. Food Defense Plan Development
7. Crisis Response & Incident Management
1. Threat assessment exercises
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
2. Case studies
3. Scenario simulations
4. Group vulnerability analysis
5. Risk mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Security teams
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
2. Food safety managers
3. Security and risk professionals
4. QA/QC teams
5. Facility managers
6. Regulatory authorities
7. Food industry leaders
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
7
Jan 19, 2027
3 days
Jan 21, 2027
Identify, assess, and prevent food fraud risks across complex global supply chains
Food fraud is a silent but costly threat that undermines brand trust, consumer safety, and regulatory compliance. This course provides a structured, risk-based approach to identifying and mitigating fraud vulnerabilities across your supply chain. You will gain practical skills in conducting vulnerability assessments, strengthening supplier controls, and implementing prevention systems aligned with global standards. Whether you're sourcing raw materials or managing complex supply networks, this course equips you to protect your business from economically motivated adulteration and reputational damage.
1. Understand different types of food fraud and vulnerabilities
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
2. Conduct vulnerability assessments (VACCP)
3. Design fraud prevention strategies
4. Strengthen supplier verification systems
5. Integrate fraud control into FSMS
1. Introduction to Food Fraud & Economic Adulteration
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
2. Global Case Studies & Emerging Risks
3. Vulnerability Assessment (VACCP Methodology)
4. Supplier Risk Profiling & Approval Systems
5. Testing, Traceability & Verification Tools
6. Fraud Prevention Planning & Controls
7. Integration into Standards (FSSC, BRCGS, ISO)
1. Vulnerability assessment exercises
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
2. Case studies (global fraud incidents)
3. Supply chain mapping
4. Group risk analysis workshops
5. Tool demonstrations (VACCP)
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Procurement managers
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
2. QA managers
3. Supply chain professionals
4. Food manufacturers
5. Auditors
6. Regulatory agencies
Professional Practice
Leadership & Strategy
Advanced & Specialized
Current Quarter
docs.google.com
12
Feb 1, 2027
3 days
Feb 3, 2027
Plan, conduct, and improve food safety audits to drive compliance and performance
Audits are often seen as compliance exercises rather than opportunities for improvement. This course shifts that mindset by positioning auditing as a strategic tool for enhancing food safety systems. You will learn how to go beyond checklist auditing to identify meaningful gaps, address root causes, and drive continuous improvement. This approach not only improves audit outcomes but also strengthens overall system performance. Audits drive improvement
1. Use auditing as a tool for system improvement
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
2. Plan and conduct effective internal audits
3. Identify root causes of non-conformities
4. Strengthen follow-up and corrective actions
5. Drive continuous improvement through audits
1. Role of Auditing in Food Safety Systems
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
2. Audit Planning & Preparation
3. Conducting Effective Audits
4. Identifying Non-Conformities & Opportunities
5. Linking Audits to Root Cause Analysis
6. Corrective Actions & Follow-Up
7. Continuous Improvement Strategies
1. Mock audits
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
2. Role play (auditor/auditee)
3. Case studies
4. Audit planning exercises
5. Reporting exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Internal auditors
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
2. QA/QC teams
3. Food safety managers
4. Compliance officers
5. Consultants
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
1
Feb 1, 2027
4 days
Feb 4, 2027
Build a proactive food safety culture that drives behavior, accountability, and continuous improvement
Food safety failures are rarely due to lack of procedures—they stem from human behavior. This course goes beyond compliance and dives into the psychology of how people think, act, and make decisions around food safety. You will learn how to transform your organization from a rule-following environment into one where food safety is instinctive and owned by everyone. With practical tools, real-world examples, and measurable frameworks, this course equips you to build a resilient and proactive food safety culture that stands up to audits, crises, and operational pressures.
1. Understand the science behind behavior-driven food safety.
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
2. Move from checklist compliance to embedded culture
3. Identify cultural gaps in your organization
4. Apply leadership tools to influence behavior change
5. Build measurable and sustainable food safety culture systems
1. Foundations of Food Safety Culture (psychology & behavior)
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
2. Regulatory Expectations & Global Standards
3. Leadership Influence & Organizational Behavior
4. Culture Diagnostics & Assessment Tools
5. Behavior Change Strategies & Nudging
6. Embedding Culture into Operations
7. Monitoring, Metrics & Continuous Improvement
1. Case studies (culture failures/successes)
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
2. Group discussions (behavior & mindset)
3. Self-assessment tools
4. Scenario-based exercises
5. Facilitated reflection sessions
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. QA/QC Managers
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
2. Food Safety Team Leaders
3. Senior Management
4. Auditors & Consultants
5. Regulatory professionals
6. Trainers in food industry
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
10
Feb 1, 2027
3 days
Feb 3, 2027
Evaluate, quantify, and manage microbiological risks in food systems
Microbial risk assessment is at the heart of science-based food safety decisions. This course provides a comprehensive and practical introduction to assessing risks associated with foodborne pathogens. You will learn how to structure risk assessments, interpret data, and apply findings to real-world scenarios. With increasing demand for risk-based approaches in regulation and industry, this course equips you with advanced skills to support policy development, product safety, and public health protection.
1. Understand principles of microbial risk assessment (MRA)
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
2. Conduct hazard identification and exposure assessment
3. Apply dose-response and risk characterization models
4. Interpret risk outputs for decision-making
5. Integrate MRA into food safety management systems
1. Introduction to Risk Analysis Frameworks
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
2. Hazard Identification & Characterization
3. Exposure Assessment Techniques
4. Dose-Response Modeling
5. Risk Characterization & Uncertainty Analysis
6. Quantitative vs Qualitative Risk Assessment
7. Applications in Policy and Industry Decision-Making
8. Case Studies in Foodborne Pathogens
1. Quantitative risk exercises
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
2. Case studies
3. Modeling scenarios
4. Data interpretation
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Microbiologists
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
2. Risk assessors
3. Researchers and academics
4. Food safety professionals
5. Regulatory agencies
6. Advanced students
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
19
Feb 1, 2027
2 days
Feb 2, 2027
Make informed food choices that balance safety, nutrition, and overall health
Healthy eating is not just about nutrients—it’s also about safety. This course bridges the gap between nutrition and food safety, helping you make smarter decisions about what you eat and how you prepare it. You will learn how to interpret food labels, avoid common risks, and adopt habits that support long-term health. Designed for everyday application, this course empowers you to protect your health while enjoying a balanced and safe diet.
1. Understand the link between nutrition and food safety
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
2. Make informed and healthy food choices
3. Interpret food labels and claims
4. Identify food safety risks in everyday diets
5. Promote balanced and safe nutrition practices
1. Basics of Nutrition Science
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
2. Food Safety and Public Health
3. Understanding Food Labels & Claims
4. Diet, Lifestyle & Chronic Disease Prevention
5. Safe Food Preparation & Consumption
6. Special Diets & Vulnerable Groups
7. Building Sustainable Healthy Habits
1. Short learning videos
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
2. Food choice scenarios
3. Label reading exercises
4. Interactive quizzes
5. Visual guides
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Consumers and families
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
2. Students
3. Health professionals
4. Nutrition enthusiasts
5. Fitness coaches
6. Community health workers
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
25
Feb 8, 2027
3 days
Feb 10, 2027
Design and implement effective environmental monitoring to control contamination
Environmental monitoring is a critical tool for preventing contamination in food production environments. This course provides a practical framework for designing and implementing effective monitoring programs that detect risks before they become problems. You will learn how to select target organisms, design sampling plans, and interpret results to drive corrective actions. With increasing regulatory focus on environmental control, this course helps you build proactive systems that protect product safety and brand integrity.
1. Design and implement effective environmental monitoring programs (EMP)
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
2. Identify and control environmental pathogens
3. Develop sampling and testing strategies
4. Interpret microbiological data for decision-making
5. Strengthen sanitation and verification systems
1. Introduction to Environmental Monitoring
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
2. Target Organisms (Listeria, Salmonella, etc.)
3. Zoning Concepts & Sampling Plans
4. Swabbing Techniques & Testing Methods
5. Data Analysis & Trending
6. Corrective Actions & Root Cause Analysis
7. Integration with Sanitation & FSMS
1. Sampling plan design
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
2. Case studies
3. Data analysis exercises
4. Trend interpretation
5. Practical scenarios
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
2. Microbiologists
3. QA/QC teams
4. Production supervisors
5. Auditors
6. Ready-to-eat food manufacturers
Professional
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
24
Feb 15, 2027
2 days
Feb 16, 2027
Manage food safety incidents, recalls, and public communication effectively
Food safety incidents can escalate quickly, making effective communication critical. This course provides practical guidance on managing crises and communicating with stakeholders under pressure. You will learn how to develop response plans, handle media interactions, and maintain trust during incidents. By strengthening your communication and response capabilities, you can minimize impact and protect your organization’s reputation.
1. Understand principles of crisis communication
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
2. Develop effective incident response strategies
3. Communicate clearly with stakeholders during crises
4. Manage reputational risks
5. Strengthen organizational preparedness
1. Introduction to Crisis Management in Food Safety
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
2. Types of Incidents & Response Frameworks
3. Crisis Communication Principles
4. Stakeholder Engagement (Regulators, Media, Consumers)
5. Building Incident Response Plans
6. Simulation Exercises & Case Studies
7. Post-Incident Review & Learning
1. Crisis simulations
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
2. Role-playing
3. Case studies
4. Communication drills
5. Scenario workshops
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
2. Communication teams
3. Senior leadership
4. Regulatory personnel
5. Crisis management teams
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
22
Feb 15, 2027
5 days
Feb 19, 2027
Leverage digital tools to enhance traceability, compliance, and decision-making
The future of food safety is digital. Manual systems are increasingly inefficient, error-prone, and difficult to scale. This course provides a practical roadmap for adopting digital tools that enhance efficiency, transparency, and compliance. From real-time monitoring to advanced traceability systems, you will learn how to harness technology to strengthen your food safety management system. Ideal for forward-thinking professionals, this course positions you at the forefront of innovation in the food industry.
1. Understand digital tools in food safety management
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
2. Transition from paper-based to digital systems
3. Improve traceability, monitoring, and reporting
4. Leverage data for decision-making
5. Enhance compliance through technology
1. Introduction to Digital Food Safety Systems
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
2. Key Technologies (IoT, Sensors, Cloud Systems)
3. Digital HACCP & Monitoring Tools
4. Data Management & Analytics
5. Traceability & Blockchain Applications
6. Implementation Strategy & Change Management
7. Cybersecurity & Data Integrity
1. Tool demonstrations (software systems)
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
2. Case studies (digital adoption)
3. Group discussions
4. Process mapping
5. Use-case simulations
Hybrid
Virtual Live
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
2. QA/QC professionals
3. IT and digital transformation teams
4. Consultants
5. Food business operators
6. Innovators in agri-food systems
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
13
Feb 15, 2027
4 days
Feb 18, 2027
Implement prerequisite programs (PRPs) to meet ISO and FSSC 22000 requirements
Prerequisite programs form the backbone of any effective food safety management system, yet they are often poorly implemented. This course provides a deep, practical understanding of ISO 22002-1:2025 requirements, translating technical clauses into real-world applications. You will learn how to design, implement, and maintain PRPs that support HACCP and ISO 22000 systems. With a focus on audit readiness and operational excellence, this course ensures your facility meets global expectations while minimizing risks and inefficiencies.
1. Understand updated ISO 22002-1:2025 requirements
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
2. Implement robust prerequisite programs (PRPs)
3. Align PRPs with ISO 22000 and FSSC 22000
4. Identify common compliance gaps
5. Develop audit-ready PRP systems
1. Overview of ISO 22002-1:2025 Updates
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
2. Facility Design & Layout Requirements
3. Cleaning, Sanitation & Pest Control
4. Waste Management & Utilities
5. Personnel Hygiene & Training
6. Supplier & Material Controls
7. Documentation & Verification
1. Clause-by-clause walkthrough
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
2. Practical PRP design exercises
3. Gap analysis workshops
4. Case studies (facility compliance)
5. Document development sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
2. Production supervisors
3. QA teams
4. Consultants
5. Auditors
6. SMEs implementing FSMS
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
16
Feb 15, 2027
4 days
Feb 18, 2027
Meet FDA FSMA requirements and become a certified PCQI professional
The Preventive Controls Qualified Individual (PCQI) is a critical role under the Food Safety Modernization Act (FSMA), responsible for developing and overseeing food safety plans. This course provides a practical, step-by-step approach to meeting PCQI requirements, focusing on real-world application rather than theory alone. You will learn how to conduct hazard analysis, implement preventive controls, and ensure compliance with FDA expectations. Designed for professionals involved in food safety management, this course equips you with the knowledge and confidence to take on the PCQI role and support market access to the United States.
1. Understand the role and responsibilities of a PCQI
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
2. Apply FSMA Preventive Controls for Human Food requirements
3. Develop and implement a compliant Food Safety Plan
4. Conduct hazard analysis and identify preventive controls
5. Establish monitoring, verification, validation, and corrective actions
1. Introduction to FSMA & PCQI Requirements
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
2. Role and Responsibilities of the PCQI
3. Hazard Analysis & Risk-Based Preventive Controls
4. Process, Allergen & Supply Chain Preventive Controls
5. Monitoring, Verification & Validation
6. Corrective Actions & Recall Plan
7. Documentation & Record Keeping
8. FDA Inspection Readiness & Compliance
1. Regulatory interpretation
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
2. Hazard analysis exercises
3. Preventive control design
4. Case studies
5. Documentation exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Compliance officers
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
2. Food safety managers
3. QA/QC professionals
4. Food exporters to the U.S.
5. Regulatory and compliance officers
6. Consultants
7. Food business operators
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
17
Feb 22, 2027
2 days
Feb 23, 2027
Lead food safety systems with strategic vision, accountability, and organizational impact
Effective leadership is the foundation of strong food safety systems. This course focuses on the strategic role of leaders in shaping culture, aligning food safety with business goals, and driving continuous improvement. You will learn how to influence organizational direction, manage change, and build resilient systems that can adapt to evolving challenges. Designed for current and aspiring leaders, this course equips you to lead with confidence and impact.
1. Understand leadership roles in food safety systems
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
2. Align food safety with organizational strategy
3. Drive culture and performance through leadership
4. Manage change and transformation initiatives
5. Build resilient and high-performing teams
1. Leadership in Food Safety Systems
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
2. Aligning Food Safety with Business Strategy
3. Leading Culture & Behavior Change
4. Decision-Making & Governance
5. Change Management in Food Systems
6. Building High-Performance Teams
7. Future Trends & Leadership Challenges
1. Leadership case studies
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
2. Strategy workshops
3. Reflection exercises
4. Group discussions
5. Scenario planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Senior management
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
2. Food safety leaders
3. Executives in food businesses
4. Consultants
5. Policy makers
Leadership & Strategy
Current Quarter
docs.google.com
3
Feb 22, 2027
5 days
Feb 26, 2027
Design and implement HACCP plans to prevent hazards and ensure food safety compliance
HACCP remains the cornerstone of preventive food safety systems worldwide. This course provides a comprehensive and practical guide to designing, implementing, and maintaining an effective HACCP plan. You will move beyond theory to real-world application, learning how to identify hazards, control risks, and ensure consistent product safety. Whether you are building a HACCP system from scratch or strengthening an existing one, this course equips you with the tools to meet regulatory requirements and protect consumers.
1. Understand and apply the 7 principles of HACCP
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
2. Conduct hazard analysis across food processes
3. Identify and validate Critical Control Points (CCPs)
4. Establish effective monitoring and verification systems
5. Align HACCP with global standards and regulations
1. Introduction to HACCP & Preventive Food Safety
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
2. Prerequisite Programs vs HACCP
3. Conducting Hazard Analysis (Biological, Chemical, Physical)
4. Determining CCPs & Critical Limits
5. Monitoring, Corrective Actions & Verification
6. Documentation & HACCP Plan Development
7. HACCP Validation & Regulatory Alignment
1. HACCP plan development
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
2. Hazard analysis exercises
3. Case studies
4. Group workshops
5. CCP determination exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. HACCP teams
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
2. Food safety managers
3. QA/QC teamsProduction supervisors
4. Food business operators
5. Auditors and consultants
6. Regulatory personnel
Professional Practice
Advanced & Specialized
Leadership & Strategy
Current Quarter
docs.google.com
18
Feb 22, 2027
2 days
Feb 23, 2027
Practical food safety, hygiene, and nutrition tips for safer home kitchens
Food safety doesn’t start in factories—it starts in the kitchen. This course is designed to empower families with practical, easy-to-apply knowledge that prevents foodborne illnesses and promotes healthier living. You will learn how to safely handle, prepare, and store food while making smarter nutrition choices. With simple tips and real-life examples, this course transforms everyday kitchen habits into powerful actions that protect your family’s health.
1. Apply food safety principles at household level
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
2. Prevent foodborne illnesses at home
3. Understand safe food handling and storage
4. Make healthier and safer food choices
5. Build daily food safety habits
1. Basics of Food Safety at Home
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
2. Safe Food Handling & Cross-Contamination Prevention
3. Cooking Temperatures & Storage Practices
4. Understanding Expiry Dates & Labels
5. Nutrition & Healthy Food Choices
6. Kitchen Hygiene & Cleaning
7. Food Safety for Children & Vulnerable Groups
1. Short explainer videos
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
2. Demonstrations (home hygiene practices)
3. Infographics & visual guides
4. Interactive quizzes
5. Practical home checklists
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Parents and caregivers
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
2. Students
3. Domestic workers
4. Health-conscious individuals
5. Safe food and Nutrition enthusiasts
Everyday Food Safety
Current Quarter
docs.google.com
9
Mar 1, 2027
5 days
Mar 5, 2027
Apply predictive models and tools to control microbial risks in real-world scenarios
Predictive microbiology is often seen as highly technical and difficult to apply in real-world settings. This course bridges that gap by translating theory into practical, decision-making tools that can be used in everyday food safety management. Rather than focusing on a single platform, you will explore a range of approaches—from modeling tools like ComBase and DMFit to hands-on challenge testing. By the end, you will be able to confidently predict microbial behavior, support shelf-life decisions, and strengthen risk assessments. This course is ideal for professionals who want to move from reactive testing to proactive, science-based food safety management.
1. Understand core principles of predictive microbiology
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
2. Apply multiple modeling approaches (ComBase, growth models, challenge testing)
3. Interpret microbial behavior under different environmental conditions
4. Use predictive tools for shelf-life and risk-based decision-making
5. Integrate predictive microbiology into food safety systems
1. Foundations of Predictive Microbiology
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
2. Microbial Growth, Survival & Inactivation Kinetics
3. Predictive Modeling Approaches (Primary, Secondary, Tertiary Models)
4. Practical Tools: ComBase, DMFit, and Other Modeling Platforms
5. Designing and Interpreting Challenge Studies
6. Applications in Shelf-Life Determination
7. Linking Predictive Models to Risk Assessment & HACCP
8. Limitations, Validation & Real-World Application
1. Tool demonstrations (e.g., ComBase)
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
2. Data modeling exercises
3. Case studies
4. Scenario simulations
5. Guided practice
Virtual Live
Hybrid
Classroom
On-site
Self-paced
1. Microbiologists
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
2. Food safety professionals
3. Researchers and academics
4. QA/QC personnel
5. Risk assessors
6. Advanced students in food science
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
5
Mar 1, 2027
3 days
Mar 3, 2027
Build robust traceability systems and execute effective product recalls
In today’s fast-moving food systems, traceability and recall capabilities are no longer optional—they are critical for survival. This course provides a practical, end-to-end approach to designing traceability systems that enable rapid product tracking and efficient recall execution. You will learn how to integrate digital tools, meet regulatory expectations, and test your systems through realistic mock recalls. With increasing pressure for transparency and speed, this course equips you to respond confidently to incidents while protecting consumers and your brand.
1. Design traceability systems for rapid product tracking
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
2. Execute fast and effective product recalls
3. Apply digital tools for real-time traceability
4. Meet global regulatory traceability requirements
5. Test and improve recall readiness through mock exercises
1. Traceability Fundamentals & Regulatory Expectations
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
2. Designing End-to-End Traceability Systems
3. Product Coding, Labeling & Data Architecture
4. Digital Traceability Tools & Technologies
5. Recall Management: Planning & Execution
6. Mock Recalls & System Stress Testing
7. Crisis Response & Communication Integration
1. Mock recall exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
2. Traceability mapping
3. Case studies
4. Simulation drills
5. System design exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
2. Supply chain professionals
3. QA/QC teams
4. Food safety managers
5. Retailers and distributors
6. Regulatory authorities
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
2
Mar 1, 2027
3 days
Mar 3, 2027
Strengthen hygiene, process control, and compliance in food production environments
Good Manufacturing Practices are the foundation of safe and efficient food production. However, many organizations struggle to move beyond basic compliance. This course provides a comprehensive and practical approach to GMP implementation, focusing on both regulatory requirements and operational excellence. You will learn how to optimize workflows, improve hygiene practices, and build systems that consistently deliver safe, high-quality products. Ideal for both beginners and experienced professionals, this course bridges the gap between theory and real-world execution.
1. Master Good Manufacturing Practices (GMP)
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
2. Improve operational efficiency and compliance
3. Identify and eliminate GMP gaps
4. Strengthen hygiene and process control
5. Prepare for audits and inspections
1. GMP Principles & Regulatory Expectations
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
2. Facility Design & Workflow Optimization
3. Personnel Hygiene & Behavior
4. Cleaning & Sanitation Systems
5. Process Control & Documentation
6. GMP Audits & Inspection Readiness
7. Continuous Improvement Strategies
1. Visual inspections (photos/videos)
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
2. Case studies (non-compliance)
3. Group exercises (GMP audits)
4. SOP development exercises
5. Practical examples from factories
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Production managers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
2. QA/QC teams
3. Plant supervisors
4. SMEs in food production
5. Auditors
6. Compliance officers
Professional Practice
Current Quarter
docs.google.com
8
Mar 8, 2027
4 days
Mar 11, 2027
Identify root causes, implement corrective actions, and prevent recurring food safety issues
Many organizations fix problems—but fail to prevent them from coming back. This course equips you with structured, practical tools to identify the real causes behind food safety and quality issues. Moving beyond guesswork, you will learn how to conduct evidence-based investigations, apply globally recognized RCA techniques, and design corrective actions that actually work. With real-world case studies and hands-on approaches, this course transforms how you solve problems—leading to stronger systems, fewer incidents, and improved audit outcomes.
1. Differentiate symptoms from true root causes
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
2. Apply structured RCA tools (5 Whys, Fishbone, Fault Tree)
3. Improve CAPA effectiveness and prevent recurrence
4. Strengthen problem-solving across teams
5. Integrate RCA into food safety and quality systems
1. Foundations of Root Cause Thinking
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
2. Common Pitfalls in Problem Solving
3. RCA Tools Deep Dive (5 Whys, Ishikawa, FTA)
4. Data Collection & Evidence-Based Analysis
5. Linking RCA to CAPA Systems
6. Case Studies in Food Safety Incidents
7. Embedding RCA into Organizational Culture
1. Problem-solving workshops
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
2. Fishbone/5-Why exercises
3. Case studies (deviations)
4. CAPA design exercises
5. Group analysis sessions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. QA/QC professionals
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
2. Food safety team leaders
3. Production supervisors
4. Auditors and consultants
5. Continuous improvement teams
6. Regulatory personnel
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
26
Mar 8, 2027
2 days
Mar 9, 2027
Build affordable, effective food safety systems tailored for small and medium enterprises
Small and medium food businesses often face unique challenges, including limited resources, informal systems, and competing priorities. This course is designed specifically for SMEs, providing practical and affordable approaches to building a strong food safety culture. Rather than complex frameworks, it focuses on simple, actionable strategies that can be implemented immediately. By strengthening behaviors, leadership, and daily practices, this course helps SMEs improve compliance, reduce risks, and build trust with customers and regulators.
1. Understand food safety culture in small and medium enterprises
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
2. Identify practical gaps in SME food safety practices
3. Apply simple and cost-effective culture improvement strategies
4. Strengthen team ownership and accountability
5. Build sustainable food safety systems with limited resources
1. Introduction to Food Safety Culture in SMEs
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
2. Common Challenges in SME Food Businesses
3. Leadership & Role Modeling in Small Teams
4. Practical Culture Assessment Tools for SMEs
5. Low-Cost Behavior Change Strategies
6. Embedding Food Safety into Daily Operations
7. Monitoring Progress & Continuous Improvement
1. Practical case studies
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
2. Group discussions
3. Simple assessment tools
4. Scenario exercises
5. Action planning
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. SME food business owners
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
2. Small-scale food manufacturers
3. QA/QC personnel in SMEs
4. Food safety consultants
5. Development project staff (NGOs, donors)
Leadership & Strategy
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
15
Mar 8, 2027
5 days
Mar 12, 2027
Prepare for certification and implement BRCGS requirements with confidence
BRCGS certification is a globally recognized benchmark for food safety and quality, particularly for businesses targeting international markets. This course provides a hands-on, practical approach to implementing the standard, translating complex requirements into actionable steps. You will learn how to build systems that meet audit expectations while improving operational efficiency. Whether preparing for your first certification or upgrading your system, this course ensures you are audit-ready and competitive in global markets.
1. Understand BRCGS Global Food Safety Standard requirements
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
2. Implement a compliant food safety and quality system
3. Prepare for certification audits
4. Identify and close compliance gaps
5. Maintain continuous improvement post-certification
1. Overview of BRCGS Standards & Structure
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
2. Senior Management Commitment & Culture
3. Food Safety Plan (HACCP) Requirements
4. Site Standards & Operational Controls
5. Product Control & Process Management
6. Internal Audits & Gap Analysis
7. Audit Preparation & Certification Process
1. Clause interpretation
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
2. Audit simulations
3. Case studies
4. Documentation exercises
5. Gap analysis
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
2. QA/QC managers
3. Food safety teams
4. Consultants
5. Auditors
6. Export-oriented businesses
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
29
Mar 15, 2027
3 days
Mar 17, 2027
Ensure packaging safety and compliance with international labeling regulations
Food packaging plays a critical role in protecting product safety and communicating essential information to consumers. This course provides a comprehensive understanding of packaging materials, associated risks, and labeling requirements. You will learn how to ensure compliance with global standards while maintaining product quality and safety. With increasing regulatory scrutiny, this course is essential for professionals involved in packaging and labeling.
1. Understand food packaging safety requirements
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
2. Identify risks associated with packaging materials
3. Ensure compliance with labeling regulations
4. Evaluate packaging for food safety and quality
5. Integrate packaging controls into FSMS
1. Introduction to Food Packaging Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
2. Packaging Materials & Safety Risks
3. Migration & Contamination Risks
4. Labeling Requirements & Compliance
5. Packaging Design & Functionality
6. Regulatory Standards & Guidelines
7. Packaging in Food Safety Systems
1. Case studies
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
2. Packaging risk analysis
3. Labeling exercises
4. Regulatory interpretation
5. Practical examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
2. QA/QC professionals
3. Packaging specialists
4. Regulatory professionals
5. Product developers
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
20
Mar 15, 2027
2 days
Mar 16, 2027
Understand nutrition labels, allergens, and misleading claims for smarter food choices
Food labels are powerful tools—but only if you know how to read them. This course empowers you to navigate food packaging with confidence, helping you distinguish between factual information and marketing tactics. You will learn how to interpret nutrition panels, understand ingredient lists, and identify potential risks such as allergens. By the end, you will be equipped to make smarter, healthier, and safer food choices in your daily life.
1. Understand key components of food labels
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
2. Interpret nutrition information and claims
3. Identify misleading or deceptive labeling
4. Make informed purchasing decisions
5. Promote healthier consumer choices
1. Introduction to Food Labels & Regulations
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
2. Nutrition Facts Panel Explained
3. Ingredient Lists & Additives
4. Health Claims vs Marketing Claims
5. Allergen Information & Warnings
6. Expiry Dates & Storage Instructions
7. Practical Label Reading Exercises
1. Label analysis exercises
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
2. Visual breakdowns
3. Case comparisons
4. Interactive quizzes
5. Real product examples
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Shoppers
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
2. Consumers and families
3. Students
4. Health professionals
5. Nutrition enthusiasts
6. Community educators
7. Retail staff
Everyday Food Safety
Professional Practice
Current Quarter
docs.google.com
11
Mar 15, 2027
4 days
Mar 18, 2027
Manage operational, strategic, and food safety risks using integrated frameworks
Food systems are increasingly complex, requiring a holistic approach to managing risks beyond food safety alone. This course provides a structured framework for identifying, assessing, and managing risks across the entire value chain. You will learn how to integrate food safety, operational, and strategic risks into a unified system, enabling better decision-making and resilience. Designed for professionals operating in complex environments, this course equips you to move from siloed risk management to an integrated, systems-based approach.
1. Understand integrated risk management across food systems
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
2. Identify and prioritize risks across the value chain
3. Apply risk assessment tools for complex systems
4. Integrate food safety, quality, and business risks
5. Strengthen risk governance and decision-making
1. Foundations of Integrated Risk Management
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
2. Mapping Risks Across Food Systems
3. Risk Identification & Prioritization Tools
4. Integrating Food Safety, Quality & Business Risks
5. Risk Mitigation & Control Strategies
6. Risk Communication & Stakeholder Engagement
7. Building Risk-Based Decision Frameworks
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
2. Risk and compliance professionals
3. Senior management
4. Consultants
5. Regulatory personnel
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
30
Mar 22, 2027
5 days
Mar 26, 2027
Learn how to identify, assess, and prioritize food safety risks for effective decision-making and compliance
Risk assessment is essential for making informed food safety decisions in complex systems. This course provides practical tools for analyzing and prioritizing risks, helping you move beyond compliance to proactive management. You will learn how to interpret data, evaluate risks, and support decision-making processes. Designed for professionals and advanced learners, this course strengthens your ability to manage uncertainty and improve food safety outcomes.
1. Understand principles of risk assessment in food safety
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
2. Apply qualitative and quantitative risk analysis methods
3. Interpret risk data for decision-making
4. Prioritize risks in food systems
5. Integrate risk-based thinking into FSMS
1. Introduction to Risk Assessment
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
2. Hazard Identification & Risk Analysis
3. Qualitative vs Quantitative Approaches
4. Risk Evaluation & Prioritization
5. Decision-Making Tools
6. Risk Communication
7. Integration into Food Safety Systems
1. Risk mapping workshops
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
2. Scenario simulations
3. Case studies
4. Group exercises
5. Decision-making drills
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
2. Risk managers
3. QA/QC teams
4. Regulators
5. Researchers and academics
Leadership & Strategy
Professional Practice
Advanced & Specialized
Current Quarter
docs.google.com
21
Mar 22, 2027
3 days
Mar 24, 2027
Assess, benchmark, and improve your organization’s food safety culture maturity
You cannot improve what you do not measure. This course provides a structured approach to assessing and advancing food safety culture using globally recognized tools and maturity models. You will learn how to collect meaningful data, interpret cultural indicators, and translate insights into actionable strategies. By the end, you will be able to move your organization along the culture maturity curve—from reactive compliance to proactive excellence—while demonstrating measurable progress to auditors and stakeholders.
1. Measure food safety culture using validated tools
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
2. Understand maturity models and benchmarking
3. Identify strengths and gaps in organizational culture
4. Develop action plans for culture improvement
5. Track culture performance over time
1. Introduction to Culture Measurement
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
2. Tools & Methods (Surveys, Interviews, Observations)
3. Food Safety Culture Maturity Models
4. Data Analysis & Interpretation
5. Benchmarking & Industry Comparisons
6. Action Planning & Intervention Strategies
7. Continuous Monitoring & Reporting
1. Survey tools walkthrough
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
2. Benchmarking exercises
3. Data interpretation
4. Case studies
5. Group discussions
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety managers
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
2. QA/QC teams
3. Auditors and consultants
4. HR and training managers
5. Senior leadership
6. Researchers in food systems
Advanced & Specialized
Leadership & Strategy
Professional Practice
Current Quarter
docs.google.com
6
Mar 22, 2027
3 days
Mar 24, 2027
Apply risk-based approaches to strengthen decision-making and compliance
Risk-based thinking is a fundamental requirement in modern food safety systems, yet it is often poorly understood in practice. This course simplifies the concept and provides practical tools for identifying and prioritizing risks in real-world settings. By shifting from reactive compliance to proactive risk management, you will improve decision-making, enhance system performance, and better protect consumers. Risk-based thinking required in ISO.
1. Understand principles of risk-based thinking in food safety
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
2. Apply risk prioritization in daily operations
3. Align risk-based approaches with FSMS standards
4. Improve preventive decision-making
5. Strengthen proactive risk management culture
1. Introduction to Risk-Based Thinking
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
2. Risk vs Hazard: Key Concepts
3. Risk Identification in Food Systems
4. Risk Analysis & Prioritization
5. Applying Risk-Based Thinking in HACCP & FSMS
6. Decision-Making Under Uncertainty
7. Embedding Risk Thinking into Organizational Culture
1. HACCP-based exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
2. Case studies
3. Problem-solving sessions
4. Group discussions
5. Risk prioritization exercises
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food safety professionals
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
2. QA/QC teams
3. Production supervisors
4. Auditors
5. Food business operators
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
23
Mar 22, 2027
5 days
Mar 26, 2027
Prevent allergen cross-contact and ensure accurate labeling to protect consumers
Food allergens present one of the most critical risks in food safety today, with potentially severe and life-threatening consequences. This course provides a comprehensive framework for managing allergens across the entire food production process—from raw material sourcing to labeling and distribution. You will learn how to implement robust control measures, prevent cross-contact, and ensure compliance with regulatory requirements. With increasing consumer awareness and regulatory scrutiny, this course is essential for protecting both consumers and your brand.
1. Understand major food allergens and associated risks
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
2. Implement effective allergen control programs
3. Prevent cross-contact during production
4. Ensure accurate allergen labeling
5. Comply with global allergen regulations
1. Introduction to Food Allergens & Public Health Impact
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
2. Allergen Risk Assessment & Hazard Analysis
3. Allergen Control in Production Environments
4. Cleaning Validation & Cross-Contact Prevention
5. Labeling Requirements & Regulatory Compliance
6. Allergen Management Plans & Documentation
7. Incident Management & Recall Procedures
1. Cross-contact scenarios
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
2. Labeling exercises
3. Case studies
4. Risk assessment exercises
5. Process mapping
Virtual Live
Hybrid
Classroom
Self-paced
On-site
1. Food manufacturers
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
2. QA/QC teams
3. Food safety managers
4. Regulatory professionals
5. Product developers
6. Auditors and consultants
Advanced & Specialized
Professional Practice
Leadership & Strategy
Current Quarter
docs.google.com
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