Hydrite Chemical Co.

Educational Services

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Training and continuous education is an important aspect of food safety.  Ongoing training and everyday application of the food safety principles increase quality and reduce risk while addressing food safety concerns.  Hydrite offers training and educational programs to help increase your knowledge and understanding of food safety, and improve your company’s operational efficiencies.  Our programs cover topics such as Cleaning Dynamics, CIP Verification & Validation, Food Microbiology, and Preventative Sanitation - just to name a few.   An effective food safety program will enable your company to apply these techniques to everyday working operations and effectively uphold food safety practices.  Contact Us about other training opportunities.

 

Current Courses

Food Safety and Sanitation

Training Objectives
  • Chemical Safety
  • The Chemistry of Cleaning
  • Soil Identification
  • Sanitizers
  • Microbiology
  • Manual Cleaning
  • CIP Training
  • CIP Validation and Verification
TRAINING SCHEDULE
Part 1:  February 4, 2022 Part 2:  February 11, 2022 Part 3:  February 18, 2022 Part 4:  February 25, 2022
Class Overview Cleaning Dynamics Sanitizers Manual Cleaning
Hydrite Background Microbiology 101 Intervention Chemistry CIP
Chemical Safety Hand Washing Sanitary Design Verification and Validation
Chemistry of Cleaning     Hot Topics in Sanitation
Water Chemistry      
Soil ID      

Click on training date above to register for each session

 


 

FSPCA, PCQI, and HACCP Training

Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food and Introduction to HACCP Plan Development Training

Online Training Dates

DATE TIME
December 13 - 17, 2021 12:00 pm CST (noon) to 5:00 pm CST

To register, click on training date above or use the form below

OVERVIEW

The PCQI course was developed by the FSPCA and is the standardized curriculum recognized by the Food and Drug Administration (FDA).

Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Foods is a two-day and a half day course that will provide the tools to complete the requirements for FSMA Preventive Controls rule.  At the completion of the course, students will understand the basics, identify the resources needed to develop, implement and maintain a food safety plan, understand and identify process step hazard assessment and understand and identify steps required to determine preventive control. The course was developed by the FSPCA and is the standardize curriculum recognized by the Food and Drug Administration (FDA). Successful completion of this course is one way to meet the requirements for a preventive controls qualified individual. Upon successful completion of the course, students will receive a certificate issued through FSPCA. 

Upon successful completion of this course you will:
• Meet the requirements for a preventive controls qualified individual (PCQI)
• Receive the tools to complete the requirements for FSMA Preventive Controls rule
• Receive a certificate of completion

 

The HACCP training is designed for individuals who have completed PCQI training and is accredited through the International HACCP Alliance.

Introduction to Hazard Analysis Critical Control Point (HACCP) after PCQI is a half day course, following FSPCA Preventive Controls for Human Food course, that will provide the tools to complete the requirements for HACCP training.  The class is designed for individuals who have completed PCQI training.  At the completion of the course, students will understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. The course is accredited through the International HACCP Alliance.  Upon successful completion of the course, students will receive a certificate with an International HACCP Alliance sticker provided by Hydrite Chemical Co. 

Those who complete this course will:
• Identify the resources needed to develop, implement, and maintain a HACCP plan
• Understand and identify the steps required to determine critical control points
• Receive a certificate with an International HACCP Alliance sticker provided by Hydrite Chemical Co.

 

COURSE OBJECTIVES
FSPCA PCQI AND HACCP

  • Introduction to Course and Preventive Controls
  • Food Safety Plan Overview
  • Good Manufacturing Practices and other Prerequisite Programs
  • Complete requirements for HACCP plan development as accredited through the International HACCP Alliance 
  • Recognize regulatory issues impacting implementation of HACCP systems
  • Understand Biological, Chemical, and Physical Food Safety Hazards
  • Identify resources needed to develop and implement a Food Safety Plan
  • Understand Hazard Analysis and Preventive Controls Determination
  • Understand seven HACCP principles
  • Identify resources needed to develop and implement HACCP Plan
  • Understand Process, Allergen, Sanitation and Supplier Controls
  • Understand Recall program requirements
  • Regulatory Overview
  • Understand and identify requirements to determine CCPs
  • Identify resources needed to maintain HACCP plan

 

COST
$500 per person for Hydrite customers $650 per person non-Hydrite customers

 

 

 

 

Lead Instructor, Kara Baldus

Kara Baldus is a Food Safety Program Manager for Hydrite Chemical Company. She has 25 years of food microbiology experience working on control of foodborne pathogens in the manufacturing plant environment and continuous improvement of food safety systems. Kara has been published in Food Quality & Safety Magazine.

 

 

REGISTER TODAY!

 

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Hydrite Chemical Co.

300 N. Patrick Blvd.
Brookfield, Wisconsin 53045
262-792-1450
262-792-8721 Fax

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