AIB

Course Description and Curriculum

This extended session allows for an in-depth coverage of relevant food safety and sanitation topics. It is a hands-on educational experience that participants can put to use as soon as they return to work. Throughout the course, all participants receive unlimited one-on-one teaching and tutorial opportunities from AIB’s experienced staff. Please review our dress code

Topics Include:

  • U.S. Food Regulations and the GMPs
  • Regulatory Inspections & FSMA
  • Sanitary Design and Maintenance
  • Prerequisite Programs
  • Receiving/Warehousing
  • Supplier Requirements
  • Microbiology
  • Environmental Monitoring
  • Foreign Material
  • Allergen Control
  • Sanitation Programs
  • Chemical Control
  • Integrated Pest Management
  • Personnel Practices
  • Self-Inspections
  • HACCP
  • Training & Education
  • Budgeting for Sanitation
  • Economics of Food Safety
  • Inspection Practicums
  • Food Defense

There are scheduled activities for every teaching topic, including:

  • Hands-on labs (swabbing, pest identification, etc)
  • Cleaning validation
  • Developing Master Cleaning Schedules
  • Self-inspections
  • Developing relevant programs, policies and procedures
  • Daily visits to on-site pilot plant for hands-on workshops

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