Led By Kimberly A Stuck

This course outlines Good Manufacturing Practices (GMP) within almost all aspects of the cannabis industry. In the course we discuss compliant facility build outs, proper sanitation, Compliant Equipment, Temperature controls, ingredient sourcing, contamination issues, and much more. The course was developed and is taught by the first "Marijuana Specialist" to work for a public health authority in the nation in Denver CO and who is now the CEO of Allay Consulting LLC, a compliance consulting firm for the cannabis industry.

Led By Clare Winkel

Are you confident in meeting the FSMA ‘Produce Rule’ (“Standards for the Growing, Harvesting, Packing and Holding of Produce for Human Consumption”)? As part of FSMA’s reforms to America’s food safety system, the FDA have begun (in April 2019), to carry out routine inspections on farms. The new measures include agricultural water testing for potential contamination of feces, health and hygiene training for farmworkers and new provisions regarding the use of raw manure as an amendment to soil. Make sure your HACCP Plan and staff training up to date. This course is designed to help you meet the regulatory requirements, and your customer requirements for a documented food safety management system i.e. SQF, BRC or GlobalGAP.

Led By Clare Winkel

Are you confident that your current Food Fraud Vulnerability Assessment will meet not only the required national and international regulatory requirements but also those expectations of your GFSI auditor and your customers? Food fraud is a multibillion-dollar industry carried out by organized criminals and individuals who want to make more money from the same resources often resulting in long-term damage to brand reputation. Be confident that you are meeting the FSMA (Food Safety Modernization Act) Food Defense Plan requirements, Food & Drug Cosmetic Act (1938) and the Department of Commerce food fraud requirements, and learn how to protect your brand.

Led By Clare Winkel

The perfect course for those needing training to the Principles of Codex HACCP that has been specifically designed for the food processing sector.

Led By Clare Winkel

Did you know that the Top SQF non-conformance in 2018 was Clause 2.7.1.3, the annual review and challenge of food defence plans? Have you carried out your review and challenge?  Be sure that your Food Defense Plan assesses the risk from all expected threat sources. Meet the requirements of the FDA’s Food Safety Modernization Act ‘Food Defense Plan Requirements’, the Food & Drug Cosmetic Act of 1938, and Homeland Security’s Intentional Adulteration Rule with the tools and resources in this course.