Training and Education
Food Safety Training
Scientific Certification Systems (SCS) provides food safety and quality training courses that help producers, manufacturers, and handlers confidently manage new buyer and government requirements. Our aim is to support your employees' ability to improve your systems, reduce the risk of safety incidents, prepare for audits, and find the answers they need to grow your business.
SCS is a SQF Training Center and an IHA Accredited HACCP Training center, offering courses throughout North America and Latin America. Our expert trainers have on the job experience and can tailor their curricula to meet your needs.
Current Public Schedule
| Event | Date | Location |
|---|---|---|
| Implementing SQF 2000 & 1000 | 02/22-02/24 | Phoenix, AZ |
| GAP HACCP Training | 02/27-02/27 | Fresno, CA |
| Implementing SQF 2000 | 02/28-02/29 | Glendale, CA |
| HACCP Training | 03/06-03/07 | Anaheim, CA |
| Implementing SQF | 03/12-03/13 | Anaheim, CA |
| HACCP Training | 03/19-03/20 | Emeryville, CA |
| Implementing SQF | 03/21-03/22 | Emeryville, CA |
| BRC - How to Interpret the New Issue 6 Food Safety Standard | 03/28-03/29 | Santa Ana, CA |
The SCS Training Center is at our office in Emeryville (next to Oakland, overlooking the San Francisco skyline).
To schedule training or to get more information please contact:
- Diane Dulmage +1 510.452.8003
Choose the course method most convenient for you: English, Spanish or bilingual
- Public training - cost effective for individuals and small teams
- Customized training for groups of 10 or more
- Webinars - on a variety of educational subjects
- For Mexico, Central and S America training - contact OMorales@scscertified.com
Global Food Safety Initiative (GFSI) Courses: Prepare you to:
- Reduce audit duplication
- Meet supplier requirements
- Expand to more markets in Europe and abroad
- Enhance your food safety management system
- Motivate your workforce and improve productivity
The SQF (Safe Quality Food) Program is a food safety and quality certification program, and management system, designed to meet the needs of buyers and suppliers worldwide. It is the only “farm-to-fork” certification program endorsed by the GFSI for primary production as well as for manufacturing, distribution and agents/brokers.
Implementing SQF 1000 and 2000 Systems
This training course (2-day for SQF 2000 or 3-day for both 1000 + 2000) provides Safe Quality Food (SQF) education for becoming an SQF consultant or in-house practitioner who can develop, implement, and manage an SQF food safety and quality system.
Executive Insights - The SQF Program - this “intro to SQF” can be included with other courses (1 hr to 4 hrs)
Learn how SQF implementation can help you create a single tool for management and a streamlined system for ongoing improvement. This short course describes the big picture, and areas to focus on when planning your move to this next level.
The GlobalGap Program (formerly EuroGap) sets standards for the certification for Good Agricultural Practices (G.A.P.s) of agricultural (+ aquaculture) products around the globe. The GLOBALG.A.P standard assures consumers that food is produced with minimal environmental impacts with a responsible approach to worker health/safety as well as animal welfare.
GlobalGAP Growers Workshop: Orientation (1 day) or Full Training (2 day)
The 1-day training for producers provides an understanding of the requirements for GLOBALG.A.P implementation as well as options for registration under the new Version 4 Crops base. Optional: on-site mock-audit visit to local orchard. Questions and Answers will help you decide if this is a program for you. The 2-day training for auditors, consultants, and in-house practitioners provides additional information on General Regulations and an optional examination for a GLOBALG.A.P training certificate.
The BRC Global Standards are a leading global product safety and quality certification program used by certificated suppliers in over 100 countries. The four industry-leading Technical Standards specify requirements to enable the production, packaging, storage and distribution of safe food and consumer products. Originally developed in response to the needs of UK members of the British Retail Consortium, the Standards have gained usage world-wide.
Introduction & How to interpret the Global Standard for Food Safety Issue 5 (2-Days)
Begin the course with an hour's "Executive Insights to BRC" An experienced BRC trainer and consultant will explain why and how this is a practical system which can reduce risk and improve processes. Continue with the formal training - or not. He will then delve into "how to" develop and implement this system, the Standard and what you will need to do to prepare for your audit. For: Executives for 1 hour free - then for Production, Technical and Quality Managers, Consultants, BRC Auditors and anyone involved with implementation and auditing.
Basic Food Safety Courses: HACCP, GMP, GAP
Building HACCP into your Food Safety Plan - IHA Accredited 2-day or a 1-day Short Course
HACCP (Hazard Analysis and Critical Control Points) is the foundation for your food safety management system. A good HACCP plan identifies steps to prevent problems before they occur. HACCP Plans will soon be required under the Food Safety Modernization Act, and training for current and new employees is needed. The 2-day Accredited IHA Course provides the necessary tools to support development your own Food Safety Program, and integrate the elements to involve all employees.
HACCP for Your Produce Distribution Operations - IHA Accredited 2-day or a 1-day Short Course. Are you responsible for designing or implementing a field or fresh-cut food safety program? Gain inside knowledge based on SCS's 25 years of experience working with all aspects of the produce industry. With the guidance of our experienced trainers you can learn to recognize and reduce potential hazards and confidently develop a Food Safety Plan for your own facility.
GMP/GAP Mock Audit
Our instructor will lead a mock GMP/GAP audit in a classroom setting and at your location (farm or plant). This session includes a preliminary 1- 2 hour assessment meeting in order to identify specific issues to be addressed.
Testing, Quality & Sensory Courses
Produce Quality Management - for your QC program ...with an intro to SQF - 2 days
Learn the best tools and specifications including the physics & physiology of fruit, handling & storage (tomato, cucs & melons, peppers, squash, table grapes, tropicals), sensory analysis demonstration, verifying through testing; documentation (quality SOPs) and specific tools of the trade. We will also review one of the GFSI benchmarked programs, SQF (Safe Quality Food), which includes “quality” at its Level 3 certification.
Manage Flavor Excellence in Your Produce Department (Retailers) - 1/2 to full day
Our instructor will demonstrate how to evaluate your suppliers produce through an understanding of flavor management utilizing the latest discoveries in flavor research, chemical analysis and sensory evaluation. SCS performs informed sensory panels for a variety of producers, evaluated by chefs and professional tasters.
Pesticide Residue Management- a Solution to the MRL Issue for Exports - 1 hour presentation
Before you plant, grow or ship, you can reduce the risk of your international shipment being rejected. Determine if your produce meets various countries' maximum residue levels (MRLs) and how to manage your pesticide use plan through the application of pesticide decline curves (degradation data).
Fine Tuning & Improving Your Food Safety & Quality Program - 1 day
How can you improve your system + reduce risk? ...with quality management and verification.
Manage your Quality Program by creating performance indicators, verify through testing (USDA grading standards & other quality factors such as sensory/flavor). Learn the best tools and methods to get objective numbers to manage your process including testing and lab options, interpreting results, charting trends to avoid a crisis or to improve performance and compliance.
