Food Safety and FSMA Regulations for Small Food Processors
Course Overview
Cornell Food Venture Center’s Food Safety and FSMA Regulations for Small Food Processors online training course is designed to give an overview of the state and federal regulatory framework in the United States for packaged food manufacturers. Participants will learn the different requirements that apply to their products and businesses based on the type of product, as well as the size and location of the business. This course also includes foundational information about identifying sources of biological and chemical food safety hazards, the conditions under which they may be present as well as recommended, and required preventive controls to avoid product contamination from these hazards.
This course goes into detail about requirements of the FDA’s Food Safety Modernization Act (FSMA) Preventive Controls for Human Foods Rule (21 CFR Part 117), especially as it applies to small-scale food manufacturers including:
- Current Good Manufacturing Practices
- Allergen Identification and Controls
- Labeling Requirements
- Facility Registration and Process Filing
- Documentation Practices and Record Keeping Templates
- Qualified Facility Attestation
- Employee Training