This 2-day HACCP (Hazard Analysis Critical Control Point) training course teaches participants how to identify food safety hazards and implement preventive controls to meet FDA, USDA, and Georgia Department of Agriculture requirements. Learn to build a compliant HACCP plan and strengthen your food safety system.

This in-person PCQI (Preventive Controls Qualified Individual) training course prepares food industry professionals to meet FSMA requirements by teaching how to develop and implement a food safety plan, conduct hazard analysis, and apply preventive controls in compliance with FDA regulations.

Join GaMEP’s FSMA Virtual Food Safety Cohort—an interactive, six-class training series designed for small Georgia food manufacturers. Learn how to build a compliant Food Safety Plan aligned with FDA’s Preventive Controls for Human Foods Rule. Includes one-on-one coaching, practical exercises, and expert instruction from certified PCQI trainers. Ideal for food processors seeking FSMA compliance, audit readiness, and supply chain risk management.

This Self-Paced training course, learn the essential components of FDA-compliant Good Manufacturing Practices (GMPs) for food facilities. This self-paced course covers sanitation, hygiene, allergen control, and regulatory expectations under 21 CFR 117. Ideal for food safety professionals seeking foundational GMP training.

Learn how to build and maintain an effective food recall and crisis management program in this 5-hour self-paced course. Designed for food and beverage manufacturers, this training covers FDA and USDA requirements, traceability systems, communication protocols, and best practices for minimizing risk and protecting public health.

Master the fundamentals of setting up and maintaining a robust sanitation program in food production environments. This course is a prerequisite for HACCP and Food Safety Plan training and includes best practices for cleaning procedures, chemical safety, and sanitation controls.

This Self-Paced training course, explore the science behind food borne pathogens and spoilage organisms. This course introduces microbiological hazards, detection methods, and control strategies to help ensure product safety and shelf-life. Perfect for QA teams and food safety auditors.