This course, developed by the FSPCA, is the standardized curriculum recognized by FDA. Successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI). Learning objectives of the course include distinguishing between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the regulatory framework, understanding the hazard analysis process and learning concepts needed to build a food safety plan.

This 3-day course covers the principles of extrusion and the design of extrusion processes for pet foods, as well as how the formulation interacts with the extrusion process.

This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system.

This course, developed by the FSPCA, is the standardized curriculum recognized by FDA.

New Pet Fair Asia offering, held in part by WPA and PIJAC Canada, offers a chance for brands to discover new products, source new suppliers, and expand their international sales network.

Good Laboratory Practices for microbiological and chemical analysis within a food manufacturing plant.

In this webinar, learn how fruits can provide oxidative health benefits to pets when included in applications.

Covers microbiological hazards, allergens and allergen validation. Including Listeria and Salmonella mapping and sampling selection.

This course reviews the microbiological ecology of a food manufacturing facility, introduction and description of microbial, as well as chemical and physical food safety hazards. In addition, it identifies how different environments and products can select for certain food safety hazards.