Quality and Food Safety Training and Continuing Education Series

Build the skills employers want (and expect).

Food safety is changing fast.

New regulations, higher customer expectations, and better testing tools are raising the bar across the industry.

If you want a clearer path into food safety and quality roles, or you want to feel confident doing your job well, this program helps you build the foundation quickly and practically.

WHAT YOU'LL GET FROM THIS PROGRAM

When you finish, you’ll have a solid, job-ready understanding of how food safety works inside real food operations, which means you'll be able to speak the language, understand the “why” behind requirements, and contribute with confidence.

You can expect to walk away able to:

WHY THIS PROGRAM IS WORTH YOUR TIME

Food safety is becoming a bigger priorityand a bigger career advantage.

Changing regulations, rising consumer awareness, and rapid tech advancements are driving sustained growth across the industry.

The global food safety market (including testing and related products) is projected to expand significantly through the 2030s, with multi-billion-dollar growth expected.

Program Highlights:

100% online and on-demand, so you can learn when it works for you
Built by industry experts with decades of experience
Conversational and interactive modules designed for a range of experience levels
Each course/module is about 1 hour
Funded through USDA grant support

Learning outcomes

By completing the program, you’ll be able to:

1. Describe the structure and purpose of food safety management systems in food manufacturing and processing.

2. Identify relevant regulations and standards and explain how they support compliance.

3. Recognize biological, chemical, and physical hazards—and how they’re controlled.

4. Explain preventative controls and risk-based food safety management (hazard analysis + control measures).

5. Describe verification, validation, and continuous improvement activities.

6. Identify facility maintenance, sanitation, and environmental practices that prevent contamination.

7. Explain product control practices: traceability, storage/handling, nonconforming product control, and recall preparedness.

8. Describe the elements of a strong food safety culture and how employees and leadership support it.

9. Identify common systems (including HACCP- and GFSI-aligned systems) and their key components.

10. Explain how effective food safety protects public health and supports business continuity.

Track 1: Overview of Food Safety Management

Get a broad, practical understanding of food safety systems across multiple sectors.

You’ll learn the core principles, and how they show up in specialized areas like dairy, juice processing, and food service.

You’ll also explore international expectations (with a focus on Europe), and how companies bring multiple programs together into a cohesive, risk-based system.

Courses Include:

Food Safety for Dairy | International Food Safety (Europe)
Juice HACCP | Systems and Specifications
Food Safety Management Change Management
Integrated Food Safety Systems | Food Service HACCP

Track 2: Verification and Improvement of Food Safety within the Company

(Coming soon)

Learn how companies confirm controls are working—and how they continuously improve.

You’ll learn how records, documents, and data support verification, how incidents are managed, and how internal audits strengthen compliance.

You’ll also cover receiving/storage/shipping controls, finished product testing and COAs, retention samples, traceability, and recall readiness—plus the culture needed to sustain it.

Courses include