Food safety and quality training
Professional food safety and quality training for food manufacturers
Food safety and quality trainings are essential for your company to meet both regulatory requirements and consumer expectations. Eurofins Advanced Learning Institute’s comprehensive food safety training programs equip you and your team with the tools and actionable strategies to implement directly in your facility. Investing in your employees’ knowledge is the most valuable step you can take to ensure lasting food safety and superior product quality.
Each course is led by our expert group of hand-picked instructors with extensive industry experience and academia knowledge. Training is available in multiple formats—including in-person, virtual live courses, and fully customized private sessions.
Upcoming training courses
SPECIAL OFFER: Use promo code WELCOME15 when you sign up for your first training course to get 15% off.
Food Plant Sanitation
September 15 – 16 | 10 am – 4 pm CDT | Virtual
FSPCA Preventive Controls for Human Food
September 28 – 30 | 8 am – 5 pm CDT | Virtual
FSPCA Preventive Controls for Animal Food
October 5 – 6 | 10 am – 8 pm CDT | Virtual
Preventative Maintenance
November 18 | 10 am – 4 pm CDT | Virtual
Training courses offered
Don’t see what you’re looking for?
Additional courses are available through Eurofins Assurance. Contact us regarding development of customized courses for your company.
All courses are subject to our cancellation and refund policies.
Our trainers
Dr. Keith Belk, Professor and Monfort Endowed Chair at Colorado State University, combines extensive academic research, industry consulting, and extension experience to provide comprehensive training in HACCP, FSPCA preventive controls, and internal auditing for food safety and quality professionals.
Alex Castillo, PhD
Dr. Alejandro Castillo, Associate Professor in Food Science and Technology at Texas A&M University, is an expert in food microbiology and safety, specializing in pathogen control, fresh and fresh-cut produce safety, and preventive controls for human food.
Michael Cramer
Michael Cramer is a respected food safety authority with decades of experience in HACCP, sanitation, sanitary design, and preventive maintenance. Author, educator, and former Senior Director of FSQA, he brings deep industry expertise to every course.
Jerrad Legako, PhD
Dr. Jerrad Legako, Chair in Meat Science Excellence at Texas A&M, is an award-winning researcher in muscle biology, meat processing, and consumer meat quality, with extensive publications and industry expertise.
Jessie Vipham, PhD
Dr. Jessie Vipham is an award-winning food microbiologist and Associate Professor at Kansas State University, specializing in meat safety, pathogen control, and global food systems. She brings extensive applied research and international food safety expertise to HACCP, BRCGS, and auditing training.
Best-in-Class webinar series
Our series of Best-in-Class webinars provides a quick study on various topics related to core food safety concepts. Each course is performed as a 2-hour “lunch and learn”-style presentation. Lead instructor, Mike Cramer of the Eurofins Advanced Learning Institute, delivers practical guidance and basic tools through the viewpoint of his 40+ years of experience in meat and food manufacturing.
These free webinar sessions are valuable for food industry personnel involved in all phases of food manufacturing, distribution, retail, and storage, and are critical to the foundation of a strong, well-rounded food safety culture.
Explore the on-demand webinars from the Best-in-Class webinar series below
Meet the host
Michael Cramer | Trainer, Eurofins Advanced Learning Institute
Michael Cramer started his career at Swift & Company in Pennsylvania as a summer employee. He worked his way up to QA Manager (Pennsylvania and North Carolina), Production Specialist and Corporate Documentation Manager (Illinois) to QA Manager at the Swift-Eckrich plant in Chicago and then QA Director for the Armour processed meat and poultry plants. He then moved to Specialty Brands, Inc./Windsor Foods/Ajinomoto Foods North America where he stayed from 1993 to his retirement in 2023. There he served as Director of Food Safety and Quality assurance before being promoted to Senior Director of FSQA.
Mike is known for his in-depth knowledge of food plant sanitation and has written a book, now in its 3rd edition, “Food Plant Sanitation, Design, Maintenance and Good Manufacturing Practices.” He is also a member of the editorial board of Food Safety Magazine and has over twenty articles published dealing with Listeria control, Biosecurity, Sanitation and Sanitary Design, Sanitation 5S, and Allergens. As well, he is a contributing member of the American Frozen Foods Institute Listeria Working Group. You can find multiple Food Safety Matters podcasts and food sanitation webinars that he has led.