Training your team can use the day they get back to the floor.
IHA-accredited HACCP, PCQI, SQF, and the catalog behind them: the credentials the code requires, taught live on your floor or across a screen. Tell us the course and the headcount, and we price it for your group.
When teams call us
Audit on the calendar
Auditors probe competency, not attendance. Refresh the crew before they ask.
A practitioner to qualify
SQF calls for HACCP training. The IHA certificate satisfies it.
No PCQI on staff
FSMA names a preventive controls qualified individual. Two courses cover it.
Turnover took the trained crew
Train the new leads, and the trainers who keep competency current.
26 live courses. Start with the credential.
SQF expects a HACCP-trained practitioner. FSMA expects a PCQI on staff. Edition 10 raises the bar on competency across the whole team. The three course families that satisfy those requirements lead, and the catalog behind them keeps the rest of the floor sharp.
IHA-accredited HACCP
The HACCP credential auditors ask for by name, with an IHA certificate on completion that satisfies the SQF practitioner requirement.
HACCP and Advanced HACCP (IHA-accredited) Seafood HACCP Juice HACCP
Preventive Controls (PCQI)
Training for the preventive controls qualified individual FSMA expects on staff, with a PCQI certificate on completion.
Preventive Controls for Human Food Preventive Controls for Animal Food
SQF practitioner courses
Implementation through advanced practitioner, taught by a former SQF Lead Auditor.
SQF Food Safety Implementation SQF Advanced Practitioner SQF Quality Courses
Find it before the auditor does.
Internal Auditing
Run your own audit program the way an external auditor reads it.
Supplier Auditing
Qualify and audit the suppliers your program depends on.
Root Cause Analysis
Find the cause that closes the CAPA, not the symptom that reopens it.
Pairs with Beacon · Audit
Ready for the worst day.
Food Defense
Threat assessments and mitigation your food defense plan can stand on.
Crisis Management
What your team does in the first hours of a recall or an incident.
Pairs with Beacon · Food Defense
Decisions you can defend.
Performing Risk Assessments
A defensible method for the risk rankings auditors probe.
Physical Hazards and Controls
Metal, glass, and foreign material: controls that hold on the line.
Validation and Verification for Food Plants
The difference between the two, and the records each one needs.
Basics of Food Micro
The pathogens behind the rules, taught for the floor, not the lab.
Pairs with Beacon · HACCP
Clean you can prove.
Science of Sanitation
Why the chemistry works, so the crew runs it right every shift.
Environmental Monitoring
Zoning, sampling, and trending that finds harborage early.
Integrated Pest Management Practices
Prevention-first pest control that stands up on an audit walk.
Pairs with Beacon · Sanitation
Control that reaches past your walls.
FSVP
Foreign supplier verification, scoped and documented for inspection.
Effective Storage and Distribution Practices
Keeping product safe after it leaves the line.
Food Labeling
Declarations, allergens, and the claims that get products pulled.
Allergen Management
Mapping, changeovers, and label control across the plant.
Pairs with Beacon · Supplier
A bench, not one person.
Leadership and Management Basics
Supervision skills for the leads who run the floor.
Training Improvement (train-the-trainer)
Build the internal trainers who keep competency current.
Pairs with Beacon · Training
Live is why it sticks.
A recorded video gets watched once and filed. Every course here is live and instructor-led: taught from your products, adapting to the room, answering the question your line actually raised. The only choice is where the instructor stands.
In person, on your floor
The instructor comes to your facility and teaches from your products, your processes, and your actual line. Best for whole teams, and for courses that benefit from walking the floor together.
Virtual, across locations
The same live course on a screen, with questions answered as they come up. One session covers every site. Best for multi-site teams and individual practitioners earning a credential.
Looking for self-paced, on-demand courses instead? Those are a separate product, coming soon. Register your interest in self-paced courses.
Taught from the chair the auditor sits in.
Courses are taught by the operating bench of a working SQF-certified plant: PCQI-certified practitioners who run preventive controls every day. Your team learns from people who have watched programs pass and fail on audit day, not from a slide deck.
The curriculum is led by Jeffrey Strout, SystemPath's Food Safety Director: a former SQF Lead Auditor, a PCQI Lead Instructor for Human and Animal Food, and SQFI Trainer of the Year. He has taught food safety since 1987.
Instructor
Jeffrey Strout · MPH, RS/REHS, CP-FS
Teaching food safety since
Nearly four decades of teams trained, certified, and back on the floor.
Audits conducted
On the side of the table that asks the questions.
Trainer of the Year
Named by the institute that runs the SQF program.
The team we train runs the program we built.
The same people who teach your course configure the Beacon platform that holds your training records. Competency is logged, verifiable, and ready when an auditor asks who was trained on what. When the session ends, the evidence stays.
See how training records live in Beacon
Tell us who needs training.
Three lines is enough to price it: which course, how many people, and whether you want the instructor on your floor or on a screen. We come back with a specific quote and open dates, not a discovery-call invite.
Rather talk it through first? Book a 20-minute call. No pitch deck either way.
Food safety training questions, answered
Common questions about format, certificates, pricing, and custom courses.