Careers

Implementation of the SQF Code Edition 8 (Safe Quality Foods)

Implementation of the SQF Standard to Minimize Risks

Development of a HACCP System (Hazard Analysis and Critical Control Points)

Food Handling Practices

Requirements Program for Safety Systems

Food Microbiology

Listeria: Pollution Control

Food Defense – Bioterrorism

Interpretation and Implementation of the Food Safety Management System FSSC 22000

Mexican Official Standard, Hygiene Practices for the Food Process, Beverages, or Food Supplements NOM-251SSA1-2009

Sensory Evaluation in the Development of New Products

Suppliers’ Evaluation

Root Cause Analysis

Basic Statistical Tools for Quality

Interpretation of ISO 22000:2005 standard

Safety Internal Auditor Training, based on ISO 19011:2011’s safety guide

Internal Auditor Advanced Course

Advanced HACCP Course (Hazard Analysis and Critical Control Points)