Are you looking to advance your career in the food and beverage manufacturing industry? If so, there are a variety of training and certification programs available that can give you the knowledge and tools to improve your skill set. Whether you are looking into further training to build your portfolio, or require specific training or certification for a job, you have come to the right place. We have outlined some of the most popular training and certification programs obtained by professionals working in the food and beverage manufacturing industry.
Good Manufacturing Practice (GMP) is a process that helps ensure the quality of a product through establishing manufacturing procedures, documenting these procedures, and training operators to follow these procedures.
Having a GMP in place ensures that products are being manufactured safely, and with maximum quality, ensuring the integrity of a company’s food manufacturing, as well as compliance with food safety regulations.
Today, many food manufacturing and processing companies look for candidates who are GMP certified, or who have taken a GMP training course. Those with GMP knowledge are often looked to for leadership and decision making in the work environment.
GMP regulations are controlled by the U.S. Food and Drug Administration (FDA). GMP aims at ensuring products being sold to consumers have consistent and controlled production, according to specific standards.
HACCP is a food safety certification intended for workers in food manufacturing, processing plants, food packaging, as well as warehouses storing food for human consumption.
Hazard Analysis Critical Control Point (HACCP) is the systematic preventative approach to food and pharmaceutical safety. HACCP addresses the physical, chemical, and biological hazards as a means of prevention, before a finished product inspection.
What is HACCP used for?
In the food industry HACCP is used to identify any potential food safety hazards so key actions can be taken at critical control points to either reduce or eliminate the hazard. From preparation processes, packaging and distribution, HACCP food safety is used at all stages of food production.
Benefits of HACCP Certification
HACCP certification is internationally recognized, providing credibility with current and potential customers around the world
HACCP certification specifies facilities are in compliance with HACCP food safety regulations
HACCP certification helps reduce risks of unsafe products by identifying and managing risks to food safety ad critical control points (CCPs)
HACCP certification demonstrates an organization’s commitment to proactively managing food safety
HAZMAT training, also known as hazardous material training, is a form of training which prepares individuals for safely handling and disposing of hazardous materials. Most companies in the United States that deal with potentially hazardous materials usually include some form of HAZMAT training for employees. Along with employers offering HAZMAT training to employees if applicable, outside groups and government agencies can offer the training as well.
What are hazardous materials?
If a product can irritate the skin, cause harm if exposed to eyes, or may be poisonous if ingested – the product is most likely a hazardous material. HAZMAT training is important to ensure that that individuals working with such products know how to deal with them in a way that is safe for them, as well as everyone around them.
HAZMAT in the food manufacturing and processing industry
Cleaning solvents and fuel are common examples of hazardous materials in the food manufacturing and processing industry. Some other areas where HAZMAT training and HAZMAT certification is beneficial in the food industry, include the manufacturing and testing of packaging and containers, as well as transporting, shipping, handling and storing these materials.
In many industries, Six Sigma refers to a measure of quality that strives for perfection. A disciplined, data-driven approach, Six Sigma helps eliminate defects (driving toward six standard deviations between the mean and the nearest specification limit) in a process.
Six Sigma Black Belt Certification
Similar to the ranking in some martial arts systems, being Black Belt Certified in Six Sigma provides authority. Six Sigma Black Belts often train and coach project teams.
Six Sigma Black Belt Certification refers to an individual who can explain the Six Sigma methodology, philosophies and principles. Those with Black Belt Certification demonstrate leadership, often being able to understand team dynamics and assign roles and responsibilities to team members.
Green Belts, Yellow Belts and White Belts fall under the Black Belt in the ranking system. A Certified Master Black Belt trains Black and Green Belts in Six Sigma practices.
Occupational Safety and Health Administration (OSHA) was created by the United States Department of Labor and is responsible for protecting workers health and safety. As Occupational Safety and Health Administration affects each industry differently, depending on safety hazards associated with each job site, there are a variety of training courses and education programs on the subject.
In the food and beverage manufacturing industry, different practices will have different OSHA regulations, standards, hazard recognition and possible solutions. For example, plants that deal with meat and poultry will have different OSHA regulations and standards than a research and development lab that deals with the formulation of new products.
Individuals can obtain OSHA training through outreach training programs and certificate and degree programs.
Safe Quality Food (SQF) certification is an internationally recognized certification that communicates a business’ Quality Management System (QMS) conforms to food safety regulations. Having SQF certification ensures the products that a company purchases have passed international standards for food safety. The certification also recognizes that an organization is committed to continuous improvement of QMS, and that the organization practices good agricultural practices (GAPs) and good manufacturing principles (GMPs) for food.
Since 2004, SQF certification has been administered by the SQF Institute, located in Arlington, Virginia. As an international certification, countries worldwide receive SQF certification from the SQF Institute.
As food safety remains an important aspect of the food industry, many North American companies require their suppliers have food safety certification. SQF certification meets these requirements, as it provides assurance that a particular product, process or service complies with regulatory and international standards for food safety.
Total Quality Management (TQM) is an approach to organizational management that strives to improve the quality of products and services. TQM does so by continually refining procedures in response to continuous feedback. Total Quality Management is not just present in the food manufacturing industry, but can be applied to any type of organization. Having originated in the manufacturing sector, TQM has since been adapted for use in sectors such as education, service and not-for-profit.
Total Quality Management plays a key role in the food manufacturing industry, as the system helps provide various rules and regulations to maintain standards in the production of products. Total Quality Management training courses can teach individuals about the basic tools that can help organizations with their processes and operational efficiency. TQM practices help the food manufacturing industry achieve its desired goal of superior quality.
Supply chain management refers to the system and association of components involved in the manufacturing, production and distribution of a product.
Supply Chain Management in the Food and Beverage Manufacturing Industry
Supply management can be quite complex in the food and beverage manufacturing industry as it encompasses a variety of disciplines, including sourcing materials, ingredients and delivery of the products to consumers. The farmer, manufacturer, packaging company, distributors and retailers are all involved in the supply chain when getting food products to the consumer.
Certified Supply Chain Professional
Certified Supply Chain Professional status is given to supply chain professionals who have taken supply chain management training and pass a knowledge certification exam, which is regularly developed by a third party. CSCP education helps those who are currently in supply chain improve or increase knowledge in the areas of customer relations, international trade, information technology and physical logistics. The CSCP designation gives supply chain professionals the tools to effectively manage global supply chain activities, understand enterprise resource planning (ERP) systems, as well as increase their professional value for future job security.
Certified in Production and Inventory Management (CPIM) is designed to help professionals develop specialized knowledge in the latest production and inventory management (P&IM) techniques and trends. A CPIM professional has the knowledge and understandings to apply the correct actions that achieve results and predict outcomes. The CPIM program is a good option for individuals who have two or more years of experience in a related field and is working towards future career growth.
CPIM in the Food and Beverage Manufacturing Industry
Food production managers who oversee food processing facilities and procedures can benefit from being certified in Production and Inventory Management. As the one responsible for supervising employees and monitoring product quality, CPIM can help food production managers ensure that procedures are being followed that are set by state and federal regulations. The Association for Operations Management offers a CPIM certification program to eligible applicants who have a minimum of two years of experience, as well as those who pass the required examination.
Certified Fellow in Production and Inventory Management (CFPIM)
Once an individual qualifies and completes the Certified in Production and Inventory Management (CPIM) program, they are eligible for the Certified Fellow in Production and Inventory Management (CFPIM) program. In order to receive CFPIM designation, one must share their knowledge through professional development activities, such as presenting, publishing and teaching related topics.
Developed in 2005, the ISO 22000 standard is an international standard for implementation of a certified food safety management system. ISO 22000 is suitable for all businesses in the food industry, including those involved in equipment, packaging, cleaning agents, additives and ingredients.
The International Organization of Standardization (ISO) combined concepts from of the quality management standard, along with PRP and HACCP principles to create ISO 22000. As ISO 22000 combines a management system with the best food safety practices, and is an internationally recognized standard, companies who are certified will meet and exceed global food safety regulations. Companies that are ISO 22000 certified provide assurance to consumers about the quality of products produced
Benefits of IS 22000
Optimization of resources
Improved communication, both internally and externally on food safety issues
Give stakeholders confidence in your food safety and hazard controls
The ability to participate in more markets around the world
Better Process Control Schools provide courses for food scientists on low acid and acidified food processing. These courses satisfy the training requirements of both FDA and USDA regulations. These regulations are designed to prevent public health issues in low-acid and acidified low-acid canned foods. The Better Process Control Schools teaches the practical application of the principles set forth in the FDA and USDA regulations.
Topics covered in the Better Process Control Schools courses include: FDA Regulations, Microbiology of Thermally Processed Foods, Principles of Acidified Foods, Principles of Thermal Processing, Principles of Food Plant Sanitation, Food Container Handling, Recordkeeping, Thermal Processing Systems Equipment, Still Steam Retorts, Hydrostatic Retorts, Continuous Rotary Retorts, Aseptic Processing Systems, Closures for Containers, and Flexible Containers.
FDA regulations state that all processors of thermally-processed foods must have a supervisor on staff who has successfully completed the applicable Better Process Control Schools course.
The Certified Food Scientist (CFS) credential is the only global certification for food science professionals. Unlike any other certification, the CFS designation recognizes the applied scientific knowledge and skills of global food professionals and provides a universal way to identify, cultivate, and retain top talent.
Obtaining the CFS credential is more than passing an exam -- it is a demonstration of your professional commitment to lifelong learning and excelling as a food professional. Attaining the CFS demonstrates to your employer a clear understanding on the interdisciplinary nature of food science and the real-world skills needed for a successful career.
Professionals who earn their Certified Food Scientist (CFS) credential work in a variety of job functions within food science and technology, nutrition, QA/QC, regulatory, etc. To be eligible for the CFS, you must have at least an undergraduate degree in food science or a related field like biology, nutrition, microbiology, medicine, culinary science, or engineering.
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With 20,351 current food and beverage manufacturing jobs posted from hundreds of the industry's top companies and recruiters, we have grown to become, by far, the largest food and beverage industry-specific job board on the internet.
Food processing careers encompass a variety of job opportunities beyond plant management, quality control, food science and sales. So, whether you have a degree in accounting, human resources or are looking to spread your wings in a career in maintenance, marketing or environmental health and safety, the food manufacturing industry could be the next step in your career.