What We Do...

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.

HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical, and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.

CIFT, in partnership with Savour Food Safety International, is proud to present Rod Wheeler, founder of the Global Food Defense Institute, to bring this exciting, one-of-a-kind course from the only authority on food defense. Topics include Food Defense Yesterday, Today and Tomorrow, Situational Response: Product Tampering and Threat Response, Understanding Economically Motivated Adulteration (Food Fraud), Understanding Food Defense Audit requirements, Developing Your Facility General Security Plans and Programs, Conducting Security Vulnerability Assessments, Handling Crisis Management and Hostile Situations, and Workplace Violence Programs.

Food safety training for restaurants, grocery, and convenience stores:

Ohio Level 1 and Ohio Level 2 go to

The Safe Quality Food (SQF) program is a comprehensive food safety and quality management certification system for food manufacturers, packagers, brokers, primary producers and distributors worldwide. Benchmarked by the Global Food Safety Initiative (GFSI), the process of implementing an SQF System is focused on ensuring food safety and quality from farm to fork.

The Foreign Supplier Verification Program, or FSVP, is one of the seven rules that make up the Food Safety Modernization Act. This portion of FSMA deals with the requirements surrounding food safety of imported goods intended for human and animal consumption in the US.Our workshop is based on the FSPCA’s curriculum, which is the ONLY curriculum recognized as adequate by FDA for the FSVP. This course is offered as a two-day program. This offering is a 2 day training which requires attendees to attend the entire duration of the class (not missing more than an hour of time) and must participate. Attendance and participation is documented for FSPCA records in order to grant certificate for participants.

This course developed by the FSPCA is the standardized curriculum recognized by the FDA.  Successfully completing this course is one way to meet the requirements for a preventive controls qualified individual.  Participants will receive their official FSPCA Preventive Controls Qualified Individual certificate of training upon successful completion of the course.

Please note: Classes must be paid for in advance. We do not offer refunds for class payments. If you are unable to attend a class that you have registered for, you may transfer your registration to a later class session. Please provide at least 24 hours notice to transfer.

"A Holistic Approach to Food Safety & Quality Consulting"