"A Holistic Approach to Food Safety & Quality Consulting"

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

Food fraud, a highly complex, difficult to detect, and often misunderstood topic, continues to plague the food industry. "Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering or misrepresentation of food, food ingredients or food packaging; or false or misleading statements made about a product for economic gain (Spink and Moyer, 2011a)." Without more in depth understanding of food fraud, it is difficult and an almost impossible task to complete a viable risk assessment and assure the company is protected. As accountability for suppliers and supply chain falls more and more to actual manufacturers, companies must take measures to understand risks and implement preventive actions for those significant risks. The Food Safety Modernization Act (FSMA) requires a documented food fraud assessment in addition to food defense and preventive control programs, a fact that is currently being overlooked by many manufacturers.

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 (FSMA). The final rule for FSVP was published in November 2015 and deals with the requirements surrounding food safety of imported goods intended for human and/or animal consumption in the U.S. Historically, the Food & Drug Administration (FDA) has been responsible for certifying imported foods and ensuring their safety through sampling and testing programs, supplier registrations and onsite audits. Now, the burden of assurance is being shifted to the importer, but the FDA definition of “importer” is not necessarily the same as the colloquial definition – as will be discussed in this course. 
This workshop will take a look into the requirements of the FSVP, including the definitions of terms such as “importer” and “supplier,” the responsibilities of each party in the food chain, and actions that foreign suppliers need to take to ensure their products are considered safe and acceptable for distribution in the U.S. food chain.  At the end of this workshop, participants will have a better understanding of:
·        Overview of definition of terms such as supplier and importer as they relate to the FSVP
·        Overview of the law, as well as assistance with determining appropriate compliance activities for their business
·        Overview of best practices and practical applications related to the regulation
·        Dates and requirements for records to demonstrate compliance
Certificate will be provided for all 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.