Food Safety and Quality Training by Eurofins Advanced Learning Institute
Live virtual, onsite, and custom programs led by experienced industry instructors
Education and training opportunities tailored to the poultry, meat, and animal food industry
Food safety and quality trainings are essential for your company to meet both regulatory requirements and consumer expectations. Eurofins Advanced Learning Institute’s comprehensive food safety training programs equip you and your team with the tools and actionable strategies to implement directly in your facility. Investing in your employees’ knowledge is the most valuable step you can take to ensure lasting food safety and superior product quality.
Each course is led by our expert group of hand-picked instructors with extensive industry experience and academia knowledge. Training is available in multiple formats—including in-person, virtual live courses, and fully customized private sessions.
Ready to get started? Contact us for more information.
Training Courses Offered
Our Trainers
Keith Belk, PhD
Dr. Keith Belk, Professor and Monfort Endowed Chair at Colorado State University, combines extensive academic research, industry consulting, and extension experience to provide comprehensive training in HACCP, FSPCA preventive controls, and internal auditing for food safety and quality professionals.
Alex Castillo, PhD
Dr. Alejandro Castillo, Associate Professor in Food Science and Technology at Texas A&M University, is an expert in food microbiology and safety, specializing in pathogen control, fresh and fresh-cut produce safety, and preventive controls for human food.
Michael Cramer
Michael Cramer is a respected food safety authority with decades of experience in HACCP, sanitation, sanitary design, and preventive maintenance. Author, educator, and former Senior Director of FSQA, he brings deep industry expertise to every course.
Jarrad Legako, PhD
Dr. Jerrad Legako, Chair in Meat Science Excellence at Texas A&M, is an award-winning researcher in muscle biology, meat processing, and consumer meat quality, with extensive publications and industry expertise.
Jessie Vipham, PhD
Dr. Jessie Vipham is an award-winning food microbiologist and Associate Professor at Kansas State University, specializing in meat safety, pathogen control, and global food systems. She brings extensive applied research and international food safety expertise to HACCP, BRCGS, and auditing training.
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