Applications of Artificial Intelligence (AI) in Food Safety HACCP
and FSMA
Welcome to the Food Safety Training Institute and the Applications of Artificial Intelligence (AI) to Food Safety HACCP Course. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) who wrote the seven principles of HACCP defined a step as a point, procedure, operation or stage in the food system from primary production to final consumption. The FDA Food Safety Modernization Act (FSMA) requires the use of current scientific and technical understanding to manufacture, process, pack and hold foods. This course is designed to develop HACCP and Food Safety Plans using all components of artificial intelligence such as machine learning, deep learning, computer vision, natural language processing, analytics and other related tools and techniques to assure the safety of the food from farm to table. In addition, the course will discuss the use of combining Artificial Intelligence (AI) with sensor technologies such as biosensors, chemo-sensors, E-noise, E-tong and robotics, drones, big data, omics, blockchain, cloud computing and other current technologies along the national and global food supply chain to make sure the food and ingredients are produced, processed, packed, held, transported and distributed using current regulatory, scientific, and technical understanding. Furthermore, for putting all these sciences and technologies in the hands of all involved in food production, processing, packing, holding, transporting, distributing, and retailing, an in-depth analysis and sources will be presented in the use of smartphones as microscopes, chemo-sensors and bio-sensors. Upon completion of the course, you will receive a certificate with the seal of the International HACCP Alliance.
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| Option One: On Zoom - Instructor-Led |
Option Two Self-Paced To be completed within 60 Days |
Option Three" On site in Hermosa Beach California or your site (to be arranged) |
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Please contact Alex for any questions: Phone: 310-694-9544 Email: alexkashef@geosda.com January 8 and 9, 2026 - PST February 12 and 13, 2026 - EST March 30 and 31, 2026 - PST April 27 and 28, 2026 -EST |
Please contact Alex for any questions: Phone: 310-694-q544 Email: alexkashef@geosda.com |
Table of ContentsModule 1 Introduction, History of Food Safety Hazards and Controls and Artificial IntelligenceModule 2. The FDA New Era of Smarter Food Safety and Use of Artificial Intelligence for Food Safety Module 3. The USDA Applications of Artificial Intelligence throughout Agriculture and the Food Supply Chain Module 4. How Can Artificial Intelligence Help Improve Food Safety (in production, processing, storage, distribution, pathogen identification and evaluation) Module 5 Rapid Bacteria Detection Method Using Artificial Intelligence Module 6. Artificial Intelligence Opportunities to Improve Food Safety at Retail Module 7. Artificial intelligence, big data, and blockchain in food safety Module 8. Hyperspectral imaging and machine learning in food microbiology Developments and challenges in detection of bacterial, fungal and viral contaminants Module 9. Hyperspectral imaging of common foodborne pathogens for rapid identification and differentiation Module 10. Artificial Intelligence technology in food safety – A behavioral approach Module 11. Artificial intelligence and real-world data for drug and food safety – A regulatory science perspective Module 12. Rapid identification of foodborne bacteria with hyperspectral microscopic imaging and artificial intelligence classification algorithms Module 13. The review of food safety inspection systems based on artificial intelligence, image processing, and robotics Module 14. Smartphone-Based Food Diagnostic Technologies – A Review Module 15. ChatGPT (Chat Generative Pre-Learned Transformer) and Food Safety Module 16. Application of Artificial Intelligence in Food Industry—a Guideline Module 17. Deep Learning and Machine Vision for Food Processing – A Survey Module 18. Biological Hazards and Controls Module 19. Chemical Food Safety Hazards and Hurdle and Emerging Technologies Module 20. HACCP and Prerequisite Programs Module 21. Preliminary Steps Module 22. The First Principle of HACCP: Conduct a Hazard Analysis Module 23. The Second Principle of HACCP – Determine Critical Control Points (CCPs) Module 24. The Third Principle of HACCP – Determine Critical Limits Module 25. The Fourth Principle of HACCP – Establish Monitoring Procedures Module 26. The Fifth Principle of HACCP – Establish Corrective Actions Procedures Module 27. The Sixth Principle of HACCP – Establish Verification Procedures Module 28. The Seventh Principle: of HACCP – Establish Record-Keeping and Documentation Procedures Module 29. Development, Implementation, Maintenance and Reassessment of HACCP Plans and HACCP Systems |
| Link to Registration | Link to Self-Paced Registration | Link to Onsite Registration |