Training for Food Producers, Artisan Bakers & Emerging Brands
Where food science meets regulatory compliance.
Practical training programs that connect food science, formulation, and process knowledge to the regulatory and quality requirements that food manufacturers must meet. Designed for artisan producers scaling up, food entrepreneurs entering regulated commerce, and established bakeries building compliance programs.
Baking Science & Food Transformation
Training for Food Producers, Artisan Bakers & Emerging Brands
Practical training programs that connect food science, formulation, and process knowledge to the regulatory and quality requirements that food manufacturers must meet. Designed for artisan producers scaling up, food entrepreneurs entering regulated commerce, and established bakeries building compliance programs.
A practical introduction to food safety requirements for baked goods and grain-based products — covering GMP, allergen management, sanitation, and the FSMA Preventive Controls framework in plain language.
Topics covered
GMP requirements for bakery and food production environments
Allergen identification, labeling, and cross-contact prevention
Sanitation programs and cleaning validation for shared equipment
FSMA Preventive Controls overview for small and very small businesses
Documentation basics: what to record and why it matters
A working session covering ingredient compliance, nutrition facts panel development, nutrient content claims, and front-of-pack labeling requirements under 21 CFR Part 101 — with hands-on review of real product labels.
Topics covered
Ingredient statement requirements and common errors
Nutrition facts panel: mandatory nutrients, rounding rules, and serving size
Nutrient content claims and health claims — what you can and cannot say
Allergen declarations under FALCPA and the FASTER Act
Organic, non-GMO, and specialty claims — substantiation requirements
A practical program for producers moving from small-batch or cottage production to commercial scale — covering process documentation, HACCP basics, co-manufacturer qualification, and the compliance requirements that activate at different production thresholds.
Topics covered
Process documentation: recipes to manufacturing specifications
HACCP principles applied to baked goods and grain-based products
Shelf-life study design and water activity basics
Co-manufacturer qualification and supplier approval programs
Regulatory thresholds: when FSMA, labeling, and GMP requirements fully apply
GFSI Readiness for Bakery & Grain Facilities
Advanced
Quality managers, operations leads, facility managersWorkshop · Full-day or multi-session
A gap assessment and readiness program for bakery and grain processing facilities preparing for SQF, BRC, or FSSC 22000 certification — covering scheme requirements, common audit findings, and corrective action planning.
Topics covered
GFSI scheme comparison: SQF, BRC, and FSSC 22000 for bakery environments
Gap assessment methodology and pre-certification readiness scoring
Common audit findings in bakery and grain processing facilities
Corrective action planning and evidence documentation
Maintaining certification: ongoing monitoring and management review
Enroll in a Baking Science Training Program
Programs are offered as scheduled group workshops and as private on-site sessions for individual organizations. Complete the form below to register interest or request a private session.
Need a custom baking science program?
We develop private on-site programs tailored to your facility, products, and team. Contact us to discuss your needs.
