This 1-Day workshop will discuss the new BRC Global Standards for Food Safety requirements for Issue 8 as it compares to Issue 7. Attendees will gain an in-dept understanding of the new requirements along with a review of what auditors will be expecting to see during new certification audits.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing and processing, packing and holding of food products for human consumption in the United States.
Take advantage of this great 1-day (offsite) training option. Get your Seafood HACCP certificate by attending a self-paced online training (Segment One) and a 1-day instructor-led training (Segment Two). This AFDO (Association of Food and Drug Officials) blended course provides an alternate way to get your certificate.
This workshop provides attendees with the knowledge necessary to be an effective internal auditor. This includes an understanding of the different types of audits, auditor qualifications, roles and personal attributes of auditors, how to prepare and initiate an audit, how to identify audit trails, closing meeting and initial report, corrective and preventive actions and record retention.
The ServSafe program provides food safety training, exams and educational materials to food service managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).
Get your PCQI (Preventive Controls Qualified Individual) certificate by attending a self-paced online training (Part 1) and a 1 Day instructor-led training (Part 2). This FSPCA blended course provides an alternate way to get your certificate.
The FDA Food Safety Modernization Act (FSMA) Produce Safety rule establishes, for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption.
This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA).
GMP’s are the basic conditions and practices that the food industry must follow for processing safe food under sanitary conditions. Recently, under new FSMA (Food Safety Modernization Act) guidelines, current GMP’s changed from 21 CFR 110 to 21 CFR 117. This workshop will discuss the new part 117 requirements and focus on the implementation to meet current guidelines.
This workshop covers the basic food safety principles that employees should be aware of when working with food. Topics include, GMP’s and pre-requisite programs, chemical, physical and microbiological hazards, HACCP, allergen management, sanitation principles including cross contact and cross contamination prevention and employee training.
According to the FDA’s Reportable Food Registry, 47% of all food recalls are due to undeclared allergens. In this workshop, you will learn how to properly manage allergens in your facility. Topics include allergen labeling requirements, supplier management, raw material handling, process optimization, allergen cleaning procedures, and employee training.
This training course is the hallmark of Food Defense. Extensive training and workshops covering topics from Crisis Management to responding to a tampering incident are all covered in the 2-day course.
Food Defense – FSMA Final Rule for Mitigation Strategies to Protect Food Against Intentional Adulteration
Training Topics include: Vulnerability Assessment, Mitigation Strategies, Management Components, Training and Record keeping.
The FSMA Final Rule for Preventive Controls for Human Food mandates that a manufacturing/processing facility have a risk-based supply chain program for those raw material and other ingredients for which it has identified a hazard requiring a supply-chain applied control. The food industry, today more than ever, is focused on supply chain transparency.
The rule builds on safeguards envisioned in the 2005 Sanitary Food Transportation Act (SFTA). Because of illness outbreaks resulting from human and animal food contaminated during transportation, and incidents and reports of unsanitary transportation practices, there have long been concerns about the need for regulations to ensure that foods are being transported in a safe manner.
This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development. Accreditation through the International HACCP Alliance. 2.5 Day Course.