BRC Issue 7 to Issue 8 Conversion

April 4, 2019
University of Holy Cross

Food Safety & Quality Services offers the following:

Training

  • Preventive Controls for Human Food (FSPCA Training Curriculum)
  • HACCP (International HACCP Alliance Curriculum)
  • Seafood HACCP (AFDO Curriculum)
  • ServSafe Food Safety Manager (National Restaurant Association Curriculum)
  • Quality Systems Management and Root Cause Analysis (DL Newslow Course)
  • Preventive Controls for Animal Food (FSPCA Curriculum) – DL Newslow Lead Instructor
  • Foreign Supplier Verification Program (FSPCA Curriculum) – DL Newslow Lead Instructor
  • Internal Auditing
  • Other food safety/quality assurance training as requested

Consulting

  • GFSI Program Development and GAP Analysis (SQF, BRC, FSSC 22000, etc.)
  • Non-GFSI Food Safety Program Development (AIB, Eurofins, FoodChainID, DNV-GL, ASI, etc.)
  • HACCP/Food Safety Plan development
  • Foreign Supplier program development
  • Regulatory Compliance (USDA/FDA)
  • Department of Health applications and permits
  • Magnet inspections and validations
  • Other services upon request

Auditing

  • GMP & Food Safety Auditor – FoodChainID
  • Pre-audits/GAP Assessments performed for GFSI and non-GFSI audit schemes

Recruiting

  • Assistance with food safety and quality assurance employee placement

About Lance

Lance Roberie Consultant/Trainer/Preventive Controls Lead Instructor

Lance Roberie has over 19 years of quality assurance and food safety experience within the food industry. He also has extensive experience in leadership, strategic planning, customer satisfaction, training and development, research and development, operational effectiveness, root cause analysis and regulatory compliance for both USDA and FDA inspected facilities.

Lance has worked with a variety of food products in his career, including low acid canned foods, vitamins, minerals, coffee and tea (including RTD), dressings and sauces, confections, spices, beverages, baked snack foods, meat and poultry as well as ready-to-cook and fully cooked frozen and refrigerated entrees.

His certifications include:

  • Certified Food Safety HACCP Manager
  • Preventative Controls for Human Foods Lead Instructor
  • Introductory HACCP Lead Instructor
  • ASQ Certified Manager of Quality & Organizational Excellence
  • ServSafe Instructor and Exam Proctor
  • Internal Auditor and GFSI Specialist
  • Produce Safety Alliance – Produce Safety Trainer

Upcoming Workshops