Food Safety Classes
FSMA Supplementals Regulation Update
Food Safety Modernization Act is supported by seven key proposed regulations. In late September 2014, FDA issued four “Supplementals” which amend or add to the seven proposed regulations. A number of these amendments or additions are game changers for the food ingredient supplier, food processors and food importers. The details of these changes will be explained in the context of the impact on current industry best practices with identification of “game changers” that need comments submitted by the industry (due December 15, 2014) to assist FDA in understanding industry realities. This workshop will share information obtained from many sources including the FDA. The purpose of the workshop is to increase awareness within the US Food Processing industry regarding what may likely be the benchmarks that FDA will inspect/investigate against once these seven regulations including the “Supplementals” become final in late 2015 through mid-2016. This workshop, presented by CFSRS Managing Partner Allen R. Sayler, will focus on the "Preventive Controls for Human and Animal Foods", “Safe Transport of Food & Food Ingredients”, “Foreign Supplier Verification Program, Third Party Certification Program and Intentional Contamination regulations as well as a brief overview of traceability in the context of supplier management.
Dairy 101(Composition & Chemistry, Microbiology, Transport Best Practices, Criteria for Processing Equipment, Processing Best Practices, Hard Copy & Electronic Records Systems, Traceability Best Practices)
Many senior management, plant management, supervisors and dairy plant processing staff members do not have the technical knowledge required to properly carry out their responsibilities. In addition, many new personnel entering the dairy processing world do not have the necessary education or experience to make a positive contribution to their plant or company within a reasonable amount of time. This workshop will introduce attendees to the technical details of operating a dairy processing plant, including basic dairy chemistry, microbiology, quality assurance, model written operational programs, operational characteristics of major pieces of dairy processing equipment, operation of a dairy laboratory, the state and federal regulatory dairy environment and basic pasteurization technologies and requirements. Also covered will be the characteristics of many common dairy products, how they are processed and cause of possible defects.
Quality Control Workshop (GMP)
This workshop will provide the necessary training to insure solid, basic understanding of current good manufacturing practices as a prerequisite for a successful HACCP program. The workshop will cover topics such as sanitation operating procedures, product identification & traceability, preventive maintenance and education & training of employees.
Statistical Process Control Workshop (SPC)
Statistical process control is a tool used to control quality and improve business success. During this course, participants will learn about the history of SPC, variation, control charts, run charts and a variety of statistical tools. Using real life examples participants will have a broad, basic understanding of the SPC tools used in the business world.
Advanced Sanitation Workshop
This is an in-depth advanced training program for individuals having responsibilities for sanitation and quality control practices in food and dairy plants. The objective is to provide the individual with advanced skills regarding the properties of cleaning and sanitation.
Employee "Train-the-Trainer" Food Safety Workshop
This workshop is designed to provide the attendee with insight into how employees are key to the success of any food safety and quality program. It applies food science, behavioral science, and organizational culture to focus on both the process and the person performing the process.
Organic Processing Workshop
This training is a version of the International Organic Inspector’s Association’s (IOIA) 100 Level NOP Processing Standards. Topics included are: the role of the USDA and Accredited Certification Agencies, Inspection and certification requirements, The handler’s responsibility to protect organic integrity, including sanitation and pest control, Record keeping standards and basic audit requirements, The National List of approved substances, ingredients and processing aids, Recipe calculations for establishing the labeling category a product may qualify for and Basic labeling regulations. IOIA certification is available.
Advanced HACCP/ HARPC Certification
This applied HACCP/HARPC Workshop will use newly updated, practical and easy-to-understand HACCP/HARPC forms, team exercises and presentations by experienced instructors that will include information on how to address radiological hazards (FSMA requirement) and update existing or build new written HACCP/HARPC programs. Subjects covered include product descriptions, flow diagrams, written prerequisites, ingredient, packaging & processing, step-by-step hazard analyses, the HACCP Plan Summary Table, and annual Verification and Validation plans. Attendees will receive overviews of key written operational programs including supplier management, environmental monitoring, traceability and recall programs that can be used to update, improve or develop their own in-house programs. The Workshop training material is recognized by the International HACCP Alliance based at Texas A&M University.
SQF 7.2 Implementation & Certification
This Workshop is for food processing corporate and plant staff with little SQF training as well as experience and food processing corporate plant staff with responsibilities for updating existing SQF programs to the 7.2 Edition. The workshop is also designed to meet the training and certification requirements established by SQFI for Certified Practitioners. Successful completion of this workshop will provide participants with a certificate attesting to their knowledge of the SQF 2000 Code and will help companies to meet all SQF supplier-training requirements evaluated during SQF-based third-party audits and prepare the participants to take the official "Implementing SQF Systems" online examination. Upon completion of the online exam, Certificates of Attainment can be printed out from the SQFI website.Practical Compliance with FSMA’s 7 Foundation Regulations
In anticipation of the final publication of the Food Safety Modernization Act “Preventive Controls for Human Foods” as well as a like regulation for animal feed, and the Foreign Supplier Verification Program with its Third Party Certification regulation, this Workshop will review the details of each of these regulations and compare these to current industry best practices with identification of “game changers” that food processing and dairy plants need to identify in their own plants. This workshop will share information obtained from many sources including the FDA. The purpose of the workshop is to increase awareness within the US Food Processing industry regarding what may likely be the benchmarks that FDA will inspect/investigate against starting sometime in 2016. This workshop, presented by CFSRS Managing Partner Allen R. Sayler, will focus on the "Preventive Controls for Human and Animal Foods", “Safe Transport of Food & Food Ingredients”, “Foreign Supplier Verification Program , Third Party Certification Program and Intentional Contamination regulations as well as a brief overview of traceability in the context of supplier management.