Wednesday, December 7, 2016

Santa Train, A Magical Night Awaits


The Napa Valley Wine Train celebrates the return of the Santa Train.
Guests will embark on an all new musical and interactive journey to Santa's Workshop accompanied by some of Santa's best friends. Magical wristbands will transform the experience, while guests enjoy hot chocolate, and a cookie.
Reservations are currently being accepted by calling 800-427-4124

Sunday, December 4, 2016

FSPCA Queretaro, MX

 
Les Invita a Participar en el Curso Taller en QUERETARO, MX

Diciembre 13, 14 y 15 del 2016

FSPCA CONTROLES PREVENTIVOS 
DE ALIMENTOS PARA HUMANOS

Clase oficial y certificado omitido por FSPCA

PROGRAMA OFICIAL PARA LA INDUSTRIA DE
ALIMENTOS Y EXPORTADORES

  •  2 días y medio de Capacitación
  • Diciembre 13 de 9am-6pm
  • Diciembre 14 de 9am a 6pm
  • Diciembre 15 de 8am-12pm




Mencionar Superior Food Safety para recibir la tarifahabitación/noche.


Direccion: Luis Vega y Monroy 410, Querétaro, Querétaro, 76030

MéxicoTeléfono: 442-368-3000


 Register  HERE

Thursday, December 1, 2016

There's Still Time to Register for Our December Class!


FSPCA Preventive Controls For Human Food
December 7th - December 9th, 2016


3 sessions
#1. Dec 7th, 2016, 8:00 AM – 5:00 PM (PST)
#2. Dec 8th, 2016, 8:00 AM – 5:00 PM (PST)
#3. Dec 9th, 2016, 8:00 AM – 12:00 PM (PST)

Location
Hampton Inn & Suites Napa, 945 Hartle Court, Napa, CA 94559

Registration
1-4 Attendees - $850.00 (USD) Registration is for 1 attendee, addtional guests/attendess can be added during the registration process.
5+ Attendees - Save $60 per attendee – $790.00 (USD) Early Bird discount for 5+ only available for attendees from same company.

The FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventive Controls “Qualified Individual” who conducts Food Safety Plan activities such as developing and reviewing a food safety plan, validating preventive controls, verifying and validating process controls among others. Attending an FSPCA course will provide assurances that the course content and resulting knowledge is consistent with regulatory expectations. Each facility registered with the FDA is required to have a Preventive Control Qualified Individual PCQI.

A preventive controls qualified individual is a person who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under the standardized curriculum from FSPCA.

The FSPCA program is based on collaboration among federal and state regulatory officials (FDA), academic food safety researchers and educators, and U.S. food industry representatives. This program is delivered by a FSPCA Lead Instructor.

This course meets the Preventive Controls Qualified Individual Training requirements. The participants will receive FSPCA Preventive Controls Qualified Individual certificate issued by AFDO.

Includes: Morning and afternoon snack breaks, Lunch, Course Materials and Certificate of Attendance.

Parking – Free parking

Hotel Booking - Hampton Inn & Suites 707-690-3075

REGISTRATION CLOSES ON December 6, no refunds will be given after October 30. Registrations may be transferred to another person from the same organization for the scheduled class.

Monday, November 28, 2016

Top 3 Reasons For Food Recalls


Prevent the devastating effects that recalls can have on your business.
Recalls are an inevitable reality of working in the food industry. Indeed, hardly a day goes by without one food company or another announcing a recall. According to the USDA, 150 food products were recalled in 2015. From large national brands like Tyson Foods and McCormick to smaller local manufacturers, no food company is immune from recalls.
Recovering from the sometimes devastatingly expensive recall process can be difficult, so it’s obviously best to avoid problems whenever possible. Understanding the top three reasons for food recalls is the first step toward greatly reducing how frequently they affect your food company.

1. Cross Contamination

Many food manufacturers process multiple products in a single factory. This can lead to cross-contamination issues involving foods to which people are commonly allergic, namely milk, wheat, soy and peanuts. Because cross contamination is sometimes unavoidable, manufacturers are permitted to sell cross-contaminated food, provided the potential contaminants are declared as allergens on the label. According to the USDA’s report, undeclared allergens accounted for 58 of the 150 food recalls in 2015, and milk has been identified as the number one offender.
How to Prevent Cross Contamination. Food is often contaminated because machinery isn’t properly cleaned between uses. Therefore, the most effective way to prevent it is to thoroughly clean equipment after processing food that contains common allergens. Visually inspecting the equipment following cleaning is important, but unseen residue can linger.
To overcome this, in-plant allergen testing of equipment, post cleaning, is recommended. Some tests utilize quick, non-allergen-specific colorimetric tests to identify sugars, proteins and other indicators that an allergen is present. More expensive enzyme-linked immunosorbent assay (ELISA) kits are more sophisticated and may be a better choice if cross contamination plagues your food manufacturing plant.
  • Other tips to prevent a recall caused by allergen contamination include:
  • Establishing spill-cleanup protocols
  • Training personnel on allergen management
  • Designing equipment with sanitary principles in mind, including self-draining equipment, smooth edges and rounded corners
  • Carefully inspecting product labels for accuracy

2. Pathogens

Recalls from pathogen-contaminated products are highly damaging because they affect all consumers, not just those with specific allergies. Listeria, E. coli and Salmonella are the most common—resulting in a combined 17 food recalls in 2015, according to the USDA’s report. Several foods have been identified as being most at risk for carrying these pathogens:
  • Deli meats, soft cheeses and other foods that usually aren’t cooked
  • Poultry, eggs, undercooked beef, and unpasteurized milk or juice
  • Raw fruits and vegetables
  • Raw or undercooked shellfish
  • Home-canned foods with low-acid content — including asparagus, corn, green beans and beets
How to Prevent Pathogens. As with avoiding cross contamination, the best way to prevent a pathogen outbreak is to implement hygienic manufacturing practices. Four specific techniques apply here:
  • Separate raw products from cooked/ready-to-eat products. Your efforts should even go as far as separating employees who work in each area. They should use divided washing facilities, locker rooms and cafeterias.
  • Control the temperature and moisture level to reduce bacteria and mold growth. Anywhere condensation forms or moisture is left to pool, micro-organisms can potentially grow and create a contamination issue. Ventilation and air conditioning can help tremendously with this, as can air dryers used to sap moisture from steamy air.
  • Implement pest-control techniques. Rats, flies and cockroaches are significant carriers of Listeria, Salmonella, Vibrio cholera and other bacteria. Effective pest-control techniques include disposing of garbage properly, sealing pest entry points, and using air curtains and screens to keep flies out.
  • Choose durable, easily cleanable equipment for your manufacturing plant and wash all surfaces regularly. Mold and bacteria can start growing within a matter of hours, so keeping surfaces clean is essential. Proper hygiene among plant personnel is critical as well.

3. Physical Contamination

When non-food items are found in food products, a recall is inevitable. Metal, plastic, wood and even insect body parts are examples of physical contaminants. Food is also considered physically contaminated if it’s chemically or biologically tainted. According to a Food Standards Agency report, of the 107 physical contamination incidents in 2012, the most common malefactors were metal (37), pests (23) and plastic/glass (10 each).
How to Prevent Physical Contamination. Foreign objects often enter food products when malfunctioning equipment or human error breaks down the production process. Safeguards such as X-ray scanning, metal detection and filtration/sieving processes help catch foreign objects before they’re shipped, but these aren’t foolproof methods. You should also only work with trustworthy suppliers and take the time to examine raw materials before using them.
The general public expects food manufacturers to produce safe, untainted food. By following these tips, you help uphold your brand and avoid the expensive, reputation-damaging effects of food recalls.

Friday, November 25, 2016

FSPCA Queretaro, MX

 
Les Invita a Participar en el Curso Taller en QUERETARO, MX





Diciembre 13, 14 y 15 del 2016

FSPCA CONTROLES PREVENTIVOS 
DE ALIMENTOS PARA HUMANOS

Clase oficial y certificado omitido por FSPCA

PROGRAMA OFICIAL PARA LA INDUSTRIA DE
ALIMENTOS Y EXPORTADORES

  •  2 días y medio de Capacitación
  • Diciembre 13 de 9am-6pm
  • Diciembre 14 de 9am a 6pm
  • Diciembre 15 de 8am-12pm






Mencionar Superior Food Safety para recibir la tarifahabitación/noche.


Direccion: Luis Vega y Monroy 410, Querétaro, Querétaro, 76030

MéxicoTeléfono: 442-368-3000


 Register  HERE

Tuesday, November 22, 2016

Sign Up for December Classes


FSPCA Preventive Controls For Human Food
December 7th - December 9th, 2016


3 sessions
#1. Dec 7th, 2016, 8:00 AM – 5:00 PM (PST)
#2. Dec 8th, 2016, 8:00 AM – 5:00 PM (PST)
#3. Dec 9th, 2016, 8:00 AM – 12:00 PM (PST)

Location
Hampton Inn & Suites Napa, 945 Hartle Court, Napa, CA 94559

Registration
1-4 Attendees - $850.00 (USD) Registration is for 1 attendee, addtional guests/attendess can be added during the registration process.
5+ Attendees - Save $60 per attendee – $790.00 (USD) Early Bird discount for 5+ only available for attendees from same company.

The FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventive Controls “Qualified Individual” who conducts Food Safety Plan activities such as developing and reviewing a food safety plan, validating preventive controls, verifying and validating process controls among others. Attending an FSPCA course will provide assurances that the course content and resulting knowledge is consistent with regulatory expectations. Each facility registered with the FDA is required to have a Preventive Control Qualified Individual PCQI.

A preventive controls qualified individual is a person who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under the standardized curriculum from FSPCA.

The FSPCA program is based on collaboration among federal and state regulatory officials (FDA), academic food safety researchers and educators, and U.S. food industry representatives. This program is delivered by a FSPCA Lead Instructor.

This course meets the Preventive Controls Qualified Individual Training requirements. The participants will receive FSPCA Preventive Controls Qualified Individual certificate issued by AFDO.

Includes: Morning and afternoon snack breaks, Lunch, Course Materials and Certificate of Attendance.

Parking – Free parking

Hotel Booking - Hampton Inn & Suites 707-690-3075

REGISTRATION CLOSES ON December 6, no refunds will be given after October 30. Registrations may be transferred to another person from the same organization for the scheduled class.

Saturday, November 19, 2016

December Holiday Events In Napa Ca


Carriage Rides - Thursdays, Dec. 8, 15, and 22 
4:30 to 7:30 PM 

Enjoy free horse drawn carriage rides through downtown Napa. It's one of the best ways to enjoy the Holiday lights on all the buildings and check out the Christmas windows, while snuggling with family. Carriages depart every fifteen minutes from the Napa River Inn at the Hatt Building on Main Street. Spend the time between rides shopping and dining in beautiful downtown Napa. Thanks to the 20/30 Club for their support with the rides.

Lots of holiday events are being celebrated! See all of them here!