Monday, September 26, 2016

Last Chance to Sign Up for the October Class - Registration Ends September 30th!


FSPCA Preventive Controls For Human Food
October 5, 2016 - October 7, 2016

Register HERE
Download Flyer HERE

Schedule 
3 sessions 
1. October 5, 2016
8:00 AM – 5:00 PM (PDT) 
2. October 6, 2016 
8:00 AM – 5:00 PM (PDT) 
3. October 7, 2016 
8:00 AM – 12:00 PM (PDT)

Location 
Spring Hills Suites Napa Valley, 101 Gateway Rd East
Napa, CA 94558 

Registration

1-4 Attendees - $1,095.00 (USD) Registration is for 1 attendee, additional guests/attendees can be added during the registration process.

5+ Attendees - Save $60 per attendee – $1,035.00 (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 - Spring Hill Suites 707-253-1900

REGISTRATION CLOSES ON September 30th, 2016, no refunds will be given after that date. Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before September 30th, 2016: $250.00

Friday, September 23, 2016

Superior Food Safety Consulting Services


Using “Do the Right Thing” ® proprietary methodology, Superior Food Safety’s expert will visit your site and evaluate your company’s current food safety system against GFSI and regulatory requirements. Using strong analytical skills, the expert will identify any gaps in your existing Food Safety Culture, Food Safety System Designs, and Food Safety Requirements. Once the gap analysis is completed, our expert will recommend specific strategies, forecast systematic issues and create a Project Timeline for the improvement and/or total implementation of a reliable, cost-effective food safety program. Superior Food Safety’s “Do the Right Thing” methodology has been proven successful in helping clients achieve GFSI certification audits with good to excellent scores.

GFSI systems and FSMA

Superior Food Safety assists employees from diverse backgrounds at low and high-risk food manufacturing plants as they implement, manage, and maintain FSMA compliance programs and GFSI systems (SQF, BRC, FSSC2200, IFS, etc.). Our proprietary methodology, Do The Right Thing ® ,is based on core principles of integrity and personal responsibility – the key factors in all successful food safety operations. This unique methodology helps our clients develop and build their own Risk Management Culture ® that forms the foundation of all future safety endeavors in their organization.

Step One
GFSI / FSMA Gap Analysis 
The first step toward compliance is the evaluation of your current food safety programs against FSMA or GFSI system requirements. This involves an extensive review of your documents, building, processing equipment, employee practices, current food safety system design, and company culture. This process gives us a big picture understanding of the gaps in your system and helps identify exactly where change needs to be implemented to meet industry and government safety standards.

Step two
System Design 
The gap analysis provides the information needed to determine if your company requires re-designation of food safety responsibilities. It is important that responsibilities are aligned with each manager’s job description and line of command. Clearly defined responsibilities and a well-designed chain of command foster personal accountability and system-wide success.

Step Three
Budget Evaluation 
It is also crucial that managers know how to correctly calculate the budget for a comprehensive food safety system. Superior Food Safety helps you anticipate and budget for capital projects, building and equipment updates, consulting services, training, and other system necessities. Clearly identifying these costs is the first step to ensure that senior management commits the required resources for the success of the implementation phase.

Step Four
Project Timeline 
Once the responsibilities are designated and the resources allocated, Superior Food Safety builds the project timeline and recommends a deadline to meet FSMA compliance or achieve GFSI certification. In this phase, your company will designate a Project Manager and a GFSI or FSMA Steering Management Team that will be meeting on a regular basis to follow up on project status for support and accountability. It is crucial that senior management be represented on this team as a demonstration of management commitment.

Step Five
Collaborative Project Website 
Superior Food Safety’s role in the execution phase is to provide support and technical guidance. Your company owns and executes the system. We have developed a state-of-the-art collaborative web-based system linked to companies’ and consultants’ e-mails that allows real-time tracking of project status, online training, and review of documents. This collaborative, project management site ensures everyone’s accountability and support.

Step Six
Management Training
Superior Food Safety will deliver customized training on how to use the website and other tools for tracking and maintaining selected FSMA or GFSI standards. Each manager responsible for each task must gain a perfect understanding of the execution phase.

Step Seven
Project Execution 
The team will start the execution of the project after all the previous steps have been completed. Superior Food Safety’s role will be to support, guide, review and approve documentation as needed. We are also available to execute internal audits, HACCP reviews and validation and verification procedures.

Tuesday, September 20, 2016

What to Expect Now that the First Big FSMA Compliance Dates Are Here


Questions and Answers with Joann Givens

The first major compliance dates have arrived for the preventive controls rules for human and animal food under the FDA Food Safety Modernization Act (FSMA). Some members of the food industry have expressed concern and uncertainty about enforcement measures that may accompany September 19, 2016. That’s the date when larger businesses must comply with certain new standards. Human food facilities must meet preventive controls and Current Good Manufacturing Practice requirements (CGMPs); animal food facilities must meet CGMPs. (The larger animal food businesses have an additional year to meet the preventive controls standards.)

Joann Givens, co-chair of the FSMA Operations Team Steering Committee and director of FDA’s Food and Feed Program in the Office of Regulatory Affairs, addresses questions that have been raised about what the next few months will look like for human food facilities required to comply with the CGMP and preventive controls requirements and animal food facilities required to comply with the CGMP requirements.

What happens next in terms of FDA enforcement of these new standards?

We know that this is new territory for food companies; it’s new territory for us too. For years we’ve been talking about the FSMA rulemakings and our implementation plans. Now, an important compliance date is here for some companies. As we enter this new chapter, the FDA’s primary focus will continue to be on education, training and technical assistance to help companies comply with the new requirements.

A top priority for FDA is providing the framework for industry's implementation of preventive controls and CGMP requirements. We recently issued draft guidance documents that provide more detail on how to comply with the new standards, and there are more guidances to come, about two dozen planned over the next few years. We intend to continue this dialogue and collaboration with regulated industry to ensure that everyone understands and engages in their respective roles in food safety.

This first year of compliance will affect the larger businesses, generally those with 500 or more employees. Many businesses of that size already have a HACCP (Hazard Analysis and Critical Control Points) program; we don’t expect them to need to make many changes to come into compliance. Aspects of the CGMP and preventive controls rules are similar to HACCP, a food safety system that started with industry. (The human and animal food rules have staggered compliance dates; smaller businesses have a year or more additional time to comply.)

Does the focus on education mean that companies won’t really be held to these standards yet?

No. The FDA’s mandate is to protect public health and, when necessary, the agency will act swiftly. But keep in mind that our primary goal, not just in the first months but going forward, is to work with the food industry to create a culture of food safety, a culture of compliance with procedures, processes, and practices that we know will minimize the risk of serious illness or death.

What is the best thing covered food facilities can be doing now?

The best thing that people in the food industry can do is take the measures required by the new rules – not just the letter of the law but what it represents in terms of transforming the food safety system. They should look at the big picture, at areas in which they could be vulnerable and proactively take action. Promptly responding to problems, even if they aren’t yet violations, can prevent them from getting to the point at which there is a concern about the safety of the food.

In addition, facilities should set up a thorough system for documenting what they do. The better the records, the more a company can demonstrate that it is meeting the legal standard. Put processes and procedures in place to prevent problems in the first place, and consider having some redundancy in the system so that if one measure fails, another can take its place.

If there is a problem, state or federal investigators will ask questions like: When problems came to your attention, what did you do? Were you proactive in looking for the problems in the first place? If you could not find a solution, did you get the right expertise? Did you educate your employees?

Where can companies go wrong?

A company’s approach should not be: “The government was here and did our inspection. We’re safe for X amount of time.” Rather we want facilities to be confident that if FDA or the state walks in tomorrow, they’ll be able to demonstrate what they're doing to meet the new food safety requirements.

And it really is up to the management of a company to create that culture by attending to the facility and its production processes and making sure that everyone in the production chain understands what is expected and has the training and education they need to get the job done.

What is the ultimate goal?

The purpose of these rules is to create a preventive, food safety system that is self-sustaining. Everybody in a food facility should be systematically operating in a way that complies with the law.

The preventive controls requirements fulfill the paradigm shift toward prevention that was envisioned in FSMA and, in combination with CGMPs, will help protect consumers into the future.

We want to see people doing the best they can. It’s a marathon, not a sprint. They’re learning; we’re learning. We are very committed to educating while we regulate to align understanding and expectations.

Article Source: http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm521171.htm

Sunday, September 18, 2016

Sign Up for the October FSPCA Preventive Controls for Human Food Industry Training - Registration Ends September 30th


FSPCA Preventive Controls For Human Food
October 5, 2016 - October 7, 2016

Register HERE
Download Flyer HERE

Schedule 
3 sessions 
1. October 5, 2016
8:00 AM – 5:00 PM (PDT) 
2. October 6, 2016 
8:00 AM – 5:00 PM (PDT) 
3. October 7, 2016 
8:00 AM – 12:00 PM (PDT)

Location 
Spring Hills Suites Napa Valley, 101 Gateway Rd East
Napa, CA 94558 

Registration

1-4 Attendees - $1,095.00 (USD) Registration is for 1 attendee, additional guests/attendees can be added during the registration process.

5+ Attendees - Save $60 per attendee – $1,035.00 (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 - Spring Hill Suites 707-253-1900

REGISTRATION CLOSES ON September 30th, 2016, no refunds will be given after that date. Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before September 30th, 2016: $250.00

Thursday, September 15, 2016

Upcoming Classes


October 24th 
(Orlando Florida)
Gluten-free Certification Program Industry Professionals & Auditor Training
CLICK HERE For More Information 
 
November 8th, 9th, 10th:
Implementing SQF - SQF Code, 7.2 Edition and 
Internal and External GFSI Audits
CLICK HERE For More Information

Sunday, September 11, 2016

Superior Food Safety Training Classes





WE OFFER THE FOLLOWING TRAINING CLASSES:

HACCP Workshop 

Implementing SQF Training - Version 7.2 - English and Spanish

FSMA Preventive Controls for Human Foods

Internal and External Audits

Crisis Management

Gluten Free Certification Program

Prerequisite Programs
  
Please visit our website or send us an email  for more information!

Thursday, September 8, 2016

Sign Up for the October FSPCA Preventive Controls for Human Food Industry Training


FSPCA Preventive Controls For Human Food
October 5, 2016 - October 7, 2016

Register HERE
Download Flyer HERE

Schedule 
3 sessions 
1. October 5, 2016
8:00 AM – 5:00 PM (PDT) 
2. October 6, 2016 
8:00 AM – 5:00 PM (PDT) 
3. October 7, 2016 
8:00 AM – 12:00 PM (PDT)

Location 
Spring Hills Suites Napa Valley, 101 Gateway Rd East
Napa, CA 94558 

Registration

1-4 Attendees - $1,095.00 (USD) Registration is for 1 attendee, additional guests/attendees can be added during the registration process.

5+ Attendees - Save $60 per attendee – $1,035.00 (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 - Spring Hill Suites 707-253-1900

REGISTRATION CLOSES ON September 30th, 2016, no refunds will be given after that date. Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before September 30th, 2016: $250.00