Saturday, August 19, 2017

FSPCA Preventive Controls For Human Food September 13-15, 2017 - Early Bird Registration Ends August 23rd!


September 13, 2017 - September 15, 2017

Schedule
3 sessions
#1. 13 Sep 2017, 8:00 AM 5:00 PM (PDT)
#2. 14 Sep 2017, 8:00 AM 5:00 PM (PDT)
#3. 15 Sep 2017, 8:00 AM 12:00 PM (PDT)


Location
Springhill Suites, 101 Gateway Rd E, Napa, CA 94558

Registration
1-2 Attendees Early Bird Ends August 23rd - Save $60 per attendee – $830.00 Registration is for 1 attendee, addtional guests/attendess can be added during the registration process.
3+ Attendees Early Bird Ends August 23rd - Save $110 per attendee – $780.00 Early Bird discount for 3+ 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 - Springhill Suites 707-253-1900

REGISTRATION IS CLOSES September 11th, no refunds will be given after August 30th. Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before August 31st/2017 $250.00

Wednesday, August 16, 2017

Register NOW for Superior Food Safety's Upcoming Classes!


Developing and Implementing SQF Systems - SQF Code, 8.0 Edition

FSPCA Preventive Controls For Human Food

Our specialty is helping you have well-defined food safety programs that help you be more successful and effective, and we make that easy for you and your team.

For more Food Safety Training please visit our website: http://www.superiorfoodsafety.com/training.html

Sunday, August 13, 2017

Company Resources Critical to FSMA Implementation


It’s not necessarily the size of the company that matters, it’s whether the company has the resources to assist with FSMA compliance.

In Part II of Food Safety Tech’s Q&A with Kathy Wybourn, Director Food & Beverage, USA & Canada at DNV-GL, we discuss FSMA preparedness and alignments of the regulation with GFSI.

Food Safety Tech: Now that we’re in the compliance phase, how prepared are food companies to meet FSMA requirements?

Kathy Wybourn: It depends. Food companies must want to stay informed and make the necessary changes. What is critical in this change is the resources and organization, and not the size of a company. We still see large companies that are not ready for FSMA, same as with smaller companies. It comes down to what they have done proactively to keep up with the regulations, understanding the preventive pieces of that and the shift within their organization.

There are two pieces: It’s about being informed, plus the company’s culture for change. It comes down to management commitment. If you don’t have the management commitment to move an organization to being compliant with FSMA, you can be informed, but the culture isn’t there to support it.

FST: GFSI recently released Version 7.1 to incorporate more harmonization with FSMA. Any thoughts on this new version?

Wybourn: I was in the Technical Work Group for Version 7 guidance document. Adding in the food fraud and food defense components, and the new 7.1 Version brings the GFSI benchmark document closer to FSMA around suppliers and the use of non-approved suppliers.

It puts more requirements on the food manufacturer if they have supplier problems. For example, if there’s an interruption in the supply of a critical ingredient and you don’t have another supplier that’s going through the preventive hazard. It’s very important to know how to follow the requirements around non-approved suppliers. It all fits with the bigger picture of supply chain risks and transferring risks from a supplier (those things you don’t know about), understanding your suppliers and having a contingency plan. And if you don’t have that formal approval through your system, what are the requirements around using a non-approved supplier.

FST: How can the BRC FSMA Readiness Module help food companies with the Preventive Controls rule?

Wybourn: If you’re a BRC-certified site, it gives you guidance on what is needed to be FSMA ready. BRC benchmarked and identified what was missing in the standard and created a module that minimizes the gap. It gives you guidance and reference to the actual CFR and explains what’s needed.

Article Source: https://foodsafetytech.com/news_article/company-resources-critical-fsma-implementation/

Thursday, August 10, 2017

Oscar Camacho will be a Speaker at SQF INFORMATION DAY in Fresno on August 15!


August 15, 2017
8:00 am - 5:00 pm

Eurofins Labs
1939 N Gateway Blvd, Suite 101
Fresno CA - California 93727


Join food industry professionals from all levels of the supply chain to discover the benefits of third-party food safety and quality certification. Learn better business practices that increase profits and protect brands, including lessons learned from recent food safety outbreaks. Or expand your knowledge, skills, and expertise in the field of food safety auditing.

Key Benefits:
• Gain insight on the SQF certification program
• Critical updates on food safety certification issues
• Industry peer collaboration
• Connect with potential partners who can help implement your program
• Face-to-face interaction
• Create new relationships

Event Discussion Topics:

The History and Importance of the Global Food Safety Initiative (GFSI) Program
What is SQF and How to Get Started
Setting Up and Preparing for Successful Audits
SQF Certification and FSMA
The Importance of SQF – A Supplier Perspective
Effectively Using Technology to Organize and Prepare for Audits

Information Day Schedule:
8:30am to 5:00pm

Cost: $50.00 (Which includes lunch)

Who Should Attend:

Food producers, manufacturers, wholesalers, distributors, and retailers
Food safety and quality experts, consultants, trainers, auditors, and service providers
Food organizations and officials from federal and state government food safety programs

Monday, August 7, 2017

Superior Food Safety's Upcoming Classes


Developing and Implementing SQF Systems - SQF Code, 8.0 Edition

FSPCA Preventive Controls For Human Food

Our specialty is helping you have well-defined food safety programs that help you be more successful and effective, and we make that easy for you and your team.

For more Food Safety Training please visit our website: http://www.superiorfoodsafety.com/training.html

Friday, August 4, 2017

Developing & Implementing SQF Systems Version 8 - August 9-10


ENGLISH Napa, CA - Developing and Implementing SQF Systems Version 8
August 9, 2017 - August 10, 2017


Schedule
2 sessions
#1. 09 Aug 2017, 8:00 AM 5:00 PM (PDT)
#2. 10 Aug 2017, 8:00 AM 5:00 PM (PDT)

Location
Springhill Suites 101 Gateway Rd E, Napa, CA 94558

Registration
1-2 Attendees – $790.00
If you have more than 2 attendees, please select 3+ attendees.
3+ Attendees - Save $50 Per Attendee – $740.00
This is for 3 or more attendees from the same company.

SQF Code, Edition 8. It introduces a new approach for assessing individual food industry sectors with customized requirements in separate, stand-alone Codes: Food Safety Fundamentals, Primary Production (Produce), Manufacturing, Distribution, Food Packaging, Retail, and Quality.

- The most notable change to the structure of the program is the separation of the food safety and quality requirements into individual assessments, customized for each industry segment and covering more than 30 supplier and food sector categories: produce and livestock; manufacturing; distribution; manufacturer of food packaging and a new program specific to food retail. Course Description:

- Promote an understanding of the SQF Code.

- Create a knowledge base to facilitate the successful implementation of an SQF System and understand the process for aligning with FSMA regulatory requirements.

- Show how a HACCP-based approach manages food safety and quality hazards in an operation.

- The SQF Food Safety Code for Manufacturing applies specifically to Food Sector Categories 7-22, 31-34 and includes Modules 2 (Systems Elements) and Module 11 (Food Safety Fundamentals for Food Manufacturing).

- Designed to provide current and new SQF Practitioners, Sr. Management, Production Personnel, and their team members with the tools and knowledge to develop and maintain their SQF food safety management system and understand the process for aligning with FSMA regulatory requirements

Who Should Attend?
SQFP, Food Safety Professionals, Sr. Management, Suppliers, Food Safety Auditors, Support Staff.


We also specialize in Food Safety Consulting!
More info HERE

Tuesday, August 1, 2017

3 Ways to Make Transparency a Successful Business Strategy


Consumer expectations are changing how food companies approach food safety and quality.

Transparency. It’s been top of mind for years. But because of the shift in public’s interest in healthy ingredients and where they come from, businesses are responding by making transparency part of their strategic business initiatives. This includes providing a complete list of ingredients, known allergens and their nutritional information. They also want to know where and how products are sourced and handled. If this information isn’t available, it creates an air of distrust with today’s savvy consumers.

This information is becoming increasingly mandatory, not just because of FSMA and other regulations but because customers are demanding it. With globalization and increased imports from foreign suppliers, regulations as well as consumer expectations for food quality and safety has dramatically risen in the past few years. It is now one of the most critical ways you can earn consumer trust and loyalty. Here are three ways to incorporate transparency into your business plan.

1. Supplier Engagement Makes Good Business Sense
To offer transparency to customers, you must engage with your suppliers. You can’t offer your consumers the transparency they are demanding if you are not getting the information from your suppliers. Plus, it is critical to know who your suppliers’ suppliers are to mitigate risk.

Leveraging a supplier management technology solution will save you time by automating processes such as supplier onboarding and will help you keep track of documents, certificates and audits that you require.

It also helps support supplier communications so you can establish an open dialogue, which is critical when problems arise. You can’t expect a supplier to fulfill your requirements around safety and brand promise if you aren’t open about your expectations. It’s a two-way relationship that can make a huge difference in your business.

2. Label Transparency
FoodLogiQ recently published a survey that revealed supply chain transparency by food companies is a critical driver in consumer purchasing decisions and brand loyalty. Fifty-four percent of respondents want as much information as possible on the label, and nearly 40% want country of origin, allergen alerts and GMOs all identified on the label.

In this survey, those who identify as “caring deeply about the quality of food they eat,” are overwhelmingly in favor of more transparent labeling, with 86% of that demographic expecting country of origin, allergen alerts and genetically modified ingredients to be noted, and they ask that “as much information as possible” be included on the label (or menu) itself.

If a brand doesn’t provide this information, consumers will look elsewhere for it. This puts companies in a vulnerable position.

3. Building a Transparent Culture and Backing Marketing Claims
Food safety professionals and the marketing department are now working together to communicate their transparent farm-to-fork story. This cross-departmental collaboration will not only meet business goals but the teamwork strengthens the overall business.

To maintain a positive reputation, it starts with being open and honest, and engaging your customers in an authentic way. And once a brand establishes itself as being transparent, consumers are more open to trying other products from that company. Building a culture of transparency that is focused on safety and quality can be an incredible marketing advantage and give food companies an edge over competitors.

A recall, stock withdrawal or a report of a foodborne illness can wreak havoc on a business. But the worst thing you can do is hide it. If a brand has ever been under fire for false information, low-quality ingredients or a major recall, consumers know. They are more informed about your products through their online research and social media. It is better for consumers to receive this information directly from the brand than through a third-party site.

If a company is faced with a recall, it is important to involve multiple business units that each have a stake in resolving the issues as quickly as possible. Include the marketing department in your food safety plan and preventative controls so if you are faced with a recall, you have a communication plan in place.

How to Meet Transparency Business Goals
For food companies to provide this transparency, protect their brand image and earn their customers’ trust, they need full end-to-end supply chain traceability technology to modernize their processes and access real-time data. Centralizing your data creates a single source of truth to make data-informed decisions and remain compliant, all while empowering consumers to make safer, more informed decisions about the food they eat.

The good news is that food companies making transparency a priority are being rewarded by customer loyalty, as consumers are willing to pay more for those products. The previously mentioned survey revealed that 88% of respondents—from all demographics, Millennials to Boomers—were willing to pay more for healthier foods including those that are GMO-free, have no artificial coloring/flavors and are deemed all natural.

Transparency transcends all categories: From restaurant menus to labels on consumer package goods. So no matter what business you are in, implement these strategies to systematically impact on your bottom line and keep your food chain safe.

Article Source: https://foodsafetytech.com/column/3-ways-make-transparency-successful-business-strategy/