Saturday, October 21, 2017

Superior Food Safety Training Classes

  • HACCP Workshop
  • Implementing SQF Training - Version 8.0 - English and Spanish
  • FSMA Preventive Controls for Human Foods
  • FSPCA For Human Food Compliance
  • Produce Safety Rule Training Official Program
  • SQF Quality Systems For Food Manufacturers
  • Internal and External GFSI Audits
  • Crisis Management
  • Gluten Free Certification Program
  • SQF Advance Practitioner Course
  • Prerequisite Programs

Food Safety Consulting Services

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

Wednesday, October 18, 2017

October SQF Quality Systems For Food Manufacturers - Register Today

26 Oct 2017 - 27 Oct 2017

Register HERE

2 sessions
#1. 26 Oct 2017, 8:00 AM 5:00 PM
#2. 27 Oct 2017, 8:00 AM 5:00 PM

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

1-2 Attendees – $790.00
Registration closes on October 24th.
3+ Attendees - Save $50 Per Attendee – $740.00
Registration closes on October 24th. Attendees must be from same company.

This course is intended for quality, technical and managerial staff working in food manufacturing who seek to understand and differentiate between food safety management and quality management, and who are intending to implement the SQF Quality Code. This course is a great opportunity to understand the methodology and how to put in place a quality plan that will address waste, increase productivity and efficiency in your facilities.

Course Benefits

• An understanding of the link between product quality and quality management principles

• Explain the product quality parameters within a food industry sector or facility

• Apply the HACCP method to monitor and control quality parameters

• Understand and apply the ‘cost of quality’ model within a facility

• Apply the PDCA, Plan-Do-Check-Act cycle, to improve quality outcomes

• Understand how quality management principles impact on product quality and productivity

• Apply and improve quality management principles within a facility.

Course Content Outline

  • Part A: Implementing and Maintaining the SQF Food Safety Code for Manufacturing
  • Part B: The SQF Food Safety Code for Manufacturing
  • Module 3: Good Manufacturing Practices for Animal Feed Production
  • Module 4: Good Manufacturing Practices for Processing of Pet Food Products
  • Module 9: Good Manufacturing Practices for Pre-processing of Animal Products
  • Module 10: Good Manufacturing Practices for Pre-processing of Plant
  • Module 11: Good Manufacturing Practices for Processing of Food Products
Attendee pre-requisites

Candidates must have successfully completed examinable HACCP training, and either Implementing SQF Systems training (minimum: edition 7), or Auditing SQF Systems/Lead SQF Auditor training (minimum: edition 7).

Sunday, October 15, 2017

Napa Valley Grape Harvest

Each year at the end of summer, the Napa Valley comes alive with the excitement and rush of harvest. After months of careful nurturing and observation, winemakers all over the valley finally give the word, "it's time."

The Stages Of Harvest In Napa Valley

Grapes for sparkling wines are the first to be picked, usually in early August, marking the start of "crush". Next, most of the white wines make their way from the vineyard to the crush pad.

Harvest continues through late October - sometimes early November - for red varieties, as they take a bit longer to reach full maturation. Harvesting of Cabernet Sauvignon grapes in the Napa Valley begins later than most other varieties and typically lasts the longest.

Late-harvest wines are made from grapes left on the vine longer than usual, allowing them to get riper and produce more highly concentrated sugars. Harvesting of these grapes can last until December.

To learn more and for a list of Harvest Parties and Interactive Harvest experiences please visit this link:

Thursday, October 12, 2017

SQF Quality Systems For Manufacturers

If you want to better understand the benefit of implementing quality systems in your Food processing facility, I invite you to read this article.

Many times companies take into consideration pricing factor without considering the pros and cons of low cost vs. high, or sub-contracting labor overseas vs. domestically.

At Superior Food Safety we find the implementation of effective quality systems in the USA food industry as one of the biggest opportunities to reduce waste and impact the bottom line and cash flow. An effective quality system focuses on compliance with finished product specifications while reducing all kinds of waste such as product, labor, excess of inventory, downtime and loss of opportunity among others.

The SQF Quality Systems for Manufacturers Edition 8.0 training will equip you with the tools you need to learn in order to put in place controls to track and reduce waste and improve your operations as a result.

Monday, October 9, 2017

FDA Extends Nutrition Facts Deadline

The FDA today (Sept. 29) announced a delay in the implementation date for the new Nutrition Facts panel, from July 26, 2018, to Jan. 1, 2020, for food processors with $10 million or more in annual food sales. Manufacturers with less than $10 million in sales have an extra year to comply — until Jan. 1, 2021.

The extension has been rumored for a while, as the Trump administration has been revisiting many "burdensome" rules imposed by the previous administration. There also remain some key vacancies at FDA and USDA, necessitating some delays.

The delay also involves the final rules (and implementation dates) for Supplement Facts and Serving Size.

Back in May of 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. "The new label will make it easier for consumers to make better informed food choices," the agency said at the time. That gave the food industry two years to prepare for the changes.

The biggest changes were calling out added sugars, increasing many serving sizes and making calories bigger and bolder. "After those rules were finalized, industry and consumer groups provided the FDA with feedback regarding the compliance dates," the agency wrote today. "After careful consideration, the FDA determined that additional time would provide manufacturers covered by the rule with necessary guidance from FDA, and would help them be able to complete and print updated nutrition facts panels for their products before they are expected to be in compliance.

"As a result, the FDA intends to extend the compliance dates to provide the additional time for implementation. The framework for the extension will be guided by the desire to give industry more time and decrease costs, balanced with the importance of minimizing the transition period during which consumers will see both the old and the new versions of the label in the marketplace."

Article Source:

Superior Food Safety Training Classes

  • HACCP Workshop
  • Implementing SQF Training - Version 8.0 - English and Spanish
  • FSMA Preventive Controls for Human Foods
  • FSPCA For Human Food Compliance
  • Produce Safety Rule Training Official Program
  • SQF Quality Systems For Food Manufacturers
  • Internal and External GFSI Audits
  • Crisis Management
  • Gluten Free Certification Program
  • SQF Advance Practitioner Course
  • Prerequisite Programs

Food Safety Consulting Services

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

Friday, October 6, 2017

Yesterday's Internal and External Audits GFSI Workshop

Superior Food Safety's Oscar Camacho gave a workshop about "Internal and External Audits GFSI" at TORANI facilities. 

For information about our upcoming classes and workshops please visit our website: 

Tuesday, October 3, 2017

The Changing Landscape of a Foodborne Illness Outbreak Response

New tools like online reporting allow health departments to better mitigate risks of foodborne illness.

Recent high-profile foodborne illness outbreaks appear to have an enduring impact for the entire industry – from when and how health departments respond to alleged illness to how a single tweet wreaks havoc. The bar for when a comprehensive response is required is lower and the extent and nature of the required response has changed.

Here’s what we’ve learned:

Health departments are receiving more complaints from consumers. Although much of this is believed to be related to the high-profile outbreaks, some are a result of health department websites making it easier to report illness. A few years ago, guest illness reporting required calling the health department during business hours, working your way through complex voicemail options until you reached a recorded line to leave a message about your illness. Today, most health departments in large cities and many in smaller counties, have simple on line reporting systems available 24/7. So when someone isn’t feeling well at midnight, and is sure it’s from the last thing they ate, they go online and report the illness.

Health departments are now more often following up on single reports of illness and reports of illness that are inconsistent with most foodborne illness incubation periods. This is creating a large burden for already short-staffed departments, but in response to what the public now expects. In the past, they might have replied to the ill guest and explained that they’d received no other reports, that most foodborne illness has a longer incubation period and refer the illness to personal physicians if a follow up is clinically appropriate. But today, we’re finding many health departments dispatching inspectors for even a single complaint that doesn’t appear consistent with incubation periods for that meal.

There’s increasing pressure on health departments to go public with illness events – even if the illness is no longer ongoing or creating a public health risk. The foodborne illness legal community has made it clear that they believe the public has the right to know about any and every foodborne illness. And some health departments are responding to that pressure – without their being an on-going public health risk; which would have been the trigger in the past.

Guest complaints about illness are occurring more frequently. Every single one of our clients is reporting an on-going uptick in guest reports of illness. We’re not clear if it’s that consumers are more aware of illness, more concerned or more likely to associate it with a restaurant or food service provider. But the entire industry is seeing an increase in guest reports of illness. And every guest assumes it was the last meal they ate.

How you handle any guest complaint about illness is even more critical than it was a few months ago. Here’s why: if you don’t’ respond to the guest quickly and listen with authentic empathy, that guest is far more likely than ever before to tweet about you, write a bad review, post on social media or contact the media. You need to act quickly and it doesn’t matter if it’s a weekend or holiday. Waiting until Monday morning is not an option.

Noro season is year-round now… it’s no longer the winter vomiting disease like it is called in some places. Noro virus outbreaks continued in California (and elsewhere) until after the school year ended. We need to be alert to Noro all of the time.

Employees continue to work sick. There are so many reasons that employees work sick and it has little or nothing to do with paid sick time. They work sick because they’re not very sick, they don’t understand that any gastrointestinal upset may be a sign of foodborne illness, they don’t want to disappoint their manager or they don’t want to let their team down. They’re working sick for altruistic reasons without understanding the potential ramifications. We have a long way to go in educating managers and employees about what “sick” looks like, what can happen from working sick and why we need to work together long term to change this set of behaviors.

Employee Exclusion Policies need to be revisited. Someone is shedding the Noro virus for twenty-four hours prior to become symptomatic and then at very high levels for three days after symptoms end. Sick employees need to be excluded for much longer than they currently are in most restaurants and food service establishments to control Noro outbreaks.

Employee Illness on Days Off are as critical to crisis prevention and response as illness on work days. You need to know if an employee was sick on a scheduled work day or on a day off. As we discussed previously, they were shedding the Noro virus before they got sick and for days after. Your illness response plan needs to include a very robust tool for employee illness reporting – one that is as easy to use seven days a week and raises an alert to management when there are two or more sick employees.

It’s time to redraft and recommunicate the definition of a potential crisis in your organization. In the past, we previously used the following definitions of what defined a potential crisis for a restaurant or foodservice group:

  • Two or more employee illness reports (for same time period and symptoms)
  • Two or more guest complaints (from different parties for same time period)
  • One confirmed employee illness (with a communicable disease)

Your new definition must be broader and reflect the lower trigger points for action. It may include one guest complaint from a large party, illness in a neighboring school, social media buzz about illness from your location and / or a health inspection in response to a guest complaint of alleged illness.

The takeaway: the lessons learned continue to evolve and new ones emerge with each new outbreak. Making sure we identify and share these lessons across the industry and your organization is critical for being prepared to first identify and then quickly respond to the next threat that comes your way.

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