Thursday, July 20, 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!

Monday, July 17, 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

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

Springhill Suites 101 Gateway Rd E, Napa, CA 94558

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

Friday, July 14, 2017

What If Traceability And Food Recall Are Not Enough?

Glass shards, unlabelled allergens, inedible inks, Escherichia coli outbreaks, bone fragments in beef products, food contaminated by inattentive or poorly trained employees...the list may go on indefinitely, but the result will always be the same: the high regulatory pressure on the food operator and its business. The latter indeed ends up facing several "counterparts" at the same time, namely clients, control authorities, media and consumers. Consequently, the continuity of the business may be jeopardized by a significant and serious regulatory action from the public authority such as seizures, product recall and destruction, civil fines and even the possibility of criminal charges.

This contribution focuses on the extent to which the EU regulatory framework on food may hamper the ongoing operations of food manufacturers once a crisis erupts. Taking into consideration recent developments of European food policy and case history, this paper discusses how integration of legal, regulatory and technical expertise may improve the efficacy of a food manufacturer's "crisis management plan."
Read On...

Saturday, July 8, 2017

Festival Napa Valley

Festival Napa Valley has announced its dates and events for 2017! From July 14-23, locals and visitors will be treated to some of the best music, art, performances, food, and wine in Napa Valley. This annual festival gets bigger and better every year, and 2017 is no exception.

The best part? Festival Napa Valley is less than 1 mile from Churchill Manor's convenient downtown location. Experience the festival all day, then come recharge at our luxury bed and breakfast.

Wednesday, July 5, 2017

Register for the July FSPCA Preventive Controls For Human Food - Spanish

FSPCA Preventive Controls For Human Food : Spanish
July 12, 2017 - July 14, 2017


3 sessions
12 Jul 2017, 8:00 AM 5:00 PM (PDT)
13 Jul 2017, 8:00 AM 5:00 PM (PDT)
14 Jul 2017, 8:00 AM 12:00 PM (PDT)

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

1-2 Attendees – $890.00
Registration Ends July 10th . This is for up to 2 attendees, if you have 3 or more attendees please select 3+ registration.
3+ Attendees - Save $60 per attendee – $830.00
Registration closes July 10th. This is for 3 or more attendees from the 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 July 10th, no refunds will be given after July 25th. Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before July 25th/2017 $250.00

Sunday, July 2, 2017

Is Liquor Safe for People with Celiac Disease?

There is often debate as to whether liquors are safe for celiac consumers to drink. By now, most people on a gluten-free diet know that gluten refers to the proteins found in wheat, barley and rye, and avoid consuming these ingredients at all costs. However, most people and even some experts would say that distilled liquors, regardless of their starting ingredients (including those made with wheat, barley or rye), are completely safe to drink because the gluten is removed during distillation. So what should one believe?

The United States Alcohol and Tobacco Tax and Trade Bureau (TTB), the regulatory body and competent authority responsible for the labeling of almost all alcoholic beverages, only allows gluten-free claims on product labels if the alcohol is made without wheat, barley, rye, crossbred varieties of these grains or ingredients derived from these grains. Products made with wheat, barley or rye, which have been processed to remove gluten, are permitted to be labeled as “processed (or treated or crafted) to remove gluten” if one of the following statements is also included on the product label: 1. “Product fermented from grains containing gluten and [processed or treated or crafted] to remove gluten. The gluten content of this product cannot be verified, and this product may contain gluten.”

2. “This product was distilled from grains containing gluten, which removed some or all of the gluten. The gluten content of this product cannot be verified, and this product may contain gluten.”

So as an example, vodka distilled from potatoes may carry a gluten-free label claim, while vodka fermented and distilled from wheat cannot be labeled gluten free.

Distillation is a process whereby two or more liquids with differential boiling points are separated from one another. In simple distillation, a mixture is heated to change the most volatile component from a liquid into vapor and the condensation is collected. Because alcohol has a relatively low boiling point, it boils off first. Protein (i.e. gluten) is not volatile and does not vaporize. Therefore, what is left is a purified alcohol distillate, which should be free of gluten.

It is this distillation process which leads to the common misconception that all liquors are safe for people with celiac disease. Most people just stop here. However, ingredients such as flavorings, seasonings, spices and colors, which are commonly added after distillation in many liquors, may add gluten unbeknownst to the consumer or the manufacturer who is not checking. Not only that, but producers must ensure that raw materials, ingredients, production facilities, storage materials and finished products are not cross-contaminated with gluten.

Furthermore, problems with respect to testing fermented gluten containing ingredients are well known. Testing problems may occur because gluten cross-contamination can occurs before and/or after fermentation or distillation making it difficult to know what type of test to use. Distilleries have a high risk for gluten cross-contamination if they operate in a non-dedicated gluten-free manufacturing environment. The dust from gluten, common tools/equipment and employee hygiene and traffic all add to the potential for cross-contamination.

The official position of the TTB states that there is no scientifically valid method for accurately measuring the gluten content of fermented beverages. Therefore, it is not possible to absolutely verify gluten protein content in final distillate.

The Allergen Control Group (ACG), owners of the Gluten-Free Certification Program (GFCP), has reached a consensus to “start clean, stay clean” in order to reduce the potential for failure and add an extra level of protection to celiac consumers. To do this, the GFCP sets out that gluten should be managed as a chemical, food safety hazard. That means no intentional addition of gluten as an ingredient is allowed. Any ingredient or component at any stage of production which exceeds 20 ppm is considered equivalent to intentional addition of gluten. Facilities and their gluten-free management systems are certified by an independent auditor to meet the requirements of the GFCP.

As a Gluten-Free Standards owner, we frequently hear the argument that if a food or beverage is inherently “free-from” certain contaminants, they must therefore be free of the contaminant. In our opinion, yes they are until they are not, which is generally due to errors or mismanagement of cross-contamination hazards. As an example, one would think that bottled water should be considered inherently allergen free. However, a food recall (October 2016) in the U.S. proves otherwise. How does one explain bottled water contaminated with milk other than to say that contamination from milk was not considered or well managed? This could have just as easily been gluten.

Therefore, one should be cautious of the idea that all distilled liquors are automatically gluten free. As a consumer, you should ask questions and seek assurance. For the highest level of protection and certainty, look for the GFCP point of sale trademark for evidence that intentional addition of gluten has not occurred and that gluten contamination has been managed, verified and validated.

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