Monday, April 24, 2017

Retail And Food Service HACCP Workshop - April 27 & 28, 2017


April 27 and 28 from 8 am to 5 pm
A 2-day course at Napa Valley College

2277 Napa-Vallejo Hwy. Room 3004
Napa, CA 94558

REGISTER HERE

WHO SHOULD ATTEND? 

  • Owners, Managers, Chefs, Sous Chefs, Servers, and Employees of Food Service and Retail Businesses, Hotels, Inns and B&B Operations
  • Restaurants, Bakeries, Snack Bars & Food Truck Owners
  • Casinos, Bars & Taverns
  • Community Fund Raisers, Food Banks, Church Kitchens, Commissaries, Health Care Facilities, School Cafeterias
  • Convenience Stores, Markets, Grocery Stores with Deli
  • Meal Services for Home-bound Persons
  • Child and Adult Day Care Facilities
  • Temporary Outdoor Events, Tour Operators, Recreational Camps,
  • Vending Machine Operators
Participants in this two-day course will:
  • Be compliant with State and Federal regulatory requirements
  • This course will show you how to write a HACCP plan for your Food Service and Retail Business
  • Develop knowledge for implementing aHazard Analysis and Critical Control Point (HACCP) Plan and mitigate the risks associated with food safety incidents
  • Identify, assess, analyze and control potential hazards in your retail or food service operation and ensure safe food handling
  • Understand the food flows in your establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
MORE INFORMATION

Napa Valley College is hosting this timely and important workshop in partnership with Superior Food Safety.

Course Instructors

OSCAR CAMACH
Oscar is a registered FSPCA-Human Foods and HACCP Lead Instructor and Consultant, GFCP-Gluten Free Certification Program Consultant and Trainer, SQF Consultant and Trainer, and a former SQF Auditor. He holds a BS in Biology and an MS in Food Science and Engineering from the Universidad Politecnica de Valencia in Spain. He also holds a Certification in International Management and regularly continues studies in food safety, Enterprise Risk Management, and business administration.

JOCELYN LEE
Jocelyn's career spans over 25 years in the Food Industry in Restaurant Establishments, Rail-Transport Supplier of Food Service and General Services as Executive Chef, Owner, President and Professional Food Safety Manager. Jocelyn's extensive background includes Culinary Development, Facility Management, Food Safety HACCP-HARPC Coordination and Implementation, Production Quality Assurance/Quality Control/Process Control, Regulatory Compliance, Continuous Improvement, and Start-Up Consulting.

FOR TECHNICAL QUESTIONS OR THOSE REGARDING COURSE CONTENT OR CERTIFICATIONS, CONTACT: Oscar Camacho, President, Superior Food Safety, Inc.; oscarcamacho@superiorfoodsafety.com.

FOR QUSTIONS REGARDING REGISTRATION, DIRECTIONS, PAYMENT ETC. CONTACT: Valerie Bible at our SBDC Office located at 2277 Napa-Vallejo Hwy, Bldg 3300 in Napa by calling (707) 256-7250.

Friday, April 21, 2017

FSPCA Preventive Controls For Human Food - Spanish - May 17,18,19, 2017


17 May 2017 - 19 May 2017
Register HERE

Schedule
3 sessions
#1. 17 May 2017, 8:00 AM 5:00 PM (PDT)
#2. 18 May 2017, 8:00 AM 5:00 PM (PDT)
#3. 19 May 2017, 8:00 AM 12:00 PM (PDT)

Location
Hampton Inn & Suites 7194 Kathryn Ave, Fresno, CA 93722

Registration
1-2 Attendees Early Bird Ends April 25th - 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 April 25th- 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.

Tuesday, April 18, 2017

Retail And Food Service HACCP Workshop - April 27 & 28, 2017


April 27 and 28 from 8 am to 5 pm
A 2-day course at Napa Valley College

2277 Napa-Vallejo Hwy. Room 3004
Napa, CA 94558

REGISTER HERE

WHO SHOULD ATTEND? 

  • Owners, Managers, Chefs, Sous Chefs, Servers, and Employees of Food Service and Retail Businesses, Hotels, Inns and B&B Operations
  • Restaurants, Bakeries, Snack Bars & Food Truck Owners
  • Casinos, Bars & Taverns
  • Community Fund Raisers, Food Banks, Church Kitchens, Commissaries, Health Care Facilities, School Cafeterias
  • Convenience Stores, Markets, Grocery Stores with Deli
  • Meal Services for Home-bound Persons
  • Child and Adult Day Care Facilities
  • Temporary Outdoor Events, Tour Operators, Recreational Camps,
  • Vending Machine Operators
Participants in this two-day course will:
  • Be compliant with State and Federal regulatory requirements
  • This course will show you how to write a HACCP plan for your Food Service and Retail Business
  • Develop knowledge for implementing aHazard Analysis and Critical Control Point (HACCP) Plan and mitigate the risks associated with food safety incidents
  • Identify, assess, analyze and control potential hazards in your retail or food service operation and ensure safe food handling
  • Understand the food flows in your establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
MORE INFORMATION

Napa Valley College is hosting this timely and important workshop in partnership with Superior Food Safety.

Course Instructors

OSCAR CAMACH
Oscar is a registered FSPCA-Human Foods and HACCP Lead Instructor and Consultant, GFCP-Gluten Free Certification Program Consultant and Trainer, SQF Consultant and Trainer, and a former SQF Auditor. He holds a BS in Biology and an MS in Food Science and Engineering from the Universidad Politecnica de Valencia in Spain. He also holds a Certification in International Management and regularly continues studies in food safety, Enterprise Risk Management, and business administration.

JOCELYN LEE
Jocelyn's career spans over 25 years in the Food Industry in Restaurant Establishments, Rail-Transport Supplier of Food Service and General Services as Executive Chef, Owner, President and Professional Food Safety Manager. Jocelyn's extensive background includes Culinary Development, Facility Management, Food Safety HACCP-HARPC Coordination and Implementation, Production Quality Assurance/Quality Control/Process Control, Regulatory Compliance, Continuous Improvement, and Start-Up Consulting.

FOR TECHNICAL QUESTIONS OR THOSE REGARDING COURSE CONTENT OR CERTIFICATIONS, CONTACT: Oscar Camacho, President, Superior Food Safety, Inc.; oscarcamacho@superiorfoodsafety.com.

FOR QUSTIONS REGARDING REGISTRATION, DIRECTIONS, PAYMENT ETC. CONTACT: Valerie Bible at our SBDC Office located at 2277 Napa-Vallejo Hwy, Bldg 3300 in Napa by calling (707) 256-7250.

Saturday, April 15, 2017

Wednesday, April 12, 2017

FSPCA Preventive Controls For Human Food - April 19, 20, 21, 2017



April 19th, 20th & 21st, 2017

19 April 2017 | 8:00am - 5:00pm (PST)
20 April 2017 | 8:00am - 5:00pm (PST)
21 April 2017 | 8:00am - 12:00pm (PST)


Marriot Spring Hill Suites, 101 Gateway Road E, Napa, CA 94558

Limited Space Left! Register Now!

REGISTER HERE

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 Napa 707-253-1900

REGISTRATION IS CLOSES April 17, no refunds will be given after March 31.  Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before March 31/2017 $250.00

Sunday, April 9, 2017

How To Implement An Effective Food Safety Program


Oscar Camacho with Superior Food Safety gives a brief description of how to implement an effective food safety program into your organization. See more at http://www.superiorfoodsafety.com

Saturday, April 8, 2017

RETAIL & FOOD SERVICE HACCP WORKSHOP


April 27 and 28 from 8 am to 5 pm
A 2-day course at Napa Valley College

2277 Napa-Vallejo Hwy. Room 3004
Napa, CA 94558

REGISTER HERE



WHO SHOULD ATTEND? 

  • Owners, Managers, Chefs, Sous Chefs, Servers, and Employees of Food Service and Retail Businesses, Hotels, Inns and B&B Operations
  • Restaurants, Bakeries, Snack Bars & Food Truck Owners
  • Casinos, Bars & Taverns
  • Community Fund Raisers, Food Banks, Church Kitchens, Commissaries, Health Care Facilities, School Cafeterias
  • Convenience Stores, Markets, Grocery Stores with Deli
  • Meal Services for Home-bound Persons
  • Child and Adult Day Care Facilities
  • Temporary Outdoor Events, Tour Operators, Recreational Camps,
  • Vending Machine Operators
Participants in this two-day course will:
  • Be compliant with State and Federal regulatory requirements
  • This course will show you how to write a HACCP plan for your Food Service and Retail Business
  • Develop knowledge for implementing aHazard Analysis and Critical Control Point (HACCP) Plan and mitigate the risks associated with food safety incidents
  • Identify, assess, analyze and control potential hazards in your retail or food service operation and ensure safe food handling
  • Understand the food flows in your establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
MORE INFORMATION

Napa Valley College is hosting this timely and important workshop in partnership with Superior Food Safety.

Course Instructors

OSCAR CAMACH
Oscar is a registered FSPCA-Human Foods and HACCP Lead Instructor and Consultant, GFCP-Gluten Free Certification Program Consultant and Trainer, SQF Consultant and Trainer, and a former SQF Auditor. He holds a BS in Biology and an MS in Food Science and Engineering from the Universidad Politecnica de Valencia in Spain. He also holds a Certification in International Management and regularly continues studies in food safety, Enterprise Risk Management, and business administration.

JOCELYN LEE
Jocelyn's career spans over 25 years in the Food Industry in Restaurant Establishments, Rail-Transport Supplier of Food Service and General Services as Executive Chef, Owner, President and Professional Food Safety Manager. Jocelyn's extensive background includes Culinary Development, Facility Management, Food Safety HACCP-HARPC Coordination and Implementation, Production Quality Assurance/Quality Control/Process Control, Regulatory Compliance, Continuous Improvement, and Start-Up Consulting.

FOR TECHNICAL QUESTIONS OR THOSE REGARDING COURSE CONTENT OR CERTIFICATIONS, CONTACT: Oscar Camacho, President, Superior Food Safety, Inc.; oscarcamacho@superiorfoodsafety.com.

FOR QUSTIONS REGARDING REGISTRATION, DIRECTIONS, PAYMENT ETC. CONTACT: Valerie Bible at our SBDC Office located at 2277 Napa-Vallejo Hwy, Bldg 3300 in Napa by calling (707) 256-7250.