Saturday, January 27, 2018

FDA Releases Five FSMA Guidance Documents

The documents will help importers and food producers in areas that include foreign supplier verification and produce safety.

Today the FDA issued five guidance documents related to FSMA with the goal of assisting food importers and producers meet provisions in the regulation.

The first two documents are related to the Foreign Supplier Verification Program (FSVP) regulation. The FDA issued the draft guidance, Foreign Supplier Verification Programs for Importers of Food for Humans and Animals, along with a small entity compliance guide. The third draft guidance is related to whether a measure provides the same level of public health protection as the corresponding requirement in 21 CFR part 112 or the PC requirements in part 117 or 507 . “This draft guidance aims to provide a framework for determining the adequacy of a process, procedure, or other action intended to provide the same level of protection as those required under the FSMA regulations for produce and for human or animal food,” according to FDA.

The FDA also released a final chapter in the draft guidance related to FSMA requirements for hazard analysis and risk-based PCs for human food. The chapter is intended to assist food facilities in complying with the supply chain program requirements.

The fifth guidance is an announcement of the FDA’s policy to exercise enforcement discretion related to the FSVP rule regarding certain grain importers that bring the product into the United States as raw agricultural commodities. “This enforcement discretion is meant to better align the FSVP rule with the exemption for non-produce RACs under the PC rules,” stated FDA.

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Tuesday, January 23, 2018

April SQF Course Date Changed to May 3-4

Current 2018 Classes - Enroll Now!

FSPCA Preventive Controls For Human Food

SQF 8 Quality Systems For Food Manufacturers

SQF Food Safety Code For Manufacturing Edition 8

GFSI Internal & External Audit Workshop

Friday, January 19, 2018

Another Successful Class Held by Superior Food Safety!

SQF Food Safety Code For Manufacturing Edition 8 - January 17-18” was a very successful class!

To find and register for upcoming classes, please visit our website:

Monday, January 15, 2018

On-site PRIVATE Classes in English & Spanish and Consulting Services

Classes Available in English & Spanish and Consulting Services

  • 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, January 12, 2018

Exclusive Pricing for Upcoming Courses!

Only $125 for an entire course thanks to special grant funding!

SQF Food Safety Code For Manufacturing Edition 8

GFSI Internal & External Audit Workshop

This is exclusive pricing and only available for a limited time, register today!

Price Includes: Event registration, morning and afternoon snack breaks, lunch for both days, course materials and certificate of attendance.

Tuesday, January 9, 2018

Hazard Analysis & Critical Control Point (HACCP) Training

HACCP TRAINING will provide training to write a HACCP plan for Food Service and Retail Businesses to be compliant with State and Federal regulatory requirements. The 2-day training is offered on Monday, January 22 from 8 am to 5 pm and Tuesday, January 23 from 8 am to 5 pm.

The workshop is offered at Napa Valley College, and hosted by NVC in partnership with Superior Food Safety.

It is designed for food service and retail food business owners, managers, chefs, sous chefs, servers, and employees, as HACCP training may be required for operations.

Attendees will understand how to implement a Hazard Analysis and Critical Control Point (HACCP) Plan and mitigate the risks associated with food safety incidents.

They will identify, assess, analyze and control potential hazards in a retail or food service operation and ensure safe food handling. They will understand the food flows and learn to apply the HACCP process approach to identify hazards and managerial controls for each grouping.

The cost is $500 each (1-2 participants) and $460 each (3+ participants from same company). The fee covers course materials, Certificate of Attendance, lunch both days and snack breaks.

The course is taught by Oscar Camacho, owner of Superior Food Safety and a registered FSPCA-Human Foods and HACCP Lead Instructor and Consultant. Oscar is a GFCP-Gluten Free Certification Program Consultant and Trainer, SQF Consultant and Trainer, and a former SQF Auditor.

He has 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.

The course is also taught by Jocelyn Lee, whose career spans over 25 years in the food industry in restaurants, rail-transport supplier of food service serving as Executive Chef, Owner, President and Professional Food Safety Manager.

For technical questions or course content contact Oscar Camacho, President, Superior Food Safety, Inc.;

For questions regarding registration, contact Valerie Bible at 707) 256-7250.

Saturday, January 6, 2018

Retail And Food Service HACCP Workshop - January 22 - 23 - Register Today!

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

Participants in this two-day course will:
•Develop their knowledge for the successful and effective implementation of a Hazard Analysis and Critical Control Point (HACCP) Plan in order to mitigate the risks associated with food safety incidents
•Gain an understanding of how to identify, assess, analyze and control potential hazards in their retail or food service operation ensuring safe food handling
•Gain a thorough understanding of the food flows in an establishment and learn to apply the HACCP process approach to identify the associated hazards and managerial controls for each grouping
•Become compliant with State and Federal regulatory requirements

Course Fee Includes:
•Course Materials
•Certificate of Attendance
•Lunch both days and morning/afternoon snack breaks.

Who Should Attend?
Owners, managers, chefs, sous chefs, servers, and employees of food service and retail businesses of all sizes may require it for their operations.

Wednesday, January 3, 2018

FDA Inspections: Top Five Violations for FY2017

The agency releases the most common inspectional observations.

FDA’s Office of Regulatory Affairs has released the most frequently cited inspectional observations for fiscal year 2017. Among the items on the spreadsheet are food safety hazards, failure to clean, sanitation records, corrective action plan, and lack of sanitation.

These observations, are listed on an FDA Form 483 when, in an investigator’s judgment, the observed conditions or practices indicate that an FDA-regulated product may be in violation of FDA’s requirements.” – FDA

The following are the top five (most frequent) observations.

5. Contamination: Cleaning and sanitizing operations for utensils and equipment not conducted in a manner that protects against contamination of food, food contact surfaces and food packaging materials.

4. Failure to implement HACCP plan procedures.

3. Facility not constructed in a way that enables floors, walls and ceilings to be adequately cleaned; buildings, fixtures and other physical facilities not kept in sanitary condition.

2. Sanitation monitoring: Sanitation conditions and practices not monitored with enough frequency to be in conformance with CGMP.

1. Pests: Lack of effective pest exclusion from processing areas and contamination of foods, and failure to provide adequate screen against pests.

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