Saturday, November 17, 2018

There's Still Time to Register for Internal and External GFSI Audits Workshop Taught in Spanish on November 30th


One Day Course: 
Friday, November 30th, 8:00 AM to 5:00 PM.

Napa Valley College 
2277 Napa Vallejo Highway BLDG 3000, RM 3004 
Napa, CA 94558


THIS TRAINING WILL BE TAUGHT IN SPANISH!

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

Attend this one-day course on Friday, November 30th offered by Napa Valley College.

Course Description - What You'll Learn:

Provide and improve the knowledge, skills and abilities required by GSFI auditors, food industry professionals and internal auditors on:
  • Food Safety Management Systems
  • Good Manufacturing Practices and Good Agricultural Practices
  • HACCP Program
  • Review ISO-19011 Auditing Principles
  • Gain understanding of the GFSI schemes (SQF, BRC, FSSC2200, Global G.A.P.) from the auditor point of view
Who Should Attend?
  • SQF, BRC, Global G.A.P., Internal Auditors, Consultants and Professionals looking to register as GFSI-qualified auditors, Quality Assurance Managers and Supervisors, Personnel involved in Production, Purchasing, Procurement, Human Resources, Harvesting, Packing, Transport, Distribution and Sales of Food Products

Oscar Camacho's experience spans the globe and the entire range of the industry. He has over 32 years of experience in the food industry, including ownership of two food processing plants and extensive work with two of the largest food manufacturers in the world. His accounts of food safety successes and failures put accountability into sharp focus. Oscar is a registered FSPCA-Human Foods Lead Instructor and Consultant, PSA-Produce Safety Alliance Lead Instructor, 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 and business administration.

Wednesday, November 14, 2018

Developing and Implementing SQF Systems Edition 8 - November 28 & 30 - Taught in Spanish


Register HERE

DATE AND TIME 
Wed, Nov 28, 2018 & Thu, Nov 29, 2018
8:00 am - 5:00 pm 

LOCATION
Napa Valley College
2277 Napa Vallejo Highway
BLDG 3000, RM 3004
Napa, CA 94558

DESCRIPTION

PLEASE NOTE THAT THIS WORKSHOP WILL BE TAUGHT IN SPANISH!

In partnership with Superior Food Safety, Napa Valley College is hosting this timely and important 2-Day workshop on Developing and Implementing SQF Systems Edition 8.0.

This training will be held on Wednesday, November 28th (8AM-5PM) and Thursday, November 29th (8AM-5PM).

The integrity of the SQF Program relies on competently auditing existing SQF Systems and implementing efficient and effective SQF Systems. Superior Food Safety is a Licensed Center of Excellence that provides added value by giving students:

  • a perfect understanding of Food Safety and Quality Management Systems
  • the steps to follow in order to implement and maintain a solid program that reduces or eliminates risks
  • examples of the most common industry mistakes and how to avoid them for success, and
  • custom made templates of key procedures detailing how to write the documentation required by the program

The goals of the Implementing SQF course are to:
  • Promote an understanding of the SQF Code
  • Create a knowledge base to facilitate the successful implementation of an SQF System
  • Show how the HACCP-based approach manages food safety and quality hazards in an operation.
WHO SHOULD ATTEND
  • Personnel in Harvesting, Packing, Transport, Distribution & Sale of Food Products
  • Quality Assurance Managers & Supervisors of Food Establishments
  • Food Establishment Personnel in Sr. Management, Production, Purchasing, Procurement, and Human Resources

Oscar Camacho's experience spans the globe and the entire range of the industry. He has over 32 years of experience in the food industry, including ownership of two food processing plants and extensive work with two of the largest food manufacturers in the world. His accounts of food safety successes and failures put accountability into sharp focus. Oscar is a registered FSPCA-Human Foods Lead Instructor and Consultant, PSA-Produce Safety Alliance Lead Instructor, 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 and business administration.

Sunday, November 11, 2018

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


Classes Available in English & Spanish and Consulting Services

WE OFFER PUBLIC AND ON-SITE 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 Advanced Practitioner Course
  • Prerequisite Programs

WE ALSO OFFER:

  • Food Safety Consulting Services

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

Thursday, November 8, 2018

FDA Restaurant Study Finds Employees Not Properly Washing Hands or Keeping Foods to Temp


The in-progress 10-year study is evaluating the relationship between food safety management systems and risky behaviors that contribute to foodborne illness outbreaks in the retail setting.

Yesterday FDA released the initial phase of its findings of a 10-year nationwide study that looks at the relationship between food safety management systems, certified food protection managers, and the occurrence of risk factors and food safety behaviors/practices, and how this contributes to foodborne illness outbreaks in retail establishments. This first phase collected data from 2013–2014; subsequent data collection will be from 2017 and 2021. The entire span of the study is 2013–2023.

The data collected and used in the 84-page “Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full Service Restaurants, 2013-2014” will be used as a baseline to evaluate trends in the occurrence of risk factors during the 2017 and 2021 data collection periods. Key findings in the report include the following:

  • Food safety management systems are important!
  • Restaurants had the most effective control over ensuring there is no bare hand contact with RTE foods as well as cooking raw animal foods (including meat, poultry and eggs) to the required temperature
  • Unsafe food behaviors in fast food and full-service restaurants. Improvement needed in:
  • Employee handwashing (knowing when and how to do it)
  • Proper temperature control of foods that require refrigeration to limit pathogen growth

Study results will be used to help advise retail food safety initiative and policies, industry partnerships and specific intervention strategies that target foodborne illness risk factors. It will also aid in providing technical assistance to state, local and other regulatory professionals. FDA put together a fact sheet with highlights of the study.

Article Source: https://foodsafetytech.com/news_article/fda-restaurant-study-finds-employees-not-properly-washing-hands-or-keeping-foods-to-temp/

Monday, November 5, 2018

Internal and External GFSI Audits Workshop Taught in Spanish on November 30th - Register Today!


One Day Course: 
Friday, November 30th, 8:00 AM to 5:00 PM.

Napa Valley College 
2277 Napa Vallejo Highway BLDG 3000, RM 3004 
Napa, CA 94558


THIS TRAINING WILL BE TAUGHT IN SPANISH!

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

Attend this one-day course on Friday, November 30th offered by Napa Valley College.

Course Description - What You'll Learn:

Provide and improve the knowledge, skills and abilities required by GSFI auditors, food industry professionals and internal auditors on:
  • Food Safety Management Systems
  • Good Manufacturing Practices and Good Agricultural Practices
  • HACCP Program
  • Review ISO-19011 Auditing Principles
  • Gain understanding of the GFSI schemes (SQF, BRC, FSSC2200, Global G.A.P.) from the auditor point of view
Who Should Attend?
  • SQF, BRC, Global G.A.P., Internal Auditors, Consultants and Professionals looking to register as GFSI-qualified auditors, Quality Assurance Managers and Supervisors, Personnel involved in Production, Purchasing, Procurement, Human Resources, Harvesting, Packing, Transport, Distribution and Sales of Food Products

Oscar Camacho's experience spans the globe and the entire range of the industry. He has over 32 years of experience in the food industry, including ownership of two food processing plants and extensive work with two of the largest food manufacturers in the world. His accounts of food safety successes and failures put accountability into sharp focus. Oscar is a registered FSPCA-Human Foods Lead Instructor and Consultant, PSA-Produce Safety Alliance Lead Instructor, 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 and business administration.

Friday, November 2, 2018

Upcoming Courses Available for Registration


All SQF classes are official, advertised by SQF, and provided by Superior Food Safety a SQF Licensed Training Center. 

All Food Safety Preventive Controls for Human Food classes are authorized and posted by FSPCA, and provided by Oscar Camacho a FSPCA Lead Instructor.

The fees to attend these classes are subsidized through a joint venture between Napa Valley College-Superior Food Safety and funded by ETP-Employment Training Panel Program of California.

PRICE STARTS AT $125.00 + Administrative Fees PER CLASS (See each link below for details)

Please DOWNLOAD, COMPLETE and SUBMIT the forms below to marthacamacho@superiorfoodsafety.com before you begin the registration process.


Upcoming Courses Available for Registration

November 28, 29

November 30

December 6, 7

January 23, 24, 2019

January 25, 2019

Tuesday, October 30, 2018

The US Hispanic Market: 10 Facts Your Competitors Already Know


According to Accredited Language Services, the Hispanic population of the United States is now at 17% in 2016 and growing, which equates to about 55 million. It also states that approximately 82% of that population speaks Spanish commonly. We know that a high percentage of Spanish speaking people are in the food service industry and so having Food Safety Classes provided in Spanish can be a huge benefit to those in the industry. Our goal is to provide the best training possible in Food Safety and to provide it in English and Spanish.

Read On....