Sign Up Now for FSPCA Preventative Controls For Human Food Training Course - Starts on Wednesday!

March 2nd, 3rd & 4th

FSPCA Preventative Controls For Human Food 

Food Industry Training Official Program

2.5 Day Training Course

Day 1 & 2 8am - 5pm, Day 3 8am - 12pm

Held at the Marriott Spring Hill Suites Napa Valley

Pricing is for 1 attendee, additional guests/attendees can be added at the same discounted rate in registration process.

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 certified Lead Instructor by the FSPCA.

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 707-253-1900

REGISTRATION CLOSES ON February 26, no refunds will be given after that date.  Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before February 26/2016 $250.00

Superior Food Safety Training Services

Superior Food Safety training is offered at top facilities in beautiful downtown Napa in the heart of California wine country. While receiving the best in food safety training, our clients also enjoy exceptional weather, stunning nearby countryside vistas and access to some of the world’s best restaurants and wineries. We also provide customized, on-site training for our clients worldwide. All classes are offered in English and in Spanish.

Our highly praised training services cover all prerequisite programs for Food Safety Management Systems, HACCP and FSMA. We are developing more detailed training in areas such as Food Defense, Preventative Controls and HARPC, Integrated Pest Management Systems, Environmental Monitoring, Crisis Management, Food Safety and Quality Continuous Improvement, among other offerings.

At these more detailed training sessions, Superior Food Safety welcomes experts who enrich our course offerings with their deep experiences in various food safety fields. If your concern is food defense, for example, we would offer an expert who teaches the steps needed to guard against bioterrorism and outside threats to your company’s food safety.

Whatever your needs, Superior Food Safety can gather the necessary resources to present you with the training and expertise that will set you on the path for success.

GFCP - Gluten Free Certification Program This Friday!

Download GFCP Flyer

GFCP - Gluten Free Certification Program

When 

February 26, 2016 

8:00 AM - 5:00 PM (PST)

Location 

Napa Winery Inn, 

1998 Trower Ave, Napa CA 94558

Registration 

• Early Bird Approved GFCP Auditor Training - Save $30 – $615.00 (USD) This ticket is for those intending to audit in the GFCP and sit for the exam portion of the training session. 
• Early Bird GFCP Implementation Training - Save $30 – $465.00 (USD) This ticket should be purchased if you are not pursuing an Approved GFCP Auditor Designation for third party purposes. 

The Allergen Control Group in Association with Superior Food Safety will conduct a one-day Gluten-Free Certification Program (GFCP) training session for Food Safety and Quality Assurance Managers, Purchasing Managers, Supply Chain Personnel (from Industry), Experienced Food Safety Auditors, Food Safety & Quality Assurance Consultants, Internal Food Auditors and Food Safety Trainers wishing to learn more about implementing and auditing in the Program.

Those interested in learning about the production complexities, government regulations and the required customer compliances, associated with producing food products with a gluten-free claim on the label will find this course beneficial. Managing gluten as a chemical hazard and the many hidden sources throughout the manufacturing process, will go a long way to informing those attending this course to better understand how to prepare for or conduct a meaningful gluten-free audit.

Pre-screened and qualified Auditors will be asked to complete a final exam in order to receive an Approved GFCP Auditor Designation.

COURSE DURATION

1 Day

WHO SHOULD ATTEND

· Quality Assurance & Control Managers
· HACCP Coordinators
· Supply Chain Management Personnel & Purchasing Managers
· Food Safety & Quality Management Consultants
· Food Plant & Facility Managers
· Government & Food Regulatory Manager
· Auditors

COURSE CONTENT

· Importance of Senior management commitment
· Understand GFCP Standard & Policies & Requirements
· Understand the detail of the Scheme
· The GF market & consumer landscape
· Audit Report & Certification Process
· Audit/Auditor Overview and requirements
· Report writing
· Dealing with non-conformities
· Interactive workshops with case studies
· What is celiac disease and non-celiac gluten sensitivity?
· What is gluten?

Preventive Controls For Human Food Food Industry Official Training Program Dallas, TX

DATES: April 25th, 26th, and 27th

LOCATION: Hampton Inn & Suites DFW ARPT, Dallas Texas

COURSE DURATION: 2.5 Days

For More Information and To Register Click HERE

Download Flyer

The FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventative 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 FDA is required to have a Preventative 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 certified Lead Instructor by the FSPCA.

This course meets the Preventive Controls Qualified Individual Training requirements. The participants will receive FSPCA Preventive Controls Qualified Individual certificate of attendance issued by AFDO. 

Sign Up Now for FSPCA Preventative Controls For Human Food Training Course - Early Bird Ends February 19th!

March 2nd, 3rd & 4th

FSPCA Preventative Controls For Human Food 

Food Industry Training Official Program

2.5 Day Training Course

Day 1 & 2 8am - 5pm, Day 3 8am - 12pm

Held at the Marriott Spring Hill Suites Napa Valley

Early Bird until Feb 19. FSPCA Training - Save $60 – $1,035.00 (USD)

Pricing is for 1 attendee, additional guests/attendees can be added at the same discounted rate in registration process.

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 certified Lead Instructor by the FSPCA.

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 707-253-1900

REGISTRATION CLOSES ON February 26, no refunds will be given after that date.  Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before February 26/2016 $250.00

Register Today for GFCP - Gluten Free Certification Program on February 26th

Download GFCP Flyer

GFCP - Gluten Free Certification Program

When 

February 26, 2016 

8:00 AM - 5:00 PM (PST)

Location 

Napa Winery Inn, 

1998 Trower Ave, Napa CA 94558

Registration 

• Early Bird Approved GFCP Auditor Training - Save $30 – $615.00 (USD) This ticket is for those intending to audit in the GFCP and sit for the exam portion of the training session. 
• Early Bird GFCP Implementation Training - Save $30 – $465.00 (USD) This ticket should be purchased if you are not pursuing an Approved GFCP Auditor Designation for third party purposes. 

The Allergen Control Group in Association with Superior Food Safety will conduct a one-day Gluten-Free Certification Program (GFCP) training session for Food Safety and Quality Assurance Managers, Purchasing Managers, Supply Chain Personnel (from Industry), Experienced Food Safety Auditors, Food Safety & Quality Assurance Consultants, Internal Food Auditors and Food Safety Trainers wishing to learn more about implementing and auditing in the Program.

Those interested in learning about the production complexities, government regulations and the required customer compliances, associated with producing food products with a gluten-free claim on the label will find this course beneficial. Managing gluten as a chemical hazard and the many hidden sources throughout the manufacturing process, will go a long way to informing those attending this course to better understand how to prepare for or conduct a meaningful gluten-free audit.

Pre-screened and qualified Auditors will be asked to complete a final exam in order to receive an Approved GFCP Auditor Designation.

COURSE DURATION

1 Day

WHO SHOULD ATTEND

· Quality Assurance & Control Managers
· HACCP Coordinators
· Supply Chain Management Personnel & Purchasing Managers
· Food Safety & Quality Management Consultants
· Food Plant & Facility Managers
· Government & Food Regulatory Manager
· Auditors

COURSE CONTENT

· Importance of Senior management commitment
· Understand GFCP Standard & Policies & Requirements
· Understand the detail of the Scheme
· The GF market & consumer landscape
· Audit Report & Certification Process
· Audit/Auditor Overview and requirements
· Report writing
· Dealing with non-conformities
· Interactive workshops with case studies
· What is celiac disease and non-celiac gluten sensitivity?
· What is gluten?

Risk Assessment Challenges

By Greg Hutchins

We have conducted hundreds of risk assessments in a number of sectors from homeland security to pension funds to Parks and Recreation departments. We have a number of hard lessons learned. These are some common mistakes we have made and seen:

• Lack of a common definition of critical risk terms. This is probably the # 1 challenge that we have seen in conducting risk assessments. Everyone seems to have a different context, point of view, definition, and understanding of critical terms such as even basic terms of what is risk. The fix is to develop a common taxonomy, framework, and dictionary of risk, RBT, and risk management.
• Lack of executive management support for the risk assessment. If a risk assessment is perceived as a low level activity or special project, then these can be early indicators of failure. The key is to have executive management support and follow a top down approach.
• Lack of established ground rules for conducting the risk assessment. Without a set of commonly accepted and understood ground rules, the risk assessment process will get bogged down in disagreements, circular arguments, and positioning and posturing.
• Lack of cultural or context understanding of the organization, function, or process being risk assessed. We have discussed context is worth 20 IQ points. We clearly understood this expression when we were conducting risk assessments of an organization that had an opaque culture and we were wondering why our estimates for the risk assessment were clearly wrong. We simply did not understand the organizational culture and did not include the right stakeholders in the assessment. We did not understand how the risk assessment was going to be used and the fear that it engendered.
• Lack of technical understanding of the organization, function, or process being risk assessed. It is very difficult to establish a peer level dialogue for risk based problem solving and risk based decision making if the process owners do not perceive the facilitators as technical or management peers.
• Lack of involvement of critical risk assessment While we planned the risk assessment carefully using a structured framework, we missed and did not consult with critical process owners. Critical process owners thought we were disregarding their expertise and dismissing them. Big mistake. The risk assessment took much longer than we anticipated and budgeted. Lesson Learned: Address each of the above challenges that are relevant to your organization in the business case. This will help ensure you have a realistic expectation of what is involved in RBT and becoming a risk aware organization
  
  
  Article Source: http://insights.cermacademy.com/2015/11/114-risk-assessment-challenges-greg-hutchins/

Sign Up Now for FSPCA Preventative Controls For Human Food Training Course - Early Bird Ends February 19th!

March 2nd, 3rd & 4th

FSPCA Preventative Controls For Human Food 

Food Industry Training Official Program

2.5 Day Training Course

Day 1 & 2 8am - 5pm, Day 3 8am - 12pm

Held at the Marriott Spring Hill Suites Napa Valley

Early Bird until Feb 19. FSPCA Training - Save $60 – $1,035.00 (USD)

Pricing is for 1 attendee, additional guests/attendees can be added at the same discounted rate in registration process.

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 certified Lead Instructor by the FSPCA.

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 707-253-1900

REGISTRATION CLOSES ON February 26, no refunds will be given after that date.  Registrations may be transferred to another person from the same organization for the scheduled class. Cancellation fee before February 26/2016 $250.00