Tuesday, December 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

We offer On-Site private classes in English and Spanish. Please email us for a quote: info@superiorfoodsafety.com

Saturday, December 8, 2018

Developing and Implementing SQF Systems Edition 8.0 ENGLISH - January 23 & 24


Date and Time
Wednesday, January 23, 2019, & Thursday, January 24, 2019
8:00am- 5:00pm

Location
Napa Valley College
2277 Napa Vallejo Highway, Bldg 3000, Rm 3004
Napa, CA 94558


DESCRIPTION

Attention food manufacturing professionals!

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.

SQF Code, Edition 8 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.

Attend this two-day course offered by Napa Valley College.

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.

Two Day Course: January 23 & January 24, 2019 from 8:00 AM to 5:00 PM each day.

Price: Only $125 for an entire 2-day course thanks to special grant funding.

Price Includes: 

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

Questions? Contact Charlie Monahan at 707-256-7254 or cmonahan@napavalley.edu.

Wednesday, December 5, 2018

It Gives Only a Little, but Trump Budget Takes Nothing Way from Food Safety Programs


In the fiscal year 2019 budget that sets out to cut domestic programs by almost $700 billion over 10 years, federal food safety has not only escaped the knife but made some small gains.

President Donald J. Trump’s $1.1 trillion discretionary budget proposal adds $9.4 billion to the Department of Health and Human Services, the government’s largest domestic agency and home to the Food and Drug Administration, while trimming $3.5 billion from the U.S. Department of Agriculture. The USDA cuts, however, do not impact food safety.

“The (USDA) budget fully funds the costs necessary to support about 8,100 personnel located at more than 6,400 processing and slaughter establishments for meat, poultry and egg production in the United States,” says the document prepared by the Executive Office of Management and Budget (OBM).

“These personnel act as front-line inspectors and investigators; they provide surveillance to protect the nation’s food supply and further the mission of the Food Safety and Inspection Service.”

The proposed budget for the period Oct. 1, 2018, to Sept. 30, 2019, is subject to review and amendment by Congress before it takes effect.

The Alliance for a Stronger FDA, which represents about 150 patient and consumer groups, biomedical research advocates, health professional groups, and individuals, praised the Trump FDA budget proposal and credited the leadership of FDA Commissioner Scott Gottlieb for the gains.

FDA’s budget authority would increase by $473 million in the Trump budget. Food safety gets a small slice of that.

“The funding of food safety programs needs a boost given then FDA’s multi-year responsibility for implementing the Food Safety Modernization Act (FSMA) and the continuing challenges in this area, “ said Thomas Gremillion, director of the Food Policy Institute at the Consumer Federation of America who is an Alliance, board member.

“FSMA represents a fundamental change in philosophy and programming, and the agency needs more resources to implement the law effectively.”

The Trump budget proposal includes $1.4 billion for food safety across all FDA programs, which is $10 million above Congress’s Continuing Resolution for the fiscal year 2018. The total includes $1.4 billion in budget authority and continues $16 million in currently authorized user fees.

The budget document says FDA’s food safety portfolio during FY 2019 will include implementing mandatory standards for imported foods, rapidly detecting and responding to major foodborne illness outbreaks, and helping consumers make healthy choices with the most up-to-date science.

“Having issued all seven foundational rules to establish a risk-based food safety system, FDA’s implementation of the Food Safty Modernization Act continues by ensuring stakeholders across the public, and private sectors are positioned to comply with these rules,” the document says. It promises Congress that FDA will “build on these regulations and guide the modernization of our food safety system” in 2019.

FDA regulates more than $2.4 trillion in the medical products, food, and tobacco products that are consumed annually in the U.S., including about 75 percent of the food supply.

Trump budget writers also propose returning the siluriformes, aka catfish, inspection program to FDA. USDA’s Food Safety and Inspection Service (FSIS) currently inspects catfish under an agreement with FDA that supposedly ended a decade-long controversy about which agency should have the responsibility.

FSIS’s $1.257 billion annual budget will roll over into the new year. It will lose the Codex Alimentarius Office in a transfer to USDA’s Trade and Foreign Affairs mission area. Codex is a 180-nation body for setting world food standards.

FSIS estimates it will collect $240 million in user fees during FY 2019 for charges covering overtime, holiday and voluntary inspection services. The budget proposes future user fees for all domestic inspections, import re-inspections and central operational costs for state, federal and international meat, poultry, and egg inspections.

The additional FSIS user fees would not take effect until 2020. Dependence on user fees in food safety budgets is on the increase by both FDA and FSIS.

FDA’s year-old animal drug and generic animal drug user fee, for example, is currently up for renewal. Senate Health Committee Chairman Lamar Alexander, R-TN, says authority to continue the user fee is “critical to keeping the food supply safe.” Those charges support the 115-person animal drug and generic animal drug review unit.

The federal Centers for Disease Control and Prevention, located in Atlanta, will see a $44 million reduction in its discretionary programs. CDC’s $5.5 billion discretionary budget is only half the story. It’s total budget with additional allocations to combat opioids totals more than $11 billion.

CDC is taking a cut of $703 million in total discretionary dollars. The reduction is due in part to shifting the Emerging and Zoonotic Infectious Disease lab safety activities to the Public Health Scientific Services and other CDC activities to the National Institutes of Health.

The National Institutes of Health (NIH)) would get an FY 2019 budget of $34.8 billion in the Trump budget, which is $699 million more than the last Continuing Resolution out of Congress. NIH owns 281 facilities with more than 15 million gross square feet of space used for hospitals, laboratories and offices.

Article Source: https://www.foodsafetynews.com/2018/02/it-gives-only-a-little-but-trump-budget-takes-nothing-way-from-food-safety-programs/#more-148006

Sunday, December 2, 2018

Internal and External GFSI Audits Workshop on January 25 - Register Now


NAPA: Internal and External GFSI Audits Workshop - 1 day course #74449

Napa Valley College ETP Program
Friday, January 25, 2019 
8:00 AM to 5:00 PM (PST)
Napa, CA


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

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.

MSc. Oscar Camacho has more than 28 years of experience managing food safety and quality systems. Mr. Camacho's special insights come from years of first-hand experience in the food industry, and from client weaknesses he identified and solved while providing auditing and consulting services.

Thursday, November 29, 2018

January 2019 Classes Now Available


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 info@superiorfoodsafety.com before you begin the registration process.



January 23, 24, 2019

January 25, 2019

Monday, November 26, 2018

The Superior Food Safety Difference



Superior Food Safety’s key differentiator is our knowledge of how to organize for success. We don’t just tell you what’s missing in your food safety system, we show you how to make the right managers responsible and accountable for each program. We give you the tools to restructure your chain of command and establish clear responsibilities and timelines, regular follow-up practices and efficient tracking procedures. The result is an efficient and effective food safety and quality program that rewards integrity, reduces associated risks and protects your business and the health of your consumers.

Friday, November 23, 2018

Developing and Implementing SQF Systems Edition 8.0 ENGLISH - January 23 & 24


Date and Time
Wednesday, January 23, 2019, & Thursday, January 24, 2019
8:00am- 5:00pm

Location
Napa Valley College
2277 Napa Vallejo Highway, Bldg 3000, Rm 3004
Napa, CA 94558


DESCRIPTION

Attention food manufacturing professionals!

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.

SQF Code, Edition 8 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.

Attend this two-day course offered by Napa Valley College.

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.

Two Day Course: January 23 & January 24, 2019 from 8:00 AM to 5:00 PM each day.

Price: Only $125 for an entire 2-day course thanks to special grant funding.

Price Includes: 

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

Questions? Contact Charlie Monahan at 707-256-7254 or cmonahan@napavalley.edu.

Tuesday, November 20, 2018

FDA’s Final Guidance on Mandatory Food Recall Authority Part of Efforts to be Robust and Transparent


The guidance answers the most commonly asked questions surrounding the agency’s recall authority and is part of FDA’s role in ensuring dangerous food products stay off the market.

Yesterday FDA released the final guidance on its mandatory recall authority under FSMA. Although the agency has only taken a mandatory recall action once since 2011—in April, FDA issued a recall of Triangle Pharmanaturals Kratom Products—the FDA’s authority to recall products “plays an important role in ensuring that potentially dangerous food products are removed from the marketplace,” states the agency in a release. “The agency remains committed to working with firms to facilitate the orderly and prompt voluntary removal of potentially dangerous products from the food supply. FDA Recall Coordinators are available to assist firms during the recall process.”

The final guidance, “Questions and Answers Regarding Mandatory Food Recalls: Guidance for Industry and FDA Staff”, is as its title states, in a Q&A format, offering answers to the most common questions about the mandatory recall provisions in section 423 of the FD&C Act.

FDA Commissioner Scott Gottlieb, M.D. also released a statement about the agency’s commitment to keeping unsafe products off the market. “When issues arise that would put consumers at risk, we won’t hesitate to mandate the removal of a product from the market using the full extent of our authorities. It’s our responsibility. And it’s critical to our mission to ensure the safety of Americans,” stated Gottlieb in a press release. He added that most companies are cooperative in closely working with FDA to initiate voluntary recalls.

FDA will be making additional moves to enhance its recall policies, according to Gottlieb.

Article Source: https://foodsafetytech.com/news_article/fdas-final-guidance-on-mandatory-food-recall-authority-part-of-efforts-to-be-robust-and-transparent/

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....

Saturday, October 27, 2018

Register for Our 2-Day November Class Taught in Spanish - Developing and Implementing SQF Systems Edition 8


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.

Wednesday, October 24, 2018

Three Reasons your Restaurant Needs to Take Food Safety Seriously

Food Safety is everyone’s priority. It is no longer something that can be brushed aside as only the responsibility of a specific department, job title, or managed only via corporate governance. There are three key things that you need to consider as a part of a food safety program.


Food that is not only fresh and delicious but is also safe to eat is a must for any restaurant. Foodborne illnesses are a real threat to consumers and can permanently mar the reputation of the chain or restaurant who spreads them. If you’re at risk for serving up a chicken breast with a side of Salmonella or a burger crawling with E. coli, it is just a matter of time before someone gets sick. According to the CDC, about one in six Americans will get sick from a foodborne illness each year; more than 125,000 people per year become ill enough to be hospitalized.

Beyond the moral obligation to serve up quality food and to make sure your customers don’t get sick, attention to food safety can also prevent a public relations nightmare for your brand. The very mention of foodborne illness triggers a connection with Chipotle, even though many of the brand’s news-making outbreaks were over three years ago. Keeping customers, your business, and your reputation safe are just three reasons to incorporate food safety best practices into your daily routine.

Promote Customer Safety
You’re in business to serve your community or a specific population, so it is in your and their best interests to ensure the food you are serving up is not only tasty but safe as well. Proper attention to everything from handwashing, to choosing the right cutting surfaces, to serving and storing food at the proper temperature, and properly labeling prepared foods and ingredients ensures you’re not harming the very customers you are trying to serve.

When you can be confident that your sanitation, storage and labeling process are the best they can be, you can serve every customer with pride, knowing you’ve provided them with the best possible meal or item. Your customers will know they can patronize your establishment with confidence that you take their safety seriously and are consistently dedicated to quality.

Protect Your Reputation
Chipotle, Taco Bell, and other brands found out the hard way: News spreads fast. In this era of smart phones and instant communication, that hair attached to your pasta is horrifying for more than just the patron who ordered it. With social media at the ready, one mistake could be broadcast to an audience of thousands in just seconds.

In 2015, Chipotle made headlines, for all the wrong reasons. The brand had outbreaks in multiple locations, spanning 11 states. Even after a public and thorough store sanitation and cleansing, consumers and media still question the level of food safety in the brand’s locations and how these outbreaks were handled by the company. Chipotle had a more recent incident this summer. The chain committed to retraining all of its restaurant workers nationwide on food safety after nearly 650 customers became ill from eating at one of its Ohio restaurants. Tests showed sickened customers had Clostridium perfringens, which is a foodborne disease that occurs when food is left at an unsafe temperature.

Taco Bell has been under investigation for foodborne illness multiple times in the past few decades, dating back to 1995. From Salmonella to E.coli, the brand continues to struggle with food safety, making it a frequent target of both the news media and comedians cracking jokes at the brand’s expense.

Protect Your Business
Chipotle suffered in more ways than one during that series of publicized outbreaks. The company’s stocks and profits plummeted, even after the outbreak appeared to be over. Jack in the Box never fully recovered after a tragic case of E. coli outbreak that resulted in the deaths of four children almost two decades ago.

Consumers have long memories, and there is no such thing as an isolated incident anymore. Focusing on food safety in this digital, social-media-powered era is more important than ever before. Simple steps, from properly training your employees about food safety, to implementing the right tools and technology to manage a food safety program, to properly labeling and testing food before you serve it, can help your brand maintain its sterling reputation and keep your customers safe.

Every step you take towards implementing proper food safety protocol is a step in the right direction for your customers, your business, and your reputation.

Article Source: https://foodsafetytech.com/column/three-reasons-your-restaurant-needs-to-take-food-safety-seriously/

Sunday, October 21, 2018

Superior Food Safety's Methodology


Using our proprietary Do the Right Thing methodology, Superior Food Safety helps its clients:

  • Do the right thing by instilling a work ethic of commitment, accountability and consciousness
  • Identify gaps in food safety systems
  • Design food safety and quality management systems for effectiveness and cost efficiency
  • Assign responsibilities to ensure accountability
  • Achieve and maintain high-scoring certification

Thursday, October 18, 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.

Monday, October 15, 2018

January 2019 Classes Now Available


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 info@superiorfoodsafety.com before you begin the registration process.

Certification Statement
Employment Training Panel

October 18, 19
SQF Advanced Practitioner

October 31, November 1, 2
FSMA Food Safety Preventative Controls For Human Foods

November 28, 29
Developing and Implementing SQF Systems Edition 8.0 SPANISH

November 30
Internal and External GFSI Audits Workshop SPANISH

December 6, 7
SQF Quality Code for Manufacturing

January 23, 24, 2019
SQF Edition 8.0 +

January 25, 2019
Internal and External GFSI Audits Workshop

Friday, October 12, 2018

FSMA and the Importance of Data Visibility and Management in Food Manufacturing

The pace of change in food manufacturing and processing is picking up—both from a regulatory standpoint and a technological perspective. Those changes are driving digital transformation in the industry.


Implementation of FSMA has prompted many organizations to take a closer look at sanitation practices, documentation of food safety plans and the traceability of materials and ingredients used to create food products.

Meanwhile, shifts in technology, such as cloud migration as well as the rise of big data and analytics platforms, present both opportunities and challenges in food manufacturing.

In many cases, digital transformation, including the adoption of a multi-cloud strategy, occurs as part of a roadmap set forth by a food company’s software vendors. Tech giants, including Microsoft, Oracle and SAP, are driving digital transformation through the modernization of ERP systems and dictating how food companies should utilize applications, data and software.

In those situations, digital transformation is not a choice, it’s a requirement. CIOs and IT professionals are seeking help. They are looking to understand the dynamics and characteristics of these new environments because they are compelled to change.

Yet, there are also organizations that would rather do more than simply follow the lead of their software vendors. Instead, they choose their own destiny in terms of IT modernization. They’re looking for opportunities by leveraging data to make better business decisions.

Before a food manufacturer can get to that point, however, there must be a strategy for gathering, storing, connecting and presenting different types of data across an organization as well as to external customers and business partners.

Managing the data required for FSMA compliance is an ideal example of the importance of pursuing digital transformation.

Food Safety Data and FSMA Compliance
A major component of FSMA involves having detailed documentation of a food safety plan and the ability to produce data proving adherence to that plan when the FDA shows up for a plant inspection. Food manufacturers need to show best practices are being followed, and that corrections are being made when concerns emerge. Otherwise, the FDA may impose fines or temporarily shut down production, which cuts into the bottom line.

Because of FSMA mandates such as the Sanitary Transportation Rule, your documented food safety plan needs to be communicated to key participants throughout the supply chain as responsibility for food safety problems typically falls back to the manufacturer.

For that reason, food processors need solutions allowing them to track and trace their product from the farm field to store shelves, or to any other final customer.

Imagine being a food manufacturer trying to document sanitation in a basic spreadsheet or even on paper. The extra work involved with specifying food safety tests, collecting and archiving results, and validating sanitation procedures would be overwhelming. Yet, just as perplexing of an issue is being a digitized food manufacturer with poor visibility and management of all the information that various IT systems and platforms provide.

Most companies acknowledge that the cloud is a necessity in today’s world. Organizations often need multiple cloud solutions to accomplish business objectives, from regulatory compliance to finances, inventory control and distribution.

CIOs, technology professionals and food safety/sanitation leaders should work with existing IT solutions partners or find consultants and experts who can ensure the following questions can be answered:

1. Is the location of your data known?
Data visibility in the cloud is the first step in the process, and it is a challenge for many organizations. You need to know where your data lives, that the right people have access to it and that it is secure. When you know where your data lives, you’ll better understand how to use and protect it.

2. Is your data in a location that allows for integration?
Can the different applications your company uses talk with each other, or is all the information siloed across different cloud providers and departments in the organization? Is it integrated? Can certain information, such as food safety plans, be communicated with partners including suppliers, distributors and your carrier network?

3. Can your data be put into a framework allowing it to be extracted, visualized and leveraged?
Data doesn’t help anyone if you’re unable to take that information and use it to make better business decisions. Whether it’s food safety, operational efficiency, forecasting needs or developing new ideas, the most successful food manufacturers will leverage integrated data to move the organization forward.

The Advantages of Pursuing Digital Transformation
If you were to go back about a decade and observed a small- to mid-sized food manufacturer using Microsoft as its data platform, that manufacturer would likely have been running applications for the business that created data while receiving little guidance pertaining to how the information should be interpreted and used. Fortunately, that has changed.

Today, companies like Microsoft, Oracle and SAP actively focus on the use of data rather than only data collection. The right IT solution, coupled with expert partners, allows you to eliminate the guesswork and leverage data to your advantage.

FSMA mandates are complicated, and compliance is crucial, but the pursuit of digital transformation supports the efforts of food manufacturers who are prepared to improve transparency and responsibility surrounding food safety.

Digital transformation represents change, which is never easy, but it will be worth the effort. Start by evaluating your organization’s technology needs as they relate to FSMA compliance as well as additional business objectives. Then, identify areas of internal strength and areas where improvements are needed.

Some food manufacturers partner with an IT solutions provider for support developing a cloud migration plan and a subsequent strategy for operating in multi-cloud environments. Others need managed services, helping them handle day-to-day IT needs through outsourcing so in-house resources can develop high-value solutions. Still, others are looking for consultative guidance to help them understand what changes in technology truly mean to their organization.

You want your people to focus on what they do best. Many food manufacturers are in locations where there’s a lack of technical resources for hire. That’s why they turn to IT consultants and service providers who understand their business, can provide expertise that fills the talent gap and are able to interpret business needs into technology solutions.

Digital transformation isn’t one big project, it’s an ongoing journey, a series of waves of new technologies and new ways to use applications and data. Make sure you find trustworthy allies to give you the guidance and solutions you need, not only for regulatory compliance but for growth and continued success.

Article Source: https://foodsafetytech.com/feature_article/fsma-and-the-importance-of-data-visibility-and-management-in-food-manufacturing/

Tuesday, October 9, 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 Advance Practitioner Course
  • Prerequisite Programs

WE ALSO OFFER:

  • Food Safety Consulting Services

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

Saturday, October 6, 2018

FSMA Food Safety Preventive Controls for Human Foods - Register Now!


FSMA FOOD SAFETY PREVENTIVE CONTROLS FOR HUMAN FOODS

Wed, Oct 31, 2018- Nov 2, 2018

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

Register HERE

In partnership with Superior Food Safety, Napa Valley College invites you to attend training classes in Food Safety Preventive Controls Alliance starting on Wednesday, October 31st and ending on Friday, November 2nd.

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 attendance issued by AFDO.

Please note that this training event will be held at the following times:
Wednesday, Oct 31st from 8AM-5PM
Thursday, Nov 1st from 8AM-5PM
Friday, Nov 2nd from 8AM-12PM

WHO SHOULD ATTEND
Companies, especially small and medium sized, producing human foods that must comply with the Preventive Controls for Human Foods rule that is part of FSMA.

  • Food Industry Senior Management
  • GFSI Leads (SQFP)
  • Operation and Production Managers
  • Quality Assurance Managers and Supervisors
  • HACCP Coordinators
  • Supply Chain Management Personnel & Purchasing Managers
  • Auditors
  • Food Plant and Facility Managers
  • Risk Management Managers
  • Government and Food Regulatory Personnel
  • Food Safety and Quality Management Consultants

Oscar Camacho has more than 28 years of experience managing food safety and quality systems. Mr. Camacho's special insights come from years of first-hand experience in the food industry, and from client weaknesses he identified and solved while providing auditing and consulting services.

Wednesday, October 3, 2018

SQF Advanced Practitioner - A 2 Day Course - October 18 & 19, 2018


DATE AND TIME
Thu, Oct 18, 2018 - Fri, Oct 19, 2018
8:00 am - 5:00 pm

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

PRICE
$125


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

Starting on Thursday, October 18th and ending on October 19th, participants in this two-day course will learn the following:

  • The SQF Advanced Practitioner Course is designed for the current SQF practitioner seeking further information on how to improve and maintain the supplier’s SQF System. Through activity-based instruction, the course provides the tools practitioners need to:
  • Use the internal audit program to manage, maintain and enhance the site’s SQF System
  • Harness the corrective action/preventive action process to identify trends and build continuous improvement
  • Communicate with senior management to fully define the site’s commitment to food safety, and
  • Develop and prioritize key performance indicators to assure continuous improvement of the SQF System.

At the end of this two-day class, Superior Food Safety attendees possess the skill to propose specific strategies by forecasting systemic issues and creating sustainable process improvements within the SQF system.

THE CLASS COVERS

  • Establishing Food Safety and Quality Objectives (Developing SMART objectives)
  • Internal Audits
  • Corrective and Preventative Actions
  • Establishing a Continuous Improvement Program

This workshop has been designed by MSc. Oscar Camacho, who has more than 28 years of experience managing food safety and quality systems. Mr. Camacho’s special insights come from years of first-hand experience in the food industry, and from client weaknesses, he identified and solved while providing auditing and consulting services.

Sunday, September 30, 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.

Thursday, September 27, 2018

Three of the Most Common Maintenance Challenges In the Food And Beverage Industry

From equipment that requires continuous upgrades to strict quality control and the need for pristine working environments, the requirements to succeed as an enterprise in this industry are anything but easy.


Food and beverage professionals will agree that food manufacturing is a sector with conditions like no other. The industry is highly regulated because its products are for human consumption. Any deviation from strict control can lead to contaminated products with the possibility of outbreaks, illnesses and lawsuits.

Thus, maintenance managers in food manufacturing must contend with several unique challenges that come with multiple regulatory bodies, keeping highly automated and complex equipment running, and ensuring workers’ safety, all while producing hygienic goods.

This article will review three of the most common maintenance challenges being experienced in the food and beverage industry and some recommendations on how to deal with them.

1. Maintaining Complex Equipment
A typical food and drink processing plant today would be fitted with an array of complicated and highly sensitive equipment. From peeling machines to refrigeration plants and very complex packing machinery, every component demands constant attention.

Each one of these assets is part of a fast-moving production line that require specialized skills to monitor and keep in peak operating condition. In addition, this industry is under constant pressure to both improve and modify existing machinery, while also adopting new technology (especially automation).

Many food processors need to run their production 24/7 to stay competitive. It is apparent that the maintenance team has a lot to handle under such conditions,

To maintain the highly automated systems and keep equipment running optimally, food production and maintenance managers must stay on top of new techniques. They need to research, provide ideas and adopt newer and better maintenance strategies. Although it’s expected that there would already be some maintenance schedule in place, just any old routine will not work.

Imagine trying to run such a sensitive system on reactive maintenance alone where components are left to fail before repairs are carried out. Downtime would be disproportionately high and the enterprise runs the risk of shortening the lifespan of their assets. Instead, it is advisable to switch from reactive to preventive maintenance or look to implement any of the other proactive maintenance strategies like predictive maintenance or reliability-centered maintenance.

A proactive maintenance strategy is the most straightforward way to improve overall maintenance operations that will keep downtime and the associated stress of loss of revenue to the minimum.

2. Extremely Hygienic Workplace
Because they make products for human consumption, food and beverage manufacturers must enforce hygienic practices and maintain their equipment under the highest standards of food safety.

Failure to do this can lead to many serious problems like producing contaminated food, product recalls, foreign material complaints, lawsuits, outbreaks and infections (botulism, E. coli, Listeria, etc.).

To avoid the above, food and beverage manufacturers should pay attention to the following:

  • Pest control. Adopt pest detection, monitoring and control with or without the use of chemicals. Where chemicals are used, there should be extra care to avoid food and drink contamination.
  • Cleaning. Constant cleaning and disinfection is necessary to maintain high hygiene standards and reduce any risks of foreign materials complaints and foodborne illnesses outbreak. Cleaning also helps prevent injuries to workers particularly in the processing and packing areas where the risk of slips, trips and falls increases due to wet floors. Wet floors alone account for the second highest cause of injuries in the food industry, according to Health and Safety Executive.
  • Personal hygiene. Establish written and strict protocols for personal cleanliness of staff that include the use of Personal Protective Equipment (PPE).
  • Waste management. Prompt removal of waste materials to control odor and deter pests and rodents.
  • Overall maintenance. Adopt proactive maintenance schedules for the entire plant and all food processing machinery.
  • Staff training. Employees should be educated and trained for their own safety and to preserve the integrity of the plant and its products. This is vital for success because procedures will only be as good as the team that will implement them.

3. Compliance With Regulatory Standard
Manufacturers of edible products are subject to the regulations imposed by the relevant authorities in every country in which they operate. This means food and beverage manufacturers must:

  • Deal with a wide range of regulations regarding food safety.
  • Ensure strict enforcement with policies and procedures that could vary from country to country.

For example, manufacturers in the United States are subject to USDA Food Safety and Inspection Service (FSIS) regulations and those of the FDA. Food and drink processors in the UK are regulated by the Food Standards Agency.

Officials from these agencies are authorized to carry out unannounced routine inspections or complaints-based inspections. There are some critical food safety non-compliance issues they typically look out for. Maintenance managers must be aware of them and they include:

  • General cleaning. To minimize the risk of food contamination.
  • Machine safety. Machinery must be safe to use, all electrical faults should be corrected quickly, and any safety guards must be in place. Safety breaches in this regard can lead to serious injuries. An example is this 2014 case involving food giant Henz and a maintenance engineer where the employee lost an arm in an unguarded potato peeling machine. ● Food Safety. Machinery must run efficiently, be clean, keep food and drinks at the right temperature, be free of rust, etc. ● Pest Control.

To thrive in this industry, organizations need to be fully aware of the regulations appropriate to their kind of business and the risks under which they operate. The risk of contamination is ever-present but unfortunately, the nature of the business means this risk can not be completely eliminated.

One route for managing these challenges is a proactive and well-implemented preventive maintenance strategy supported by a computerized maintenance management system (CMMS) and properly trained staff. CMMS is designed to help you schedule, monitor, and automate your proactive maintenance work which enables you to stay in complete control of your maintenance operations at all times.

Such a well-maintained plant will be cleaner, last longer, run smoothly and generally perform more efficiently.

Article Source: https://foodsafetytech.com/feature_article/three-of-the-most-common-maintenance-challenges-in-the-food-and-beverage-industry/

Monday, September 24, 2018

We Offer Public And On-Site Training Classes


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 Advance Practitioner Course
  • Prerequisite Programs

WE ALSO OFFER:

  • Food Safety Consulting Services

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

Friday, September 21, 2018

SQF Advanced Practitioner - A 2 Day Course - October 18 & 19, 2018


DATE AND TIME
Thu, Oct 18, 2018 - Fri, Oct 19, 2018
8:00 am - 5:00 pm

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

PRICE
$125


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

Starting on Thursday, October 18th and ending on October 19th, participants in this two-day course will learn the following:

  • The SQF Advanced Practitioner Course is designed for the current SQF practitioner seeking further information on how to improve and maintain the supplier’s SQF System. Through activity-based instruction, the course provides the tools practitioners need to:
  • Use the internal audit program to manage, maintain and enhance the site’s SQF System
  • Harness the corrective action/preventive action process to identify trends and build continuous improvement
  • Communicate with senior management to fully define the site’s commitment to food safety, and
  • Develop and prioritize key performance indicators to assure continuous improvement of the SQF System.

At the end of this two-day class, Superior Food Safety attendees possess the skill to propose specific strategies by forecasting systemic issues and creating sustainable process improvements within the SQF system.

THE CLASS COVERS

  • Establishing Food Safety and Quality Objectives (Developing SMART objectives)
  • Internal Audits
  • Corrective and Preventative Actions
  • Establishing a Continuous Improvement Program

This workshop has been designed by MSc. Oscar Camacho, who has more than 28 years of experience managing food safety and quality systems. Mr. Camacho’s special insights come from years of first-hand experience in the food industry, and from client weaknesses he identified and solved while providing auditing and consulting services.

Tuesday, September 18, 2018

FDA Issues Guidance Document for Qualified Facilities Under FSMA Rules

The guidance will help food facilities determine if they are considered a qualified facility under the Preventive Controls for Human Food or Preventive Controls for Animal Food rules.


Last week FDA released a guidance document to help facilities understand whether they are subject to the “qualified facility” definition under the FSMA preventive controls rules for human and animal food. Titled “Determination of Status as a Qualified Facility”, the guidance offers frequently asked questions about the requirements for facilities that manufacture, process, pack or hold human as well as animal food (defined separately—Part 117 for human food and Part 507 for animal food).

“Under each rule, qualified facilities are exempt from the hazard analysis and risk-based preventive controls requirements, and instead are subject to modified requirements. These requirements include the submission of a form to attest to the facility’s status as a qualified facility, and attest that it is controlling potential hazards associated with its food or complying with applicable non-federal food safety laws and regulations.” – FDA

Facilities that fall under the PC Human Food rule must submit the first required attestation forms by December 17, 2018, and those subject to the PC Animal Food role must submit the first required attestation forms by December 16, 2019.

More information about the new guidance for industry is available on FDA’s website.

Article Source: https://foodsafetytech.com/news_article/fda-issues-guidance-document-for-qualified-facilities-under-fsma-rules/