Friday, May 31, 2019

What is Next After Taking the SQF Class? Register for Next Week's for SQF Advanced Practitioner Course


What is next after taking the SQF Class?

SQF ADVANCED PRACTITIONER Two-Day Course: Thursday, June 6th and Friday, June 7th, 8 AM-5 PM. Napa Valley College

Prerequisites:
To ensure an optimal learning experience and fully benefit from this course, it is recommended that participants meet the following pre-requisites prior to attending the course:

Must have been through at least one successful (C-complies rating or higher) SQF certification/ re-certification process as the designated SQF practitioner; successfully completed a HACCP training class that includes a final assessment, and successfully completed the Implementing SQF Systems examination.

Who Should Attend:
SQF Practitioners, SQF Internal Auditors, Back-up SQF Practitioners, Production Managers, Plant Managers.

Sign up: https://www.superiorfoodsafety.com/registration/

Thursday, May 30, 2019

There's Still Openings Available for Next Week's SQF Advanced Practitioner - 2-Day Workshop - Register Now!


NAPA: SQF Advanced Practitioner - 2-Day Workshop 

Date And Time
Thu, Jun 6, 2019 – Fri, Jun 7, 2019
8:00 am - 5:00 pm

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


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

Through the California Employment Training Panel (ETP), Napa Valley College is able to offer a discount of $475 to qualified companies. Click on the following link - https://tinyurl.com/ybf76a6a and complete application to see if your company is eligible for an ETP discount (please note that an ETP 104 form must also be completed for each attendee from your company). After your forms are completed, please send all forms to Valerie Bible (707) 256-7250 / VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing of $250. If you are already ETP certified and need a code, please contact Valerie Bible (707) 256-7250/VBible@napavalley.edu.

Course Description - What You'll Learn:

  • Identify the elements and information to improve and maintain the SQF System
  • Learn how to Establish Food Safety and Quality Objectives (Developing SMART objectives)
  • Understand how to use Internal Audits as a continuous improvement tool
  • Learn how to implement effective Corrective and Preventative Actions
  • Learn how to Develop, utilize and prioritize key performance indicators to assure continuous improvement of the SQF System
  • Learn how to effectively communicate with Sr. Management to fully define the site’s commitment to food safety

Prerequisites:
To ensure an optimal learning experience and fully benefit from this course, it is recommended that participants meet the following pre-requisites prior to attending the course:

Must have been through at least one successful (C-complies rating or higher) SQF certification/ re-certification process as the designated SQF practitioner; successfully completed a HACCP training class that includes a final assessment; and successfully completed the Implementing SQF Systems examination

Who Should Attend:
SQF Practitioners, SQF Internal Auditors, Back-up SQF Practitioners, Production Managers, Plant Managers.

Two-Day Course: Thursday, June 6th and Friday, June 7th, 8 AM-5 PM each day.

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.

Wednesday, May 29, 2019

What is next after taking the SQF Class? Register for Next Week's for SQF Advanced Practitioner Course


What is next after taking the SQF Class?

SQF ADVANCED PRACTITIONER Two-Day Course: Thursday, June 6th and Friday, June 7th, 8 AM-5 PM. Napa Valley College

Prerequisites:
To ensure an optimal learning experience and fully benefit from this course, it is recommended that participants meet the following pre-requisites prior to attending the course:

Must have been through at least one successful (C-complies rating or higher) SQF certification/ re-certification process as the designated SQF practitioner; successfully completed a HACCP training class that includes a final assessment, and successfully completed the Implementing SQF Systems examination.

Who Should Attend:
SQF Practitioners, SQF Internal Auditors, Back-up SQF Practitioners, Production Managers, Plant Managers.

Sign up: https://www.superiorfoodsafety.com/registration/

Tuesday, May 28, 2019

All Courses for 2019 Now Available for Registration


June 6, 2019
Regular Price $725, ETP Price $250

July 17,18,19, 2019
Regular Price $850, ETP Price $300

August 7, 8, 2019
Regular Price $725, ETP Price $250

August 9, 2019
Regular Price $475, ETP Price $180

September 19, 20, 2019
Regular Price $725, ETP Price $250

November 13, 14 and 15, 2019
Regular Price $850, ETP Price $300

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 $180.00 + Administrative Fees PER CLASS (See each link below for details)

Please DOWNLOAD, COMPLETE and SUBMIT the forms below to CMonahan@napavalley.edu before you begin the registration process.

Certification Application
Employment Training Panel

Saturday, May 25, 2019

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

Wednesday, May 22, 2019

June SQF Advanced Practitioner - 2-Day Workshop - Register Now!


NAPA: SQF Advanced Practitioner - 2-Day Workshop 

Date And Time
Thu, Jun 6, 2019 – Fri, Jun 7, 2019
8:00 am - 5:00 pm

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


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

Through the California Employment Training Panel (ETP), Napa Valley College is able to offer a discount of $475 to qualified companies. Click on the following link - https://tinyurl.com/ybf76a6a and complete application to see if your company is eligible for an ETP discount (please note that an ETP 104 form must also be completed for each attendee from your company). After your forms are completed, please send all forms to Valerie Bible (707) 256-7250 / VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing of $250. If you are already ETP certified and need a code, please contact Valerie Bible (707) 256-7250/VBible@napavalley.edu.

Course Description - What You'll Learn:

  • Identify the elements and information to improve and maintain the SQF System
  • Learn how to Establish Food Safety and Quality Objectives (Developing SMART objectives)
  • Understand how to use Internal Audits as a continuous improvement tool
  • Learn how to implement effective Corrective and Preventative Actions
  • Learn how to Develop, utilize and prioritize key performance indicators to assure continuous improvement of the SQF System
  • Learn how to effectively communicate with Sr. Management to fully define the site’s commitment to food safety

Prerequisites:
To ensure an optimal learning experience and fully benefit from this course, it is recommended that participants meet the following pre-requisites prior to attending the course:

Must have been through at least one successful (C-complies rating or higher) SQF certification/ re-certification process as the designated SQF practitioner; successfully completed a HACCP training class that includes a final assessment; and successfully completed the Implementing SQF Systems examination

Who Should Attend:
SQF Practitioners, SQF Internal Auditors, Back-up SQF Practitioners, Production Managers, Plant Managers.

Two-Day Course: Thursday, June 6th and Friday, June 7th, 8 AM-5 PM each day.

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.

Sunday, May 19, 2019

Electrostatic Intervention Technology: An Effective and Efficient Future for Food Safety


Using electrostatic technology in food processing isn’t a new idea. It has been around for years, but no one has been able to effectively harness the possibilities of this method for pathogen reduction. That’s all changing thanks to the research and dedication of a food safety group made up of experts and leading protein processors.

Now, food companies of all types stand to benefit from an innovation with the potential to revolutionize the industry. For the first time, there is a way to use electrostatics to deliver antimicrobial intervention with a high level of efficacy and minimal resources.

Less water, less chemical and better coverage—it almost sounds too good to be true. But it’s a reality, and it came from a focus on providing better protection with precision application.

The Basics of Electrostatics in Food Safety 
The ultimate goal of using electrostatic technology in food processing is to achieve a high level of transfer efficiency. In terms of antimicrobial use on food products, that concerns how well a processor is able to cover products with a solution over a 360-degree surface.

There’s a large amount of waste, or very low transfer efficiency, that comes with current antimicrobial intervention methodologies. Most food processing operations either use a lot of water and chemical solution to cover a less-than-ideal surface area, or they use an enormous amount in an attempt to get better coverage.

The hope for electrostatics has been that it could improve transfer efficiency by applying opposite charges to food products and antimicrobial solutions. Opposites attract. Positively charged particles are drawn to negatively charged particles, and so, an antimicrobial intervention, such as peracetic acid (PAA), should better adhere to protein products if the two have opposite charges.

In theory, the science seems very simple. But in practice, finding ways to use electrostatics effectively was an extensive, eye-opening journey. It took a team of scientists, food safety thought leaders, and participation as well as funding from three top beef processors to find the answer.

Research and Development
The food safety group, which included Keith Belk, Ph.D. of the Colorado State University Center for Meat Quality & Safety, spent years experimenting, testing and fine-tuning electrostatic application technology to make it as precise as possible.

In the beginning, there was no clear indication of whether the efforts would produce results. The group didn’t know which type of electrostatic technology would work, what parameters should be used or if any of it would be effective. Just as Thomas Edison experienced many failed attempts while inventing the electric lightbulb, our group went through a series of exercises that eventually led to the right type of electrostatic application. Yet just as importantly, we discovered many methods that did not work.

For example, testing showed that applying a charge at the spray nozzles was not a good way to harness the potential of electrostatics. The charge was too difficult to control using this approach. Eventually, researchers found the best way to achieve transfer efficiency was to apply a negative charge directly to the source of the antimicrobial intervention. This allowed the negatively charged solution to effectively adhere to the positively-charged meat product with maximum control of the operating parameters.

Interestingly, while the group explored a variety of ways to apply antimicrobial intervention using electrostatics, applying a charge to the source proved to be the only technique that worked. The rest had virtually no impact.

After identifying the right approach, there were still big questions researchers wanted to answer. One such question was what happens when a vacuum is applied to the process? Would it work better, worse or have no bearing on the results?

Theoretically, the group thought a vacuum might aid in the process by opening up the surface of the meat, allowing for deeper penetration and further reduction of pathogens. However, tests revealed that applying the antimicrobial solution with electrostatics in a vacuum provided no additional benefits.

The next step was developing a prototype system to support both beef and poultry processing. Finding ways to control electrostatics and achieving transfer efficiency in a pass-through system proved to be challenging. Food production lines don’t stop, which means antimicrobial intervention can’t be done in batch mode.

The final equipment design included a conveyor system that slowly rotates to expose all surfaces of the product as it moves through the line while maintaining constant line speeds.

The Results
In-plant testing at beef processing facilities proved just how much of a difference electrostatic technology will make for food companies looking to improve efficiencies and strengthen food safety efforts.

During recent tests, researchers ran the system at a high volume between 265 and 700 pounds per minute using peracetic acid at approved levels between 1600 and 1800 parts per million (ppm). The results showed a log reduction in the range of 2.1 to 2.6 with an average of 2.4 on a series of tests. That is outstanding, especially considering many facilities typically achieve a log reduction of around 1.0 to 1.5. Plus, most food manufacturers are using substantially more antimicrobial solution to achieve that sort of pathogen reduction.

Results from laboratory studies show the technology provided equal coverage to a dip tank, but it used 95% less solution. Dip tanks are common in poultry processing, but they are very inefficient and waste a tremendous amount of water and chemical. Poultry facilities switching to electrostatic intervention technology would use a fraction of the water and chemistry, greatly improving efficiency.

Beef and pork processing facilities use sprayers for antimicrobial solutions and are much less likely to use dip tanks, as they’re not a viable intervention method for an operation of that scale. However, sprayers alone may not provide adequate coverage, creating the possibility for food safety risks.

Beef and pork plants could achieve better coverage with electrostatics while using the same or even less solution. That’s because the preciseness of this innovative approach also eliminates waste that comes from over spraying.

The Potential Benefits of Adopting Electrostatic Technology
How much of an advantage a food processing facility gets from implementing electrostatics into its antimicrobial intervention process is very dependent on the type and size of the operation as well as its current approach to food safety. There are, however, several major benefits that any food company will realize after adopting the technology.

  • Improved food safety. Processors can be confident they are achieving 360-degree coverage while bolstering efforts to eliminate pathogens on food products.
  • Efficient use of water and chemical. The precision achieved from utilizing electrostatics has the potential to dramatically reduce waste without compromising food safety. High transfer efficiency means processors save money and resources.
  • Reduced water treatment costs. Protein processing facilities have large amounts of waste water that need to be treated in-house. More efficient use of antimicrobial solution significantly reduces money and resources needed for water treatment.
  • Reduced repair and maintenance costs. Because of the acidic nature of food safety chemicals such as PAA, overspray of antimicrobial solution can unintentionally land on other surfaces and equipment. The low pH levels can lead to corrosion and damage, requiring repairs or additional maintenance. But, precise application with an electrostatic method within an enclosed space reduces the overspray problem.
  • Better indoor air quality (IAQ). Another side effect from over spraying is chemical odors in the plant. Here again, protection with precision offers a unique benefit. Minimization of overspray improves IAQ, producing a safer and healthier environment for workers.

An additional benefit of electrostatic intervention technology is that it allows for precise measurement of the degree of the charge applied at the source, the concentration of the chemical in the solution and the overall transfer efficiency. While the original food consortium involved members of the protein industry and was optimized for use by meat processors, produce and fresh-cut facilities also stand to benefit from implementing electrostatic technology.

Changing the way your plant operates may feel risky, and being among the first to adopt an innovation can come with some uncertainty. However, in this case, avoiding early adoption could put you at a disadvantage, and the food safety risks are greater than those associated with pursuing this opportunity.

Electrostatic technology for antimicrobial interventions provides impressive advances in efficiency while offering protection–for both the public’s health and safety as well as brand reputation. The future of food safety looks precise.

Article Source: https://foodsafetytech.com/feature_article/electrostatic-intervention-technology-an-effective-and-efficient-future-for-food-safety/

Thursday, May 16, 2019

Courses Available for Registration


June 6, 2019
Regular Price $725, ETP Price $250

July 17,18,19, 2019
Regular Price $850, ETP Price $300

COMING SOON:

August 7, 8, 2019
SQF Food Safety Code for Manufacturing Edition 8

August 9, 2019
Internal and External GFSI Audits Workshop

September 19, 20, 2019
Basic HACCP Workshop for Manufactures

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 $180.00 + Administrative Fees PER CLASS (See each link below for details)

Please DOWNLOAD, COMPLETE and SUBMIT the forms below to CMonahan@napavalley.edu before you begin the registration process.

Certification Application
Employment Training Panel

Monday, May 13, 2019

International Food Scandals Have Highlighted the Need for Traceability


GFSI partnered with DNV GL to conduct the most large-scale survey of its kind, unveiling new data on how the industry is managing food safety.

Friday, May 10, 2019

FDA Releases Report on Inspection and Environmental Sampling of Ice Cream Production Facilities for Harmful Bacteria


The U.S. Food and Drug Administration released a report today on its inspection and environmental sampling of ice cream production facilities for Listeria monocytogenes and Salmonella in 2016 and 2017. The results underscore the need for commercial ice cream makers to ensure that they are implementing effective strategies to keep harmful bacteria out of their facilities.

Inspecting food facilities and collecting and testing samples from the environment where foods are produced are two of the many ways the FDA works to better understand microbial hazards and to help prevent contaminated products from reaching consumers.

The agency began the assignment on August 1, 2016, following 16 recalls of ice cream products due to the presence of pathogens in the prior three years, and an outbreak of listeriosis linked to an ice cream maker in 2015.

The FDA conducted inspections and environmental sampling of 89 ice cream production facilities in 32 states from September 12, 2016, to August 30, 2017. In selecting facilities for inclusion in the assignment, the agency sought to ensure representation from throughout the country and focused primarily on larger establishments whose product would be expected to reach greater numbers of consumers.

The FDA collected two environmental samples at each location. The samples tested for Listeria monocytogenes consisted of at least 50 subsamples each, and the samples tested for Salmonella consisted of at least 100 subsamples each. The assignment did not include the testing of finished product.

Key findings of this assignment include:

  • The FDA detected Listeria monocytogenes in 19 of the 89 establishments (an establishment-based prevalence of 21.3%), and in 65 of the 5,295 subsamples (a subsample-based prevalence of 1.25%). The detected Listeria monocytogenes was found on non-food contact surfaces in 18 of the 19 establishments, and on food contact surfaces in the one other establishment where the pathogen was found.
  • The FDA detected Salmonella in one of the 89 ice cream production facilities (an establishment-based prevalence of 1.1%), and in one of the 7,004 subsamples (a subsample-based prevalence of 0.01%). The detected Salmonella was not detected on a food contact surface.
  • With respect to the assignment inspectional outcomes, the FDA classified 44 of the 89 inspections (49.4%) as “No Action Indicated (NAI),” meaning no objectionable conditions or practices were observed during the inspection; 39 inspections (43.8%) as “Voluntary Action Indicated (VAI),” meaning objectionable conditions or practices were observed and documented, but the operation should be able to address them without official action by the FDA; and six inspections (6.7%) as “Official Action Indicated (OAI),” meaning objectionable conditions or practices warranting official action by the FDA were observed and documented.

As a result of the assignment findings and with support from federal and state health officials, the FDA suspended Working Cow Homemade Inc.’s food facility registration. The firm subsequently ceased operations. The FDA lifted the suspension four months later after the firm changed its business model to exclude production and focus on storage and distribution of ice cream made by other manufacturers. The agency also worked with two firms to conduct voluntary recalls (one being the firm that had its registration suspended), held seven regulatory meetings, and notified management at 39 facilities of the need to take corrective actions. In addition, follow-up inspections are being conducted by the FDA at all the facilities that received an OAI classification.

Although this assignment was not conducted to ensure compliance with the Preventive Controls for Human Food rule established by the FDA Food Safety Modernization Act (FSMA), the findings affirm that Listeria monocytogenes and Salmonella may be present in ice cream production facilities. The FDA began the assignment about one month before larger food facilities were required to comply with the rule, and one to two years before small and very small businesses were required to comply. The findings underscore the need for commercial ice cream makers to ensure that they are controlling hazards in accordance with the rule.

For additional information on the FDA’s sampling work and to read the report on its inspection and environmental sampling of ice cream production facilities, visit the agency’s Environmental Sampling page.

Article Source: http://s2027422842.t.en25.com/e/es?s=2027422842&e=207937&elqTrackId=78D8A052C380BCBFF284D754BEBE9730&elq=d759b30c8cd440b18ada6de8d901f0aa&elqaid=7733&elqat=1

Tuesday, May 7, 2019

Reminder: Course Registration Available



May 8, 2019
SQF Food Safety Code for Food Manufacturing Edition 8
Regular Price $725, ETP Price $250

May 10, 2019
Internal & External GFSI Audit Workshop
Regular Price $475, ETP Price $180

June 6, 2019
SQF Advanced Practitioner
Regular Price $725, ETP Price $250

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 $180.00 + Administrative Fees PER CLASS (See each link below for details)

Please DOWNLOAD, COMPLETE and SUBMIT the forms below to CMonahan@napavalley.edu before you begin the registration process.

Saturday, May 4, 2019

Registration is Open for Internal & External GFSI Audit Workshop - 1 Day Course


NAPA: Internal & External GFSI Audit Workshop - 1 Day Course #74835

Date And Time
Fri, May 10, 2019
8:00 AM – 5:00 PM PDT
Location
Napa Valley College
2277 Napa Vallejo Highway BLDG 3000, RM 3004
Napa, CA 94558


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

Through the California Employment Training Panel (ETP), Napa Valley College is able to offer a discount of $295 to qualified companies. Click on the following link - https://tinyurl.com/ybf76a6a and complete application to see if your company is eligible for an ETP discount (please note that an ETP 104 form must also be completed for each attendee from your company). After your forms are completed, please send all forms to Valerie Bible (707) 256-7250 / VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing of $180. If you are already ETP certified and need a code, please contact Valerie Bible (707) 256-7250/VBible@napavalley.edu.

Provide and improve the knowledge, skills and abilities required by GFSI 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 an 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.

Wednesday, May 1, 2019

Register Today for Our SQF Food Safety Code for Food Manufacturing 2-Day Course - May 8 & 9

SQF Food Safety Code for Food Manufacturing Edition 8 - 2-day course #74834


Date And Time
Wed, May 8, 2019 – Thu, May 9, 2019
8:00 am - 5:00 pm 

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

Refund Policy
Refunds up to 1 day before event

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.

Through the California Employment Training Panel (ETP), Napa Valley College is able to offer a discount of $475 to qualified companies. Click on the following link - https://tinyurl.com/ybf76a6a and complete application to see if your company is eligible for an ETP discount (please note that an ETP 104 form must also be completed for each attendee from your company). After your forms are completed, please send all forms to Valerie Bible (707) 256-7250 / VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing of $250. If you are already ETP certified and need a code, please contact Valerie Bible (707) 256-7250/VBible@napavalley.edu.

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: Wednesday, May 8th and Thursday, May 9th from 8:00 AM to 5:00 PM each day.

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.