Sunday, September 29, 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

Monday, September 23, 2019

Thank You For Joining Us For Our PCQI Certification Workshop


We had a great turnout for our last week's PCQI Certification Workshop! Thank you to all those that were able to join us. 

Please visit our website for a listing of our remaining 2019 classes being offered:

Friday, September 20, 2019

Register Today for Basic HACCP Workshop for Manufacturers in SPANISH


NAPA: Basic HACCP Workshop for Manufacturers in SPANISH - 2 Day Course

Date And Time 
Thu, Oct 10, 2019 - Fri, Oct 11, 2019

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.

Please note that this training will be taught in Spanish.

Course Description - What You'll Learn:

  • Provide the attendee with the tools to build the company’s HACCP food safety program.
  • Understand basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs).
  • Provide the attendee with major government regulatory requirements and industry information.
  • Satisfy the training requirement for certification.

Who Should Attend:

Owners, Managers, Chefs, Sous Chefs, servers, and employees of Food Service and Retail business, especially very small, small and medium sized according to the following non-inclusive list:

  • 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

Two-Day Course: Thursday, October 10th & Friday, October 11th, 8 AM-5 PM each day.

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.

Tuesday, September 17, 2019

HOW TO INCREASE EFFICIENCY OF YOUR FOOD BUSINESS ON A LIMITED BUDGET BY ICICLE


In the world of food manufacturing, time really is money. Machine downtime, employee errors, and food safety failures require precious time and destroy the overall efficiency of your facility. And to make things worse, margins are shrinking and competition is growing, which makes these efficiency failures costlier than ever.

Actively pursuing operational efficiency isn’t a luxury for time-abundant managers anymore. It’s a necessity for every business. You must build time into your schedule to work on the productivity of your business, from the lowest employee, to your own, to the equipment itself.

But even if you can somehow find the time, do you have the financial resources to really make a difference? Small changes on a highly-limited budget can still make a major impact on your business in the long-term. Let’s look at some of the ways you can increase efficiency without breaking the bank.

Embrace the Idea that Growth Comes from Investment
It’s tempting to just hunker down, get to work, and hope the business grows. There’s certainly something to say about focusing in and getting stuff done, especially as the boss, but that’s not how to facilitate improvement– it just knocks tasks off the checklist.

To really boost your efficiency (or grow at all), you need to be willing to invest. Whether it’s investing time for some strategic planning or investing money into updated tech, this part is essential. The same old, same old won’t get you where you want to go. Mindful investment will. And the best part is, a little can go a long way.

Automate Recordkeeping with IoT Sensors
You may not have the budget to purchase the latest and greatest production line machinery, but there are some significant ways to improve on what you already have. One way to boost efficiency for current gear is to install IoT sensors that send data directly to software or spreadsheets. This day in age, there’s no need for an employee to record temperatures, times, humidity, and other factors over and over again by hand.

The most common sensor to install is a temperature monitor. Sometimes these are placed in ovens to ensure proper heat is applied to products as QA control. Other times they’re placed in refrigerators to ensure faulty equipment doesn’t ruin your ingredients and products.

“Any operator with a smartphone is now able to view these temperatures (or receive alerts) in real-time to ensure equipment and product temperatures meet company standards and local regulatory requirements.” — Jeff Rieger at FoodSafetyTech

IoT sensors are a quick and affordable way to automate certain kinds of recordkeeping that reduces clerical errors, increases the efficiency of your employees, and makes it faster to retrieve data for auditors.

Invest in Your Employees and Company Culture
No matter what systems you have in place, if your employees aren’t bought-in to the mission and procedures that back it up, you’re going to run into productivity problems. Establishing and maintaining a company culture of efficiency is a key part of running a smooth business.

Happy employees are, on average, 12% more productive than neutral employees. They’re also less likely to result in employee turnover, which can save you thousands in training and opportunity cost. Fostering long-term, loyal employee relationships is one of the best things you can do for your business.

Here are a few ways you can invest a few hours into your team members that will show them that their hard work is valued:

  • Retrain them on food safety standards. Give them lunch. Walk them through the latest industry recalls. Show them how you appreciate their focus and mindfulness when it comes to food safety.
  • Standardize SOPs for fast learning. Every time an employee has to ask someone else how to accomplish a task, time goes down the drain. Spend a couple hours refining your SOP documents to streamline tasks that require minimal interpretation and make them readily available around the facility for easy reference.
  • Read up on effective communication skills. It’s never too late to refine the way you communicate with employees – and it’s bound to have compounding effects. For example, 46% of employees rarely or never know what they’re supposed to do next after leaving a company meeting. Imagine all that wasted productivity. Where can you improve clarity and precision when it comes to communication?

These options tend to be very budget-friendly since there’s no or little tech investment, but the impacts can be just as large.

Adopt Food Manufacturing Software
Food manufacturing is still largely an analog industry. Notes are taken by hand, records are stored in physical binders, and cross-department communication is slow.

This is a major efficiency killer. Rather than having quality control, food safety, shipping and receiving, and inventory management siloed in their own corners, what if you could see how each department is functioning from a dynamic, centralized dashboard?

New food manufacturing software like Icicle are making it easier than ever to simplify tasks and communication by changing the way employees input data. Rather than writing notes and filing them away, employees can insert data into a computer or tablet. That data is then stored in a centralized data hub that communicates with all the departments.

This change from physical to digital can have some major impacts:

  • No more sharing delays. When a record is needed, it can immediately be pulled up digitally by anyone in the company. No shuffling through folders or running from office to office required.
  • Audits and traceability checks are much faster. With your inventory, vendors, and other information dynamically connected, you can quickly see which products go where, which can be a huge stress-relief when the auditor shows up at your door.
  • Strong management can happen remotely. No more waiting for that phone call that everything’s on fire when you’re away from the office. Now you can see everything working just fine and make adjustments when needed from anywhere.

This fundamental shift from analog to online reduces stress, reduces communication delays and errors, and streamlines tasks across the company. And the best part? It’s still far more budget-friendly than buying all-new equipment for your line – and the impact can be just as large if not larger.

Request a Demo>>

Superior Food Safety has partnered with Icicle Technologies Inc. to bring Icicle, a smart food manufacturing software, to the food & beverage and the growing industries.

Saturday, September 14, 2019

Remaining 2019 Classes Open for Registration


CLASSES AVAILABLE at Napa Valley College

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

October 10, 11, 2019
Regular Price: $725, ETP Price $250

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

CLASSES AVAILABLE at Butte College Training Place

September 25, 26 and 27, 2019
Regular Price: $725, ETP Price Email: The Training Place

October 16, 17, 2019
Regular Price: $525, ETP Price Email: The Training Place

October 18, 2019
Regular Price: $325, ETP Price Email: The Training Place

November 22, 2019
Regular Price: $325, ETP Price Email: The Training Place


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

Wednesday, September 11, 2019

Registration Now Open for Basic HACCP Workshop for Manufacturers in SPANISH


NAPA: Basic HACCP Workshop for Manufacturers in SPANISH - 2 Day Course

Date And Time 
Thu, Oct 10, 2019 - Fri, Oct 11, 2019

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.

Please note that this training will be taught in Spanish.

Course Description - What You'll Learn:

  • Provide the attendee with the tools to build the company’s HACCP food safety program.
  • Understand basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs).
  • Provide the attendee with major government regulatory requirements and industry information.
  • Satisfy the training requirement for certification.

Who Should Attend:

Owners, Managers, Chefs, Sous Chefs, servers, and employees of Food Service and Retail business, especially very small, small and medium sized according to the following non-inclusive list:

  • 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

Two-Day Course: Thursday, October 10th & Friday, October 11th, 8 AM-5 PM each day.

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, September 8, 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

Saturday, September 7, 2019

There's Still Time to Register for PCQI Certification Workshop September 16-18


PCQI Certification Workshop

Monday, September 16-Wednesday, September 18, 2019

The Commons Event Center, Redding
4712 Mountain Lakes Blvd., #200

The Center for Economic Development, with support from California Manufacturing Technology Consulting (CMTC) and the Manufacturing Extension Partnership (MEP) will host a low-cost Preventive Controls Qualified Individual Training (PCQI) led by Superior Food Safety. Attendees will receive a certificate of completion after the training. To learn more about Food Safety requirements, visit https://www.fda.gov/food/guidanceregulation/fsma

Cost is $150 (regularly $750!)

Monday and Tuesday, 9/16 & 9/17 class hours: 8 a.m. to 5 p.m.
Wednesday, 9/18 class hours: 8 a.m. to Noon

Thursday, September 5, 2019

Register Today for PCQI Certification Workshop - September 16 - 18


PCQI Certification Workshop

Monday, September 16-Wednesday, September 18, 2019

The Commons Event Center, Redding
4712 Mountain Lakes Blvd., #200

The Center for Economic Development, with support from California Manufacturing Technology Consulting (CMTC) and the Manufacturing Extension Partnership (MEP) will host a low-cost Preventive Controls Qualified Individual Training (PCQI) led by Superior Food Safety. Attendees will receive a certificate of completion after the training. To learn more about Food Safety requirements, visit https://www.fda.gov/food/guidanceregulation/fsma

Cost is $150 (regularly $750!)

Monday and Tuesday, 9/16 & 9/17 class hours: 8 a.m. to 5 p.m.
Wednesday, 9/18 class hours: 8 a.m. to Noon

Monday, September 2, 2019

Register Today for September's Basic HACCP Workshop for Manufacturers


NAPA: Basic HACCP Workshop for Manufacturers - 2 Day Course #75478 

Date And Time
Thu, Sep 19, 2019 – Fri, Sep 20, 2019

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:

  • Provide the attendee with the tools to build the company’s HACCP food safety program.
  • Understand basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs).
  • Provide the attendee with major government regulatory requirements and industry information.
  • Satisfy the training requirement for certification.

Who Should Attend:

Owners, Managers, Chefs, Sous Chefs, servers, and employees of Food Service and Retail business, especially very small, small and medium-sized according to the following non-inclusive list:

  • 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

Two-Day Course: Thursday, September 19th & Friday, September 20th, 8 AM-5 PM each day.

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.