We Offer Public and On-Site* Training Classes

Classes Available in English & Spanish and Consulting Services

WE OFFER PUBLIC AND ON-SITE TRAINING CLASSES:

• FSMA/PCQI Training for the Wine and Food Industry
• Basic HACCP Workshop for Manufacturers
• Retail and Food Service HACCP Workshop
• Implementing SQF Training - Version 8.1 - English and Spanish
• FSMA Preventive Controls for Human Foods
• FSPCA For Human Food Compliance
• PSA 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
• FSVP Foreign Supplier Verification Program

WE ALSO OFFER:

Food Safety Consulting Services

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

 *The safety of your staff and our consultants is our first priority, therefore we will not provide on-site services unless it is absolutely necessary.

Wineries and Food Safety

B-Cellars and Superior Food safety.

Merry Christmas and Happy Holidays!

Warmest thoughts and best wishes for a wonderful holiday and a happy New Year. May peace, love, and prosperity follow you always.

Consulting Services Are Now Offered Online!

https://www.superiorfoodsafety.com/

At Superior Food Safety we want to make sure that during and after this unfortunate crisis, your company has immediate access to our expertise to help your team make sound decisions on the changes and maintenance of your food safety program. We want to ensure that you do not lose sight of the basic food safety requirements to keep delivering safe quality food to the consumer. SFS-ONLINE can provide you with the following remote and/or on-site* services:

• Food Safety and Quality Consulting by the hour for Decision making on high risk or Critical issues
• COVID-19 risk mitigation strategies
• HACCP review
• Temporary retainers to fill in the absence of food safety key employees (HACCP coordinator, SQFP, PCQI, Sanitation Manager, etc.)
• Food Safety Plan (Preventive Controls) review
• Validation studies
• Verification Activities
• Virtual GMP Inspections
• Virtual Internal Audits
• Virtual records review and audits
• HACCP Team meeting participation
• Crisis Management and Recall Team Meetings participation
• Food Defense Intentional Adulteration Plan Development
• Emergency Approval of Non-Approve Suppliers to cover supply chain disruptions
• Emergency Approval of Coo-manufacturers to enhance manufacturing output due to increase on demand
• SQF, BRC, FSSC22K program Implementation and maintenance

*The safety of your staff and our consultants is our priority; therefore, we will not provide on-site services unless it is absolutely necessary.

Many Bad Apples Spoil the Bunch

Contaminated and spoiled fruit juice was sold to school lunch program.

Food fraud can have a substantial impact on a consumer’s health, like in this case of fruit juice that was sold (including to school lunch programs) in spite of contamination with arsenic and mycotoxins. The fruit used for the juice was decomposing, and also processed in a facility that unacceptably violated hygiene and food safety standards. The FDA filed a lawsuit against the company, which in the meantime has ceased operations.

Resource
Vigdor, N. (November 10, 2020) “School Lunch Program Supplier Sold Juice With High Arsenic Levels, U.S. Says in Lawsuit”. The New York Times.

Article Source: https://foodsafetytech.com/column/many-bad-apples-spoil-the-bunch/

We Offer Public and On-Site* Training Classes

Classes Available in English & Spanish and Consulting Services

WE OFFER PUBLIC AND ON-SITE TRAINING CLASSES:

• FSMA/PCQI Training for the Wine and Food Industry
• Basic HACCP Workshop for Manufacturers
• Retail and Food Service HACCP Workshop
• Implementing SQF Training - Version 8.1 - English and Spanish
• FSMA Preventive Controls for Human Foods
• FSPCA For Human Food Compliance
• PSA 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
• FSVP Foreign Supplier Verification Program

WE ALSO OFFER:

Food Safety Consulting Services

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

 *The safety of your staff and our consultants is our first priority, therefore we will not provide on-site services unless it is absolutely necessary.

‘Out of Sight, Out of Mind?’ Researchers Explore Produce Distribution Centers as Contamination Sources

The Center for Produce Safety is funding a study that examines the environmental microbial risks linked with vented produce in distribution centers. 

When looking at possible sources of contamination, far less attention has been put on produce distribution centers (DCs). “I think the DCs are a little out of sight, out of mind,” said Laurel Dunn, Ph.D., assistant professor in the department of food science & technology at the University of Georgia in a release from the Center for Produce Safety (CPS). “We have been so focused on foodborne outbreaks and what’s happening at the field level or packinghouse wash water and employees and hand hygiene.” As such, in an announcement from CPS, Dunn discusses a project that seeks to understand the contamination issues happening at the DC level, namely vented produce in breathable containers or stored in coolers. Examples of the items being examined are berries, tomatoes, and onions in mesh bags.

Dunn, along with researchers Laura K. Strawn, Ph.D. of Virginia Tech and Ben Chapman, Ph.D., of North Carolina State University, are focusing on Listeria due to the fact that biofilms can thrive indoors and be difficult to eliminate. The research project, “Environmental microbial risks associated with vented produce in distribution centers”, began on January 1 but was slowed considerably as a result of the COVID-19 pandemic. Thus far the researchers have collected samples from 11 DCs (they initially had a goal of sampling from at least 25 DCs), most of which was conducted before the pandemic. Due to travel restrictions, the researchers may only be able to get samples from operations east of the Mississippi River.

Depending on the outcome of the study, the researchers may also formulate written risk-reduction guidance for DCs. Based on the samples collected, Dunn anticipates they will be able to devise useful information to help DCs.

Article Source: https://foodsafetytech.com/news_article/out-of-sight-out-of-mind-researchers-explore-produce-distribution-centers-as-contamination-sources/

Consulting Services Are Now Offered Online!

https://www.superiorfoodsafety.com/

At Superior Food Safety we want to make sure that during and after this unfortunate crisis, your company has immediate access to our expertise to help your team make sound decisions on the changes and maintenance of your food safety program. We want to ensure that you do not lose sight of the basic food safety requirements to keep delivering safe quality food to the consumer. SFS-ONLINE can provide you with the following remote and/or on-site* services:

• Food Safety and Quality Consulting by the hour for Decision making on high risk or Critical issues
• COVID-19 risk mitigation strategies
• HACCP review
• Temporary retainers to fill in the absence of food safety key employees (HACCP coordinator, SQFP, PCQI, Sanitation Manager, etc.)
• Food Safety Plan (Preventive Controls) review
• Validation studies
• Verification Activities
• Virtual GMP Inspections
• Virtual Internal Audits
• Virtual records review and audits
• HACCP Team meeting participation
• Crisis Management and Recall Team Meetings participation
• Food Defense Intentional Adulteration Plan Development
• Emergency Approval of Non-Approve Suppliers to cover supply chain disruptions
• Emergency Approval of Coo-manufacturers to enhance manufacturing output due to increase on demand
• SQF, BRC, FSSC22K program Implementation and maintenance

*The safety of your staff and our consultants is our priority; therefore, we will not provide on-site services unless it is absolutely necessary.

Q3 Food and Beverage FDA Recalls Up 34% Over Q2, USDA Recalls at Record Low

Although FDA recalls are up, these levels are considered normal and a result of the agency fully returning to regulatory activities in the face of the pandemic. 

It is being speculated that the short-term decline in the number of food and beverage recalls this year is due to less regulatory oversight as a result of the COVID-19 pandemic. During Q3, FDA food recall activity was up 34% compared to last quarter, but this increase is actually a sign of things returning to normal on the side of regulatory oversight activities, according to the latest Q3 Recall Index from Stericycle.

FDA Food Recalls: Notable Numbers (Q3 2020)

• Undeclared allergens: 56 recalls, accounting for nearly 53% of all recalls; the top cause of an FDA food recalls for the 13th consecutive quarter
• Bacterial contamination: Accounting for 62% of recalled units, this was the top cause of recalled units with Salmonella being the most common contaminant (the pathogen was responsible for 17 out of 24 recalls)
• Foreign materials, quality and mislabeling were the other reasons for recalls

USDA Recalls: Notable Numbers (Q3 2020)

• Undeclared allergens: Top cause of recalls; 6 recalls accounted of nearly 70% of all recalled pounds
• A single meat and poultry recall affected more than 242,000 pounds (63%) of all recalled pounds
• The average recall affected 38,000 pounds
• Over the last three quarters, recalls have been at record low levels
• Quarterly recall activity is averaging 8.3 recalls a quarter versus an average quarterly volume of more than 30 recalls over the last five years

Article Source: https://foodsafetytech.com/news_article/q3-food-and-beverage-fda-recalls-up-34-over-q2-usda-recalls-at-record-low/

How To Implement An Effective Food Safety Program

Oscar Camacho with Superior Food Safety gives a brief description of how to implement an effective food safety program into your organization. See more at http://www.superiorfoodsafety.com

FDA’s New Outbreak Table an Effort Toward Earlier Transparency about Outbreaks

The agency’s CORE Network will use the tool to communicate foodborne illness outbreak information with the public as soon as FDA begins an investigation.

FDA has released an outbreak investigation table that aims to disseminate information about foodborne illness outbreaks right when the agency begins an investigation. The table, published by the FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network, will be updated with important information before a public health advisory or food recall is issued.

“The outbreak investigation table is a demonstration of our continued commitment to more frequent and transparent communication with stakeholders and consumers about outbreaks we’re investigating,” said Frank Yiannas, deputy commissioner for food policy and response at FDA, in an agency statement. “We have already taken steps to release information early, in some cases prior to a specific food being linked to an outbreak, including in our recent communications on investigations into three ongoing E. coli O157:H7 outbreaks.”

As of November 18, the table listed seven outbreak investigations, only one of which identified a product linked to illnesses. Yiannas pointed out that during the early stages of an investigation, there may not be any action that a consumer can take—however, the tool is in line with the New Era of Smarter Food Safety initiative, which commits to releasing outbreak information in the “earliest stages of an investigation”.

The FDA’s outbreak investigation table is available on the agency’s website.

Article Source: https://foodsafetytech.com/news_article/fdas-new-outbreak-table-an-effort-for-earlier-transparency-about-outbreaks/
 

Online Workshop Open to Everyone - Introduction to Enterprise and Business Risk Management

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

December 2, 2020

8:00 am - 5:00 pm 

This Class is Open to EVERYONE - All Individuals and Types of Businesses are Encouraged to Attend!

REGISTER HERE

About this Event

There is no doubt that “Taking control of uncertainty is the fundamental leadership challenge of our time”
Ran Charan – Attacker’s Advantage 2015.

Superior Food Safety has developed a one-day workshop to systemically help attendees identify, assess, and address the risks that your organization faces when achieving the business objectives. The attendees will learn what to do when risk is identified and how to keep up with an everchanging business environment. From pandemics, to regulatory, customer requirements, safety, social responsibility, financial, political instability, social media, cybersecurity, food safety and quality, natural disasters, civil unrest, to name a few, attendees will learn the process to identify and assess risk for founded decision making.

The workshop includes practical exercises that will help you to develop an effective and compliant Crisis Management Plan, in line to your product, business and regulations.

WHAT WILL YOU LEARN?

• Risk – What is risk, risk-based thinking, and risk-based decision making.

• Risk Assessment tool – How to identify, assess, and address risk according to your organizations business objectives.

• Crisis Management Planning – How to develop a crisis management plan to mitigate business threats when the unexpected happens.

• Emergency Communications – how to inform and issue communications, with emphasis on Public Communications focusing on Social media, Regulatory authorities, Suppliers, Customers, Employees, and other authorities (Police, Fire Department, FBI, etc.).

• Case studies – Real case scenarios will be used as examples on how businesses deal in a true situation and the results achieved based on the time of reaction.

WHO SHOULD ATTEND?

• Business owners, Sr. Management, Controllers, Supply Chain Managers, Food Safety and QA Managers, Safety Managers, Compliance Managers, School Administrative Staff, Retail Managers, Operations Managers, HR Managers, CFO, City and County government Officials, Logistics Managers, action plan responsible Staff, and business consultants.

This course is designed to provide crisis management tools and develop the risk-based thinking of all personnel involved in areas with risk`s scenarios of your organization.

INSTRUCTOR: Oscar Camacho, MSc.

Oscar Camacho is a CERM – Certified Enterprise Risk Manager, FSPCA-Human Foods Lead Instructor and Consultant, 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, risk management and business administration. Oscar Camacho founded Superior Food Safety in 2009 and has built a reputation as the go-to food safety expert.

REGISTRATION AND PRICING

DATE: December 2, 2020 from 8:00 AM to 5:00 PM

ETP Price: $150

REGULAR Price: $450

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

We Offer Public and On-Site* Training Classes

Classes Available in English & Spanish and Consulting Services

WE OFFER PUBLIC AND ON-SITE TRAINING CLASSES:

• FSMA/PCQI Training for the Wine and Food Industry
• Basic HACCP Workshop for Manufacturers
• Retail and Food Service HACCP Workshop
• Implementing SQF Training - Version 8.1 - English and Spanish
• FSMA Preventive Controls for Human Foods
• FSPCA For Human Food Compliance
• PSA 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
• FSVP Foreign Supplier Verification Program

WE ALSO OFFER:

Food Safety Consulting Services

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

 *The safety of your staff and our consultants is our first priority, therefore we will not provide on-site services unless it is absolutely necessary.

Online Workshop Open to Everyone - Introduction to Enterprise and Business Risk Management

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

December 2, 2020

8:00 am - 5:00 pm 

This Class is Open to EVERYONE - All Individuals and Types of Businesses are Encouraged to Attend!

REGISTER HERE

About this Event

There is no doubt that “Taking control of uncertainty is the fundamental leadership challenge of our time”
Ran Charan – Attacker’s Advantage 2015.

Superior Food Safety has developed a one-day workshop to systemically help attendees identify, assess, and address the risks that your organization faces when achieving the business objectives. The attendees will learn what to do when risk is identified and how to keep up with an everchanging business environment. From pandemics, to regulatory, customer requirements, safety, social responsibility, financial, political instability, social media, cybersecurity, food safety and quality, natural disasters, civil unrest, to name a few, attendees will learn the process to identify and assess risk for founded decision making.

The workshop includes practical exercises that will help you to develop an effective and compliant Crisis Management Plan, in line to your product, business and regulations.

WHAT WILL YOU LEARN?

• Risk – What is risk, risk-based thinking, and risk-based decision making.

• Risk Assessment tool – How to identify, assess, and address risk according to your organizations business objectives.

• Crisis Management Planning – How to develop a crisis management plan to mitigate business threats when the unexpected happens.

• Emergency Communications – how to inform and issue communications, with emphasis on Public Communications focusing on Social media, Regulatory authorities, Suppliers, Customers, Employees, and other authorities (Police, Fire Department, FBI, etc.).

• Case studies – Real case scenarios will be used as examples on how businesses deal in a true situation and the results achieved based on the time of reaction.

WHO SHOULD ATTEND?

• Business owners, Sr. Management, Controllers, Supply Chain Managers, Food Safety and QA Managers, Safety Managers, Compliance Managers, School Administrative Staff, Retail Managers, Operations Managers, HR Managers, CFO, City and County government Officials, Logistics Managers, action plan responsible Staff, and business consultants.

This course is designed to provide crisis management tools and develop the risk-based thinking of all personnel involved in areas with risk`s scenarios of your organization.

INSTRUCTOR: Oscar Camacho, MSc.

Oscar Camacho is a CERM – Certified Enterprise Risk Manager, FSPCA-Human Foods Lead Instructor and Consultant, 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, risk management and business administration. Oscar Camacho founded Superior Food Safety in 2009 and has built a reputation as the go-to food safety expert.

REGISTRATION AND PRICING

DATE: December 2, 2020 from 8:00 AM to 5:00 PM

ETP Price: $150

REGULAR Price: $450

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Consulting Services Are Now Offered Online!

https://www.superiorfoodsafety.com/

At Superior Food Safety we want to make sure that during and after this unfortunate crisis, your company has immediate access to our expertise to help your team make sound decisions on the changes and maintenance of your food safety program. We want to ensure that you do not lose sight of the basic food safety requirements to keep delivering safe quality food to the consumer. SFS-ONLINE can provide you with the following remote and/or on-site* services:

• Food Safety and Quality Consulting by the hour for Decision making on high risk or Critical issues
• COVID-19 risk mitigation strategies
• HACCP review
• Temporary retainers to fill in the absence of food safety key employees (HACCP coordinator, SQFP, PCQI, Sanitation Manager, etc.)
• Food Safety Plan (Preventive Controls) review
• Validation studies
• Verification Activities
• Virtual GMP Inspections
• Virtual Internal Audits
• Virtual records review and audits
• HACCP Team meeting participation
• Crisis Management and Recall Team Meetings participation
• Food Defense Intentional Adulteration Plan Development
• Emergency Approval of Non-Approve Suppliers to cover supply chain disruptions
• Emergency Approval of Coo-manufacturers to enhance manufacturing output due to increase on demand
• SQF, BRC, FSSC22K program Implementation and maintenance

*The safety of your staff and our consultants is our priority; therefore, we will not provide on-site services unless it is absolutely necessary.

All-In-One Software for Growers and Food & Beverage Manufacturers

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.

Icicle is an advanced food manufacturing software that enables growers, food processors, producers, and distributors to manage most aspects of their operation. Icicle is not merely a digital document storage – Icicle has the power to generate documents and files such as HACCP plans, SOPs, GS1-compliant barcodes, certificates of analysis, and much more.

FOOD SAFETY

• Automatically generate full HACCP, TACCP, and VACCP plans

• Establish complete food safety programs and achieve the highest level of food safety

• Comply with regulations such as Food Safety Modernization Act (FSMA)

• Acquire and maintain 3rd party certifications, such as GFSI certifications like BRC and SQF

Learn More HERE

Registration Open for Implementing SQF Systems Manufacturing - Online!

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

Wednesday November 18 & Thursday November 19

Register HERE

About this Event

SQF Food Safety Codes for Manufacturing – Distance Training, Zoom platform

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this SQF training in partnership with Superior Food Safety.

This class will be presented by Oscar Camacho on the Zoom platform. Materials for the class will be provided to you electronically prior to the class. No hard copies of the materials will be provided for the class, but participants are able to create them at their own expense if they find that preferable. This class will begin at 8 am on Wednesday, November 18th. The link to the Zoom call as well as the links to the phone numbers to use will also be provided to you prior to the case.

COURSE DESCRIPTION - WHAT YOU WILL LEARN:

The two-day Session includes a 1 hr. session with the changes from edition 8.1 to edition 9.0. Implementing SQF Systems for Food Manufacturing.

• Learning and understanding of the SQF Code.
• Describe SQF system elements and mandatory elements
• Describe the Food Safety Fundamentals and cGMP
• Implement and maintain SQF systems
• Validate and verify your food safety plan within the SQF system and meet FSMA requirements
• Know the process for SQF certification.

PREREQUISITES:

HACCP training 16-hour

WHO SHOULD ATTEND?

SQFP, Food Safety Professionals, Sr. Management, Suppliers, Food Safety Auditors, Support Staff, team members, and those attempting to become SQF certified to the Manufacturing Standard.

Price includes class & registration fee

ETP Pricing $225 / Non-ETP Pricing $725

Two-Day Course: Wednesday, November 18th and Thursday, November 19th

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

BRC Global Standard for Packaging Issue 6 – Virtual Online - Register Today!

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

November 16 - November 17

8:00 am - 5:00 pm 

Register HERE

About this Event

BRC Global Standard for Packaging Issue 6 – Site Training 

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this BRC Global Standard for Packaging Issue 6 training in partnership with Superior Food Safety. 

Course Outline 

This course has been designed to enable participants to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent. Participants will learn how audits against the Standard operate including preparation, the audit, non- conformities, corrective actions, and certificate issue. 

Who Should Attend 

• Manufacturers
• Technical and Quality Managers and their teams
• Operation Managers and their teams
• Supply Chain Personnel
• Consultants and BRCGS Approved Training Providers

Course Objectives

To provide an understanding of:

• The background and benefits of the Standard
• Outlining the details of the audit and certification program
• Determining audit scope and planning the audit
• What it is to have an audit, non-conformities, and corrective actions
• How to report issues and use BRCGS resources
• The BRCGS compliance program

Course Material

• Lecture notes
• Handouts, (Soft Copy)
• Group exercises

Course Duration

The course is 2 days - Monday, November 16th and Tuesday, November 17th, 8 AM-5 PM each day

Assessment

• Conducted by a multiple-choice examination online.
• Sites Training 25 question exam; Pass mark 60%.

Price includes class & registration fee

ETP Pricing $225 / Non-ETP Pricing $725

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Online Workshop Open to Everyone - Introduction to Enterprise and Business Risk Management

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

December 2, 2020

8:00 am - 5:00 pm 

This Class is Open to EVERYONE - All Individuals and Types of Businesses are Encouraged to Attend!

REGISTER HERE

About this Event

There is no doubt that “Taking control of uncertainty is the fundamental leadership challenge of our time”
Ran Charan – Attacker’s Advantage 2015.

Superior Food Safety has developed a one-day workshop to systemically help attendees identify, assess, and address the risks that your organization faces when achieving the business objectives. The attendees will learn what to do when risk is identified and how to keep up with an everchanging business environment. From pandemics, to regulatory, customer requirements, safety, social responsibility, financial, political instability, social media, cybersecurity, food safety and quality, natural disasters, civil unrest, to name a few, attendees will learn the process to identify and assess risk for founded decision making.

The workshop includes practical exercises that will help you to develop an effective and compliant Crisis Management Plan, in line to your product, business and regulations.

WHAT WILL YOU LEARN?

• Risk – What is risk, risk-based thinking, and risk-based decision making.

• Risk Assessment tool – How to identify, assess, and address risk according to your organizations business objectives.

• Crisis Management Planning – How to develop a crisis management plan to mitigate business threats when the unexpected happens.

• Emergency Communications – how to inform and issue communications, with emphasis on Public Communications focusing on Social media, Regulatory authorities, Suppliers, Customers, Employees, and other authorities (Police, Fire Department, FBI, etc.).

• Case studies – Real case scenarios will be used as examples on how businesses deal in a true situation and the results achieved based on the time of reaction.

WHO SHOULD ATTEND?

• Business owners, Sr. Management, Controllers, Supply Chain Managers, Food Safety and QA Managers, Safety Managers, Compliance Managers, School Administrative Staff, Retail Managers, Operations Managers, HR Managers, CFO, City and County government Officials, Logistics Managers, action plan responsible Staff, and business consultants.

This course is designed to provide crisis management tools and develop the risk-based thinking of all personnel involved in areas with risk`s scenarios of your organization.

INSTRUCTOR: Oscar Camacho, MSc.

Oscar Camacho is a CERM – Certified Enterprise Risk Manager, FSPCA-Human Foods Lead Instructor and Consultant, 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, risk management and business administration. Oscar Camacho founded Superior Food Safety in 2009 and has built a reputation as the go-to food safety expert.

REGISTRATION AND PRICING

DATE: December 2, 2020 from 8:00 AM to 5:00 PM

ETP Price: $150

REGULAR Price: $450

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

We Offer Public and On-Site* Training Classes

Classes Available in English & Spanish and Consulting Services

WE OFFER PUBLIC AND ON-SITE TRAINING CLASSES:

• FSMA/PCQI Training for the Wine and Food Industry
• Basic HACCP Workshop for Manufacturers
• Retail and Food Service HACCP Workshop
• Implementing SQF Training - Version 8.1 - English and Spanish
• FSMA Preventive Controls for Human Foods
• FSPCA For Human Food Compliance
• PSA 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
• FSVP Foreign Supplier Verification Program

WE ALSO OFFER:

Food Safety Consulting Services

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

 *The safety of your staff and our consultants is our first priority, therefore we will not provide on-site services unless it is absolutely necessary.

Registration Open for Implementing SQF Systems Manufacturing - Online!

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

Wednesday November 18 & Thursday November 19

Register HERE

About this Event

SQF Food Safety Codes for Manufacturing – Distance Training, Zoom platform

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this SQF training in partnership with Superior Food Safety.

This class will be presented by Oscar Camacho on the Zoom platform. Materials for the class will be provided to you electronically prior to the class. No hard copies of the materials will be provided for the class, but participants are able to create them at their own expense if they find that preferable. This class will begin at 8 am on Wednesday, November 18th. The link to the Zoom call as well as the links to the phone numbers to use will also be provided to you prior to the case.

COURSE DESCRIPTION - WHAT YOU WILL LEARN:

The two-day Session includes a 1 hr. session with the changes from edition 8.1 to edition 9.0. Implementing SQF Systems for Food Manufacturing.

• Learning and understanding of the SQF Code.
• Describe SQF system elements and mandatory elements
• Describe the Food Safety Fundamentals and cGMP
• Implement and maintain SQF systems
• Validate and verify your food safety plan within the SQF system and meet FSMA requirements
• Know the process for SQF certification.

PREREQUISITES:

HACCP training 16-hour

WHO SHOULD ATTEND?

SQFP, Food Safety Professionals, Sr. Management, Suppliers, Food Safety Auditors, Support Staff, team members, and those attempting to become SQF certified to the Manufacturing Standard.

Price includes class & registration fee

ETP Pricing $225 / Non-ETP Pricing $725

Two-Day Course: Wednesday, November 18th and Thursday, November 19th

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

FDA Proposes FSMA Rule on Food Traceability

The goal is to put more recordkeeping requirements in place for specific foods based on risk. 

Keeping in line with commitments made under FDA’s New Era of Smarter Food Safety, the FDA has announced a food traceability proposed rule to create more recordkeeping requirements for specific foods. The proposed rule, “Requirements for Additional Traceability Records for Certain Foods”, puts additional requirements on companies that manufacture, process, pack or hold foods on the Food Traceability List to establish and maintain records related to critical tracking events (i.e., growing, receiving, transforming, creating and shipping).

Foods on the proposed traceability list have been selected based on a risk-ranking model for food tracing and include:

• Cheese
• Shell eggs
• Nut butter
• Cucumbers
• Herbs
• Leafy greens
• Melons
• Peppers
• Sprouts
• Tomatoes
• Tropical tree fruits
• Fresh-cut fruits and vegetables
• Finfish
• Crusteaceans
• Mollusks
• Ready-to-eat deli salads

The requirements of the proposed rule pertain to the above-foods as a standalone product as well as when an ingredient in a product.

Article Source: https://foodsafetytech.com/news_article/fda-proposes-fsma-rule-on-food-traceability/

BRC Global Standard for Packaging Issue 6 – Virtual Online - Register Today!

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

November 16 - November 17

8:00 am - 5:00 pm 

Register HERE

About this Event

BRC Global Standard for Packaging Issue 6 – Site Training 

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this BRC Global Standard for Packaging Issue 6 training in partnership with Superior Food Safety. 

Course Outline 

This course has been designed to enable participants to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent. Participants will learn how audits against the Standard operate including preparation, the audit, non- conformities, corrective actions, and certificate issue. 

Who Should Attend 

• Manufacturers
• Technical and Quality Managers and their teams
• Operation Managers and their teams
• Supply Chain Personnel
• Consultants and BRCGS Approved Training Providers

Course Objectives

To provide an understanding of:

• The background and benefits of the Standard
• Outlining the details of the audit and certification program
• Determining audit scope and planning the audit
• What it is to have an audit, non-conformities, and corrective actions
• How to report issues and use BRCGS resources
• The BRCGS compliance program

Course Material

• Lecture notes
• Handouts, (Soft Copy)
• Group exercises

Course Duration

The course is 2 days - Monday, November 16th and Tuesday, November 17th, 8 AM-5 PM each day

Assessment

• Conducted by a multiple-choice examination online.
• Sites Training 25 question exam; Pass mark 60%.

Price includes class & registration fee

ETP Pricing $225 / Non-ETP Pricing $725

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Online Workshop Open to Everyone - Introduction to Enterprise and Business Risk Management

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

December 2, 2020

8:00 am - 5:00 pm 

This Class is Open to EVERYONE - All Individuals and Types of Businesses are Encouraged to Attend!

REGISTER HERE

About this Event

There is no doubt that “Taking control of uncertainty is the fundamental leadership challenge of our time”
Ran Charan – Attacker’s Advantage 2015.

Superior Food Safety has developed a one-day workshop to systemically help attendees identify, assess, and address the risks that your organization faces when achieving the business objectives. The attendees will learn what to do when risk is identified and how to keep up with an everchanging business environment. From pandemics, to regulatory, customer requirements, safety, social responsibility, financial, political instability, social media, cybersecurity, food safety and quality, natural disasters, civil unrest, to name a few, attendees will learn the process to identify and assess risk for founded decision making.

The workshop includes practical exercises that will help you to develop an effective and compliant Crisis Management Plan, in line to your product, business and regulations.

WHAT WILL YOU LEARN?

• Risk – What is risk, risk-based thinking, and risk-based decision making.

• Risk Assessment tool – How to identify, assess, and address risk according to your organizations business objectives.

• Crisis Management Planning – How to develop a crisis management plan to mitigate business threats when the unexpected happens.

• Emergency Communications – how to inform and issue communications, with emphasis on Public Communications focusing on Social media, Regulatory authorities, Suppliers, Customers, Employees, and other authorities (Police, Fire Department, FBI, etc.).

• Case studies – Real case scenarios will be used as examples on how businesses deal in a true situation and the results achieved based on the time of reaction.

WHO SHOULD ATTEND?

• Business owners, Sr. Management, Controllers, Supply Chain Managers, Food Safety and QA Managers, Safety Managers, Compliance Managers, School Administrative Staff, Retail Managers, Operations Managers, HR Managers, CFO, City and County government Officials, Logistics Managers, action plan responsible Staff, and business consultants.

This course is designed to provide crisis management tools and develop the risk-based thinking of all personnel involved in areas with risk`s scenarios of your organization.

INSTRUCTOR: Oscar Camacho, MSc.

Oscar Camacho is a CERM – Certified Enterprise Risk Manager, FSPCA-Human Foods Lead Instructor and Consultant, 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, risk management and business administration. Oscar Camacho founded Superior Food Safety in 2009 and has built a reputation as the go-to food safety expert.

REGISTRATION AND PRICING

DATE: December 2, 2020 from 8:00 AM to 5:00 PM

ETP Price: $150

REGULAR Price: $450

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Superior Food Safety Introduces 3 New Classes

In partnership with Superior Food Safety, Napa Valley College is hosting these timely and important workshops on BRCGS training and Risk Management training.

https://www.superiorfoodsafety.com/

 

BRC Global Standard for Packaging Issue 6 – Virtual Online

November 16-17, 2020 from 8:00am to 5:00pm

ETP PRICE: $225 REGULAR PRICE: $725

BRC Global Standard for Food Safety Issue 8 – Virtual Online

November 30 – December 1, 2020 from 8:00am to 5:00pm

ETP PRICE: $225 REGULAR PRICE: $725 

Introduction to Enterprise and Business Risk Management – ONLINE Workshop

ALL BUSINESSES TYPES WELCOME!

December 2, 2020 from 8:00am to 5:00pm

ETP PRICE: $150 REGULAR PRICE: $450

Basic HACCP for Food Manufacturers Workshop This Week - Zoom Platform - Still Time to Register!!!

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

About this Event

Basic HACCP for Food Manufacturers – Distance Training, Zoom Platform 

October 15 - 16, 2020

This Class is Official and Authorized by THE INTERNATIONAL HACCP ALLIANCE

Register HERE

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this HACCP for Manufacturers training in partnership with Superior Food Safety.

Superior Food Safety is hosting this timely and important workshop on HACCP training.

This class will be presented by Oscar Camacho on the Zoom platform. This class is from 8:00 am to 5:00 pm Thursday October 15th and Friday October 16th. The link to the Zoom call as well as the links to the phone numbers to use will also be provided to you prior to the class.

Course Description - What You’ll Learn:

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

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

Price includes class & registration fee
ETP Pricing $250 / Non-ETP Pricing $550

Two-Day Course: Thursday, October 15th & Friday, October 16th

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu. 

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Consulting Services Are Now Offered Online!

https://www.superiorfoodsafety.com/

At Superior Food Safety we want to make sure that during and after this unfortunate crisis, your company has immediate access to our expertise to help your team make sound decisions on the changes and maintenance of your food safety program. We want to ensure that you do not lose sight of the basic food safety requirements to keep delivering safe quality food to the consumer. SFS-ONLINE can provide you with the following remote and/or on-site* services:

• Food Safety and Quality Consulting by the hour for Decision making on high risk or Critical issues
• COVID-19 risk mitigation strategies
• HACCP review
• Temporary retainers to fill in the absence of food safety key employees (HACCP coordinator, SQFP, PCQI, Sanitation Manager, etc.)
• Food Safety Plan (Preventive Controls) review
• Validation studies
• Verification Activities
• Virtual GMP Inspections
• Virtual Internal Audits
• Virtual records review and audits
• HACCP Team meeting participation
• Crisis Management and Recall Team Meetings participation
• Food Defense Intentional Adulteration Plan Development
• Emergency Approval of Non-Approve Suppliers to cover supply chain disruptions
• Emergency Approval of Coo-manufacturers to enhance manufacturing output due to increase on demand
• SQF, BRC, FSSC22K program Implementation and maintenance

*The safety of your staff and our consultants is our priority; therefore, we will not provide on-site services unless it is absolutely necessary.

Online Workshop Open to Everyone - Introduction to Enterprise and Business Risk Management

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

REGISTER HERE

About this Event

There is no doubt that “Taking control of uncertainty is the fundamental leadership challenge of our time”
Ran Charan – Attacker’s Advantage 2015.

Superior Food Safety has developed a one-day workshop to systemically help attendees identify, assess, and address the risks that your organization faces when achieving the business objectives. The attendees will learn what to do when risk is identified and how to keep up with an everchanging business environment. From pandemics, to regulatory, customer requirements, safety, social responsibility, financial, political instability, social media, cybersecurity, food safety and quality, natural disasters, civil unrest, to name a few, attendees will learn the process to identify and assess risk for founded decision making.

The workshop includes practical exercises that will help you to develop an effective and compliant Crisis Management Plan, in line to your product, business and regulations.

WHAT WILL YOU LEARN?

• Risk – What is risk, risk-based thinking, and risk-based decision making.

• Risk Assessment tool – How to identify, assess, and address risk according to your organizations business objectives.

• Crisis Management Planning – How to develop a crisis management plan to mitigate business threats when the unexpected happens.

• Emergency Communications – how to inform and issue communications, with emphasis on Public Communications focusing on Social media, Regulatory authorities, Suppliers, Customers, Employees, and other authorities (Police, Fire Department, FBI, etc.).

• Case studies – Real case scenarios will be used as examples on how businesses deal in a true situation and the results achieved based on the time of reaction.

WHO SHOULD ATTEND?

• Business owners, Sr. Management, Controllers, Supply Chain Managers, Food Safety and QA Managers, Safety Managers, Compliance Managers, School Administrative Staff, Retail Managers, Operations Managers, HR Managers, CFO, City and County government Officials, Logistics Managers, action plan responsible Staff, and business consultants.

This course is designed to provide crisis management tools and develop the risk-based thinking of all personnel involved in areas with risk`s scenarios of your organization.

INSTRUCTOR: Oscar Camacho, MSc.

Oscar Camacho is a CERM – Certified Enterprise Risk Manager, FSPCA-Human Foods Lead Instructor and Consultant, 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, risk management and business administration. Oscar Camacho founded Superior Food Safety in 2009 and has built a reputation as the go-to food safety expert.

REGISTRATION AND PRICING

DATE: December 2, 2020 from 8:00 AM to 5:00 PM

ETP Price: $150

REGULAR Price: $450

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Registration Open for BRC Global Standard for Packaging Issue 6 – Virtual Online

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

Register HERE

About this Event

BRC Global Standard for Packaging Issue 6 – Site Training 

Welcome to the Workforce Training Center at Napa Valley College. In response to COVID-19, all face to face training has been suspended at the college and we have transitioned to distance education to provide this BRC Global Standard for Packaging Issue 6 training in partnership with Superior Food Safety. 

Course Outline 

This course has been designed to enable participants to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent. Participants will learn how audits against the Standard operate including preparation, the audit, non- conformities, corrective actions, and certificate issue. 

Who Should Attend 

• Manufacturers
• Technical and Quality Managers and their teams
• Operation Managers and their teams
• Supply Chain Personnel
• Consultants and BRCGS Approved Training Providers

Course Objectives

To provide an understanding of:

• The background and benefits of the Standard
• Outlining the details of the audit and certification program
• Determining audit scope and planning the audit
• What it is to have an audit, non-conformities, and corrective actions
• How to report issues and use BRCGS resources
• The BRCGS compliance program

Course Material

• Lecture notes
• Handouts, (Soft Copy)
• Group exercises

Course Duration

The course is 2 days - Monday, November 16th and Tuesday, November 17th, 8 AM-5 PM each day

Assessment

• Conducted by a multiple-choice examination online.
• Sites Training 25 question exam; Pass mark 60%.

Price includes class & registration fee

ETP Pricing $225 / Non-ETP Pricing $725

ETP Discount Information - All ETP qualified companies must complete ETP paperwork prior to the start of class. After the paperwork is completed, submitted, and enrolled, the discount code will be supplied. 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).

Please scan and email all forms to Valerie Bible @ VBible@napavalley.edu. Once you are certified, you will receive the code to register for the ETP pricing. If you are already ETP certified and need a code, please contact Valerie Bible @ VBible@napavalley.edu.

All classes are subject to cancellation in the case the class does not reach the minimum enrollment a week prior to the class beginning date.

If there are any questions or additional information wanted, don’t hesitate to contact Charlie Monahan at cmonahan@napavalley.edu or cell number at (415) 599-9322.

For more information about the trainer, Oscar Camacho, please visit his website at https://www.superiorfoodsafety.com/

Superior Food Safety Has Just Added THREE New Workshops for 2020!! Register Today!!

In partnership with Superior Food Safety, Napa Valley College is hosting these timely and important workshops on BRCGS training and Risk Management training.

https://www.superiorfoodsafety.com/

 

BRC Global Standard for Packaging Issue 6 – Virtual Online

November 16-17, 2020 from 8:00am to 5:00pm

ETP PRICE: $225 REGULAR PRICE: $725

BRC Global Standard for Food Safety Issue 8 – Virtual Online

November 30 – December 1, 2020 from 8:00am to 5:00pm

ETP PRICE: $225 REGULAR PRICE: $725 

Introduction to Enterprise and Business Risk Management – ONLINE Workshop

ALL BUSINESSES TYPES WELCOME!

December 2, 2020 from 8:00am to 5:00pm

ETP PRICE: $150 REGULAR PRICE: $450