Monday, November 30, 2020

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

Sunday, November 29, 2020

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.

Friday, November 27, 2020

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!


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/

Sunday, November 22, 2020

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.

Wednesday, November 18, 2020

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!


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/

Sunday, November 15, 2020

Consulting Services Are Now Offered Online!



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.

Thursday, November 12, 2020

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

Monday, November 9, 2020

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


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/

Friday, November 6, 2020

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 


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/



Tuesday, November 3, 2020

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!


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/