This video will help you determine if your facility is required to have a Preventive Controls Qualified Individual to develop and implement a food safety plan.
Tuesday, March 29, 2022
Saturday, March 26, 2022
On-site Consulting : Step 4 Project Timeline
Once the responsibilities are designated and the resources allocated, Superior Food Safety builds the project timeline and recommends a deadline to meet FSMA compliance or achieve GFSI certification. In this phase, your company will designate a Project Manager and a GFSI or FSMA Steering Management Team that will be meeting on a regular basis to follow up on project status for support and accountability. It is crucial that senior management be represented on this team as a demonstration of management commitment.
1370 Trancas Street #182
Napa, CA 94558
707-628-2805
info@superiorfoodsafety.com
Wednesday, March 23, 2022
FSPCA For Human Food Compliance Workshop
The FSPCA training curriculum is designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventive Controls “Qualified Individual” who conducts Food Safety Plan activities such as developing, reviewing, and reanalyzing the food safety plan, validating preventive and process controls, reviewing records, among others. By Attending this FSPCA course the attendees will achieve the following objectives:
- Understand the role and importance of the prerequisite programs and food safety fundamentals as the foundation of the food safety plan
- Learn the responsibilities on the execution of the activities the qualified individual is expected to either do or oversee
- Successful application of preventive control approaches to ensure regulatory compliance
- Make certain that the course content and resulting knowledge is consistent with regulatory expectations
- Gain skills and comprehension on monitoring, verification, and validation activities
- Acquire the tools to write, develop, and implement an effective Recall plan
- Based on the experience of the Lead Instructor, acquire knowledge on practical aspects to implement an effective FSPC for the Human Food program
Each facility registered with the FDA is required to have a Preventive Control Qualified Individual PCQI. A preventive controls qualified individual is a person who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under the standardized curriculum from FSPCA.
The FSPCA program is based on collaboration among federal and state regulatory officials (FDA), academic food safety researchers and educators, and U.S. food industry representatives. This program is delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.
This course meets the Preventive Controls Qualified Individual Training requirements. The participants will receive FSPCA Preventive Controls Qualified Individual certificate attendance issued by AFDO.
Come and enjoy this 2 ½ day workshop that meets the PCQI Training requirements. The participants will receive an official FSPCA Preventive Controls Qualified Individual certificate after completion of this training.
1370 Trancas Street #182
Napa, CA 94558
707-628-2805
info@superiorfoodsafety.com
Sunday, March 20, 2022
What’s the big deal with gluten? - William D. Chey
If you've been to a restaurant in the last few years, you’ve likely seen the words gluten-free written somewhere on the menu. But what exactly is gluten, and why can’t some people process it? And why does it only seem to be a problem recently? William D. Chey unravels the facts behind celiac disease, wheat allergies and non-celiac gluten sensitivity.
Lesson by William D. Chey, animation by Stretch Films, Inc.
Thursday, March 17, 2022
On-site Consulting : Step 3 Budget Evaluation
It is also crucial that managers know how to correctly calculate the budget for a comprehensive food safety system. Superior Food Safety helps you anticipate and budget for capital projects, building and equipment updates, consulting services, training, and other system necessities. Clearly identifying these costs is the first step to ensure that senior management commits the required resources for the success of the implementation phase.
1370 Trancas Street #182
Napa, CA 94558
707-628-2805
info@superiorfoodsafety.com
Monday, March 14, 2022
GFCP – Gluten Free Certification Program
The Allergen Control Group in Association with Superior Food Safety will conduct a one-day Gluten-Free Certification Program (GFCP) training session for Food Safety and Quality Assurance Managers, Purchasing Managers, Supply Chain Personnel (from Industry), Experienced Food Safety Auditors, Food Safety & Quality Assurance Consultants, Internal Food Auditors and Food Safety Trainers wishing to learn more about implementing and auditing in the Program.
Those interested in learning about the production complexities, government regulations, and the required customer compliances, associated with producing food products with a gluten-free claim on the label will find this course beneficial. Managing gluten as a chemical hazard and the many hidden sources throughout the manufacturing process will go a long way to informing those attending this course to better understand how to prepare for or conduct a meaningful gluten-free audit.
Pre-screened and qualified Auditors will be asked to complete a final exam in order to receive an Approved GFCP Auditor Designation.
Course Duration
1 Day
Who Should Attend
- Quality Assurance & Control Managers
- HACCP Coordinators
- Supply Chain Management Personnel & Purchasing Managers
- Food Safety & Quality Management Consultants
- Food Plant & Facility Managers
- Government & Food Regulatory Manager
- Auditors
Course Content
- Importance of Senior management commitment
- Understand GFCP Standard & Policies & Requirements
- Understand the detail of the Scheme
- The GF market & consumer landscape
- Audit Report & Certification Process
- Audit/Auditor Overview and requirements
- Report writing
- Dealing with non-conformities
- Interactive workshops with case studies
- What is celiac disease and non-celiac gluten sensitivity?
- What is gluten?
1370 Trancas Street #182
Napa, CA 94558
707-628-2805
info@superiorfoodsafety.com
Friday, March 11, 2022
Food Safety – A day in the life of an Food Industry Auditor
Beata Kraszewska, Lead Auditor at TÜV Rheinland, talks about her work when auditing the facilities of "Majonezy Kętrzyn".
She is a Lead Auditor and Technical Reviewer IFS/BRC/ISO 22000 at TÜV Rheinland Poland and shows here auditing and certification work on the example of the production facilities and laboratory of the factory "Majonezy Kętrzyn" which produces its products under the brand name "Kętrzyn 1945". Thanks to modern technological solutions the plant meets the international industry standards BRC and IFS, which is confirmed by the certificates issued by TÜV Rheinland Poland.
Tuesday, March 8, 2022
On-site Consulting : Step 2 System Design
The gap analysis provides the information needed to determine if your company requires re-designation of food safety responsibilities. It is important that responsibilities are aligned with each manager’s job description and line of command. Clearly defined responsibilities and a well-designed chain of command foster personal accountability and system-wide success.
1370 Trancas Street #182
Napa, CA 94558
707-628-2805
info@superiorfoodsafety.com
Saturday, March 5, 2022
Internal and External GFSI Audits Workshop
The Internal and External GFSI Audits course covers all the skills required by GSFI auditors, food industry professionals and internal auditors. Accordingly, this course provides knowledge and skills regarding:
- Food Safety Management Systems
- Good Manufacturing Practices and Good
- Agricultural Practices
- HACCP Program
- ISO-19011 Auditing Principles
- GFSI schemes (SQF, BRC, FSSC2200, Global G.A.P.) from the auditor point of view
This workshop complies with the training requirements for GFSI professionals and Internal auditors for GFSI approved schemes (SQF, BRC, FSSC22000, Global G.A.P. among others)
This workshop has been designed by MSc. Oscar Camacho, who has more than 28 years of experience managing food safety and quality systems. Mr. Camacho’s special insights come from years of first-hand experience in the food industry, and from client weaknesses, he identified and solved while providing auditing and consulting services.
Who Should Attend
SQF, BRC, Global G.A.P. Internal Auditors, Consultants and Professionals looking to register as GFSI-qualified auditors, Quality Assurance Managers and Supervisors, Personnel involved in Production, Purchasing, Procurement, Human Resources, Harvesting, Packing, Transport, Distribution and Sales of Food Products.
1370 Trancas Street #182
Napa, CA 94558
707-628-2805
info@superiorfoodsafety.com
Wednesday, March 2, 2022
What is FSMA?
This video gives you an overview of the Food Safety Modernization Act (FSMA). It reviews all seven major rules of FSMA and briefly covers compliance requirements.
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