Calendar of Events

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  • NEHA Annual Meeting

  • 2nd Symposium on the Future of Sustainable Agriculture in the EU: Assessing the Role of Pesticides and Biocides

  • Microbiology and Food Safety Course

    This event is sponsored by Food Safety Net Services.

  • Practical Food Safety & HACCP Workshop

    To register, go to: www.fsnwlic.com

  • Controls Over Transportation of Fresh Organic Foods

    Overview: National Organic Program (NOP) standards were established in 2002. With almost every type of product now flying the "organic" flag from thousands of farms into hundreds of thousands of restaurants and retail establishments, the likelihood of organic food fraud has grown along with the market. Why should you Attend: Overall food fraud losses are estimated at between $10 and $15 billion annually on a world-wide basis. Today thousands of U.S. companies buy, process and sell organic products. With the continuous expansion of the organic industry, pricing variations and food fraud, companies need to protect the consumer, their industry and brand identity investment. Areas Covered in the Session: NOP Standards Verifying the Source Organic Food Shipments Controls Over Transportation of Fresh Organic Foods Who Will Benefit: Buyers of Organic Food Food Safety and Quality Personnel Organic Producers and Processors Compliance Officers Import Personnel Food Logistics Professionals Speaker Profile: Dr. John Ryan's quality system career has spanned the manufacturing, food, transportation and Internet industries over the past 30 years. He has worked and lived extensively throughout Asia and the U.S. at the corporate and facility levels for large and small companies as a turn-around specialist. His clients have included Seagate Technology, Read-Rite, Destron IDI, Intel, and GSS-Array. Event Fee: One Dial-in One Attendee Price: US$150.00 Contact Detail: Compliance4All DBA NetZealous, Phone: +1-800-447-9407 Email: support@compliance4All.com
  • IAFP 2018

    Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe. Held in various locations throughout North America, this meeting has grown over the years to become the leading food safety conference worldwide.  IAFP 2018 will be held at the Salt Palace Convention Center in Salt Lake City, Utah. 

    The IAFP Annual Meeting is attended by more than 3,600 of the top industry, academic and governmental food safety professionals from six continents. This renowned event owes its reputation and success to the quantity, quality, and diversity of each year’s program; the quality and relevance of exhibits sharing the latest in available technologies; leading experts speaking on a variety of timely topics; and special recognition of outstanding professionals and students for their contributions in the food safety field.

  • NACCO Annual Meeting

  • Foreign Supplier Verification Program

    This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices. This course is designed for: U.S.‐based importers who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner or consignee exists, the U.S. agent or representative of the foreign owner. Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments. The FSVP curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. In contrast to the Preventive Controls (PC) rules, the FSVP rule does not require you to attend a training program following a “standardized curriculum” recognized by FDA. Attending this course, however, will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance. $795
  • Microbiology and Food Safety Course

    This event is sponsored by Food Safety Net Services.

  • Environmental Monitoring Program

    Course Description: Covers microbiological hazards, allergens and allergen validation. Including Listeria and Salmonella mapping and sampling selection. Learning Objectives: - Understand the importance of a robust environmental monitoring program - Gain insight to sampling techniques, where to sample and frequency of sampling, target organisms, and data management. - Promote knowledge base to conduct environmental testing that adds value to your food safety and quality plans. Who should attend? Intended for those that are looking to improve and/or implement their facility’s environmental monitoring program as well as those interested in gaining more knowledge of the environmental monitoring requirement set forth by GFSI schemes. Those involved in the industry include; Quality Control/Assurance personnel, Production Management/Supervisors, Sanitation personnel, and Consultants. $795
  • Preventive Controls for Human Food

    This course, developed by the FSPCA, is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual” under Title 21 of the Code of Federal Regulations (CFR) Part 507 (21 CFR Part 507). The Preventive Controls for Animal Food rule is intended to ensure safe manufacturing, processing, packaging and holding of animal food products in the United States. The Food Safety Preventive Controls Alliance (FSPCA) originated in 2011 and is a collaboration of the FDA and academia to standardize an education/training program, providing the technical knowledge to the industry on how to work towards compliance with the Preventive Control ruling. The core components of the course are listed below: Distinguish between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the regulatory framework. Understand the hazard analysis process and resources to help conduct an analysis. Learn concepts needed to build a food safety plan. Upon the successful completion of the course, participants will meet training requirements for a Preventive Controls Qualified Individual (PCQI) under the Preventive Controls for Animal Food rule and receive a training certificate including the FDA recognition. $895
  • HACCP for Food Processors

    This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system. Eurofins training is based on the Codex Alimentarius HACCP guidelines which form the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes. Learning Objectives: -Understand the 7 principles of HACCP -Learn how to conduct a Hazard Analysis effectively Who should attend? Food Safety Managers, quality assurance, quality control, regulatory affairs managers, department supervisors, HACCP team, or anyone who is interested in learning more about HACCP in the food processors industry. $795
  • Complying With New FDA FSMA Preventive Control Rules: Planning Valid Preventive Food Safety Controls

    • Date July 24, 2018 – July 25, 2018
    • Time 09:00 AM - 06:00 PM
    • Location Chicago, IL
    • Website http://bit.ly/2FKuoMK
    Description: Upon completing this course participants will leave with a preliminary preventive control implementation plan and will: Understand US FDA final rules for the Preventive Controls for Human and Animal Foods Leave the training with your company PCQI approved preventive control and food defense plans Define and review your current system to identify gaps in your preventive controls planning. Learn to close any gaps Identify any needed procedures Know your requirements for control over your supply chain Be able to plan and implement Preventive Controls Be able to perform environmental monitoring Know how cross contamination can impact your preventive control plan Know the difference between validation and verification Understand and be able to use statistical process controls basics Be able to plan and implement a team approach to preventive controls Be able to help your food importers to jump through FDA hoops Develop a system to risk rank your suppliers Have a plan in hand that will pass any validation check for preventive controls Understand some of the technology and costs that can help you establish preventive controls Be able to prove that your system actually prevents food safety problems Be able to document and report results to upper management, external food safety auditors and FDA auditors Save your company money Establish simple, low cost complete data collection and reporting systems. Establish team building between food safety and quality personnel to develop and implement changes to your current system Establish a completely documented system Why should you attend: Planning, implementing, verifying and validating preventive food safety controls is where the rubber meets the road in terms of prevention. You and your team can come to this training to collectively develop the food safety plan and defense plans, learn to implement the plan, verify plan implementation, and prove that you are actually preventing food safety problems. According to the FDA all food facilities "must monitor their controls, conduct verification activities, provide hard data to validate that the controls are effective, take appropriate corrective actions, and maintain records documenting these actions". This training session will present a practical approach to provide you and your team members with needed understanding and tools and a basic strategy for designing, implementing and validating preventive process and product controls. You will develop a basic plan during this training and have it checked by the instructor. Regardless of your ability to understand or validate processes, process validation is now a legal requirement and you cannot wait for the FDA to develop their ability to assist your company Areas Covered in the Session Preventive Control System Planning Requirements and Goals Review of the FDA's FSMA Overall Rules Review of final rules for the preventive control of human and animal foods Validation Environmental Monitoring (Sampling/Test/Labs/Data) Supply Chain Controls (Including imports) cGMP Hazards and Adulteration Prevention versus Corrective Action Cross Contamination through Supply Chains Food Safety and Quality Planning (HARPC) Packaging Teams and Teamwork Continuous Improvement Measurement, Repeatability, Reliability, Calibration Statistical Process Control (SPC) Data, logs, forms and electronic record keeping Recall and Traceability Return on investment (ROI) and marketing advantages Integrated Food Safety Systems (Government vs Business needs) Transportation Processes Customers Who will benefit: Mandatory for upper level management needing to understand impact of laws relating to food safety program validation Legal team members focused on food safety Food quality and safety personnel Food safety leads and implementation team members Maintenance operations personnel Compliance personnel Food facility personnel Food importers whose food will be consumed in the U.S. Food security personnel Recall specialists Company sales and marketing personnel whose customers demand sanitary and temperature controlled distribution and transportation processes More Information:http://bit.ly/2FKuoMK john.robinson@globalcompliancepanel.com www.globalcompliancepanel.com
  • Better Process Control School

    Comply with FDA/USDA regulations while advancing your food processing knowledge Do you work in a plant that packs and thermally processes low-acid foods and acidified foods in hermetically sealed containers? Could your canned food products be vulnerable to contamination? Better Process Control School provides the training you need to comply with federal regulations, reduce your susceptibility, and minimize your liability. This course provides essential information on how to effectively control the risks associated with manufacturing commercially-sterile foods, and how to comply with the U.S. laws that exist to prevent public health problems resulting from contamination in canned food products. FDA and USDA Regulations Addressed by Better Process Control School This course meets the Food and Drug Administration's (FDA) regulations in 21 CFR 108, 113, and 114, which require that each processor of low-acid and acidified low-acid canned foods (including pet foods) operate with a certified supervisor on hand at all times during processing. It also meets similar regulations and training requirements set forth in the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for thermally processed meat and poultry products. Increase Your Knowledge of Food Processing Principles In addition to satisfying FDA and USDA requirements, Better Process Control School course attendees learn the practical applications of the principles underlying these regulations. You will increase your understanding of key concepts such as thermal processing system operations, microbiological food safety, equipment operations, and acidification and container closure evaluation programs for low acid and acidified canned foods. BPCS Course Format The Rutgers University Better Process Control School is approved by the FDA and follows the prescribed course of instruction for certification. After each section of the course is taught, students immediately take the related exam while the information is still fresh in their minds. Scores are provided before the next exam begins. To successfully complete the course, participants must attend all three days and pass the exams with a score of 70% or higher. Participants who meet these requirements become BPCS certified, and they also receive a certificate of training from Rutgers University.

  • Implementing SQF Systems

    Course Description: As a licensed SQF training center, Eurofins enables suppliers to gain further insight on the application of the SQF code within their own facility. This comprehensive course focuses on learning how to implement the Safe Quality Food (SQF) scheme. Learning Objectives: -Understanding the SQF code -Promote knowledge base to facilitate the successful implementation of an SQF system -Utilize a HACCP based approach to managing food safety. Prerequisite Programs: HACCP Who should attend? Food Safety Managers, Internal food suppliers, food safety auditors, quality assurance, quality control, regulatory affairs manager department supervisors, or anyone who is interested in becoming an SQF practitioner and advancing their SQF knowledge of food safety and quality management systems. $795
  • Foreign Supplier Verification Programs and Supplier Verification

    Join us for a complimentary Live Learning Lunch with ASI Food Safety as we discuss Foreign Supplier Verification Programs and Supplier Verification in your Food Facility. We will have time at the end for live questions and answers.

  • Food Quality Plans for SQF Systems

    Course Description: Discover the core elements of quality in this new course that covers requirements from the SQF Quality Code Version 8. This interactive 1 day course reveals key concepts for developing and implementing a quality management system. Take-a-ways from the course include using the principles of HACCP to develop a comprehensive quality plan as well as highlight the requirements for identity preserved foods. $495
  • Microbiology and Food Safety Course

    This event is sponsored by Food Safety Net Services.

  • HACCP for Food Processors

    This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system. Eurofins training is based on the Codex Alimentarius HACCP guidelines which form the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes. Learning Objectives: -Understand the 7 principles of HACCP -Learn how to conduct a Hazard Analysis effectively Who should attend? Food Safety Managers, quality assurance, quality control, regulatory affairs managers, department supervisors, HACCP team, or anyone who is interested in learning more about HACCP in the food processors industry. $795
  • Internal Food Safety Auditor

    Course Description: Internal audits are a requirement of all food safety certification schemes (SQF, BRC, FSSC 22000). This course teaches the fundamentals of quality auditing principles, the establishment of food safety and quality criteria, and how to develop and implement an effective internal audit program. Learning Objectives: -Understand the basics of the audit process -Gain insight to auditing techniques and effective tactics -Create well-written audit reports and effectually follow through with corrective actions -Promote knowledge base to conduct thorough internal audits that add value to your food safety and quality plan Who should attend? Intended for those that are looking to improve and/or implement their facility’s internal audit program as well as those interested in gaining more knowledge of the internal auditor requirement set forth by GFSI schemes. Those involved in the industry include; Internal Food Safety Auditors, Second party auditors, Quality Control/Assurance personnel, Production Management/Supervisors, and Consultants. $795