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  • 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
  • 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 117. The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States. Even before the FDA published the final rulings for the Preventive Controls they created the Food Safety Preventive Controls Alliance (FSPCA). The alliance, 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: • Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs • Hazard analysis and preventive controls determination • Monitoring preventive controls, verification and validation, and corrective actions/corrections, • Supplier Programs and Recall Plans • Record-keeping, and regulatory requirements Upon the successful completion of the course participants will receive a training certificate including the FDA recognition. $895

  • OOS Test Results and Completing [Robust] Investigations

    Overview: This training program will describe when a full investigation should be triggered and the frequency for re-testing and re-sampling. Attendees will also learn how to implement corrective and preventive action plans (CAPA). Why should you Attend: This 90-minute accredited course is designed to provide sound training on how to recognize and investigate atypical or out of specification results, using approaches which have been recommended by regulatory authorities, performing appropriate investigations. Areas Covered in the Session: Developing a Proper CAPA Plan to Address Any Corrective Actions How to Properly Document Findings Example of a Proper OOS Investigation Write Up Who Will Benefit: Lab Analysts Supervisors and Managers in Pharmaceutical or Biological Laboratories Regulatory Affairs GMP Auditors Consultants Training Departments Speaker Profile: Danielle DeLucy MS, is owner of ASA Training and Consulting, LLC which provides Pharmaceutical and Biologics based companies with training and quality systems assistance in order to meet Regulatory compliance. Prior to this role, Danielle has been in the industry for 17 years serving in numerous Quality Management Roles, such as the Director of Product Quality, the oversight of Sterility Assurance practices and provided QA oversight of numerous filling and packaging operations 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

  • BRC: 7 To 8 Conversion For Auditors

    BRC was the first food safety standard to be benchmarked by GFSI and promotes consumer assurance in certified suppliers.

  • 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
  • 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
  • HACCP for Food Processors

  • Practical Food Microbiology

  • Preventive Controls for Human Food

    Those who complete this 2.5-day course meet the FDA requirements to become a Preventive Control Qualified Individual (PCQI).

  • 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
  • FSPCA Preventive Controls for Human Food Course - Blended Learning Option

    Special rates for Colorado Association for Food Protection Members.

  • 2019 Beef Industry Safety Summit

    The Beef Industry Safety Summit has been established as a premier event that brings industry leaders and safety professionals together from all sectors of the beef industry to focus on strategies to improve beef safety.

  • 12th Global Microbial Identifier Meeting

    The Global Microbial Identifier (GMI) is an international consortium of more than 270 scientists in 55 countries galvanized by a single focus: realizing a global genomic infrastructure and database that will enable revolutionary new technology to identify and characterize microorganisms in timely fashion through utilizing an international interactive system of DNA databases containing the full genomes of all investigated microbial isolates in the world. The GMI idea represents the notion of global inclusiveness to harness benefit from this novel technology for all mankind, society and the environment. The bases for the GMI vision is in the implementation of next generation DNA sequencing in microbiology labs around the world.

  • Prepare Your Company to Comply with the New FDA FSMA Rules on the Sanitary Transportation of Human and Animal Foods

    • Date August 16, 2019 – August 17, 2018
    • Time 09:00 AM - 05:00 PM
    • Location Baltimore, MD
    • Website http://bit.ly/2psjYGC
    Overview:Transportation and Logistics food transportation food safety rules have been finalized by the U.S. Food and Drug Administration (FDA). Under congressional instructions, the Food Safety Modernization Act (FSMA) requires the FDA to establish rules to improve, audit and enforce new food safety transportation rules. The rules provide a significant focus on foods not completely enclosed by a container, risk reducing adulteration prevention, personnel training and certification, inspection and data collection, maintenance and reporting that provides evidence of compliance. These final food transportation rules were enacted on April 6, 2016. which means that perishable food shippers, carriers, receivers and maintenance operations are late to develop and implement risk reducing preventive food handling, load and un-load, distribution and transportation improvements. Why should you attend: In this two-day workshop conference, you will learn the legal requirements, how to develop a company plan that meets FDA and your customer requirements. You will review and learn how to establish appropriate temperature monitoring, sanitation, container test and traceability, training and data reporting procedures. New low-cost GPS enabled traceability and temperature monitoring technology, EPA approved container sanitizers, washout technologies, temperature maintenance equipment, and food residue and bio-contaminant testing will be presented. The session will also review the future of transportation food safety in light of new and evolving technologies. References to upcoming technology providers and Internet links to detailed information will be provided. Areas Covered in the Session Upon completing this course participants should: Understand upcoming US FDA Rules for the Sanitary Transportation of Human and Animal Foods Be able to use a simple checklist to perform a gap analysis between your current practices and new compliance requirements. Be able to develop and implement a company transportation food safety plan to close any gaps Write and implement appropriate container (truck, trailer, sanitation, testing, container traceability and temperature monitoring procedures. Develop a Shipper/Carrier "Contract of Carrier" that meets FDA requirements. Know the different requirements for shippers, carriers and receivers. Understand "container" controls from the harvest level through final delivery. Establish simple, low cost complete data collection and reporting systems. Understand new food transportation standards Know which tools are required for food transportation sanitation controls Know where to get certification training for drivers and other personnel Establish teambuilding between food safety and quality personnel to develop and implement changes to your current system Prepare for food transportation audits and certification Understand food safety, security and recall responsibilities in light of cargo theft, adulteration and temperature failures Learn how to use your system to improve your marketing position Who will benefit: This course is designed for food supply chain logistics and food safety and security personnel whose primary responsibilities include management, sanitation, quality and operations involved with handling incoming and outgoing food shipments, maintaining transportation equipment and tools, and purchasing or selling. U.S. Food shippers, carriers, receivers and maintenance operations Food importers whose food will be consumed in the U.S. Food handlers Logistics professionals Food safety and quality professionals Truck, rail and other maintenance personnel (reefers, doors, walls, ducts, etc.) Food safety lead and audit team members Food security personnel Recall specialists Company sales and marketing personnel More Info: http://bit.ly/2psjYGC john.robinson@globalcompliancepanel.com www.globalcompliancepanel.com