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  • IAFP 2019

  • Practical HACCP for Food Processors

    This 2-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. This essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls.

  • 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
  • Introduction to Food Science

    By attending this course you will: -Gain an appreciation of the scope and breadth of the field of Food Science. -Improve understanding of fundamental chemistry of foods and the major molecular components of foods including proteins, carbohydrates and lipids. -Improve understanding of the science of food color, food flavor, nutrition, sensory evaluation and food microbiology. -Gain insight into the application of all these areas of food science to improve food safety and quality.

  • FSPCA Preventive Controls for Human Food (PCQI)

    This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2.5 day course, designed by the Food Safety Preventative Controls Alliance (FSPCA), is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.

  • FSAI Science Conference 2019: The Science of Food Safety - What's our Future?

    • Date August 21, 2019 – August 22, 2019
    • Time 12:00 AM - 12:00 AM
    • Location The Convention Centre, Dublin, Ireland
    • Website http://foodsafety2019.com/

    Abstracts for this event will be accepted until 25 March 2019.

  • Food Spoilage & Shelf Life Studies Workshop

    Food spoilage causes massive loss of food supply and substantial economic damage to food companies worldwide. Understanding means of food spoilage, and performing an accurate assessment of shelf life, will help food manufacturers develop appropriate food processing, packaging and distribution strategies. Utilization of these appropriate strategies will reduce food waste and economic loss. COURSE OVERVIEW This course will review: ✓ Microorganisms involved in spoilage ✓ Mechanisms of spoilage ✓ Intrinsic and extrinsic factors to control microbiological spoilage ✓ Principles and design of shelf life studies ✓ Technologies for extending shelf life of products Who should attend: Product Development Professionals, Quality Control Personnel, and Food Safety Personnel are all encouraged to attend.

  • Arizona Environmental Health Association 2019 FDA Pacific Region Retail Food Seminar

    • Date September 9, 2019 – September 12, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Mesa, AZ
    • Website http://www.azeha.org
  • Mexico Association for Food Protection 2019 Annual Meeting

    • Date September 11, 2019 – September 13, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Monterrey, Mexico
    • Website

    For more information, contact info@amepal.com.

  • Georgia Association for Food Protection (GAFP) Fall 2019 Meeting

    • Date September 16, 2019
    • Time 12:00 AM - 12:00 AM
    • Location University of Georgia's Center for Food Safety, Athens, GA
    • Website http://www.gafoodprotection.org
  • Food Safety and Meat Microbiology School

    • Date September 17, 2019 – September 19, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Meat Science and Animal Biologics Discovery Building, 1933 Observatory Dr., Madison WI 53706
    • Website https://fri.wisc.edu/events_workshops.php

    Hosted by the Food Research Institute, University of Wisconsin-Madison

    Attendees will learn from industry and academic experts about pertinent topics impacting food safety systems and product safety. Topics include microbiology, sanitation programs, facility design, thermal processing, ingredients, new technologies, and more. Demonstrations and microbiology lab exercises will expand microbiological skills, sampling techniques, plant/equipment sanitary design, and product bacterial contamination prevention and control.

  • Preventative Controls for Human Food (PCQI) Part 1 and Part 2

    Sponsored by Matrix Sciences

    Blended Course - Part 1 is self-paced, online; Part 2 is instructor-led at this location

  • Foodborne Pathogens & Product Sampling Workshop

    As food safety professionals, it is our duty to ensure that the food we ship to our customers is not only high quality, but safe to eat. While most food safety professionals are intricately familiar with their manufacturing and sanitation processes, many don’t know enough about the foodborne pathogens themselves, to keep the company’s food safe for its consumers. Welcome to the world of foodborne pathogens… …consisting of approximately 250 different types of bacteria, viruses, parasites, molds, and algae. Because of the prevalence of these harmful microbes, there is an ever growing need for proper training and prevention of pathogen contamination in our food manufacturing processes. So do you know all that you should about these sneaky organisms? DURING THIS COURSE YOU WILL: ✓Develop an understanding of the most common pathogens found in food products, and the risks they pose to your company and its product ✓Determine processes to reduce the risk of pathogens throughout the manufacturing process and finished goods ✓Evaluate case studies with review of recalls and possible action plan resolutions ✓Understand the common methods of laboratory testing to provide a foundation for identifying an appropriate sampling and detection strategy for your company.

  • Indiana Environmental Health Association Annual Fall Education Conference

    • Date September 23, 2019 – September 25, 2019
    • Time 12:00 AM - 12:00 AM
    • Location South Bend, Indiana
    • Website https://www.iehaind.org/
  • Kansas Environmental Health Association 2019 Annual Fall Conference

    • Date September 24, 2019 – September 26, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Atrium Hotel and Conference Center, Hutchinson, KS
    • Website https://keha.us/

    CEU’s are available for those in need. Contact KEHA President, Robert Torres rtorres@prattcounty.org for more information.

  • Blended Human Food Preventive Control Qualified Individual (PCQI) Part 2: 1-day instructor led class

    This is a Food Safety Preventive Controls Alliance (FSPCA) class put on by Iowa State University (ISU), Center for Industrial Research and Services (CIRAS) and the Extension of Agriculture and Natural Resources (ANR). It is the second part that is required after the first part online is completed in order to receive your certificate as a Preventive Controls Qualified Individual (PCQI). The FSPCA PCQI class is the only PCQI class recognized by the FDA. Regulations require that companies have a PCQI as set forth by the FDA.

  • Iowa Association for Food Protection 2019 Annual Meeting

    • Date October 8, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Ames, Iowa
    • Website

    Contact Lynne Melchert at lynne.melchert@swissvalley.com for information.

  • Food Safety and Sanitation for Food Manufacturers Short Course

    Penn State University has been a leading provider of science-based food safety training for over 40 years. The Food Safety and Sanitation for Food Manufacturers Short Course continues this track record by offering a comprehensive 2 1/2-day program for those who are developing in-house food safety programs and want to upgrade their knowledge of the science and technology of cleaning and sanitizing, food allergen control, sanitary facilities and equipment design, food defense, pest control, and environmental monitoring. Lectures and lab sessions focus on control of pathogenic and spoilage microorganisms, plant and equipment design, safe handling of chemical products, allergen control, and educational strategies to get your workers involved and committed to your food safety plan.

  • MANAGING MICROBIOLOGICAL TESTING AS A PREVENTIVE CONTROL VERIFICATION

    FDA’s final rule “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food” requires that preventive controls be verified to ensure that they are consistently and effectively implemented. Verification procedures frequently take on the form of environmental and product microbiological testing. Establishing a testing plan is resource intensive and may create concerns regarding expense, effectiveness, and potential liability. In this symposium, speakers from government, industry, and academia will address considerations of where to test, testing frequency, rapid methods, statistical process control, role of environmental testing, role of existing literature and predictive modeling for validation, and responses to findings. Case studies will be presented and attendees will be engaged in break out groups to discuss strategies in developing effective testing programs.

  • Managing Microbiological Testing as a Preventive Control Verification

    FDA’s final rule “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food” requires that preventive controls be verified to ensure that they are consistently and effectively implemented. Verification procedures frequently take on the form of environmental and product microbiological testing. Establishing a testing plan is resource intensive and may create concerns regarding expense, effectiveness, and potential liability. In this symposium, speakers from government, industry, and academia will address considerations of where to test, testing frequency, rapid methods, statistical process control, role of environmental testing, role of existing literature and predictive modeling for validation, and responses to findings. Case studies will be presented and attendees will be engaged in break out groups to discuss strategies in developing effective testing programs.