Facilitator: Mark Dargay Are you the U.S. owner or consignee, or the U.S. agency or representative of the foreign owner or consignee of the food offered for import at the time of entry, as confirmed in a signed statement of consent? If you are either of these entities, you are an “importer” as defined by FDA and you are subject to the FSVP Rule. FSVP is an FDA ruling that importers must have in place to verify that their foreign…

Facilitator: Rich Gibson This practical course is designed to provide participants with detailed knowledge and understanding of the SQF Food Safety Code for Storage and Distribution. It enables personnel to be fully trained in how HACCP based systems are developed and implemented, in addition to understanding how to perform effective internal audits of the SQF management system. The SQF system provides assurance and confidence to the customer that food handled and distributed is of the highest possible standards WHO WILL…

Facilitator: Mark Dargay & Others This interactive workshop is approved by the International HACCP Alliance. It provides an in-depth look at HACCP, and teaches the steps necessary to identify and control food safety hazards. This is an excellent opportunity to develop, review, and revise your HACCP plan with the assistance of our experts. WHO WILL BENEFIT Food safety managers, plant managers, food safety team leaders, line supervisors, HACCP and food safety team members, quality assurance managers, food plant maintenance staff…

Facilitator: Mark Dargay The FDA requires all seafood processors to comply with Title 21CFR Part 123, Fish & Fishery Products, and determine if significant seafood safety hazards exist within their processes. Processors handle different types of seafood. Hazards are different for each. Failure to develop this mandatory program could result in unsafe products and regulatory action. WHO WILL BENEFIT Seafood processors, dealers, regulatory personnel, fisherman, food safety managers, plant managers, food safety team leaders, line supervisors, HACCP and food safety…

Facilitator: Mark Dargay The Hazard Analysis and Risk Based Preventive Controls for Human Food regulation (referred to as Preventive Controls for Human Food regulation) was published on September 17, 2015 and is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the Food Safety Preventive Controls Alliance (FSPCA; FSPCA was established in 2011 as part of a grant from U.S.FDA to the Illinois Institute of Technology’s Institute…

Facilitator: Rich Gibson This practical course is designed to provide food safety professionals with detailed knowledge and understanding of the SQF Code. It enables personnel to be fully trained in how HACCP quality management systems are implemented, in addition to understanding how to perform effective internal audits of the SQF management system. The SQF system provides assurance and confidence to the customer that food produced, prepared, and handled by the food supplier, is of the highest possible standards. WHO WILL…

Facilitator: Rich Gibson This hands-on course will help you set up a meaningful and proactive audit program to assess compliance of your food safety management system. Participants will learn how to develop an internal audit system, and acquire skills and techniques to conduct effective, value-added food safety audits. Emphasis is placed on how to get the most value from your internal audits, and how to ensure continual improvement. WHO WILL BENEFIT Food safety managers, plant managers, food safety team leaders,…

Facilitator: Mark Dargay & Others Have you ever had your security or receptionist contact you and say, “They’re here!.” Whether it is FDA or your State Department of Agriculture Inspector contracted by FDA to inspect your facility, each of us always gets the jitters when they arrive. When that call goes out to the facility, are you prepared for the event? Our 1-day class will help you navigate the investigation from “Hello” to “Thank you.” WHO WILL BENEFIT Food safety…

Facilitator: Mark Dargay This custom course has been developed based on an overwhelming demand for a one-day version of the two and a half-day FDA accredited PCQI Course. In fact, this unique course is facilitated by certified Lead Instructors trained by FSPCA, Food Safety Preventive Controls Alliance. This course will provide attendees with the needed information to understand the expectations of the new FSMA Law, including all seven rulings. Participants will also understand the role of the PCQI in the…

Guest Speaker: Rod Wheeler Rod is the Founder and CEO of The Global Food Defense Institute, which serves the food, agricultural, and chemical industry in protecting products against intentional, deliberate acts of tampering and adulteration. This interactive course examines issues and challenges that might arise at a food facility from intentional tampering, terrorism or sabotage. Participants will learn to develop and implement a food defense program that prepares them to handle intentional contamination, workplace violence, and other crisis situations at…

Facilitator: Mark Dargay & Others This interactive workshop is approved by the International HACCP Alliance. It provides an in-depth look at HACCP, and teaches the steps necessary to identify and control food safety hazards. This is an excellent opportunity to develop, review, and revise your HACCP plan with the assistance of our experts. WHO WILL BENEFIT Food safety managers, plant managers, food safety team leaders, line supervisors, HACCP and food safety team members, quality assurance managers, food plant maintenance staff…

Facilitator: Mark Dargay Are you the U.S. owner or consignee, or the U.S. agency or representative of the foreign owner or consignee of the food offered for import at the time of entry, as confirmed in a signed statement of consent? If you are either of these entities, you are an “importer” as defined by FDA and you are subject to the FSVP Rule. FSVP is an FDA ruling that importers must have in place to verify that their foreign…

Facilitator: Rich Gibson This practical course is designed to provide food safety professionals with detailed knowledge and understanding of the SQF Code. It enables personnel to be fully trained in how HACCP quality management systems are implemented, in addition to understanding how to perform effective internal audits of the SQF management system. The SQF system provides assurance and confidence to the customer that food produced, prepared, and handled by the food supplier, is of the highest possible standards. WHO WILL…

Facilitator: Hank Hirsch This interactive training will be tailored to the interests and needs of course participants. It will provide the knowledge and understanding of how to manage your IPM Program in compliance with state laws and regulations. This course will also cover all aspects of design, monitoring, record keeping—everything you need to know to ensure efficacy and efficiency of your IPM Program. Most importantly, it will meet and exceed all 3rd party regulatory certifications. WHO WILL BENEFIT Food Safety…

Facilitator: Mark Dargay The Hazard Analysis and Risk Based Preventive Controls for Human Food regulation (referred to as Preventive Controls for Human Food regulation) was published on September 17, 2015 and is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the Food Safety Preventive Controls Alliance (FSPCA; FSPCA was established in 2011 as part of a grant from U.S.FDA to the Illinois Institute of Technology’s Institute…

Facilitator: Rich Gibson The SQF Advanced Practitioner Course is designed for the current SQF practitioner seeking further information on how to improve and maintain the supplier’s SQF System. Through activity-based instruction, the course provides the tools practitioners need to use the internal audit program to manage, maintain and enhance the site’s SQF System; harness the corrective action/preventive action process to identify trends and build continuous improvement; communicate with senior management to more fully define the site’s commitment to food safety;…