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X-WR-CALNAME:Comprehensive Food Safety
X-ORIGINAL-URL:https://cfsfoodsafety.com
X-WR-CALDESC:Events for Comprehensive Food Safety
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260512T083000
DTEND;TZID=America/New_York:20260512T163000
DTSTAMP:20260512T112938
CREATED:20251124T221300Z
LAST-MODIFIED:20251124T221300Z
UID:10004578-1778574600-1778603400@cfsfoodsafety.com
SUMMARY:Implementing SQF Quality Code 5/12/26 (1 - day)
DESCRIPTION:This one-day course is ideal for those already familiar with quality management principles\, such as SQF quality practitioners or SQF quality auditors\, but who need to understand how to apply quality tools in the implementation of the SQF Quality Code. The course will address the impact of quality parameters on the site’s product and operation\, assist sites in understanding how the SQF Quality Code aligns with food safety and allow learners to apply quality tools and techniques to implementation of the SQF Quality Code. \nWHO WILL BENEFIT\nFood Safety & Quality Managers\, SQF Practitioners\, Plant & Warehouse Managers\, Sanitation Managers & Supervisors\, Facility Managers\, and other stakeholders who want to understand how to enhance an already mature SQF certified facility. \nWHAT YOU WILL LEARN\n\nUnderstand Management Commitment as it relates to quality\nExplain the product quality parameters within the food industry sector or site\nApply the HACCP method to identify significant quality threats and how to monitor and control them\nUnderstand the use and application of quality measurement tools\nApply the PDCA cycle to improve quality outcomes.\nMuch\, much\, more…..\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/implementing-sqf-quality-code-5-12-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260519T083000
DTEND;TZID=America/New_York:20260520T163000
DTSTAMP:20260512T112938
CREATED:20251124T211554Z
LAST-MODIFIED:20251124T211554Z
UID:10004558-1779179400-1779294600@cfsfoodsafety.com
SUMMARY:Certified HACCP - HACCP Plan Development 5/19/26 (2 - days)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood safety managers\, plant managers\, food safety team leaders\, line supervisors\, HACCP and food safety team members\, quality assurance managers\, food plant maintenance staff who want to understand the principles of HACCP and its realistic application to specific industries. \nWHAT YOU WILL LEARN\n\nHACCP overview\, models for practical application\, and food safety issues\nFood safety overview\, FDA compliance\, and other regulatory issues\nA clear understanding of HACCP and its application to your company\nAn explanation of HACCP programs and prerequisite programs\nThe tools to develop and implement comprehensive HACCP plans\nThe seven HACCP principles—their definitions and application\nAn understanding of the benefits of implementing HACCP\nThe importance of CCP validation and verification\nMaintenance of an effective HACCP program\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/certified-haccp-haccp-plan-development-5-19-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260527T080000
DTEND;TZID=America/New_York:20260528T170000
DTSTAMP:20260512T112938
CREATED:20251124T221518Z
LAST-MODIFIED:20251124T221518Z
UID:10004579-1779868800-1779987600@cfsfoodsafety.com
SUMMARY:Verification\, Validation\, Corrective & Preventative Action and Root Cause Analysis 5/27/26 (2 - days)
DESCRIPTION:This two-day virtual course will provide participants with a thorough understanding of essential food safety & quality management systems elements in maintain compliance. Verification & Validation\, Corrective & Preventative Action\, Root Cause Analysis\, and Goal setting so you know the level of detail required for each process and are able to use these critical methodologies in practice. This is especially helpful when implementing some of the requirements of GFSI recognized audit schemes. During this course participants will also learn of critical elements related to maintain a culture of accountability and food safety. \nWHAT YOU WILL LEARN:\n\nUnderstand the maintenance of a food safety culture\nEstablish SMART Goals (Objectives) related to food safety & quality\nBe able to define and understand the terms validation and verification\nUnderstand the elements of CAPA\nConduct root cause analyses to effectively problem solve\nUnderstand the level of detail required for each process\nBe able to use validation and verification in practice\, effectively\nAppreciate how validation and verification relate to conformance to food safety standards and regulatory requirements\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. and to Noon on the last day. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/verification-validation-corrective-preventative-action-and-root-cause-analysis-5-27-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260610T110000
DTEND;TZID=America/New_York:20260610T120000
DTSTAMP:20260512T112938
CREATED:20260417T144950Z
LAST-MODIFIED:20260420T192630Z
UID:10004589-1781089200-1781092800@cfsfoodsafety.com
SUMMARY:Free Webinar: SQF Edition 10: Get Compliant\, Stay Competitive 6/10/26
DESCRIPTION:THE SQF CODE HAS CHANGED. YOUR PROGRAM NEEDS TO CHANGE WITH IT. \n⚠ First Edition 10 audits are anticipated to begin January 2\, 2027. With the Code now published\, the implementation clock is running. Facilities that begin gap assessments now will walk into their audit with confidence — those that wait will scramble.\nSQF Edition 10 represents one of the most significant evolutions of the Safe Quality Food Code in recent memory. Released in early 2026 and now moving through GFSI benchmarking\, Edition 10 doesn’t just add requirements — it fundamentally reshapes how food safety culture\, audit scoring\, change management\, and preventive controls are evaluated at your facility. \nIn this focused 60-minute complimentary session\, our expert practitioners will cut through the complexity and give you the practical\, actionable understanding you need to begin transitioning your SQF system right now — not six months from now when time has run out. \nWhether you are managing a single site through recertification or overseeing a multi-facility program\, this webinar delivers the clarity and roadmap your team needs to enter 2027 audit-ready and audit-confident. \n\nChanges You Need To Know:\n\nRevised Audit Scoring: Greater weight placed on systemic controls.\nEnvironmental Monitoring: Increased rigor for pathogen testing.\nStandardized RCA: Formal methodology is now mandatory.\nPractitioner Backups: New requirements for on-site redundancy.\nFood Safety Culture: Now a requirement with specific KPIs.\nChange Management: Procedures for personnel\, process & equipment changes.\n\n\n\nWhat You Will Walk Away With:\n\nEdition 9 → 10 Gap Picture: Understand changes for the 2027 deadline.\nAudit Prep Strategies: Learn what auditors will prioritize.\nActionable Food Safety Culture: Concrete methods to document culture.\nChange Management Compliance: Framework for new Clause 2.3.5.\nImplementation Roadmap: Action sequence for the 2027 window.\nEdition 10 Gap Checklist: A ready-to-use evaluation tool.\n\n\n\nMeet Your Co-Hosts\nThis session is co-hosted by two seasoned food safety practitioners with deep hands-on experience in SQF auditing\, program implementation\, and regulatory compliance across multiple food industry sectors. \n\n\n\n \nRich Gibson\nDirector\, Food Safety & Quality Assurance\nComprehensive Food Safety\n\nRich is a leading authority on GFSI initiatives and a finalist for the SQF Outstanding Industry Achievement Award. As a registered SQF Consultant and Trainer\, he has decades of experience in auditing and helping facilities achieve and maintain high-level compliance. \n\n\n\n \nMark Dargay\nDirector\, Food Safety & Regulatory Compliance\nComprehensive Food Safety\n\nMark is a food safety veteran with over 40 years of experience. He specializes in food safety\, quality consulting\, and auditing\, including retail\, GMP\, GDP\, and GFSI audits. Mark is a registered SQF Consultant and Trainer and Lead Instructor for PCQI and FSVP. \n\n\n\n 
URL:https://cfsfoodsafety.com/event/free-webinar-sqf-edition-10-get-compliant-stay-competitive-6-10-26/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260613T083000
DTEND;TZID=America/New_York:20260613T163000
DTSTAMP:20260512T112938
CREATED:20251124T221715Z
LAST-MODIFIED:20251124T221715Z
UID:10004580-1781339400-1781368200@cfsfoodsafety.com
SUMMARY:Recall and Traceability 6/13/26 (1 - day)
DESCRIPTION:This one-day\, hands-on course will help outline the details needed to document\, develop\, and implement a product traceability program for use in the event of a product recall or withdrawal. Participants will learn when and how to initiate a recall in the event of a public health concern. \nWHO WILL BENEFIT:\nFood safety managers\, plant managers\, food safety team leaders\, line supervisors\, managers\, food safety team members\, in-house recall coordinators\, quality assurance managers\, and all personnel who want to understand the importance of traceability and the methods for recalling and.or withdrawing products that may pose a health risk. \nWHAT YOU WILL LEARN:\n\nMethods and responsibilities for product trace (one up\, one back)\nunderstanding the recall process\nClassifications of recalls\nThe recall process and ramifications\nDetermine when to recommend that a recall may be necessary.\nRegulatory agencies roles in recalls.\nKey components in the recall process.\nRule 21 CFR Part 1\, Subpart S\, and the requirements.\n\nREGISTRATION INFORMATION\nThis interactive course will be held virtually with a live instructor. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and Certificate of Completion are included. Early registration is recommended. Please call: 1-800-996-4402. \nEarly bird discounts available for registrations 30 days or more in advance.\nAn additional discount is offered for 3 or more participants from the same organization.
URL:https://cfsfoodsafety.com/event/recall-and-traceability-6-13-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260618T083000
DTEND;TZID=America/New_York:20260618T163000
DTSTAMP:20260512T112938
CREATED:20251124T215254Z
LAST-MODIFIED:20251124T215254Z
UID:10004568-1781771400-1781800200@cfsfoodsafety.com
SUMMARY:Certified Seafood HACCP (Segment 2) 6/18/26 (1 - day)
DESCRIPTION: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. \nThis course will also focus on how COVID-19 affects food safety\, and what measures your company should take to protect employee health and safety. We’ve also included back-to-work strategies (food safety focus) based on the CDC and FDA guidelines. \nWHO WILL BENEFIT\nSeafood processors\, dealers\, regulatory personnel\, fisherman\, food safety managers\, plant managers\, food safety team leaders\, line supervisors\, HACCP and food safety team members\, quality assurance managers\, food plant maintenance staff who want to understand the principles of Seafood HACCP and its realistic application the seafood industry. \nWHAT YOU WILL LEARN\n\nReview of FDA Seafood HACCP Regulation (Title 21CFR Part 123) Fish and Fishery Products\, and the 7 Principles of HACCP\nIdentifying species and process-related food safety hazards and their associated control strategies\nThrough interactive work group sessions:\nHow to conduct a hazard analysis using FDA’s Hazard Guide\nDevelop a hazard analysis and identifying controls\nDevelop a HACCP Plan using individual chapters of the FDA Hazard Guide\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/certified-seafood-haccp-segment-2-6-18-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260623T083000
DTEND;TZID=America/New_York:20260624T163000
DTSTAMP:20260512T112938
CREATED:20251124T204127Z
LAST-MODIFIED:20260427T175204Z
UID:10004550-1782203400-1782318600@cfsfoodsafety.com
SUMMARY:SQF Code Edition 10 Implementation: Manufacturing 6/23/26 (2 - days)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood Safety Managers\, Senior Managers\, Supervisors\, Team Leaders\, Food Safety Auditors & food supplier management who want to understand a pragmatic approach to implement a SQF Management System. \nWHAT YOU WILL LEARN\n\nThe SQF Code\, Food Sector Categories\, SQF vocabulary\nFood Safety and Quality Plans\nHow HACCP is utilized in the SQF program\nThe cost of quality\nRequirements for SQF practitioners\nHow to develop\, implement and maintain SQF systems\nValue-added auditing techniques\nCertification requirements of SQF systems\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/sqf-code-edition-10-implementation-manufacturing-6-23-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260707T080000
DTEND;TZID=America/New_York:20260708T170000
DTSTAMP:20260512T112938
CREATED:20251124T222037Z
LAST-MODIFIED:20251124T222037Z
UID:10004582-1783411200-1783530000@cfsfoodsafety.com
SUMMARY:The SQF Advanced Practitioner Course 7/7/26 (2 - days)
DESCRIPTION: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; and develop and prioritize key performance indicators to assure continuous improvement of the SQF System. \nTo ensure the practitioner obtains an optimal learning experience and to fully benefit from this course\, it is recommended that participants meet the following prerequisites prior to attending the course: \n\nBeen through at least one successful (C-complies rating or higher) SQF certification / recertification process as the designated SQF practitioner\nSuccessfully completed a HACCP training class that includes a final assessment\nSuccessfully completed the Implementing SQF Systems examination\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/the-sqf-advanced-practitioner-course-7-7-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260714T083000
DTEND;TZID=America/New_York:20260716T160000
DTSTAMP:20260512T112938
CREATED:20251125T002319Z
LAST-MODIFIED:20251125T002422Z
UID:10004587-1784017800-1784217600@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 7/14/26 (3 - days)
DESCRIPTION: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 of Food safety and Health) is the “standardized curriculum” recognized by FDA; Successful completion of the course is one way to meet the requirements for a “preventive controls qualified individual”. \nWHAT YOU WILL LEARN\n\nFood Safety Plan Overview and Development\nGood Manufacturing Practices and Other Pre-requisite Programs\nBiological Food Safety Hazards\, Chemical\, Physical and Economically Motivated Food Safety Hazards\nHazard Analysis and Preventive Controls Determination\nProcess Preventive Controls\nFood Allergen Preventive Controls\nSanitation Preventive Controls\nSupply Chain Preventive Controls\nVerification and Validation Procedures\nRecord Keeping Procedures\nRecall Plan\nRegulation overview cGMP and HARPC\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/food-safety-and-preventive-controls-pcqi-human-food-7-14-26-3-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260721T083000
DTEND;TZID=America/New_York:20260722T163000
DTSTAMP:20260512T112938
CREATED:20251124T205448Z
LAST-MODIFIED:20251124T205448Z
UID:10004555-1784622600-1784737800@cfsfoodsafety.com
SUMMARY:Food Safety Internal Auditor Course 7/21/26 (2 - days)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood safety managers\, plant managers\, food safety team leaders\, line supervisors\, managers\, food safety team members\, quality assurance managers\, and food plant maintenance staff who want to understand how to conduct a value-added food safety internal audit that will result in improved performance. \nWHAT YOU WILL LEARN\n\nQuality and food safety audit principles and applications\nThe difference between system and process audits\nHow to manage your resources effectively (roles and responsibilities)\nThe Cost of Quality and how to reduce mistakes and errors\nInternal audit roles and responsibilities\nHow to write proactive\, actionable internal audit reports\nHow to be effective with follow-up\nHow to utilize continual improvement techniques\nHow to keep the momentum going after the audit\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/food-safety-internal-auditor-course-7-21-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260805T083000
DTEND;TZID=America/New_York:20260806T163000
DTSTAMP:20260512T112938
CREATED:20251124T215908Z
LAST-MODIFIED:20251124T215908Z
UID:10004571-1785918600-1786033800@cfsfoodsafety.com
SUMMARY:Foreign Supplier Verification Program (FSVP) Course 8/5/26 (2 - days)
DESCRIPTION: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 suppliers produce food in a manner that provides the same level of public health protection as the preventive controls or produce safety regulations in the United States. This FDA ruling is intended to ensure that the supplier’s food is not adulterated and is not misbranded with respect to allergen labelling. This official course curriculum was produced by the Food Safety Preventive Controls Alliance (FSPCA). \nWHAT YOU WILL LEARN\n\nOverview of FSVP & Preventive Controls/Produce Safety\nHow to Conduct a Hazard Analysis for FSVP\nEvaluation and Approval of Foreign Suppliers\nForeign Supplier Verification\nRe-evaluation of Foreign Suppliers\nImporter Identification at Entry\nRecord Keeping to Comply with FSVP\nFDA Oversight—What it Means to You\nPath Forward Considerations\n\nTARGET AUDIENCE\n\nImporters of human and animal food in the U.S.\nFacilities that directly import human and animal food\nPersonnel responsible for the implementation of FSVP\nBuyers\, food safety managers and consultants\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/foreign-supplier-verification-program-fsvp-course-8-5-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260812T083000
DTEND;TZID=America/New_York:20260812T163000
DTSTAMP:20260512T112938
CREATED:20251124T220423Z
LAST-MODIFIED:20251124T220423Z
UID:10004574-1786523400-1786552200@cfsfoodsafety.com
SUMMARY:Food Safety Culture 8/12/26 (1 - day)
DESCRIPTION:This one-day course is ideal for organizations that wish to enhance their food safety culture through systematic implementation and analysis of the current food safety culture. The course also discusses the GFSI Requirements\, defines the elements of a Food Safety Culture and covers the methods and responsibilities of Building a Culture of Food Safety\, Monitoring Culture. The Pitfalls of Food Safety Culture and Continual Improvement are also discussed. Hands-on exercises will assist in building objectives and assessing the current state of culture within the organization. \nWHO WILL BENEFIT:\nSenior Management\, Ownership\, Food Safety & Quality Managers\, SQF Practitioners\, Plant & Warehouse Managers\, Sanitation Managers & Supervisors\, Facility Managers\, and other stakeholders who want to understand how to foster a culture of food safety. \nWHAT YOU WILL LEARN:\n\nFundamentals of a food safety culture\nManagement Commitment for fostering a culture of food safety\nHow to prepare your team and develop basic Food Safety Culture program elements\nAssess the current maturity of your organization’s Food Safety Culture\nUse an inspection to identify obstacles to Food Safety Culture\nMonitoring and improve the culture within your organization\n\nREGISTRATION INFORMATION\nThis interactive course will be held virtually with a live instructor. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and Certificate of Completion are included. Early registration is recommended. Please call: 1-800-996-4402. \nEarly bird discounts available for registrations 30 days or more in advance.\nAn additional discount is offered for 3 or more participants from the same organization.
URL:https://cfsfoodsafety.com/event/food-safety-culture-8-12-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260818T083000
DTEND;TZID=America/New_York:20260818T163000
DTSTAMP:20260512T112938
CREATED:20251124T213141Z
LAST-MODIFIED:20251124T213141Z
UID:10004563-1787041800-1787070600@cfsfoodsafety.com
SUMMARY:Handling an FDA Inspection 8/18/26 (1 - day)
DESCRIPTION: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.” \nWHO WILL BENEFIT\nFood safety managers\, plant managers\, food safety team leaders\, line supervisors\, HACCP and food safety team members\, quality assurance managers\, food plant maintenance staff who want to understand an effective way to have a successful FDA inspection. \nWHAT YOU WILL LEARN\n\nRegulatory Inspection Plan SOP content\nInspection Team (Roles and Responsibilities)\nPre-Inspection Conference Meeting (Who attends and why)\nPreparation of the facility and employees (“Loose lips sink ships”)\nQuestions & Answers (“He said…She said”)\nDocumentation review (“Just the facts”)\nTreatment of the Investigator (What NOT to say)\nClosing meeting\nHow to address government documentation (Affidavits\, F-483\, Warning Letters)\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/handling-an-fda-inspection-8-18-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260825T083000
DTEND;TZID=America/New_York:20260826T163000
DTSTAMP:20260512T112938
CREATED:20251124T211736Z
LAST-MODIFIED:20251124T211736Z
UID:10004559-1787646600-1787761800@cfsfoodsafety.com
SUMMARY:Certified HACCP - HACCP Plan Development 8/25/26 (2 - days)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood safety managers\, plant managers\, food safety team leaders\, line supervisors\, HACCP and food safety team members\, quality assurance managers\, food plant maintenance staff who want to understand the principles of HACCP and its realistic application to specific industries. \nWHAT YOU WILL LEARN\n\nHACCP overview\, models for practical application\, and food safety issues\nFood safety overview\, FDA compliance\, and other regulatory issues\nA clear understanding of HACCP and its application to your company\nAn explanation of HACCP programs and prerequisite programs\nThe tools to develop and implement comprehensive HACCP plans\nThe seven HACCP principles—their definitions and application\nAn understanding of the benefits of implementing HACCP\nThe importance of CCP validation and verification\nMaintenance of an effective HACCP program\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/certified-haccp-haccp-plan-development-8-25-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260901T083000
DTEND;TZID=America/New_York:20260902T163000
DTSTAMP:20260512T112938
CREATED:20251124T204420Z
LAST-MODIFIED:20251124T204420Z
UID:10004551-1788251400-1788366600@cfsfoodsafety.com
SUMMARY:SQF Code Edition 9 Implementation: Manufacturing 9/1/26 (2 - days)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood Safety Managers\, Senior Managers\, Supervisors\, Team Leaders\, Food Safety Auditors & food supplier management who want to understand a pragmatic approach to implement a SQF Management System. \nWHAT YOU WILL LEARN\n\nThe SQF Code\, Food Sector Categories\, SQF vocabulary\nFood Safety and Quality Plans\nHow HACCP is utilized in the SQF program\nThe cost of quality\nRequirements for SQF practitioners\nHow to develop\, implement and maintain SQF systems\nValue-added auditing techniques\nCertification requirements of SQF systems\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/sqf-code-edition-9-implementation-manufacturing-9-1-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260909T083000
DTEND;TZID=America/New_York:20260909T163000
DTSTAMP:20260512T112938
CREATED:20251124T222219Z
LAST-MODIFIED:20251124T222219Z
UID:10004583-1788942600-1788971400@cfsfoodsafety.com
SUMMARY:FSMA Overview & Preventive Controls 9/9/26 (1 - day)
DESCRIPTION: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 development of a Food Safety Plan\, along with its required components. It is the ideal course to understand the impact of FSMA on your organization. Additionally\, it will provide a roadmap to ensure a successful FDA inspection. \nWHAT YOU WILL LEARN\n\nFSMA Overview—Are You Ready? What\, Why and When\nThe seven FSMA Rulings in Plain English\nPreventive Controls Qualified Individual (PCQI)\nFood Safety Plan Overview and Development\nGood Manufacturing Practices and Other Pre-requisite Programs\nBiological Food Safety Hazards\, Chemical\, Physical and Economically Motivated Food Safety Hazards\nHazard Analysis & Preventive Controls Determination\nProcess\, Allergen \, Sanitation & Supply Chain Preventive Controls\nVerification and Validation Procedures\nRecord Keeping Procedures & Recall Plan\nHow to Prepare for an FDA Inspection\nPath Forward Considerations\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/fsma-overview-preventive-controls-9-9-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260915T083000
DTEND;TZID=America/New_York:20260915T163000
DTSTAMP:20260512T112938
CREATED:20251124T221837Z
LAST-MODIFIED:20251124T221837Z
UID:10004581-1789461000-1789489800@cfsfoodsafety.com
SUMMARY:Recall and Traceability 9/15/26 (1 - day)
DESCRIPTION:This one-day\, hands-on course will help outline the details needed to document\, develop\, and implement a product traceability program for use in the event of a product recall or withdrawal. Participants will learn when and how to initiate a recall in the event of a public health concern. \nWHO WILL BENEFIT:\nFood safety managers\, plant managers\, food safety team leaders\, line supervisors\, managers\, food safety team members\, in-house recall coordinators\, quality assurance managers\, and all personnel who want to understand the importance of traceability and the methods for recalling and.or withdrawing products that may pose a health risk. \nWHAT YOU WILL LEARN:\n\nMethods and responsibilities for product trace (one up\, one back)\nunderstanding the recall process\nClassifications of recalls\nThe recall process and ramifications\nDetermine when to recommend that a recall may be necessary.\nRegulatory agencies roles in recalls.\nKey components in the recall process.\nRule 21 CFR Part 1\, Subpart S\, and the requirements.\n\nREGISTRATION INFORMATION\nThis interactive course will be held virtually with a live instructor. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and Certificate of Completion are included. Early registration is recommended. Please call: 1-800-996-4402. \nEarly bird discounts available for registrations 30 days or more in advance.\nAn additional discount is offered for 3 or more participants from the same organization.
URL:https://cfsfoodsafety.com/event/recall-and-traceability-9-15-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261006T083000
DTEND;TZID=America/New_York:20261006T163000
DTSTAMP:20260512T112938
CREATED:20251124T222612Z
LAST-MODIFIED:20251124T222612Z
UID:10004585-1791275400-1791304200@cfsfoodsafety.com
SUMMARY:Environmental Monitoring10/6/26 (1 - day)
DESCRIPTION:This one-day virtual course is Intended for those that are looking to improve and/or implement a robust environmental monitoring program as well as those interested in gaining more knowledge of the environmental monitoring requirements set forth by GFSI audit schemes and regulatory agencies. Those involved in the industry include Quality Control/Assurance personnel\, Production Management/Supervisors\, Sanitation personnel\, Auditors and Consultants. This course covers microbiological hazards\, the establishment and maintenance of an environmental monitoring program while focusing on the pathogens of greatest concern. \nWHAT YOU WILL LEARN\n\nUnderstand the importance of a robust environmental monitoring program\nRisk assessment for establishing pathogens to monitor\, areas\, frequency\, etc.\nGain insight to sampling techniques\, where to sample and frequency of sampling\, target organisms\, and data management\nPromote knowledge base to conduct environmental testing that adds value to your food safety and quality plans while mitigating risks of an outbreak or recall\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/environmental-monitoring10-6-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261013T083000
DTEND;TZID=America/New_York:20261014T163000
DTSTAMP:20260512T112938
CREATED:20251124T220031Z
LAST-MODIFIED:20251124T220031Z
UID:10004572-1791880200-1791995400@cfsfoodsafety.com
SUMMARY:Foreign Supplier Verification Program (FSVP) Course 10/13/26 (2 - days)
DESCRIPTION: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 suppliers produce food in a manner that provides the same level of public health protection as the preventive controls or produce safety regulations in the United States. This FDA ruling is intended to ensure that the supplier’s food is not adulterated and is not misbranded with respect to allergen labelling. This official course curriculum was produced by the Food Safety Preventive Controls Alliance (FSPCA). \nWHAT YOU WILL LEARN\n\nOverview of FSVP & Preventive Controls/Produce Safety\nHow to Conduct a Hazard Analysis for FSVP\nEvaluation and Approval of Foreign Suppliers\nForeign Supplier Verification\nRe-evaluation of Foreign Suppliers\nImporter Identification at Entry\nRecord Keeping to Comply with FSVP\nFDA Oversight—What it Means to You\nPath Forward Considerations\n\nTARGET AUDIENCE\n\nImporters of human and animal food in the U.S.\nFacilities that directly import human and animal food\nPersonnel responsible for the implementation of FSVP\nBuyers\, food safety managers and consultants\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/foreign-supplier-verification-program-fsvp-course-10-13-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261020T083000
DTEND;TZID=America/New_York:20261020T163000
DTSTAMP:20260512T112938
CREATED:20251124T222750Z
LAST-MODIFIED:20251124T222750Z
UID:10004586-1792485000-1792513800@cfsfoodsafety.com
SUMMARY:Implementing SQF Quality Code 10/20/26 (1 - day)
DESCRIPTION:This one-day course is ideal for those already familiar with quality management principles\, such as SQF quality practitioners or SQF quality auditors\, but who need to understand how to apply quality tools in the implementation of the SQF Quality Code. The course will address the impact of quality parameters on the site’s product and operation\, assist sites in understanding how the SQF Quality Code aligns with food safety and allow learners to apply quality tools and techniques to implementation of the SQF Quality Code. \nWHO WILL BENEFIT\nFood Safety & Quality Managers\, SQF Practitioners\, Plant & Warehouse Managers\, Sanitation Managers & Supervisors\, Facility Managers\, and other stakeholders who want to understand how to enhance an already mature SQF certified facility. \nWHAT YOU WILL LEARN\n\nUnderstand Management Commitment as it relates to quality\nExplain the product quality parameters within the food industry sector or site\nApply the HACCP method to identify significant quality threats and how to monitor and control them\nUnderstand the use and application of quality measurement tools\nApply the PDCA cycle to improve quality outcomes.\nMuch\, much\, more…..\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/implementing-sqf-quality-code-10-20-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261027T083000
DTEND;TZID=America/New_York:20261027T163000
DTSTAMP:20260512T112938
CREATED:20251124T220825Z
LAST-MODIFIED:20251124T220825Z
UID:10004576-1793089800-1793118600@cfsfoodsafety.com
SUMMARY:Food Defense 10/27/26 (1 - day)
DESCRIPTION: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 their facilities. \nThe seminar provides a framework for solid food defense planning that can be tailored to individual facilities. Issues addressed relate directly to new customer requirements\, the Food Safety Modernization Act\, and GFSI benchmarked audit schemes. \nWHAT YOU WILL LEARN\n\nThe difference between food defense and food safety\nThe requirements of the Bioterrorism Act\, C-TPAT\, FDA security guidelines\, and FSMA.\nThe elements of a food defense team\, plan\, and policies and how to apply those elements in writing examples of food defense policies.\nHow to complete a vulnerability assessment and choose appropriate countermeasures to mitigate the risks identified\nHow to devise a crisis management program and create crisis scenarios that can be tested at your facilities\nHow to assess your current employee training program and prepare training sessions for employees on the topic of food defense\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/food-defense-10-27-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261104T083000
DTEND;TZID=America/New_York:20261105T163000
DTSTAMP:20260512T112938
CREATED:20251124T204619Z
LAST-MODIFIED:20251124T204619Z
UID:10004552-1793781000-1793896200@cfsfoodsafety.com
SUMMARY:SQF Code Edition 9 Implementation: Manufacturing 11/4/26 (2 - days)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood Safety Managers\, Senior Managers\, Supervisors\, Team Leaders\, Food Safety Auditors & food supplier management who want to understand a pragmatic approach to implement a SQF Management System. \nWHAT YOU WILL LEARN\n\nThe SQF Code\, Food Sector Categories\, SQF vocabulary\nFood Safety and Quality Plans\nHow HACCP is utilized in the SQF program\nThe cost of quality\nRequirements for SQF practitioners\nHow to develop\, implement and maintain SQF systems\nValue-added auditing techniques\nCertification requirements of SQF systems\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/sqf-code-edition-9-implementation-manufacturing-11-4-26-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261111T083000
DTEND;TZID=America/New_York:20261111T163000
DTSTAMP:20260512T112938
CREATED:20251124T214614Z
LAST-MODIFIED:20251124T214614Z
UID:10004566-1794385800-1794414600@cfsfoodsafety.com
SUMMARY:Integrated Pest Management for the Food Industry 11/11/26 (1 - day)
DESCRIPTION: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. \nWHO WILL BENEFIT\nFood Safety Managers\, Plant & Warehouse Managers\, Sanitation Managers & Supervisors\, Facility Managers\, Pest Management Professionals\, and other stakeholders who want to understand how to manage an IPM program. \nWHAT YOU WILL LEARN\n\nAn overview of IPM in relation to your food safety management system\nHow to establish a formalized IPM Program\nExpectations of pest management contracted services\nRequired IPM documentation\nState-of-the-art IPM techniques\nHow to identify common food infesting insects with a focus on stored product insect identification and management\nAdvanced rodent and bird management\nHow to identify common pests in the food environment\nPath forward and next steps\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/integrated-pest-management-for-the-food-industry-11-11-26-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261117T083000
DTEND;TZID=America/New_York:20261119T160000
DTSTAMP:20260512T112938
CREATED:20251125T002647Z
LAST-MODIFIED:20251125T002721Z
UID:10004588-1794904200-1795104000@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 11/17/26 (3 - days)
DESCRIPTION: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 of Food safety and Health) is the “standardized curriculum” recognized by FDA; Successful completion of the course is one way to meet the requirements for a “preventive controls qualified individual”. \nWHAT YOU WILL LEARN\n\nFood Safety Plan Overview and Development\nGood Manufacturing Practices and Other Pre-requisite Programs\nBiological Food Safety Hazards\, Chemical\, Physical and Economically Motivated Food Safety Hazards\nHazard Analysis and Preventive Controls Determination\nProcess Preventive Controls\nFood Allergen Preventive Controls\nSanitation Preventive Controls\nSupply Chain Preventive Controls\nVerification and Validation Procedures\nRecord Keeping Procedures\nRecall Plan\nRegulation overview cGMP and HARPC\n\nREGISTRATION INFORMATION\nThis virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD. \nEarly bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.
URL:https://cfsfoodsafety.com/event/food-safety-and-preventive-controls-pcqi-human-food-11-17-26-3-days/
LOCATION:Virtual Training Academy
END:VEVENT
END:VCALENDAR