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X-WR-CALNAME:Comprehensive Food Safety
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X-WR-CALDESC:Events for Comprehensive Food Safety
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DTSTART;TZID=America/New_York:20240423T083000
DTEND;TZID=America/New_York:20240425T120000
DTSTAMP:20231227T005904Z
CREATED:20231224T220029Z
LAST-MODIFIED:20231227T005904Z
UID:10004485-1713861000-1714046400@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 4/23/24 (2.5 - 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-4-23-24-2-5-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240328T083000
DTEND;TZID=America/New_York:20240328T163000
DTSTAMP:20240105T224344Z
CREATED:20240105T224344Z
LAST-MODIFIED:20240105T224344Z
UID:10004243-1711614600-1711643400@cfsfoodsafety.com
SUMMARY:Food Safety Culture 3/28/24 (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 \nPit Falls 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 one-day course is offered virtually and is instructor led. Course hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion\, Cost is $495. 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-3-28-24-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240327T083000
DTEND;TZID=America/New_York:20240328T163000
DTSTAMP:20231227T005948Z
CREATED:20231225T054510Z
LAST-MODIFIED:20231227T005948Z
UID:10004231-1711528200-1711643400@cfsfoodsafety.com
SUMMARY:Foreign Supplier Verification Program (FSVP) Course 3/27/24 (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-3-27-24-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240321T083000
DTEND;TZID=America/New_York:20240322T163000
DTSTAMP:20231227T005959Z
CREATED:20231224T215444Z
LAST-MODIFIED:20231227T005959Z
UID:10004483-1711009800-1711125000@cfsfoodsafety.com
SUMMARY:Certified HACCP - HACCP Plan Development 3/21/24 (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-3-21-24-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240320T083000
DTEND;TZID=America/New_York:20240321T163000
DTSTAMP:20240313T130248Z
CREATED:20240105T220755Z
LAST-MODIFIED:20240313T130248Z
UID:10004235-1710923400-1711038600@cfsfoodsafety.com
SUMMARY:Implementing SQF Systems 3/20/24 (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/implementing-sqf-systems-3-20-24-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240229T083000
DTEND;TZID=America/New_York:20240229T163000
DTSTAMP:20240111T011917Z
CREATED:20231225T054137Z
LAST-MODIFIED:20240111T011917Z
UID:10004229-1709195400-1709224200@cfsfoodsafety.com
SUMMARY:Certified Seafood HACCP (Segment 2) 2/29/24 (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-2-2-29-24-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240228T083000
DTEND;TZID=America/New_York:20240228T163000
DTSTAMP:20240111T012048Z
CREATED:20231225T053622Z
LAST-MODIFIED:20240111T012048Z
UID:10004227-1709109000-1709137800@cfsfoodsafety.com
SUMMARY:Integrated Pest Management for the Food Industry 2/28/24 (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-2-28-24-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240215T083000
DTEND;TZID=America/New_York:20240215T163000
DTSTAMP:20240117T132113Z
CREATED:20240105T225337Z
LAST-MODIFIED:20240117T132113Z
UID:10001614-1707985800-1708014600@cfsfoodsafety.com
SUMMARY:PCQI Refresher 2/15/24 (1 - day)
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. Over 8 years have passed since this date\, and it’s time to get reacquainted with the regulation and make sure you and your team are fully complying with the law. This course will review the major components of the regulation\, those “lesser” discussed areas like environmental monitoring program\, and finally\, “watchouts” from Preventive Controls Human Food actual FDA audits. The objective of this course is to assure the participant that their Food Safety Plan confidently meets the defined regulations. \nWHAT YOU WILL LEARN:\n\nWhy a detailed Process Flow Chart is Essential in identifying hazards?\nWhat is a great Hazard Analysis?\nKnowing the difference between a Preventive Control and a Prerequisite Program and when to use (Severity/Probability Review)\nHow Internal Auditing impacts your Food Safety Plan\nWhat “must” be validated vs. what “should”\nHow effective is your Environmental Monitoring?\nDoes your Recall Plan meet all the regulations?\nHow good is your Verification Program?\nWhat is the FDA finding in their Food Safety Plan reviews?\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/pcqi-refresher-2-15-24-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240213T083000
DTEND;TZID=America/New_York:20240213T163000
DTSTAMP:20240111T012143Z
CREATED:20231224T214256Z
LAST-MODIFIED:20240111T012143Z
UID:10004479-1707813000-1707841800@cfsfoodsafety.com
SUMMARY:Handling an FDA Inspection 2/13/24 (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-2-13-24-1-day/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240206T083000
DTEND;TZID=America/New_York:20240207T163000
DTSTAMP:20231227T010042Z
CREATED:20231224T214705Z
LAST-MODIFIED:20231227T010042Z
UID:10004480-1707208200-1707323400@cfsfoodsafety.com
SUMMARY:Food Safety Internal Auditor Course 2/6/24 (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-2-6-24-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240130T083000
DTEND;TZID=America/New_York:20240201T120000
DTSTAMP:20231227T010104Z
CREATED:20231224T215906Z
LAST-MODIFIED:20231227T010104Z
UID:10004484-1706603400-1706788800@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 1/30/24 (2.5 - 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-1-30-24-2-5-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240125T083000
DTEND;TZID=America/New_York:20240126T163000
DTSTAMP:20231227T010051Z
CREATED:20231224T215315Z
LAST-MODIFIED:20231227T010051Z
UID:10004482-1706171400-1706286600@cfsfoodsafety.com
SUMMARY:Certified HACCP - HACCP Plan Development 1/25/24 (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-1-25-24-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240123T083000
DTEND;TZID=America/New_York:20240124T163000
DTSTAMP:20240105T222045Z
CREATED:20240105T222045Z
LAST-MODIFIED:20240105T222045Z
UID:10004239-1705998600-1706113800@cfsfoodsafety.com
SUMMARY:Implementing SQF Systems 1/23/24 (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/implementing-sqf-systems-1-23-24-2-days/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231213T083000
DTEND;TZID=America/New_York:20231213T163000
DTSTAMP:20230612T122114Z
CREATED:20230612T122114Z
LAST-MODIFIED:20230612T122114Z
UID:10004477-1702456200-1702485000@cfsfoodsafety.com
SUMMARY:Handling an FDA Inspection 12/13/23 (1 - day): VIRTUAL
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-12-13-23-1-day-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231213T083000
DTEND;TZID=America/New_York:20231213T163000
DTSTAMP:20230612T122003Z
CREATED:20230612T122003Z
LAST-MODIFIED:20230612T122003Z
UID:10004476-1702456200-1702485000@cfsfoodsafety.com
SUMMARY:Handling an FDA Inspection 12/13/23 (1 - day): Westwood\, NJ
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 interactive course will be held at our state-of-the-art Learning Center in Westwood\, NJ. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials\, certificates of completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-12-13-23-1-day-westwood-nj/
LOCATION:Westwood\, NJ\, 768 Carver Avenue\, Westwood\, NJ\, 07675\, United States
GEO:40.9849929;-74.011915
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Westwood NJ 768 Carver Avenue Westwood NJ 07675 United States;X-APPLE-RADIUS=500;X-TITLE=768 Carver Avenue:geo:-74.011915,40.9849929
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231206T083000
DTEND;TZID=America/New_York:20231208T120000
DTSTAMP:20230612T111918Z
CREATED:20230612T111918Z
LAST-MODIFIED:20230612T111918Z
UID:10004463-1701851400-1702036800@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 12/6/23 (2.5 - days): Atlanta\, GA
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 interactive course will be held in Atlanta\, GA. Program hours are 8:30 a.m. to 4:30 p.m. and to 12:00 p.m. on the last day. Course instructional materials\, Certificates of Completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-12-6-23-2-5-days-atlanta-ga/
LOCATION:Atlanta\, GA\, GA\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231206T080000
DTEND;TZID=America/New_York:20231207T170000
DTSTAMP:20230612T121620Z
CREATED:20230612T121620Z
LAST-MODIFIED:20230612T121620Z
UID:10004475-1701849600-1701968400@cfsfoodsafety.com
SUMMARY:The SQF Advanced Practitioner Course 12/6/23 (2 - days): VIRTUAL
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-12-6-23-2-days-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231206T080000
DTEND;TZID=America/New_York:20231207T170000
DTSTAMP:20230612T121556Z
CREATED:20230612T121556Z
LAST-MODIFIED:20230612T121556Z
UID:10004474-1701849600-1701968400@cfsfoodsafety.com
SUMMARY:The SQF Advanced Practitioner Course 12/6/23 (2 - days): Westwood\, NJ
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 interactive course will be held at our state-of-the-art Learning Center in Westwood\, NJ. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials\, SQFI Certificates of Completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-12-6-23-2-days-westwood-nj/
LOCATION:Westwood\, NJ\, 768 Carver Avenue\, Westwood\, NJ\, 07675\, United States
GEO:40.9849929;-74.011915
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Westwood NJ 768 Carver Avenue Westwood NJ 07675 United States;X-APPLE-RADIUS=500;X-TITLE=768 Carver Avenue:geo:-74.011915,40.9849929
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231205T083000
DTEND;TZID=America/New_York:20231206T163000
DTSTAMP:20231025T185743Z
CREATED:20231025T185743Z
LAST-MODIFIED:20231025T185743Z
UID:10004478-1701765000-1701880200@cfsfoodsafety.com
SUMMARY:Certified HACCP - HACCP Plan Development 12/5/23 (2 - days): VIRTUAL
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-12-5-23-2-days-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231129T083000
DTEND;TZID=America/New_York:20231201T120000
DTSTAMP:20230612T111300Z
CREATED:20230612T111300Z
LAST-MODIFIED:20230612T111300Z
UID:10004462-1701246600-1701432000@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 11/29/23 (2.5 - days): VIRTUAL
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-11-29-23-2-5-days-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231129T083000
DTEND;TZID=America/New_York:20231201T120000
DTSTAMP:20230612T111132Z
CREATED:20230612T111132Z
LAST-MODIFIED:20230612T111132Z
UID:10004461-1701246600-1701432000@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 11/29/23 (2.5 - days): Westwood\, NJ
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 interactive course will be held at our state-of-the-art Learning Center in Westwood\, NJ. Program hours are 8:30 a.m. to 4:30 p.m. and to 12:00 p.m. on the last day. Course instructional materials\, Certificates of Completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-11-29-23-2-5-days-westwood-nj/
LOCATION:Westwood\, NJ\, 768 Carver Avenue\, Westwood\, NJ\, 07675\, United States
GEO:40.9849929;-74.011915
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Westwood NJ 768 Carver Avenue Westwood NJ 07675 United States;X-APPLE-RADIUS=500;X-TITLE=768 Carver Avenue:geo:-74.011915,40.9849929
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231115T083000
DTEND;TZID=America/New_York:20231117T120000
DTSTAMP:20230612T112143Z
CREATED:20230612T112143Z
LAST-MODIFIED:20230612T112143Z
UID:10004464-1700037000-1700222400@cfsfoodsafety.com
SUMMARY:Food Safety and Preventive Controls (PCQI-Human Food) 11/15/23 (2.5 - days): Jacksonville\, FL
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 interactive course will be held in Jacksonville\, FL. Program hours are 8:30 a.m. to 4:30 p.m. and to 12:00 p.m. on the last day. Course instructional materials\, Certificates of Completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-11-15-23-2-5-days-jacksonville-fl/
LOCATION:Jacksonville\, FL\, FL\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231115T083000
DTEND;TZID=America/New_York:20231115T163000
DTSTAMP:20230612T121054Z
CREATED:20230612T121054Z
LAST-MODIFIED:20230612T121054Z
UID:10004473-1700037000-1700065800@cfsfoodsafety.com
SUMMARY:Integrated Pest Management for the Food Industry 11/15/23 (1 - day): VIRTUAL
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-11-15-23-1-day-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231115T083000
DTEND;TZID=America/New_York:20231115T163000
DTSTAMP:20230829T015629Z
CREATED:20230612T121038Z
LAST-MODIFIED:20230829T015629Z
UID:10004472-1700037000-1700065800@cfsfoodsafety.com
SUMMARY:Integrated Pest Management for the Food Industry 11/15/23 (1 - day): Westwood\, NJ
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 interactive course will be held at our state-of-the-art Learning Center in Westwood\, NJ. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials\, certificates of completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-11-15-23-1-day-westwood-nj/
LOCATION:Westwood\, NJ\, 768 Carver Avenue\, Westwood\, NJ\, 07675\, United States
GEO:40.9849929;-74.011915
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Westwood NJ 768 Carver Avenue Westwood NJ 07675 United States;X-APPLE-RADIUS=500;X-TITLE=768 Carver Avenue:geo:-74.011915,40.9849929
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231108T083000
DTEND;TZID=America/New_York:20231109T163000
DTSTAMP:20230612T115045Z
CREATED:20230612T115045Z
LAST-MODIFIED:20230612T115045Z
UID:10004215-1699432200-1699547400@cfsfoodsafety.com
SUMMARY:SQF Code Edition 9 Implementation: Manufacturing 11/8/23 (2 - days): Westwood\, NJ
DESCRIPTION:Facilitator: Rich Gibson\nThis 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 interactive course will be held at our state-of-the-art Learning Center in Westwood\, NJ. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials\, SQFI Certificates of Completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-11-8-23-2-days-westwood-nj/
LOCATION:Westwood\, NJ\, 768 Carver Avenue\, Westwood\, NJ\, 07675\, United States
CATEGORIES:past-event
GEO:40.9849929;-74.011915
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Westwood NJ 768 Carver Avenue Westwood NJ 07675 United States;X-APPLE-RADIUS=500;X-TITLE=768 Carver Avenue:geo:-74.011915,40.9849929
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231108T083000
DTEND;TZID=America/New_York:20231109T163000
DTSTAMP:20230612T114943Z
CREATED:20230612T114943Z
LAST-MODIFIED:20230612T114943Z
UID:10004214-1699432200-1699547400@cfsfoodsafety.com
SUMMARY:SQF Code Edition 9 Implementation: Manufacturing 11/8/23 (2 - days): VIRTUAL
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-11-8-23-2-days-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231108T083000
DTEND;TZID=America/New_York:20231109T163000
DTSTAMP:20230612T114131Z
CREATED:20230612T114131Z
LAST-MODIFIED:20230612T114131Z
UID:10004211-1699432200-1699547400@cfsfoodsafety.com
SUMMARY:Food Safety Internal Auditor Course 11/8/23 (2 - days): Charlotte\, NC
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 interactive course will be held in Charlotte\, NC. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials\, certificates of completion\, meals (excluding dinner) are included. Early registration is recommended. Please call:1-800-996-4402. \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-11-8-23-2-days-charlotte-nc/
LOCATION:Charlotte\, NC\, NC\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231101T083000
DTEND;TZID=America/New_York:20231102T163000
DTSTAMP:20230612T102717Z
CREATED:20230612T102717Z
LAST-MODIFIED:20230612T102717Z
UID:10004208-1698827400-1698942600@cfsfoodsafety.com
SUMMARY:Foreign Supplier Verification Program (FSVP) Course 11/1/23 (2 - days): VIRTUAL
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-11-1-23-2-days-virtual/
LOCATION:Virtual Training Academy
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231101T083000
DTEND;TZID=America/New_York:20231102T163000
DTSTAMP:20230829T015532Z
CREATED:20230612T102459Z
LAST-MODIFIED:20230829T015532Z
UID:10004206-1698827400-1698942600@cfsfoodsafety.com
SUMMARY:Foreign Supplier Verification Program (FSVP) Course 11/1/23 (2 - days): Westwood\, NJ
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 interactive course will be held at our state-of-the-art Learning Center in Westwood\, NJ. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials\, Certificates of Completion\, meals (excluding dinner) are included. Early registration is recommended. Please call: 1-800-996-4402. \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-11-1-23-2-days-westwood-nj/
LOCATION:Westwood\, NJ\, 768 Carver Avenue\, Westwood\, NJ\, 07675\, United States
GEO:40.9849929;-74.011915
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Westwood NJ 768 Carver Avenue Westwood NJ 07675 United States;X-APPLE-RADIUS=500;X-TITLE=768 Carver Avenue:geo:-74.011915,40.9849929
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231019T083000
DTEND;TZID=America/New_York:20231020T163000
DTSTAMP:20230915T160125Z
CREATED:20230612T104735Z
LAST-MODIFIED:20230915T160125Z
UID:10004455-1697704200-1697819400@cfsfoodsafety.com
SUMMARY:Certified HACCP - HACCP Plan Development 10/19/23 (2 - days): VIRTUAL
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-10-19-23-2-days-virtual/
LOCATION:Virtual Training Academy
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END:VCALENDAR