Food Safety Training Courses

HACCP for the Food Industry

Course recognized by the International HACCP Alliance

2 Days

Key Learning Objectives

To provide an understanding of:

• Food safety hazards
• Pre-requisite programs
• How to conduct a hazard analysis
• The 7 HACCP principles

Who Should Attend

• Food Safety Managers
• Quality Assurance Managers
• HACCP Coordinators/Leads
• HACCP team personnel and any food production personnel

Course Summary

Through activity-based instruction, this course provides the knowledge and tools necessary to develop and maintain a robust HACCP program. Attendees will navigate through how to conduct a hazard analysis and distinguish between CCPs and PRPs. Once completed, they will have an understanding of how to apply this to their relevant organizations.

BRCGS Global Standard for Food Safety Issue 9: Auditor Training

3 Days

Key Learning Objectives

To provide an understanding of:

• The scope of companies and products covered by the Standard
• What is required to comply with the requirements of the Standard
• Preparing for an audit to the Standard
• The protocol for audits to the Standard

Who Should Attend

• Current BRCGS auditors or new auditors seeking registration
• Technical, operations and quality managers who wish to gain an in-depth understanding of the audit process
• Consultants

Course Summary

This course enables delegates to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses, statements of intent, and how to undertake a BRCGS audit, including planning and reporting the audit. Delegates must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a Hazard Analysis and Critical Control Points (HACCP) course of at least two days' duration. Before the course, delegates must also have must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.

At the end of the course you will be assessed with an exam. This course is part of the BRCGS Professional recognition program.

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BRCGS Global Standard for Food Safety Issue 9: Sites Training

2 Days

Key Learning Objectives

To provide an understanding of:

• The scope of companies and products covered by the Standard
• What is required to comply with the requirements of the Standard
• Preparing for an audit to the Standard
• The protocol for audits to the Standard

Who Should Attend

• BRCGS auditors and internal audit personnel
• Technical, operations and quality managers from sites who wish to gain a deeper understanding of the BRCGS audit process
• Importers and exporters of food products
• Consultants

Course Summary

This course enables delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit. Before the course, you must read and review a copy of the Standard, which is available as a free download from the BRCGS Store.

At the end of the course you will be assessed with an exam. This course is part of the BRCGS Professional recognition program.

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BRCGS Global Standard for Food Safety Issue 9: Lead Auditor

5 Days

Key Learning Objectives

To provide an understanding of:

• The background and benefits of the Global Standard for Food Safety
• The relationship with other Standards: ISO and the GFSI-benchmarked Standards
• The fundamental clauses and statements of intent
• BRCGS audit methodology, the enrolment program and the unannounced audit schemes
• How to close an audit and deal with corrective actions
• How reports are uploaded onto the BRCGS Directory and how certificates are issued
• The benefits of a BRCGS Directory listing
• How certification bodies are monitored for compliance by BRCGS

Who Should Attend

• Current BRCGS auditors or new auditors seeking registration
• Technical, operations and quality managers and their teams from manufacturing and retailing
• BRCGS Professionals
• Retailers
• Consultants

Course Summary

This in-depth course will provide an understanding of the Standard in terms of the protocol, requirements and how to audit effectively. Delegates will gain an in-depth guide to the requirements of the Standard, and learn how to undertake a BRCGS audit, including effective planning, conducting and reporting of the audit. Auditing techniques will be practiced and developed, to include the auditor competency skills required of Global Food Safety Initiative (GFSI) scheme auditors. Delegates must have a prior working knowledge of quality management systems and auditing within the relevant manufacturing sector, and also have completed a Hazard Analysis and Critical Control Points (HACCP) course of at least two days' duration. Before the course you must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.

At the end of the course you will be assessed with an exam. Successful completion of this course, including the exam, forms part of the training necessary to become a BRCGS auditor. The steps necessary to complete your training must be arranged with a BRCGS-approved certification body. This course is part of the BRCGS Professional recognition program.

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BRCGS Global Standard for Food Safety Issue 9: Conversion for Auditors

2 Days

Key Learning Objectives

To provide an understanding of:

• The aims of the BRCGS scheme
• The format, scope and structure of the Standard
• Effectively auditing the requirements of the Standard
• Completing the BRCGS audit and write the audit report
• Identifying and explaining the changes to the Standard from Issue 8
• Utilizing and understanding the benefits of the BRCGS resources

Who Should Attend

• Current BRCGS auditors and internal audit personnel
• Technical, operations and quality managers and their teams from manufacturing and retailing
• Consultants

Course Summary

This 2-day course enables you to gain a full understanding of the general principles of the requirements of the Standard and changes from Issue 8, including fundamental clauses and statements of intent, and how to undertake a Global Standards audit, including planning and reporting the audit.

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BRCGS Global Standard for Food Safety Issue 9: Conversion for Sites

1 Day

Key Learning Objectives

To provide an understanding of:

• The aims of the BRCGS scheme
• How to meet the requirements if the Standard 
• What to expect from your BRCGS audit 
• The changes to the protocol of the Standard 
• The benefits of the BRCGS resources 
• The changes to the Standard from Issue 8

Who Should Attend

• Internal audit personnel
• Technical, operations and quality managers and their teams from manufacturing and retailing
• Consultants

Course Summary

This course provides an in-depth understanding of the revisions of the Global Standard for Food Safety Issue 9, as well as a review of the audit protocol. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard onsite.

 

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BRCGS Global Standard Packaging Materials Issue 6: Auditor Training

3 Days

Key Learning Objectives

To provide an understanding of:

• The scope of companies and products covered by the Standard
• Complying with the requirements of the Standard
• Preparing for an audit to the Standard
• The protocol for audits to the Standard

Who Should Attend

• New BRCGS Standards Auditors who already hold a Lead Assessor qualification
• Consultants
• Technical and quality managers from sites who wish to gain a deeper understanding of the BRCGS
Standards audit process

Course Summary

This course has been designed to enable delegates to gain a full understanding of the general principles of the requirements of the Standard, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit. Delegates should download and read a copy of Global Standard Packaging Materials Issue 6 before attending this course. The Standard is available from the BRCGS Store from August 2019.

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BRCGS Global Standard Packaging Materials Issue 6: Sites Training

2 Days

Key Learning Objectives

To provide an understanding of:

• The background and benefits of the Standard
• Details of the audit and certification program
• Determining audit scope and planning the audit
• What it is to have an audit, non-conformities and corrective actions
• How to report issues and use BRCGS resources
• The BRCGS compliance program

Who Should Attend

• Manufacturers
• Technical and Quality Managers
• Consultants and BRCGS Approved Training Providers

Course Summary

This course has been designed to enable delegates to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent. Delegates will learn how audits against the Standard operate including preparation, the audit, nonconformities, corrective actions and certificate issue. A good technical knowledge of the packaging industry is essential.
Delegates should download and read a copy of Global Standard Packaging Materials Issue 6 before
attending this course. The Standard is available from the BRCGS Store from August 2019.

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BRCGS Global Standard Storage and Distribution Issue 4: Auditor Training

3 Days

Key Learning Objectives

To provide an understanding of:

• The aims of the BRCGS scheme
• The format, scope and structure of the Standards
• Effectively auditing the requirements of the Standard
• Completing the BRCGS audit and writing the audit report
• The benefits of BRCGS resources

Who Should Attend

• New BRCGS auditors (who already hold a Lead Assessor qualification)
• Consultants
• Technical & quality managers from sites who wish to gain a deeper understanding of the Global Standards audit process

Course Summary

The intention of the course is to enable delegates to gain a full understanding of the
general principles of the requirements of the Standard, including fundamental clauses and statements
of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit.

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BRCGS Global Standard Storage and Distribution Issue 4: Auditor Conversion

2 Days

Key Learning Objectives

To provide an understanding of:

• Aims of the BRCGS scheme
• The format, scope and structure of the Standards
• Effectively auditing the requirements of the Standard
• Completing the BRCGS audit and writing the audit report
• Changes to Standard from Issue 3
• The benefits of BRCGS resources

Who Should Attend

• Existing Auditors of Storage & Distribution Issue 3
• Certification body scheme managers
• Consultants
• Technical & quality managers from sites who wish to gain a deeper understanding of the Global Standards audit process and changes from Issue 3

Course Summary

The intention of the course is to enable delegates to gain a full understanding of the general principles of the requirements of the Standard and changes from Issue 3, including fundamental clauses and statements of intent, and how to undertake a Global Standards audit, including planning and reporting of the audit.

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BRCGS Global Standard Storage and Distribution Issue 4: Sites Training

2 Days

Key Learning Objectives

To provide an understanding of:

• Aims of the BRCGS scheme
• How to meet the requirements of the Standard
• What to expect from a BRCGS audit
• The benefits of BRCGS resources

Who Should Attend

• Technical & quality managers and their teams from manufacturing and retailing
• BRCGS Professionals

Course Summary

The intention of the course is to enable delegates to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. Delegates will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit.

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BRCGS Global Standard Storage and Distribution Issue 4: Sites Conversion

1 Day

Key Learning Objectives

To provide an understanding of:

• Aims of the BRCGS scheme
• How to meet the requirements of the Standard
• What to expect from your BRCGS audit
• Changes to the Standard's protocol
• The benefits of BRCGS resources
• Changes to the Standard from Issue 3

Who Should Attend

• Technical & quality managers and their teams from manufacturing and retailing
• BRCGS Professionals who are familiar with and/or have attended a Storage and Distribution Issue 3 course

Course Summary

This course will provide you with an in-depth understanding of the revisions of the Global Standard for Storage and Distribution Issue 4, as well as a review of audit protocol. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on site.
Delegates should have a record of completed training for the Global Standard for Storage and Distribution Issue 3. Prior to attendance delegates should download and read a copy of the revised standard, which is available as a free download from the BRCGS Store.

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BRCGS Hazard Analysis and Critical Control Points (HACCP)

2 Days

Key Learning Objectives

To provide an understanding of:

• BRCGS requirements in relation to HACCP
• Codex Alimentarius principles of HACCP
• The reasons HACCP may fail and the most common BRCGS non-conformities related to HACCP
• Complete the preparatory stages for developing the HACCP plan
• Conduct a hazard analysis, determine CCPs and develop a HACCP plan with monitoring, corrective action and verification activities

Who Should Attend

• Operational, Quality and Technical staff/food safety management team members implementing HACCP or food safety plans
• BRCGS Professionals
• Food laboratory directors, managers and technicians
• Consultants and researchers involved in food safety

Course Summary

The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system.

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BRCGS Hazard Analysis and Risk-Based Preventive Controls (HARPC)

2 Days

Key Learning Objectives

To provide an understanding of:

• How the BRCGS Standard for Food Safety aligns with FSMA’s Preventive Controls rule
• BRCGS Standards and HARPC requirements for the development and management of a Food
Safety plan
• Adapting a BRCGS food safety management system (FSMS) to meet Preventive Controls regulation
• Common non-conformities related to HACCP and HARPC found in BRCGS audits
• Risk analysis principles

Who Should Attend

Operational, Quality and Technical staff responsible for developing and the day-to-day management of the HARPC plan and BRCGS Professionals.

Course Summary

This course will cover the similarities and differences between requirements of the BRCGS Standard for Food Safety and the Food Safety Modernization Act’s (FSMA) Preventive Controls rule. BRCGS’ HARPC course is not a substitute for the Food and Drug Administration’s (FDA) Preventive Controls course. HARPC encompasses far more in the way of food safety assessment and control than a traditional hazard analysis and critical control points (HACCP) plan.

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BRCGS Hazard Analysis and Risk Assessment (HARA)

2 Days

Key Learning Objectives

To provide an understanding of:

• The concept of product safety culture
• Why a positive culture is important to ensuring product safety and integrity
• Identifying what the Standards require and the function of Product Safety Culture Plan within a QMS
• Recognizing the link between behavior, product safety culture and how it underpins product
safety assurance
• How to measure an organization’s product safety culture through the use of tools and techniques
• Developing a sustainable Product Safety Culture Action Plan and how to engage staff to support it.

Who Should Attend

• Personnel from Packaging Materials, Consumer Products manufacturers and Storage & Distribution
• Technical managers, quality managers, and other members of product safety and quality management teams (production, engineering and new product development personnel)
• Anyone who needs to develop and implement a hazard analysis and risk assessment analysis plan, which meets the requirements of the Global Standard
• Agents & brokers who have not undertaken a hazard analysis and critical control points (HACCP) course • New auditors for the Global Standard for Packaging Materials, Consumer Products and Storage & Distribution
• Refresher course for those returning to auditing

Course Summary

By attending this two-day course, delegates will gain the essential knowledge of the hazard analysis and risk assessment principles using exercises and activities to demonstrate the preparatory stages to
the development of a HARA plan. To successfully complete the course, delegates will need to complete an exam to assess their understanding and application of the learning outcomes. This course is part of the BRCGS Professional recognition program.

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BRCGS Internal Auditor

2 Days

Key Learning Objectives

To provide an understanding of:

• The roles and responsibilities of auditors
• Planning and conducting an internal audit
• How to write concise, accurate and factual audit reports
• Undertaking audit follow-up activities

Who Should Attend

• Operational, quality and technical staff responsible for managing an internal auditing schedule
• BRCGS Professionals

Course Summary

This course will enable you to undertake internal audits and prepares companies for third party audits. It’s delivered via a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.

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BRCGS Root Cause Analysis

1 Day

Key Learning Objectives

To provide an understanding of:

• Root cause analysis (RCA)
• Difference between symptoms and RCA
• The role and importance of RCA in compliance with BRCGS Standards
• Common methods for undertaking RCA
• Performing an RCA and documenting it effectively

Who Should Attend

• Consultants/Auditors/Quality and safety management staff at manufacturing, storage/distribution and retail sites
• BRCGS Professionals

Course Summary

This course provides delegates with a thorough understanding of root cause analysis (RCA), to know the importance of RCA, and to be able to perform RCA competently. This is especially helpful when implementing some of the requirements in the BRCGS Standards.

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BRCGS Risk Assessment

1 Day

Key Learning Objectives

To provide an understanding of:

• Risk assessment terminology
• Different risk assessment models for processes onsite
• What BRCGS expects from a thorough risk assessment

Who Should Attend

• Consultants
• Auditors
• Technical and Quality staff
• BRCGS Professionals

Course Summary

This course provides delegates with a thorough understanding of risk assessment and enables them to use different risk assessment models. This is particularly useful when implementing product safety management systems onsite, and when implementing the requirements of BRCGS Standards.

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BRCGS Validation and Verification

1 Day

Key Learning Objectives

To provide an understanding of:

• The terms validation and verification
• The level of detail required for each process
• Using validation and verification in practice
• How validation and verification relate to conformance to the Standard

Who Should Attend

• Consultants
• Auditors
• Quality and safety management staff at manufacturing, storage and distribution and retail sites 
• BRCGS Professionals

Course Summary

This course provides delegates with a thorough understanding of validation and verification so they know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.

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BRCGS Vulnerability Assessment for Food Fraud

1 Day

Key Learning Objectives

To provide an understanding of:

• Vulnerability assessment requirements for BRCGS Standards
• What is meant by the term ‘food fraud’
• The difference between vulnerability assessment, threat analysis critical control point and food defense
• The raw materials most vulnerable to food fraud

Who Should Attend

• Purchasing, Technical and Quality personnel at manufacturing, storage & distribution and retail sites
• Auditors
• Consultants
• BRCGS Professionals

Course Summary

This course is designed to provide manufacturers with an in-depth and practical understanding of Vulnerability Assessment for Food Fraud tools and techniques, and how they can be applied in a practical manner relevant to the delegate’s industry sector. It will enable delegates to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS Standards onsite. To pass the course, each learner will need to undertake a Vulnerability Assessment at their place of work.

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BRCGS Environmental Monitoring

1 Day

Key Learning Objectives

To provide an understanding of:

• Issue 8 requirements 
• Key components of an environmental monitoring program, including risk assessment, sampling location, target organisms, test methods, sample frequency, establishing control limits, appropriate corrective action and validation/ verification of the program
• Describing appropriate target organisms and identifying suitable sampling locations
• Different sampling methods
• Corrective actions for environmental monitoring failures
• Developing an environmental monitoring program based on Issue 8 requirements and industry
best practices

Who Should Attend

• Auditors
• Consultants
• Technical and quality personnel

Course Summary

This course will provide delegates with an understanding of the key components of an environmental monitoring program to identify potential microbiological risks in production and open product areas; in addition to explaining different sampling methods and key elements of a corrective action procedure. This is particularly useful when implementing an environmental monitoring program based on the Global Standard for Food Safety Issue 8 requirements and industry best practices.

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a BRCGS Approach to Product Safety Culture

1 Day

Key Learning Objectives

To provide an understanding of:

• The concept of product safety culture
• Why a positive culture is important to ensuring product safety and integrity
• What the standards require and the function of a product safety culture plan within a QMS
• The link between behavior, product safety culture and how it underpins product safety
assurance
• How to measure an organization’s product safety culture through the use of tools and techniques
• Developing a sustainable product safety culture action plan and how to engage staff to support it

Who Should Attend

• Consultants
• Auditors
• Technical, HR, Senior Management who lead on culture
• Operational, Technical and Quality staff
• BRCGS and industry professionals
• Anyone involved in implementing and maintaining product safety culture

Course Summary

A BRCGS Approach to Product Safety Culture is an industry-focused course, considering organizational culture, leadership and behavioral concepts; inclusive of and generic to all BRCGS Global Standards, in addition to the global market for application to any manufacturing facility - regardless of business size or whether sites have a product scope of food or non-food related goods/services. By attending this 1-day course, participants will gain a fundamental understanding of the importance of a positive product safety culture at a site and the important role played by senior management leadership, understand the impact of attitudes and behavior on product safety culture and demonstrate preparatory steps in developing a product safety culture plan, including how to engage staff and encourage their involvement.

Implementing SQF Systems

Licensed SQF Training Center

2 Days

Key Learning Objectives

To provide an understanding of:

• The end-to-end SQF certification process
• Requirements in Modules 2 & 11 in the SQF Edition 9 Food Safety Code
• How to implement a Food Safety Plan

Who Should Attend

• SQF Practitioners
• Food production personnel
• HACCP Coordinators
• Food Safety Managers
• Food manufacturing personnel
• QA Managers
• QA Supervisor

Course Summary

The Implementing SQF Systems course is a critical first step in understanding the SQF Food Safety Program and Code to gain vital details of the implementation and certification processes. The course will cover modules 2 & 11 in-depth as well as end-to-end steps of the certification process. Modules outside the Food Manufacturing code can be included in course discussions & participant activities as requested by attendees.

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Advanced SQF Practitioner

2 Days

Key Learning Objectives

To provide an understanding of:

• Developing SMART food safety and quality objectives
• Utilizing the corrective action/preventive action process to continually improve
• Using an internal audit program to manage, maintain & enhance an SQF System
• Demonstration of management commitment, including developing and prioritizing KPIs

Who Should Attend

SQF Practitioners who have been through at least one successful SQF certification/recertification process as designated SQF Practitioner.

Course Summary

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 food safety and quality systems. Attendees will gain an understanding of how to harness the corrective action/preventive action process to identify trends, build continuous improvement and 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 Systems.

Recommended Pre-requisites

1. Completion of Implementing SQF Systems course
2. SQF Practitioner who has been through at least 1 certification audit cycle and received a grade of C or higher

GFSI Internal Auditor

2 Days

Key Learning Objectives

To provide an understanding of:

• The difference between an audit and an inspection
• How to ensure you have a successful internal audit program to identify existing and potential issues
• How to perform a well organized audit that is thorough and rigorous
• How to build a robust correction and corrective action management program to ensure continued compliance
• Identifying challenges that could prevent an effective internal audit program and how to eliminate or avoid them

Who Should Attend

• QA Managers
• HACCP Coordinators
• Food Safety Coordinators
• Plant Managers
• Internal audit personnel
• Other personnel responsible for any aspect in the internal audit and inspection program at a site certified to SQF, BRCGS, FSSC 22000, or another GFSI audit standard

Course Summary

This course will provide delegates with the ability to effectively and efficiently manage their internal audit programs based on the requirements outlined in SQF, BRCGS, and FSSC 22000. Understanding how to effectively plan, schedule, complete and follow-up on findings from internal audits will be discussed in presentation, group discussion, and team activities throughout the 2 day course. This course can be used to demonstrate competence in internal audit principles as required by several GFSI standards.

Focus on Food Safety Culture

2 Hour Mini Course

Key Learning Objectives

To provide an understanding of:

• The definition and importance of food safety culture and how to demonstrate it
• Strategies for a robust organizational food safety culture
• Good vs. bad food safety culture
• Tools used to measure food safety culture

Who Should Attend

• Executive Leadership
• Quality Managers
• HACCP Coordinators/team members
• Front line employees
• Employees at all levels of the food safety supply chain

Course Summary

During this 2-hour instructor-led course, attendees will gain knowledge in the definition and importance of food safety culture. Strategies to build and demonstrate a robust food safety culture within the organization will be discussed, as well as examples of good vs bad industry examples. At the conclusion, attendees will have a better understanding of what it will take to implement a positive food safety culture at their organization and what tools can be used to measure effectiveness.

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Food Defense Awareness

1 Day

Key Learning Objectives

To provide an understanding of:

• The definition and importance of food defense and its origins
• Strategies for creating a robust organizational food defense system
• Poor food defense practices that have compromised companies
• How to conduct an effective vulnerability/threat assessment in order to identify required control measures

Who Should Attend

• Executive Leadership
• Quality Managers
• HACCP Coordinators/team members
• Front line employees
• Employees at all levels of the food safety supply chain

Course Summary

During this full day course, attendees will gain knowledge in the definition and importance of effective vulnerability/threat assessments and control measures to put in place to prevent instances of intentional adulteration that can compromise a company. Strategies to build and demonstrate a robust food defense system within the organization will be discussed, as well as examples of good vs. bad industry examples. At the conclusion, attendees will have a better understanding of what it will take to implement effective control measures to protect their products from sabotage and ensure that their brand is not compromised.

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Food Fraud Awareness

1 Day

Key Learning Objectives

To provide an understanding of:

• The definition and importance of food fraud and its origins
• Strategies for creating a robust organizational food fraud system
• Poor food fraud practices that have compromised companies
• How to conduct an effective vulnerability assessment in order to identify required control measures

Who Should Attend

• Executive Leadership
• Quality Managers
• HACCP Coordinators/team members
• Front line employees
• Employees at all levels of the food safety supply chain

Course Summary

During this full day course, attendees will gain knowledge in the definition and importance of effective vulnerability assessments and control measures to put in place to prevent instances of intentional adulteration for economical gain that can compromise a company. Strategies to build and demonstrate a robust food fraud system within the organization will be discussed, as well as examples of good vs. bad industry examples. At the conclusion, attendees will have a better understanding of what it will take to implement effective control measures to protect their products from substitution, concealment, mislabeling, grey market production/theft/diversion, unapproved enhancements, counterfeiting, and dilution.

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More Carrot, Less Stick – Secrets to Leadership Success in Food Industry

2 Hour Mini Course

Key Learning Objectives

To provide an understanding of:

• The definition of accountable management for US and Canadian based companies per GFSI
• What good leadership commitment looks like
• The financial cost of poor management commitment

Who Should Attend

• Plant Managers
• Senior Managers
• CEOs
• Executive leadership teams

Course Summary

In this 2-hour condensed course, professionals will get a high level overview of industry best practices for improving food safety from the top down. Through live virtual instruction, attendees will review recent industry events and gain a better understanding of the overall impact of good vs. poor management commitment processes. Upon completion, they will be equipped with tactics that can be employed right away to ensure the success and improvement of their food safety system.

Canadian Labelling Regulations Workshop

1 Day

Key Learning Objectives

To provide an understanding of:

• Canadian labelling regulations that have been effective since December 14, 2016
• The implementation period
• Requirement for declaring ingredients in Canada
• Requirements of and how to develop nutrition fact tables per regulations

Who Should Attend

Canadian Manufacturers and manufacturers who export food products to Canada.

Course Summary

This workshop will help you understand the Canadian labelling regulations that came into effect Dec 14, 2016 with a 5 year implementation period. Through interactive exercises and group work, students will gain knowledge in the requirements for declaring ingredients and developing food nutrition fact tables to ensure compliance with these regulations for products sold between provinces in Canada or goods imported into Canada.

Foreign Suppler Verification Program (FSVP)
FULL Course

1.5 Days

Key Learning Objectives

To provide an understanding of:

• How to determine known or foreseeable hazards with imported foods
• Requirements of FSMA Foreign Supplier Verification Programs
• Requirements for developing and implementing an FSVP
• How FDA will oversee an FSVP

Who Should Attend

• Facilities that directly import human and animal food
• Foreign suppliers
• Senior Management
• HACCP Coordinators
• Supply Chain Management personnel

Course Summary

This course will provide participants with the knowledge to implement the requirements of the Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices.

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Foreign Suppler Verification Program (FSVP)
Part 2 Requirement for FSVP

1 Day - Blended Course

Key Learning Objectives

To provide an understanding of:

• Requirements of FSMA Foreign Supplier Verification Programs
• Requirements for developing and implementing an FSVP
• How FDA will oversee an FSVP

Who Should Attend

• Facilities that directly import human and animal food
• Foreign suppliers
• Senior Management
• HACCP Coordinators
• Supply Chain Management personnel

Course Summary

This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative way for individuals to complete the FSPCA Foreign Supplier Verification Programs course. The Blended course consists of 2 parts. Part 1 is online, and Part 2 is instructor-led. Both parts must be completed in order to obtain the certificate of training. This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices.

Required Pre-requisite

Must have completed online part 1 of Blended FSPCA Foreign Supplier Verification Programs Course within 6 months of course start date. Enroll in part 1.

PCQI for Human Food
FULL COURSE

2.5 days

Key Learning Objectives

To provide an understanding of:

• Meeting requirements to become a PCQI
• Ensuring safe manufacturing/processing, packing and holding of food products

Who Should Attend

• Food Safety professionals
• HACCP Food Safety team members
• Food Safety Managers
• Plant Managers
• Quality Assurance Managers
• SQF Practitioners
• Line Supervisors
• Food Safety Consultants
• Senior Managers
• Production Managers
• Maintenance Managers

Course Summary

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” This course is a pre-requisite to the PCQI for Human Food Lead Instructor course.

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PCQI for Human Food
Part 2 Requirement for Blended PCQI Training

1 Day Blended Course

Key Learning Objectives

To provide an understanding of:

• Meeting the requirements to become a PCQI
• Ensuring safe manufacturing/processing, packing and holding of food products

Who Should Attend

• Food Safety Professionals
• HACCP Food Safety Team Members
• Food Safety Managers
• Plant Managers
• Quality Assurance Managers
• SQF Practitioners
• Line Supervisors
• Food Safety Consultants
• Senior Managers
• Production Managers
• Maintenance Managers

Course Summary

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” This course is a pre-requisite to the PCQI for Human Food Lead Instructor course.

Required Pre-requisite

Must have completed online part 1 of Blended PCQI Course within 6 months of course start date. Enroll in part 1.

FAMI-QS: Awareness in Feed Safety

1.5 Days (3 half-day sessions)

Key Learning Objectives

To provide an understanding of:

• The FAMI-QS Certification process
• FAMI-QS Certification Systems Version 6.0
• Requirements of the FAMI-QS Code of Practice
• Process documents

Who Should Attend

• Producers, suppliers and traders of Specialty Feed Ingredients
• Internal FAMI-QS Auditors
• Anyone who wants to know more about the implementation of the FAMI-QS Certification System

Course Summary

This virtual instructor-led course consists of three 4-hour sessions across three consecutive days. Participants will gain understanding in the requirements of FAMI-QS Version 6 certification process as well as the FAMI-QS Code of Practice.