POSTPONED - apologies if you planned on attending this workshop. It will be rescheduled for August.
FSMA Preventative Controls for Human Foods is now the new normal. One major emphasis of FSMA PC over HACCP is a focus on new Preventative Controls including Allergens, Sanitation, and Environmental Pathogen Control. Unlike the FDA, USDA has had mandates for Listeria controls for many years now. This workshop will focus solely on Environmental Pathogen Control / Monitoring to assist processors under either FDA/USDA meet regulatory standards.
The Workshop (1.5 days)
Multimedia materials provided before the workshop: Several industry guides (FDA, USDA GMA) as well as Recordkeeping/References will be provided in electronic format.
Day 1 | 9 am - 5 pm and Day 2 | 9 am - 1 pm
- [0.5h] Overview of Salmonella and Listeria monocytogenes
- [1.5h] GMP level controls
- Personnel, plant and grounds controls
- Sanitary operations / facilities and controls
- Equipment and processes controls
- Warehousing and distribution controls
- [2h] Preventative Control Level
- Raw materials control (Supplier control)
- Process control
- Formulation “product” control
- [2h] Environmental Pathogen Monitoring
- Testing methods
- [2h] Corrective Actions
- Non-food contact surfaces
- Food contact surfaces
- Comprehensive evaluation (root cause analysis)
- [2h] Verifications
- RTE Foods testing
- Records review – trends analysis
- [2h] Discussions and Summary
Who should attend? FDA and USDA FSIS regulated food manufacturers. FDA Food Code regulated operations who have a voluntary environmental pathogen program. Supply chain and auditing professionals. Food Safety and Quality Professionals, Maintenance-Production Supervisors and Leads, Sanitation Supervisors, Plant Managers, Training Supervisors, Lead Technicians, Packaging Supervisors and Managers, and Regulatory Personnel are encouraged to attend.
Q: Does FDA FSMA OR USDA REQUIRE this training? No; There is a knowlege/training mandate in both FDA and USDA code. But, there is no specific requirement for this training.
Q: How does HACCP fit in? A: Most food safety professionals have taken HACCP. This material builds on both traditional HACCP and FSMA Preventative Controls food safety systems. If you have never taken HACCP, you can still take the workshop. But it is recommended to have taken at least an introductory HACCP course.
Q: Location? RFSC Training Center? A: The RFSC has a small training center in Las Vegas that accommodates 8. It is cozy and fully equipped. Its just a mile south of the McCarren car rental facility. If the participant count gets above 8, we will move to a larger space and participants will be notified. In most cases this will be the Southpoint Hotel complex.
Q: Hotel near by? A: Yes. One of the reasons to choose Las Vegas for training is the tens-of-thousands of hotel rooms available in all price points. The closest recommended hotel to the RFSC training center is Southpoint. There are no special workshop rates, check hotel websites for the best internet offer.
Q: Cancellation Policy? A: You may cancel and receive a full refund 7 days before the event. If less than 7 days or if travel or circumstances beyond your control prevent you from attendance, we will permit you to attend later RFSC workshop at no additional cost.
Instructor: Dr. Nummer is a food safety specialist and experienced food safety trainer. He is a Lead Instructor for the FSPCA course. He has attended two FSPCA Lead trainer workshops and was a curriculum reviewer. He is also a FSPCA Technical Asisistance Network member. Dr Nummer has created and taught workshops in GMPs, Food Microbiology, Acidified Foods, Reduced Oxygen Packaging Foods, Sanitation, HACCP, and more.
Q: When do I get my attendance certificate? In most cases the certificate of attendance is issued at the conclusion of the workshop. If not immediately issued it should arrive by email link within a week of the course.
Disclaimer - policies: The RFSC and Dr. Nummer will provide the training in a manner that earns participants an attendance certificate. The in-person course-workshop offered by Dr. Nummer provides materials, advice, opinions, discussion as a learning opportunity only. That information is not endorsed, reviewed, or approved by the USDA nor the FDA. USDA and FDA guidance, in the manner they endorse, is communicated solely in their written electronic materials provided to all participants. By registering - you agree to hold Dr Nummer (RFSC) liable for no more than the cost of this course.
As always consult legal advice or contact the FDA or USDA directly for compliance interpretations.