A FSMA food safety system places greater emphasis on both GMP level sanitation and sanitation as a "preventative control". 21 CFR 117 Part B has new requirements regarding sanitation and we find that when a hazard analysis indicates, sanitation is a "preventative control". For companies who have not yet addressed FSMA, sanitation is none-the-less important. Participants from all aspects of a food operation will benefit from this workshop. FSMA or HACCP training is not a prerequisite or required. However, this workshop will compliment both. Sanitation is not unique to the FDA, and USDA FSIS operations will benfit equally.
Location:The RFSC has a small conference room accomidating eight people just south of the McCarren Rental Car facility. After eight register, the event will be moved to a larger conference facility. In most cases this will be the Southpoint Hotel complex.
The Workshop (1.5 days)(~14 h)
Multimedia materials provided: PDF notes will be provided of the presentations. Various electronic resources from the FDA, USDA, GMA, and others will be provided.
Day 1: 9 am - 5 pm | Day 2: 9 am - 1 pm
- Foundational Control (GMPs)
- Sanitation in HACCP and FDA Preventative Controls
- Verifications of sanitation (discussions of ATP monitoring, etc.)
Note that Pathogen Environmental Monitoring is a separate workshop available at other times.
Printed notes will be provided. An hour will be provided for participants to get lunch on their own on day 1. Some snacks and beverages will be availale.
Who should attend? Sanitation leaders, food safety proferssionals, anyone involved in food production and operations.
Each company should have at least one Sanitation leader in their food safety system. Retail and foodservice supply chain professionals and food auditors should also attend this training to understand what their suppliers are mandated under the new FSMA rules. Food Safety and Quality Professionals, Maintenance-Production Supervisors and Leads, Sanitation Supervisors, Plant Managers, Training Supervisors, Lead Technicians, Packaging Supervisors and Managers, or Regulatory Personnel are encouraged to attend. Each supervisor expected to sign off (verify) food safety data should be "Qualified Individuals".
Q: Does FSMA REQUIRE this training? No. This is knowledge for knowlege's sake!
Q: How does HACCP or FSMA PC fit in? A: Sanitation is an integral part of both HACCP and FSMA Preventative Controls.
Q: LOCATION? -- RFSC Training Center A: The RFSC has a small office-condo 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. --Most often this venue change will be the South Point hotel complex. In the event they are not available, another suitable location will be located in the Las Vegas area.
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 meeting rates, check their 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 a later workshop at no additional cost.
Instructor: Dr. Nummer is a food safety specialist and experienced food safety trainer with over 25 years experience. He is a Lead Instructor for the FSPCA FSMA Preventative Controls course. He has aalso taught a sanitation workshop for the past 6 years. This year the workshop has been updated to incorporate the new Sanitation requirements in FSMA Preventative Controls.
Q: When do I get my attendance certificate? In most cases the certificate of attendance is issued within a week of the course.
Disclaimer - policies: 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 anyone! The course provides a foundation for knowledge and understanding that will make an individual more capable of creating and implementing sanitation in FSMA and HACCP food safety systems.