According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations. Topics to be presented: • Aseptic processing and packaging systems • Retort operations • FDA Guidelines and regulation compliance • Microbiology of thermally processed foods • Principles of thermal processing • Food plant sanitation • Container closure evaluations • Aseptic processing and packaging systems • Retort operations • FDA Guidelines and regulation compliance • Microbiology of thermally processed foods • Principles of thermal processing • Food plant sanitation • Container closure evaluations

Don’t be baffled by statistics! In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced. Not just for beginners -- even experienced professionals will benefit from this statistical refresher!

In this program, you will examine the pros and cons of different sensory tests, set up testing procedures, and evaluate real products. You will develop the practical skills necessary to set up your own discrimination tests and create testing protocol, apply real test procedures and interpret what the results mean for your product. The course includes a special visit to the Rutgers University's Food Science Department and their sensory evaluation laboratories. Here you will be introduced to cutting-edge food related research and the innovative sensory evaluation techniques currently practiced there.

Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.

Working with the best instructors in industry and universities, you will move through the key points of food chemistry, lipids, proteins, carbohydrates, color, sensory, nutrition and finally microbiology. You will mine the most valuable seams of a Food Science degree – but in only five days instead of four years! You will leave with a better vocabulary and understanding of the wide range of disciplines needed to develop and produce competitive food products -- from food chemistry and food microbiology to nutrition and sensory evaluation.

This training course is the hallmark of food defense. Extensive training and workshops covering topics from crisis management to responding to a tampering incident are all covered in the two-day course. Here is a brief listing of the major topics covered: 1. Situational Response: Product Tampering & Threat Response Workshop 2. Understating Crime and Terrorism 3. FDA Food Safety Modernization Act (FSMA) 4. Understanding SQF and GFSI Food Defense Audit requirements 5. Developing Your Facility General Security Plans and Programs 6. Handling Crisis Management and Hostile Situations 7. Crisis Management with Interactive Workshop 8. Workplace Violence Program and Policy Development 9. How To Conduct Internal Tampering Investigations 10. Camera (CCTV) and Card Access Systems

This training course is the hallmark of food defense. Extensive training and workshops covering topics from crisis management to responding to a tampering incident are all covered in the two-day course. Here is a brief listing of the major topics covered: 1. Situational Response: Product Tampering & Threat Response Workshop 2. Understating Crime and Terrorism 3. FDA Food Safety Modernization Act (FSMA) 4. Understanding SQF and GFSI Food Defense Audit requirements 5. Developing Your Facility General Security Plans and Programs 6. Handling Crisis Management and Hostile Situations 7. Crisis Management with Interactive Workshop 8. Workplace Violence Program and Policy Development 9. How To Conduct Internal Tampering Investigations 10. Camera (CCTV) and Card Access Systems

Visual Workplace Seminar: In this two-day event led by visual expert, Gwendolyn Galsworth, you learn visual principles and practices and how visual devices “…create a workplace that is self-ordering, self-explaining, self-regulating, and self improving—where what is supposed to happen does happen, on time, every time, day or night, because of visual solutions.”

Go here for more information: http://www.visualworkplace.com/wp-content/uploads/2016/12/VisualThinkin…

The Food Safety Preventative Controls Alliance (FSPCA) designed this 2.5-day course in collaboration with the FDA. It is the ONLY course presently recognized by the FDA as meeting the new requirements. Our course is taught by Lead Instructors for the FSPCA who have successfully completed the “Train the Trainer” curriculum required to be an official instructor. Upon completing the course, you will meet the requirements as a FSPCA Preventive Controls Qualified Individual who can manage a food safety preventive controls program in accordance with the Hazard-Analysis and Preventive Controls Rule of the US Food and Drug Administration (21CFR117).

This 3-day FSPCA-compliant course was designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. At this time, it is the ONLY course recognized by FDA providing the attendee with certification as an Animal Food Preventive Controls Qualified Individual (PCQI). It is taught by a certified Lead Instructor for the FSPCA Preventive Controls for Animal Food, who also has the unique qualification of many years of experience as a food safety professional working with the pet food and animal feed industries. By completing this workshop, you will automatically meet the regulation for a “qualified individual” who can manage a food safety preventive controls program in compliance with the Current Good Manufacturing Practice and Risk-based Preventive Controls for Food for Animals Rule of the US Food and Drug Administration.