This 3.5-day workshop is a combination of our Food Safety Program/Advanced HACCP and our FSMA vs GFSI: Changes Necessary for Compliance workshop. Classes will focus on a refresher Food Safety HACCP review, current happenings along with an overview of FSMA (PCQI), other FSMA parts and how these fit with GFSI approved schemes. We will examine the changes necessary for complete compliance.

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. This course is especially relevant to pet food processors, feed mills, suppliers to the pet food and animal feed industry, or any industry that supplies byproducts or secondary product streams for animal consumption. By completing this course, 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.

Many regulated companies preparing for FDA inspections are not prepared and the outcome can be negative as we see all the time with enforcement actions. This seminar provides the fundamentals and the ground rules on how to prepare for and survive an FDA inspection no matter if you are a Class I, II, III device or a pharmaceutical or biologics manufacturer. This presentation will review and emphasize the do's and don'ts and cardinal rules as to interviewing, how to respond, reviewing documentation, etiquette, use of certain words, body language, responding to questions/requests, etc., and certainly replying to 483's and Warning Letters. Emphasis is placed on the company's SOP on dealing with inspectors and knowing how to be prepared, proactive...and being able to defend and justify... and what it takes to achieve a favorable outcome. This seminar provides background and understanding of the role played by the Agency, its administrative and enforcement powers. It takes the participant step by step through the entire inspection process and describes various types of inspections.

This FSPCA compliant course was designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. At this time, it is the ONLY course recognized by FDA that meets their requirements. It is taught by 2 Lead Instructors for the FSPCA Preventative Controls for Human Food. By successfully completing this course, you will meet the regulation for a “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.

This FSPCA compliant course was designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. At this time, it is the ONLY course recognized by FDA that meets their requirements. It is taught by 2 Lead Instructors for the FSPCA Preventative Controls for Human Food. By successfully completing this course, you will meet the regulation for a “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.

D. L. Newslow & Associates, Inc. and EAGLE Certification Group are proud to bring you a 3-day interactive course that focuses on sustainability, risk analysis, and continuous improvement of management systems. Whether based on an ISO, a food safety or other focused standard, this course addresses the most common pitfalls that we may encounter as our compliant system matures. Many times after certification everything seems to be going well, then all of a sudden, we encounter a major process breakdown. How does this happen? Why do systems fail? What went wrong? This course will discuss the challenges that may occur within a system and how we can be proactive instead of reactive with those challenges.

This two-day workshop focuses on the maintenance of an effective HACCP Program. Experienced and knowledgeable instructors provide an in-depth review of a variety of Food Safety/HACCP Programs including HACCP prerequisite programs, Food Safety Modernization Act (FSMA), HARPC vs. HACCP, validation vs. verification, FDA compliance, foreign material control, allergen management, standard design, supplier management and much more.

This 4.5-day workshop is a combination of our Food Safety Program/HACCP Plan Development workshop and our Advanced Food Safety and HACCP Program workshop. This provides attendees the opportunity to stay the week attending both workshops at a considerable savings. SAVE! Although, attendance to our HACCP workshops provides an excellent foundation and review for the NRFSP Certified HACCP Exam, attendance does not include the registration and cost of the Certified Food Safety HACCP Manager Exam which is being offered Friday July 22th from 1-3 PM. If you wish to take the exam, you MUST register and pay separately for the exam.

This 2.5-day workshop provides attendees with a firm understanding of the principles of HACCP and how HACCP applies to various industry sectors including Juice HACCP. Primary emphasis is on the various requirements of the Food Safety Management Standards, GFSI approved food safety schemes (FSSC 22000, SQF, BRC, etc.); Food Safety Modernization Act (FSMA); FDA HARPC preventive controls; approved “food” tanker wash facilities; and Codex guidelines.