Events/Calendar: (Event List) Food
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December   2021
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Hazard Analysis Critical Control Points (HACCP)
2/9/2021 9:00 AM - 5:00 AM

Register HERE


The course fee is $295/each individual with printed materials or $260/each individual with electronic materials.


Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety-related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed. Participants will receive an International HACCP Alliance seal and certificate.


Who Should Attend?



  • Anyone who requires IHA certified curriculum

  • Plant HACCP Team Members

  • Plant Management Teams

  • Corporate Executives

  • Anyone whose job function will impact the facility HACCP Plan


Description


This course will help you identify hazards associated with raw materials and process steps and assign controls. You will learn to:



  • Understand the 5 pre-steps and 7 Principles in HACCP

  • Determine the likelihood and severity of raw material hazards and process hazards

  • Identify critical control points (CCPs) and define critical limits

  • Evaluate monitoring and verification procedures for CCP


 



Implementing Safe Quality Food (SQF) Systems
2/10/2021 - 2/11/2021

Register HERE


The course fee is $550/ each individual. 


What Will I Learn?



  • SQF Code and Vocabulary.

  • Food Sector Categories.

  • Food Safety and Quality Plans.

  • Implementing and maintaining SQF systems.

  • Requirements for SQF Practitioners.


Description


Get introduced to the SQF system and prepare to take the SQF Practitioner exam. During this two day course, you will gain an understanding of the SQF code and how to apply it to food manufacturing. With practical exercises to reinforce learning, you will be able to successfully implement and maintain an SQF System.


Walk Away With:



  • An examinee guide and sample SQF Practitioner exam questions.

  • Training workbook, with extensive notes, to use during the course and on the job site.

  • Certification of Completion provided by CSI Workforce Development and Training.


Who Should Attend?


This course is recommended for all personnel wanting to become SQF practitioners, personnel responsible for designing, implementing, and maintaining the company’s SQF systems, owners and company leaders wanting in-depth knowledge and the SQF program, and supporting employees, managers and others overseeing the SQF process.



Applied Corrective & Preventive Action
3/4/2021 1:00 PM - 5:00 PM

Register HERE


The course fee is $250/ each individual.


How do you make sure a problem does not continue to happen again and again and again?  Find the true root cause and fix it.  Only after a facility has found the true root cause and put in the appropriate policies, procedures, and possibly capital expense will a problem go away.  Too often, band-aids are used, or the response of “re-train operator” is the solution.  


This course will be interactive and hands-on. Using exercises, actual scenarios, and group discussions, you will learn and use several tools. You will be ready to put your knowledge to work in your facility. We will explore common root cause analysis tools including 5 whys, Failure Mode Effect Analysis, Fishbone diagram, cause & effect tools, and relationship diagrams. You will receive training and templates to use and modify as needed to create and maintain an effective corrective and preventative action program in your facility.  


Corrective actions are not just for food safety issues but for all aspects of a food manufacturing facility.  If you are not looking for ways to improve your processes, you will likely waste time, money, or resources.


Who Should Take This Course:



  • Anyone who has had to maintain their company’s food manufacturing management systems

  • Anyone who has ever had to respond to an audit or customer non-conformance

  • Anyone who investigates and responds to issues in a food facility


By the end of this training course, participants will be able to:



  • Understand the difference between a correction, corrective action, and preventative action and understand when it is appropriate to use each level 

  • Templates of common root cause analysis tools

  • Understand how to use different root cause analysis tools and their limitations

  • Use templates to create or enhance their current corrective and preventive action tools.  



Intentional Adulteration / Food Defense
3/9/2021 8:00 AM - 12:00 PM

Register HERE


The course fee is $495/ each individual. 


This  Food Defense Course will help you mitigate the risks and hazards of intentional contamination in food operations by protecting vulnerable elements in the agrifood chain and food production operations. We will explore Food Defense Plans to help you build barriers around vulnerable points to prohibit intentional adulteration. 


In This Course You Will Learn To:



  • Identify internal/external threats to the food manufacturing process. 

  • Devise a food defense plan.

  • Create broad and focused mitigations strategies and readiness tests.

  • Develop recall programs in response to intentional adulteration.



Intentional Adulteration / Food Defense
3/16/2021 8:00 AM - 12:00 PM

Register HERE


The course fee is $495/ each individual. 


This  Food Defense Course will help you mitigate the risks and hazards of intentional contamination in food operations by protecting vulnerable elements in the agrifood chain and food production operations. We will explore Food Defense Plans to help you build barriers around vulnerable points to prohibit intentional adulteration. 


In This Course You Will Learn To:



  • Identify internal/external threats to the food manufacturing process. 

  • Devise a food defense plan.

  • Create broad and focused mitigations strategies and readiness tests.

  • Develop recall programs in response to intentional adulteration.



Safe Quality Foods (SQF)
4/22/2021 9:00 AM - 4/23/2021 5:00 PM

Register HERE


The course fee is $549/ each individual. 


What Will I Learn?



  • SQF Code and Vocabulary.

  • Food Sector Categories.

  • Food Safety and Quality Plans.

  • Implementing and maintaining SQF systems.

  • Requirements for SQF Practitioners.


Description:


Get introduced to the SQF system and prepare to take the SQF Practitioner exam. During this two day course, you will gain an understanding of the SQF code and how to apply it to food manufacturing. With practical exercises to reinforce learning, you will be able to successfully implement and maintain an SQF System.


Walk Away With:



  • An examinee guide and sample SQF Practitioner exam questions.

  • Training workbook, with extensive notes, to use during the course and on the job site.

  • Certification of Completion provided by CSI Workforce Development and Training.


Who Should Attend?


This course is recommended for all personnel wanting to become SQF practitioners, personnel responsible for designing, implementing, and maintaining the company’s SQF systems, owners and company leaders wanting in-depth knowledge and the SQF program, and supporting employees, managers and others overseeing the SQF process.