Events/Calendar: (Event List) Food
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December   2020
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Applied Pathogen Environmental Monitoring Program Online with Personal Practice Kit
9/2/2020 8:00 AM - 12:00 PM
Register HERE

Fee: $495.00

September 2nd & 16th, 8:00 am -12:00 pm

The importance of a robust environmental monitoring program cannot be overstated in a food safety plan. The Food Safety Modernization Act and many of the GFSI approved auditing schemes require a risk-based environmental program.  Foodborne illnesses and recalls can put a company out of business; a pathogen environmental monitoring (PEM) program is one way of mitigating that risk and ensuring a strong sanitation program.  In this course, participants will understand how to create a successful environmental monitoring program without causing the company to go bankrupt on testing costs.


Participants will learn how to implement, manage, and continually improve the PEM program to mitigate inherent food safety risks. 


This course is not meant to be just another class on an environmental program.   Each student will receive a kit to practice the skills learned in class.  In between the 2 short morning class sessions, there will be homework to reinforce concepts.  Participants will be able to utilize their skills immediately.  


Who Should Take This Course:  


  • Anyone who needs to manage or develop their company's PEM program.  

  • Anyone who is interested in gaining more knowledge of the regulatory and GFSI requirements for PEM programs

  • Example roles include: Quality Assurance personnel, Production Management/Supervisor, Sanitation personnel, Production/Plant Management


Additional Course Details


FSPCA Preventive Controls for Human Food (PCQI)- Kalispell
9/9/2020 8:00 AM - 9/11/2020 5:00 PM
Register HERE

Cost:  $850.00

Course Length: 2.5-Days/20 hours 

Course Leader:

Course is presented by a lead instructor trained with FSPCA and holds the FSPCA Certificate of Training as a Lead Instructor.


About this Event

Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance with the requirements.



Applied Quality Management Fundamentals - Online
9/10/2020 1:00 PM - 4:00 PM
Register HERE

Dates and Times:



  • September 10th 1:00pm to 4:00pm MDT

  • September 24th 1:00pm to 4:00pm MDT

  • October 15th 1:00pm to 4:00pm MDT



In this course, we will briefly cover the concepts associated with quality, including understanding customers’ needs/wants, cost of quality, and historical quality movements.  This course is designed to give participants the tools and techniques required to implement and maintain a quality management system in a food processing environment.  Learn the strategies needed to identify issues, evaluate root cause, correct the issue, and improve the effectiveness of the quality system.  


This course is broken into several short segments so that students can immediately apply their knowledge in the existing facility without causing a significant interruption of normal job duties.  


Who Should Take This Course:


  • Anyone who is interested in learning about quality management in a food facility.

  • Anyone who must manage/supervisor any aspect of quality in food manufacturing.

  • Anyone who wishes to improve their current system 

  • Example roles include Quality Assurance personnel, Production Management/Supervisor, Sanitation personnel, Production/Plant Management


Additional Course Details 


FSPCA Preventive Controls for Human Food (PCQI) - Bozeman
10/5/2020 8:00 AM - 10/7/2020 5:00 PM
Register Here

Cost:  $850.00

Course Length: 2.5-Days/20 hours/Oct. 5-7 

8:00 am - 5:00 pm (M, T) and 8:30 am - 12:30 (W)


Course Leader:

Course is presented by a lead instructor trained with FSPCA and holds the FSPCA Certificate of Training as a Lead Instructor.


About this Event

Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance with the requirements.



Practical Sensory Programs for Factories and Quality Managers - Online
10/13/2020 8:00 AM - 12:00 PM
Register HERE

Cost: $285.00

The appearance, flavor, and texture of food are primary indicators of your customers’ purchase behavior and perception of value.  While we have benchtop and inline systems to measure attributes such as color and moisture, many of us don’t know how to objectively measure our critical-to-quality sensory attributes. 


Is your company trying to manufacture best-in-class quality food products?  A well-tuned sensory program will help you reduce customer complaints and build brand loyalty.  In fact, it is at the heart of where you set your product and process limits.  This means sensory is crucial to ensuring your customers receive the quality they love and expect.  In this course, you will learn how to integrate sensory into your existing continuous improvement, quality, and food safety programs.  Participants will learn how to implement, manage, and maintain sensory quality validation and shelf life programs.


This course is not just another boring webinar.  The Practical Sensory Program course is designed around a learn-and-apply model.  Each participant will get a kit to have hands-on activities to reinforce the concepts learned.  He or she will walk away with practical skills that can be applied immediately.


Who Should Take This Course:  


  • Anyone who needs to manage or develop their company's quality program

  • Anyone who is interested in gaining more knowledge of the regulatory and GFSI requirements for sensory and shelf life programs

  • Example roles include: Quality Assurance personnel, Production Management/Supervisor, Production/Plant Management, Product Developers


Additional Course Details


Intro to HACCP & Food Safety - Online
10/19/2020 9:00 AM - 5:00 PM

Register Here


Cost:  $249.00


Description


The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, foodservice and home preparation.


Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.


What You Will Learn:



  • Principles of HACCP.

  • The importance of monitoring and periodic review.

  • The need to develop realistic controls at Critical Control Points.

  • The importance of pre-requisite programs.

  • Monitoring, documenting, and reviewing procedures.


View Additional Event Details: Here



Safe Quality Foods (SQF) - Online
10/20/2020 9:00 AM - 10/21/2020 5:00 PM

Individual Registration: Here


Group Registration: Here


Cost:  $549.00


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.


What You Will Learn:



  • SQF Code and Vocabulary.

  • Food Sector Categories.

  • Food Safety and Quality Plans.

  • Implementing and maintaining SQF systems.

  • Requirements for SQF Practitioners.


View Additional Event Details: Here


 



Hazard Analysis Critical Control Points (HACCP) IHA Certified - Online
11/4/2020 9:00 AM - 5:00 PM
Register HERE

Cost: $295

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


Additional Course Details


Internal Auditing - Online
12/1/2020 8:00 AM - 12:00 PM
Register HERE

December 1st and 2nd, 8:00 am- 12:00 pm

Internal Audits are a requirement of all GFSI approved certification schemes (e.g. SQF, BRC, FSSC 22000, etc.) and many 3rd party audit programs.  Internal audits allow you to audit your facility for gaps and compliance.  They are an important tool in the on-going food safety toolbox for any food manufacturer, packager, and warehouse and distribution company. 


This course will provide you with the knowledge and skills required to conduct an internal audit program within your company. The course covers the fundamentals of auditing, useful industry-proven techniques, compliance criteria, how to foster good communication within the facility, the importance of auditor ethics, and gathering objective evidence, nonconformities, and reporting suggestions.  This course is for those who are new to internal auditing and those that could use a refresher course.   


Who Should Take This Course:  


  • Anyone who needs to manage or develop their company's Internal Audit program.  

  • Anyone who is interested in gaining more knowledge about auditing in a food manufacturing facility

  • Example roles include: Quality Assurance personnel, Production Management/Supervisor, Internal Audit Team Members, Production/Plant Management personnel.


Additional Course Details

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