Events/Calendar: (Event List) Food
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December   2021
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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.



Practical Sensory Programs for Factories and Quality Managers
3/30/2021 8:30 AM - 12:30 PM

Register HERE


The course fee is $285/ each individual.


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


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



  • Understand how to use sensory to measure appearance, flavor, basic taste, and texture at key operating points

  • Use scales to more objectively measure sensory quality, improving repeatability and reproducibility

  • Understand how sensory can be used to minimize customer complaints and brand damage

  • Integrate a sensory program into existing continuous improvement, quality, and food safety programs

  • Understand how to use sensory and consumer data to define critical-to-quality (CTQ) attributes

  • Understand how to set up and manage a training program

  • Understand how to meet GFSI regulatory requirements related to shelf-life testing



Intro to HACCP & Food Safety
4/20/2021 9:00 AM - 5:00 PM

Register HERE


The course fee is $249/each individual.


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.


Who Should Take This Course:


This course is recommended for all employees including plant operators, supervisors, nurses, chefs/cooks, engineering personnel, HACCP team members, team leaders, plant maintenance staff, owners, managers, and sole proprietors.


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



  • 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.



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.