Cornell University, in partnership with Mérieux NutriSciences, is proud to offer the following courses back-to-back: August 23-24: Practical HACCP for Food Processors August 27-28: Implementing SQF Food Safety Systems 8.0 August 29-30: Implementing SQF Food Quality Systems Participants can choose to take 1, 2, or all 3 courses. 1 course is $750 2 courses are (more…)
This 1.5 day FSMA Foreign Supplier Verification Program (FSVP) management training course is designed for importers that may not be aware or are unclear of the final FSVP requirements. While the FSVP course is intended for importers, it is also designed for retailers, manufacturers and other business persons with limited regulatory or technical experience. Additional (more…)
Hands-On Packing Facility Sanitation & Environmental Monitoring Workshop Hosted by: Georgia Fruit and Vegetable Growers Association Presented by: Mérieux NutriSciences Cleaning and sanitation are the main pillars of a food safety program. However, it is rare to find a manager who has thought through and been trained on optimal procedures, tools, & chemicals necessary to effectively clean, (more…)
This course provides participants with the basics to become a SQF practitioner for the Food Safety Code for Manufacturing. Attendees will gain a thorough understanding of SQF concepts, principles, and application requirements, enabling the implementation of an effective Food Safety Management Program meeting SQF requirements. Learning Objectives Promote an understanding of the SQF Food Safety (more…)
The course is designed to prepare students to perform the duties of the Preventive Controls Qualified Individual (PCQI) who is responsible to ensure their Food Safety System is effectively created, established, compliant and maintained in animal food facilities that require a PCQI. This course covers the Food Safety Modernization Act regulation on Preventive Controls for (more…)
Accurate labeling and management is a key component of a successful food safety program. Failure to accurately follow Federal food labeling regulations can result in negative consequences such as product recalls, product detention, costly product reformulations and artwork updates, etc. This workshop is designed to provide participants with the necessary knowledge and skills to reduce (more…)
In this three day course, we have combined our popular Internal Auditing of a Food Plant with Root Cause Analysis. Internal Auditing of a Food Plant –Attendees will learn how to establish a robust internal auditing process to evaluate their food safety management practices and programs. Participants will also learn how to avoid common internal (more…)
Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems. Learning Objectives: Understand the definitions and effective steps to take to clean and sanitize a food plant contaminated with pathogens, spoilage organisms and allergens Explore effective ways to determine the (more…)
This course will provide delegates with an in-depth understanding of the revisions to the Standard requirements for Issue 8. It is designed to equip delegates with the skills and knowledge to successfully implement the changes to the Standard on-site. Who should attend: Site technical & quality managers and their teams/ BRC Global Standards Professionals ASSESSMENT: Issue (more…)
Losses of product or butterfat can be complicated in today’s dairy operations. They can be physical losses in the form of leaks and spillage and losses due to non-conforming products and damaged goods. In addition, these loses can be multiplied by improper testing and standardization or by inaccurate accounting of the products. Through overfills and (more…)
