1 Day Food Defense Course

Central Time
23 Jul 2018

• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee

Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

8:00 am – 5:00 pm (Central)
7:30 am Registration Begins
8:00 am Introductions/Administration
8:15 am Background and Definitions

  • Need for defending our food supply
  • Definitions and programs
  • Regulatory Guidance
  • Interacting with FBI and Incident Command Structure (ICS)
9:45 am Break
10:00 am Applying Food Defense – Basics

  • Access (from perimeter to the cleaning closet)
  • Surveillance
  • Operations
  • Managing employees
  • Managing non-employees
12:00 pm Lunch
1:00 pm Managing the Risks

  • Performing Vulnerability Assessments
    • FDA Assessments
    • USDA Assessments
2:30 pm Break
2:45 pm Food Defense Resources and Training

  • FDA and USDA mitigation databases
  • Carver Shock
  • Alert and first
  • FDA online training
  • USDA resources
  • Training message to your people
3:45 pm Short Scenario Exercise
5:00 pm Wrap up and Adjourn
Price Qty*
Course Registration show details + $395.00 (USD)  

  • August 21, 2018
    8:00 am - 5:00 pm

This essential course covers the practical food defense strategies, practices and vulnerability assessment procedures to assist a company to be compliant with regulatory requirements (FSMA and USDA) and the requirements of the Global Food Safety Initiative (GFSI) audit systems (such as SQF, BRC, IFS and FSSC 22,000). This course guides students through a very short practical tabletop exercises using food defense scenarios (intentional contamination actions) to help them determine the application of proper and effective practices.

Learning Objectives

►Learn the basic concepts and strategies of defending your products from intentional contamination and sabotage

►Find out how to structure your response team to effectively work with your local government response when and if a Food Defense event occurs

►Find out how to build an effective Food Defense plan to help deal with the intentional contamination event or sabotage.

►Students will deal with and learn about some real-life issues built into a short table top scenario (exercise) to learn how to deal with a food defense event and determine some practical application of effective procedures.

Location

Venue:  

Address:
111 East Wacker Drive Ste 2600, Chicago, Illinois, 60601, United States

Registration Item

Course Fee: $395.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Jeffrey Strout
Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS
PRESIDENT, PUBLIC HEALTH SOLUTIONS INC.
EDUCATOR AND CONSULTANT

Mr. Jeffrey Strout is a former auditor, professional educator and consultant and assists in the development and presentation of public, private and customized short courses for clients throughout the world. He has been training and auditing food safety and quality for over 36 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management training and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination.

His strengths in Food Safety and Food Defense led to his selection while at Andrews AFB, to being responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. His stellar performance throughout his career, led to his selection as the Career Field Manager Consultant for the USAF Public Health field where he was responsible for the professional development of over 1,400 food safety active duty, Air National Guard and Reserve professionals around the globe. He helped bring seafood HACCP to the Air Force Commissary system with the development of the seafood departments in the commissary stores worldwide. This system was later developed into the Defense Commissary Agency program.

Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc. He was a facilitator (2006 – 2013) for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety and Food Defense.

Mr. Strout is an accomplished professional educator. He has been training HACCP since 1987. He has been an auditor for Good Manufacturing Practices (GMP), HACCP and Safe Quality Foods (SQF) audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British etail Consortium (BRC) Standard. He brings a unique auditor perspective to all training programs. Mr. Strout has been performing audits, training sessions and consulting sessions since 2005 as a contractor for a global leader in food laboratory testing, food safety auditing, education and consulting services, Silliker Inc. (a Division of Merieux NutriSciences). He has assisted food manufacturing, distribution, pet food, seafood, and food packaging companies in building their HACCP based systems and to achieve a fully accredited HACCP certification through the Global Food Safety Initiative (GFSI) benchmarked audit systems. His work often leads to repeated requests for his talents and assistance with many companies recommending his services to their suppliers. His vast experience and talented storytelling abilities have led to the development of a devout following of over 150 people who will take any course he teaches.

Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. A graduate of William Carey College he holds a Bachelor’ Degree in Science in general studies, as well as a Master’s Degree in Public Health (focus on epidemiology of foodborne illness) from Walden University. In addition, Mr. Strout possesses USAF associate degrees in Environmental Health Technology and Instructional Systems Technology and Military Science.

Mr. Strout is a member of and holds credentials through the National Environmental Health Association (Certified Professional in Food Safety and Registered Sanitarian/Registered Environmental Health Specialist); the American Society for Quality (Certified HACCP Auditor and Certified Quality Auditor); member of the Institute of Food Technologists (IFT); and a member of the Association for Talent Development (ATD) which he is currently working on a credential of Certified Professional in Learning and Performance (CPLP). Mr. Strout also is a Certified Test Proctor for Certified Professional Food Manager tests through Prometric, a world leader in testing and evaluation services and a Certified Test Proctor for Food Safety Exams through the National Registry of Food Safety Professionals.

Hotel

Event Contact

When
  • Tuesday August 21st, 2018
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351