What You Will Learn in this Food Safety Cohort
You will learn about:
-
Preventive approach to food safety
-
Hazard analysis and identification
-
Creating comprehensive food safety plans
-
Implementing preventive controls
-
Understanding FDA's FSMA requirements
-
Managing supply chain risk and preventive controls
-
Sanitation procedures and chemical management
-
Compliance with cGMPs and procedure writing
-
Monitoring protocols and environmental monitoring programs
-
Developing internal audit practices
This course consists of the following six classes:
Class 1: Starting Your Food Safety Program
During this first class, learn about the enhanced authority and requirements set forth by the FDA under the Food Safety Modernization Act (FSMA), including increased inspections, mandatory recalls, and expanded records access. Understand the importance of a preventive approach to food safety, the need for continuous improvement in food safety programs, and the necessity of having comprehensive food safety plans and third-party audits to meet regulatory and customer requirements. Additionally, the training will cover the creation and management of food safety policies, the roles and responsibilities of Preventive Controls Qualified Individuals (PCQIs), and the key elements of a food safety plan, including hazard analysis, preventive controls, recall plans, and verification processes.
Class 2: Assessing Your Supply Chain Risk
This class will review and discuss various aspects of food safety, including the FDA’s Food Safety Plan Builder, raw material and supplier identification, label review, hazard identification, and supply chain risk assessment and mitigation. Key topics also cover FSMA requirements like supplier approval processes, supply chain preventive controls, and receiving procedures. The agenda includes reviewing flow diagrams, examining labels for compliance, defining and assessing raw materials and their subcomponents, and understanding corrective actions. Learn how to perform risk assessments, verify supplier activities, and manage supply chain programs effectively. Practical exercises and discussions will reinforce the identification and management of food safety hazards, ensuring comprehensive understanding and application of FSMA standards.
Class 3: Building Your Food Safety Plan I
Part I of building your food safety plan, you will gain a comprehensive understanding of key food safety concepts, including the identification and assessment of potential hazards, the implementation of preventive controls (such as process, allergen, sanitation, and supply chain controls), and the establishment of critical limits. They will learn about food fraud, raw material grouping, and the regulatory requirements under the FDA's Food Safety Modernization Act (FSMA). The agenda includes practical exercises on hazard analysis, preventive control identification, and creating food safety plans. Participants will also explore the complexities of supply chain management, food safety regulations, and strategies for effective hazard control and preventive measures.
Class 4: Building Your Food Safety Plan II
The class will discuss the essential aspects of food safety and preventive controls, addressing current topics such as COVID-19 updates alongside comprehensive reviews of allergen control, sanitation procedures, chemical management, and monitoring protocols. Engage in practical exercises to analyze hazard analysis and assess the effectiveness of preventive controls in various scenarios. Emphasis is placed on regulatory compliance, including FDA guidelines like the FSMA rules, ensuring that food production facilities can effectively implement, monitor, and adjust preventive measures to maintain food safety and quality standards. By the end of the day, you will have an understanding of critical food safety practices and be equipped to apply them within your operational contexts.
Class 5: Sustaining Your Food Safety Program
Learn about procedure writing and compliance with current Good Manufacturing Practices (cGMPs). You will engage in discussions and exercises focusing on preventive maintenance, sanitary design, and strategies to prevent foreign object contamination. The class progresses to topics such as developing internal audit practices, understanding food microbiology, and implementing effective environmental monitoring programs. Practical exercises and group discussions will highlight the importance of sanitary transport, training, and fostering a strong food safety culture within organizations. By the end of the day, you will be equipped with practical knowledge and tools to apply these principles effectively in their operational settings.
Class 6: Monitoring and Corrective Actions
In the last class, you'll learn about keeping our food safe and making sure everything we eat is healthy. You'll find out how important it is to check how food is made and stored to prevent any problems. We'll also talk about what to do if a customer complains about our food or if something needs to be sent back. You'll learn how to track where our food comes from and how to quickly find it if there's ever a problem. We'll also cover how to handle emergencies like a recall of food, making sure everyone stays safe. By the end of the day, you'll understand more about why food safety matters so much and what we can do to make sure our food is always safe to eat.
