Decode common food safety and regulatory acronyms. Explain what a third-party audit is, and the basic steps to complete one to satisfy your customer’s requirements. Cover examples of cost structures, and how your company should prepare for the requirements of a third-party audit. Provide information on how to communicate with your customers and suppliers about audit requirements, and where your organization is headed according to your strategic goals.
Are you a small business owner or an entrepreneur that needs to learn more about financial management? Do you need to determine your product price-point and determine your break-even value? Making sure you have a realistic business plan, evaluating your profit margin, and making sure to pay your bills are all important to ensure solid financial management. Ensuring you are making data-driven decisions is paramount to your success. Determining whether to invest in equipment, making another type of product, or whether to hire additional people will figure into your overall business management strategy. Join us for this free one-hour webinar on Intro to Financial Management. Among other topics, we will discuss the three types of financial statements: balance sheet, cash-flow statement, and a profit and loss statement that every business needs to understand in order to determine your business feasibility.
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.
Learn how to write and update an animal food safety plan. This is the standardized curriculum recognized by the US Food and Drug Administration for training individuals to be qualified to oversee the safe manufacture of animal food (PCQI). The course is a prerequisite for inspectors conducting FDA CGMP inspections. Students will likely be a mix of regulators and feed manufacturers.
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.
This course will teach statistical thinking concepts that are essential to learning from data and communicating key insights to your organization, clients, or suppliers. Come join Catherine Cantley, extension professor at the University of Idaho and TechHelp processing specialist, as we explore the fundamentals of 'storytelling with data'... in a practical industry-based approach.
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, food service, and home preparation.
Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.
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.
This course is designed to teach the importance and basics of a sanitation program in a food manufacturing facility. It allows participants to understand how important a sanitation program is to a food facility's overall management and food quality and safety. Participants will be able to manage a sanitation program effectively. Guest speakers from industry and academia will provide up-to-date information on food industry best practices. This jam-packed 1.5-day course will offer both hands-on and practical information for managing today’s sanitation program.
A facility needs to continuously improve in order to stay effective. To reduce overhead costs or costs per unit, to improve product safety and quality, to improve operational efficiencies facilities must continuously look for ways to improve. In addition, when an issue does emerge, ensuring the issue is not going to repeat is imperative to continuous improvement strategies. But how do you make sure a problem does not continue to happen again and again and again? The team must find the true root cause and correct 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.