January 29, 2016

Food Safety Net Services courses highlight prevention, quality control

Food Safety Net Services announced its education course schedule for the year, with courses being offered from February to October. Courses have been scheduled for implementation of the Global Standard for Food Safety, Safe Quality Foods (SQF), HACCP training and Microbiology and Food Safety. Training programs are taught by certified trainers and industry professionals.

 The two-day Global Standard for Food Safety courses follow the guidelines established in the seventh issue, published by the British Retail Consortium. The course is intended for all industries but can be tailored to a specific sector depending on attendees, according to Lori Ernst, vice president of Audit Services.

 “Trainers identify the different food sector attendees, such as produce processing, at the beginning of the course and talk specifically to opportunities that the industry faces when implementing the requirements,” Ernst said.

The course offers a supplemental third day session on internal auditing. The techniques taught in the course include assessment of program, implementation of programs, review of record keeping, and verification of implementation.

“(Attendees) also have the opportunity to hear questions and challenges from other industries that can be related to those in produce processing,” Ernst said.

Two sessions of SQF training course will be offered this year. The course provides plant management and quality personnel with the information needed to be able to comply with the SQF Practitioner requirements, as defined in the SQF Code, Edition 7.2.

Labeling will be an element of both the BRC Food Safety and SQF courses.

“The focus is primarily on making sure facilities have a strong program around label approval and verifying label information remains correct by cross checking the information on the label with ingredients or raw material received,” Ernst said.

 Lack of communication when changes are made to raw materials or ingredients during processing can cause labeling and food safety issues, according to Ernst.

“One common reason for recalls is putting the wrong label on product,” Ernst said. “The courses cover procedures required to verify proper labeling of product.”

With recent recalls and illnesses linked to processors in the news, the Microbiology and Food Safety course would be of particular interest to all produce processors. The sessions will cover the fundamentals of food microbiology and behavior of microorganisms.

“This course would be perfect for processors and those at processing plants in a variety of positions,” Ernst said. “Many do not fully understand how microorganisms grow or what to do to minimize growth. The course provides an opportunity for individuals to gain understanding that they can bring back to the facility to make positive changes in processes or programs.”

 Agenda topics for the microbiology course include foodborne pathogens, foodborne illness investigations and shelf life testing, which can be discussed in further detail if requested by attendees.

The HAACP training course will demonstrate how to develop, implement and manage a HACCP plan. The course is intended for plant management teams, corporate executives and anyone whose responsibilities would impact the facility HACCP plan.

 Currently the courses provided by FSNS do not specifically address the Food Safety Modernization Act or its new established rules. But the organization is looking at adding them to the training courses, Ernst said.

Prices vary for the courses, with discounts available for collegiate student and early registration. Course materials, lunch and snacks, and a certificate of completion are included in the registration.

For more information on the training courses, visit the Food Safety Net Services website.

Ana Olvera, digital content editor





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