Food Safety Net Services offers training programs to empower your employees
with the specific knowledge and skills they need to improve quality and
safety in all areas of your business. Innovative solutions to employee
education and training are our goal. We help you address employee training
issues dealing with food safety and quality, as well as provide access to
the food industry's leading authorities.
Food Safety Net Services offers both public and customized training courses
throughout the year at locations across North America. The customized
courses can be held anywhere that best meets the customer's preferences and
are designed to meet your specific needs.
- HAACP (Accredited by the International HAACP Alliance)
- General Food Safety
- Food Safety Awareness for the CEO
- GMP's
- SSOP's
- Microbiological Testing
- Statistical Process Control
- Laboratory Quality Control Measures and Set-Up
- Crisis Preparedness
- Shelf-life, Validation, and Challenge Studies
Contact Wendy Harmon at 888-525-9788 x229
for more information. |
HACCP Training
The HACCP course is designed to educate individuals in HACCP Systems development, implementation, and management. Topics discussed during the two day course include:
- GMPs and SOPs
- Chemical, Physical, and Biological Hazards
- HACCP Plan Preliminary Tasks
- HACCP and Critical Control Points
- Critical Limits, Monitoring, and Corrective Actions
- Verification and Record-keeping
- HACCP Plan/System Reassessment & Recalls
- HACCP in the Plant
Our expert instructors are Dr. Gary C Smith of Colorado State University, and Sherri Jenkins, M.S., Vice President of Auditing and Consulting at FSNS. Dr. Smith is currently a distinguished professor of Meat Science at CSU and a Partner and member of the Board of Directors for FSNS. Sherri served in various food safety and quality positions during her ten years of plant experience before joining FSNS in 2007. Both instructors have developed and implemented numerous HACCP plans for a variety of companies in the food industry.
Implementation for the BRC Standard for Food Safety
The Global Standard for Food Safety, Issue 5, is published by the Retail British Consortium (BRC). Originally developed in the UK Retail Market, it has acquired world wide recognition as the framework for any business to produce a safe and quality product.
This training will provide you with the necessary knowledge and information to implement the BRC Global Food Safety Standard, Issue 5, in your facility. It will specifically cover the following topics:
- Senior Management Commitment
- The Food Safety Plan – HACCP
- Food Safety / Quality Management System
- Site Standards
- Product Control
- Process Control
- Personnel
2010 HACCP Training - March 13 – 16, Fresno, CA
- June 2 – 3, San Antonio, TX
- September 14 – 15, Grand Prairie, TX
- December 14 – 15, San Antonio, TX
BRC Internal Auditor Certification
A comprehensive audit system is fundamental to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively. The audit identifies areas that require improvement. The BRC Internal Auditor Certification Course will teach you how to conduct internal audits in your facility against BRC Global Standard for Food Safety.
The following topics are to be covered:
- Audit Scopes
- Development of audits through risk assessment
- Identification of auditors
- Audit checklist preparation
- Audit timing
- Objective evidence collection
- Non-conformity classifications
- Establishment of timelines for the correction of non-conformities
- Communication methods of audit findings and correction
2010 BRC Training - February 16 – 18, San Antonio, TX
- May 11 – 13, San Antonio, TX
- August 17 – 19, San Antonio, TX
- November 9 – 11, San Antonio, TX
Both BRC courses taught by: Michael J. Pearsall, Approved Training Provider |
REGISTER NOW Download PDF
or contact
Wendy Harmon
888-525-9788 x 229
|
