2016 Training Program

Transcription

1 2016 Training Program Implemen ng BRC Course HACCP Training Course SQF Training Course GFSI Internal Audi ng Course Microbiology & Food Safety Course

2 2016 Implementing the BRC Global Standard for Food Safety Issue 7 BRC Global Standard for Food Safety Issue 7 The BRC Global Standard for Food Safety Issue 7 is published by the Bri sh Retail Consor um (BRC) and went into effect on July 1, Originally developed in the UK Retail Market, it has acquired world wide recogni on as the framework for any business to produce a safe and quality product. Internal Audi ng Course A comprehensive audit system is fundamental to a company s food safety and product quality. It provides confirma on that systems and procedures are opera ng effec vely. The audit iden fies areas that require improvement. The Internal Audi ng Course will teach you how to conduct internal audits in your facility to meet GFSI Audit Requirements. Schedule June 8th 10th in Fresno, CA August 17th 19th in Denver, CO September 14th 16th in Columbus, OH * Register 4 weeks prior to the first day of the training course and receive 5% discount Price Implemen ng the BRC Global Standard for Food Safety Issue 7 (two day course) $595 Internal Audi ng (one day course) $395 Combined Course (three day course) $795 Collegiate (Student) Registra on Fee $150 Registra on fee includes : all course materials lunch/snacks cer ficate of comple on Register Today! Registra on form available on our website: Contact FSNS for more course informa on at X 239 or training@fsns.com.

3 2016 HACCP Training Course The HACCP course is designed to educate individuals in HACCP systems development, implementa on, and management. The course is ideal for Plant HACCP Team Members, Plant Management Teams, Corporate Execu ves, and anyone whose job func on will impact the facility HACCP Plan. The course is accredited by the Interna onal HACCP Alliance and is taught by a professional staff, including Dr. Gary C. Smith and Dr. Keith Belk. Dr. Gary C. Smith is a member of the Board of Directors for Food Safety Net Services and is currently Dis nguished Professor Emeritus at Colorado State University and Visi ng Professor at Texas A&M University. Dr. Keith Belk is Director of Scien fic Affairs with Food Safety Net Services and professor in the Department of Animal Sciences at Colorado State University with numerous years of experience in the food industry. When you complete our course, you will receive a cer ficate of comple on with the official seal of the Interna onal HACCP Alliance. Schedule & Pricing June 30th July 1st in Columbus, OH September 26th 27th in Dallas, TX Pricing HACCP Training Course $695 Collegiate (Student) Registra on Fee $150 * Register 4 weeks prior to the first day of the training course and receive 5% discount Custom Courses Available FSNS offers cer fied training programs that help you address a full range of plant, personnel and processes dealing with food safety and quality, as well as provide unique access to the food industry's leading technical authori es. Our customized training courses are designed to meet your specific needs and can be held at a loca on of your choice. Register Today! Registra on form available on our website: For more informa on on FSNS educa on programs training@fsns.com or call X 239

4 2016 SQF Training Course Provided by an SQF licensed trainer, this course can prepare you to meet the SQF Prac oner requirements as defined in the SQF Code, Edi on 7.2. The SQF Vision is to be the single most trusted source for global food safety and quality cer fica on. You will be provided with a detailed knowledge base for the successful implementa on and maintenance of an SQF System. This course applies to all sectors of the food industry including primary produc on through distribu on. We encourage plant management, quality personnel, or any one that is seeking to be or is a SQF prac oner to take this course. August 15th 16th in Dallas, TX October 12th 13th in Columbus, OH Schedule & Pricing Pricing: SQF Training Course 2 Day course $550 Collegiate (Student) Registra on Fee $150 Registra on fee includes : all course materials lunch/snacks cer ficate of comple on * Register 4 weeks prior to the first day of the training course and receive 5% discount Register Today! Registra on form available at the end on our website: For more informa on on FSNS educa on programs training@fsns.com or call X 239

5 2016 Microbiology & Food Safety Course Instructor: Dr. Alex Brandt, Director of Technical Services This Microbiology and Food Safety course will provide the fundamentals of food microbiology and provide an understanding of how microorganisms behave and how to control them. It will raise awareness of the importance of process control, hygiene, and sanita on in the food processing environment. This is a great course for your experienced personnel to review microbiology fundamentals and it is also suitable for personnel working in food processing environments including: QA/QC Supervisors and Technicians Corporate Food Safety Managers, Directors or VP's Produc on and Plant Manager/Personnel HACCP Coordinators, and Plant HACCP Team Members Supervisors of Regulatory Affairs In house lab personnel This course introduces material on microorganisms such as cell types and basic physiology. It covers factors that influence microbial growth and survival in foods and processing environments and types of organisms associated with foods and foodborne disease. One unit addresses strategies to control microorganisms in foods and processing environments. Another covers test methods and considera ons of quality control in the laboratory. The course also includes a unit on client complaint samples and foodborne illness inves ga ons. In addi on, subjects can be further examined if requested by a endees, to include shelf life tes ng, valida on, and challenge studies. AGENDA TOPICS: Food Microbiology 101 Review of Basics Foodborne Pathogens Spoilage Organisms Pu ng Your Opera on to the Test GLP and Biosafety Laboratory Test Methods Microorganisms in Processing Environments Shelf Life Tes ng Food Preserva on Valida on / Challenge Studies Test method considera ons Workshop Pricing $499 Get up to 15% discount! Collegiate (Student) Registra on Fee $150 June 23rd in Amarillo, TX July 14th in Green Bay, WI August 18th in Fresno, CA September 22nd in Dallas, TX October 20th in Columbus, OH * Register 4 weeks prior to the first day of the training course and receive 5% discount Registra on for courses includes: All course materials, Lunch, Cer ficate of Comple on Customized Courses Available! On site or consolidated facility groups FSNS offers all our training programs including Microbiology & Food Safety Course on site. Customized courses will help you address a full range of plant, personnel and processes dealing with your specific food safety concerns as well as provide unique access to the food industry's leading technical authori es. These tailored courses are designed to meet your par cular needs and address the unique challenges for your industry. In addi on this class is taught at your facility or loca on of your choice x 239 training@fsns.com

6 Meet the Instructors Dr. Gary C. Smith, Member of the Board of Directors Dr. Gary C. Smith is a member of the Board of Directors for Food Safety Net Services and is currently Distinguished Professor Emeritus at Colorado State University and Visiting Professor at Texas A&M University. He received his Bachelor of Science degree from California State University in 1960 and his Master of Science degree from Washington State University in He earned a Ph.D. from Texas A&M University in Dr. Smith has been author or co-author of almost 500 full-length articles in refereed scientific journals and has received numerous awards in teaching, research, and service from the American Meat Science Association (AMSA), the American Society of Animal Science, the National Meat Association, the U.S. Meat Export Federation, Beef Magazine, National Livestock Grading and Marketing Association, the International Meat Coaches Association, the Livestock Publications Council, and the National Association of Meat Purveyors. In 2009 he was a Charter Member of the Meat Industry Hall of Fame. He is also Past-President for the AMSA. With colleagues from Colorado State University, Dr Smith helped develop the first HACCP plan for beef packers in 1993, and taught HACCP Short Courses, for McDonalds Inc, to beef packers in North America from 1993 to He has taught more than 70 HACCP Courses in the past 19 years. Dr. Smith has 5 children and 15 grandchildren and lives in College Station, Texas. Dr. Keith Belk Dr. Keith Belk is a Professor at Colorado State University (CSU). Previously, he was employed as a meat buyer by Safeway, Inc., and later by USDA-AMS as an International Marketing Specialist. At CSU since 1995, he teaches and conducts research addressing meat quality and safety, international marketing, and quality/safety management. He has authored or co-authored 191 refereed scientific journal articles and was primary inventor on two patents. He served as state Meat Extension Specialist between 1995 and 2000, on the Board of Directors for the American Meat Science Association (AMSA) between and as President of AMSA in He served on the Editorial Board for the Journal of Animal Science between 1997 and 2000 and is a Lifetime Member of Phi Tau Sigma. Dr. Belk received the Achievement Award from AMSA in 1998, the Western Section Young Scientist Award from the American Society of Animal Science (ASAS) in 1999, the Meat Research Award from ASAS in 2003, the Distinguished Service Award from the U.S. Meat Export Federation in 2004, the Harry L. Rudnick Educator s Award from North American Meat Association in 2013, and the Signal Service Award from AMSA in Dr. Belk served on U.S. Missions to re-establish beef trade following detection of BSE in the U.S., and received a Marketing Assistance Award from the USDA-AMS for those efforts in He was listed as one of Meat Processing magazines Rising Stars in 2001 and has taught HACCP and conducted food safety audits as a consultant to Food Safety Net Services LLC since Dr. Shanna Boleman, Certification Manager Dr. Shanna Boleman is currently the Certification Manager for Food Safety Net Services Certification and Audit, LLC. Formerly, she served as the Vice President of Technical Sales and Marketing for Food Safety Net Services. Throughout her career, Dr. Boleman has also provided consulting services to numerous food industry leaders through her firm, S4 Consulting. As a food industry consultant she has provided technical expertise in all areas of food processing including food safety, new product development, research trial design and implementation, ingredient procurement and consolidation, and various other technical areas. Dr. Boleman has also held the position of Product Development Specialist for ConAgra Refrigerated Prepared Foods in Downers Grove, IL. Dr. Boleman received her Bachelor of Science (Animal Science) from Texas A&M University in 1991, Master of Science (Meat Science) from Louisiana State University in 1993 and her Doctorate (Meat Science) from Texas A&M University in While at Texas A&M, Dr. Boleman taught numerous courses and coached both the Meat Judging Team and the Meat Animal Evaluation Team. She currently serves as a member of the Texas A&M Animal Science Advisory Council. Dr. Boleman currently resides in Brock, TX with her husband, Scott, and their two sons, Seth and Sage.

7 Dr. Lynn Delmore Lynn Graves Delmore is a food industry consultant with expertise in food safety systems, HACCP, meat processing, animal welfare and beef slaughter microbial intervention techniques and a founding partner in Quality Management Systems Consulting and Products (QMSCP). Dr. Delmore is also a Lecturer in the Colorado State University Department of Animal Sciences Center for Meat Safety and Quality, where she team-teaches the Meat Safety and HACCP classes and is assisting in the planning of the Gary and Kay Smith Global Food Innovation Center. She also serves on the California Polytechnic State University (Cal Poly), San Luis Obispo Animal Science Department Advisory Committee. She was formally the Food Safety and Regulatory Compliance Manager for Golden State Foods with facilities in City of Industry, CA and Conyers, GA. Dr. Delmore was responsible for overall implementation and execution of technical support for the meat operations including quality assurance, regulatory compliance, food safety, and process control. In addition, Lynn oversaw the Food Safety program for the Liquid Products Division. She is a certified by PAACO - Professional Animal Auditor Certification Organization as a Meat Plant Animal Welfare Auditor. She is a former board member of American Meat Science Association (AMSA), active in the Beef Industry Food Safety Council (BIFSCo) and North American Meat Institute (NAMI) and was recognized by Meat Processing Magazine (along with her husband, Bob) as a 2000 Meat Industry Rising Star. She has been active in the industry on numerous committees related to HACCP, food safety, best practices and FSIS regulations. Lynn received a Bachelor of Science Degree from Cal Poly San Luis Obispo (1991) in Food Science. Earned a Master s Degree from the University of Nebraska-Lincoln (1993), where her work focused upon Processed Meat Manufacturing. Received a Ph.D. from Colorado State University (1997) where she specialized in Food/Meat Safety. Lynn and Bob have two little girls who are active in 4-H and reside in Wellington, CO.

8 HACCP Training Course $695 SQF Training Course $550 Microbiology & Food Safety $499 Collegiate (Student) Registra on Fee $150 ONSITE Custom Course 2016 Training Course Registra on Form Implemen ng the BRC Global Standard for Food Safety Issue 7 $595 Internal Audi ng Course $395 Combined Course $795 Registra on for courses includes: all course materials; lunch/snacks, Cer ficate of Comple on. *Register 4 weeks prior to the first day of the training course and receive 5% discount Dates and City of Training: Current FSNS Customer? Laboratory Audi ng Special Projects NAMA Member Currently not a customer Name: Title: Company: Mailing Address: City: State: Zip: Phone: Fax: Please circle method of payment: Check# MC Visa American Express Credit Card Number: Expira on Date: Name on Card: Amount to be charged (check): $ Authorizing Signature: How did you hear about these courses? Website Social Media Tradeshow E mail Co worker Newsle er Please fax this form to or by at Training@FSNS.com Payment & Cancella on Policy: Credit card payment for reserved sea ng will be processed 14 days prior to first day of training course Check payments must be received 14 days prior to first day of training course: Mail Check with copy of registra on form to: FSNS Training; 199 W. Rhapsody; San Antonio, TX Late Registra on is accepted star ng 14 days prior to the first day of the course up un l noon, on the day of the course, and will require credit card payment before a endance is allowed Cancella on 14 8 days to first day of the course will result in a 50% cancella on fee Cancella on 7 days or less prior to first day of the course will result in a 100% cancella on fee FSNS holds the right to cancel the course if a minimum of 10 people are not registered 7 days prior to course. If this situa on occurs, you will receive a full refund of your registra on fee. Phone: ext. 239 Fax: Training@FSNS.com