BUSINESS / CUSTOMIZED TRAINING
FOOD SAFETY TRAINING

 

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Allergen Awareness for Food Processors

Consumers are becoming more aware of allergens in the products they buy. To meet their consumers’ needs and prevent costly product recalls, processors must take extra steps to label, store, and control ingredients and products that contain allergens. This seminar will explain and define allergens and sensitivities, as well as where to find current information on US regulations. Ingredient storage and labeling, and preventing allergen cross-contamination throughout production will be emphasized.

Who Should Participate?   Food  processing industry employees at all levels.

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Can You Survive An Audit?

Preparation for an audit is needed for a successful result. This seminar will review some of the types of audits, and what a factory needs to do to prepare for an audit. Pre- and post-audit action plans will be discussed, as well as the protocol for interacting with your auditor during the audit.

Who Should Participate?   Food processing industry managers, supervisors, and maintenance managers.

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Continuous Improvement for Food Manufacturers
This seminar will focus on how to identify and measure all areas of production to uncover potential improvements in efficiency and profitability. Topics will include calibration, line balancing, and determining ingredient and packaging yield.

Who Should Participate?Food processing industry managers, supervisors, lead workers, and maintenance managers.  

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Food Security and Bioterrorism

This seminar will look at areas of food safety and security with an emphasis on preventative measures.  We will examine past bioterrorism attacks and explore detection and prevention tactics.  Discussion will cover FDA and USDA advice for preventing bioterrorism and what every employee should be made aware of.  We will explore the use of cameras, alarms, monitoring programs and conducting food security audits.

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Food Irradiation to Eliminate Food Borne Illness
Food irradiation is a process of treating products with a dose of radiation for the purpose of controlling or eliminating microbes that can cause food spoilage or food-borne disease. Irradiation of foods has been developed and studied for over 40 years and has several commercial applications, which include shelf stable products, refrigerated meats and fresh produce. This course will explore the methodology of processing foods with irradiation, the applications, advantages and limitations as well as regulatory aspects.

Who Should Participate?   This informational seminar is of importance not only to those involved in the handling and producing of food products, but to general consumers as well.

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Good Hygiene Practices in the Food Production Industry
This seminar stresses the importance of employee commitment to personal hygiene practices.  The instructor will review general sanitation guidelines as related to the food industry and will include proper hand-washing techniques and appropriate grooming habits.

Who Should Participate?  Individuals working directly in the food production industry, both new hires, and those requiring a refresher.

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Good Manufacturing Practices
Good Manufacturing Practices (GMPs) are a set of rules mandated by federal regulation for any facility manufacturing food, designed to protect our food supply from contamination or adulteration.  The violation of GMP rules can result in not only causing illness or injury to your customers, but also can result in fines, jail time, and the loss of your business due to a product recall.  This seminar will discuss the basis for these guidelines along with details of how to apply these rules in your daily operation.  GMP regulations apply to your building, equipment, processing procedures, product storage and handling practices, as well as the actions and hygiene of the people working in a food processing facility.  This presentation will include examples of ways and places where GMPs have often been seen to be violated, and how to avoid this happening in your facility.

Who Should Participate?  Individuals working in the food processing industry at any level.

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HACCP Annual Reassessment
How adequate and effective is your current HACCP Plan?  Attend this seminar to determine if your HACCP Plan effectively controls the identified critical hazards.  In addition, we will assist you in reviewing the details of your current plan to determine if any changes are needed since your last annual review.  We will also address steps for implementation of identified changes.

Who Should Participate?  Food Industry Managers and those responsible for following and creating a HACCP Plan. 

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HACCP Certification 

This class covers information needed to conduct annual re-evaluation/re-validation of a company’s Hazard Analysis Critical Control Point plans. Discussion includes: information needed to conduct a Hazard Analysis; how to differentiate between Control Points and Critical Control Points; how to choose Critical Limits and set up monitoring programs; how to implement corrective actions when deviations occur; documentation for all aspects of the HACCP program; monitoring and pre-requisite activities; and required verification procedures. Hands-on exercises allow immediate utilization of lecture materials as participants work through a re-evaluation/re-assessment exercise for a model HACCP plan. Group discussions offer the chance for exchange of “best practices” advice on how to successfully implement and maintain HACCP programs. An evaluation will assess participants’ understanding of material and a certificate will be awarded to successful participants. Participants also receive examples of other comprehension testing formats that can be used in the workplace, which will be needed for companies seeking SQF or similar certification.

Who Should Participate? Food industry managers.

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Quality Assurance Fundamentals in the Food Production Industry
This seminar covers the basic elements of modern quality assurance in the food industry.  The seminar begins with a brief history of the pioneers in the quality field and moves through varying areas such as food composition, regulatory compliances, and quality assurance in the production environment.  The emphasis is on building quality into the system.  Specifics such as food safety, GMPs, and continuous improvement are covered.

Who Should Participate?  Employees in the food production industry who have responsibility, either immediate, or through line reporting, for the quality outcomes of their company’s product.

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Microbiology of Food-borne Illness

Food borne illness results in thousands of deaths and millions of people in the US affected every year.  Could your business weather the bad publicity, cost of a product recall and multi-million dollar lawsuits associated with just ONE outbreak of Food-borne illness?  If you’re not sure about the answer to that question, then you should attend this seminar and learn some of the ways to control the growth and spread of the microorganisms that cause food-borne illness.  Microorganisms that cause food-borne illness can enter your facility anywhere from the incoming ingredients or packaging materials, employee practices, cleaning procedures or product handling practices throughout the facility to finished packages being shipped to your customers. This session will provide information regarding the pathogens most commonly implicated in food recalls, and how they can be eliminated or controlled in your manufacturing business.

Who Should Participate? Individuals working in any capacity in a food processing facility, or involved with the storage or shipping of food materials.

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Sensory Evaluation for Quality Control

Evaluation of line samples is a key part of food production quality control.  Are your procedures for sensory evaluation as objective as other measures?  This course will review basic elements of evaluating products, and how to add controls and objectivity to plant sensory evaluation for line samples, incoming ingredients, and finished products.

Who Should Participate?  Quality Control Supervisors and Managers; Plant Supervisor and Managers; Quality Technicians.

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ServSafe© - Food Safety Manager Training

This two-day training session prepares participants to take the official ServSafe© certification exam which is offered at the conclusion of the training.  ServSafe© meets the needs of changing New Jersey food laws and regulations and recognizes program completers as certified Food Safety Managers.  The ServSafe© Program was developed by restaurant and foodservice experts for food safety professionals.  It sets the standard with comprehensive food safety training and an accredited certification examination.  The exam is provided at the end of the second session.  The participant’s cost of $120 includes two days of training, the ServSafe© book, and the exam. 

Who Should Participate?  Individuals working in any type of food service business including restaurants, day-care centers, schools, nursing homes, etc.

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Traceability and Record Keeping for the Food Processing Plant

This session covers records needed for conducting day-to-day business in the Food Processing Plant and “How to Pass an Audit.”   Suggestions will be offered to help make record keeping easier, and improve the traceability of your product from an incoming ingredient to finished product.  Examples will also be given of what NOT to do, and how to avoid common mistakes.

Attend this session for higher audit scores!   Because traceability depends on good record keeping throughout your facility, this lecture could benefit anyone in a Quality Control/Quality Assurance Department as well as any other lead or management position in production, warehousing or shipping/receiving areas.

Who should participate?   Anyone involved in Quality Control or Quality Assurance, as well as other positions in Food Production.

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Food Safety Introduction Training Series

“Food Safety Introduction” (FSI) classes are designed for employees who are new to the food processing industry.   No pre-requisite experience in food production is required.  The full-day format incorporates hands-on and group-interactive sessions which cover information needed for many levels in the food production and processing field.

The first three days of the session cover general theory related to food processing in a class-room setting at Gloucester County College.  The final two days of the training series will be held at Rutgers Food Innovation Center in Bridgeton, NJ where participants can apply new skills in a fully operational food production lab.  Transportation to this facility will be provided for all participants.

A Certificate of Completion for the Food Safety Introduction program will be awarded to participants who attend all five days in the series.   Choose one of the two sessions below:

Modules Covered

  • Orientation of the Food Processing Industry
  • Hygiene and sanitation
  • Good Manufacturing Practices
  • Allergens and cross-contamination
  • Bioterrorism and food security
  • Overview of HACCP
  • Traceability and Record Keeping in audit preparation

Course STRUCTURE

Day 1 at Gloucester County College
Modules covered during the first day of instruction include an overview and orientation of the food processing industry, the importance of appropriate hygiene and sanitation, and a study of good manufacturing practices.  We’ll also delve into the microbiology of food borne illness and how growth and multiplication of organisms are affected by in-plant environmental conditions.

Day 2 at Gloucester County College
Day 2 begins with a discussion of allergens and cross-contamination, along with labeling and handling of allergen materials in the process plant.  Issues of bioterrorism and food security will also be addressed during Day 2.
 
Day 3 at Gloucester County College
Day 3 discussion begins with an overview of hazard analysis principles with emphasis on the day-to-day safe operations of a food processing plant.  We will also discuss the importance of record keeping and traceability in audit preparation.  Case studies will be discussed and preparation will begin for the hands on portion of the training which will be conducted at Rutgers Food Innovation Center in Bridgeton, NJ.

Day 4 & 5 at Rutgers Food Innovation Center
Transportation will be provided to Rutgers Food Innovation Center in Bridgeton, NJ.  At this site we will apply the theories learned in a simulated food production setting.  This hands-on component provides participants the opportunity to apply concepts in a real-world setting.

 

 

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