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DTSTART;TZID=America/Los_Angeles:20231025T080000
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UID:10000596-1698220800-1698235200@foodindustryexecutive.com
SUMMARY:Internal Audits – Food Safety
DESCRIPTION:Register for the webinar here: \nFrom COS Training Resource Center: \nThis interactive course provides a comprehensive introduction to internal auditing that can be applied to any food safety scheme or quality management system standard such as FSMA (Food Safety Modernization Act) and ISO 9001\, as well as GFSI standards such as SQF\, Global GAP and BRC. \nParticipants will learn how to plan\, prepare\, perform\, report\, follow up and close an audit. It is ideal for individuals planning to do internal audits\, supplier audits and people who want to understand the audit process. \nThis course emphasizes the effective use of corrective action and root cause analysis to ensure audit non-compliances are effectively resolved. \nTraining Outline: \n\nAuditing concepts\nAuditor selection\nAudit planning\nAudit preparation\nConducting the audit\nCollecting audit evidence\nIdentifying and writing non-compliances\nReporting results\nFollow-up and corrective action\n\nWhy is internal auditing important? \n\nFMSA Produce Safety Rule : “It is extremely helpful to conduct your own self-audit prior to having an (external) audit”.\nFMSA Preventive Controls for Human Foods: “Some verification activities\, such as internal audits\, are done to ensure that the (food safety) plan still reflects what happens at the facility.\nSQF 8.1 : “Staff conducting internal audits shall be trained and competent in internal audit procedures”.\nBRCGS 8 : “Internal audits shall be carried out by appropriately trained\, competent auditors”.\nGlobal GAP 4.0:  “A minimum of one internal audit of the QMS shall be carried out by the internal auditor before the first CB audit and thereafter once per annum”\nPrimus GFS v3.1 : “Self-auditing is a key part of an operation’s food safety program. A written procedure for internal audits should be created for each operation in order to proactively ensure safe food production”\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/internal-audits-food-safety-3/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/05/COS-Training-Resource-Center-1.png
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DTSTART;TZID=America/Los_Angeles:20231026T080000
DTEND;TZID=America/Los_Angeles:20231026T120000
DTSTAMP:20230531T215414Z
CREATED:20230531T214353Z
LAST-MODIFIED:20230531T215414Z
UID:10000595-1698307200-1698321600@foodindustryexecutive.com
SUMMARY:Internal Audits – Food Safety
DESCRIPTION:Register for the webinar here: \nFrom COS Training Resource Center: \nThis interactive course provides a comprehensive introduction to internal auditing that can be applied to any food safety scheme or quality management system standard such as FSMA (Food Safety Modernization Act) and ISO 9001\, as well as GFSI standards such as SQF\, Global GAP and BRC. \nParticipants will learn how to plan\, prepare\, perform\, report\, follow up and close an audit. It is ideal for individuals planning to do internal audits\, supplier audits and people who want to understand the audit process. \nThis course emphasizes the effective use of corrective action and root cause analysis to ensure audit non-compliances are effectively resolved. \nTraining Outline: \n\nAuditing concepts\nAuditor selection\nAudit planning\nAudit preparation\nConducting the audit\nCollecting audit evidence\nIdentifying and writing non-compliances\nReporting results\nFollow-up and corrective action\n\nWhy is internal auditing important? \n\nFMSA Produce Safety Rule : “It is extremely helpful to conduct your own self-audit prior to having an (external) audit”.\nFMSA Preventive Controls for Human Foods: “Some verification activities\, such as internal audits\, are done to ensure that the (food safety) plan still reflects what happens at the facility.\nSQF 8.1 : “Staff conducting internal audits shall be trained and competent in internal audit procedures”.\nBRCGS 8 : “Internal audits shall be carried out by appropriately trained\, competent auditors”.\nGlobal GAP 4.0:  “A minimum of one internal audit of the QMS shall be carried out by the internal auditor before the first CB audit and thereafter once per annum”\nPrimus GFS v3.1 : “Self-auditing is a key part of an operation’s food safety program. A written procedure for internal audits should be created for each operation in order to proactively ensure safe food production”\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/internal-audits-food-safety-2/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/05/COS-Training-Resource-Center-1.png
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DTSTART;TZID=America/New_York:20231027T100000
DTEND;TZID=America/New_York:20231027T120000
DTSTAMP:20230802T195317Z
CREATED:20230802T195317Z
LAST-MODIFIED:20230802T195317Z
UID:10000611-1698400800-1698408000@foodindustryexecutive.com
SUMMARY:3-A SSI Fall Webinar Series: Webinar #2
DESCRIPTION:Register for the webinar here \nFrom 3-A SSI: \n\nDairy Equipment Fabrication Shortcomings & Challenges \nDan Erickson\, 3-A Certified Conformance Evaluator \nMr. Erickson has been traveling the world evaluating dairy equipment and dairy plant and packaging operations outside of the US for almost 20 years and will share his experience and the perspectives of specific dairy equipment hygienic design failures including the “whys”\, “hows” and lessons to be learned. \nHygienic Design’s Impact on the Dairy Processing Industry \nHelen Piotter\, Dairy Farmers of America \nDrawing upon years of experience as a state dairy farm and plant processing specialist and food safety and regulatory manager in the US dairy industry\, Ms. Piotter will share her experiences on specific processing equipment hygienic design failures\, its impact on dairy facility operations\, products and lessons learned including tips of what to look for when evaluating dairy processing equipment. \nHygienic Design Perspectives in the Meat Processing Industry \nDennis Glick\, 3-A Certified Conformance Evaluator \nMr. Glick will illustrate the key differences between hygienic design requirements for the dairy equipment inspection program and the USDA AMS meat equipment evaluation and certification program. In addition\, he will share specific experiences in evaluating meat equipment\, common shortcomings and why meat equipment meeting the USDA AMS “Guidelines for the Evaluation and Certification of the Sanitary Design and Fabrication of Meat and Poultry Processing Equipment – February 2009” still require periodic “deep cleaning”. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/3-a-ssi-fall-webinar-series-webinar-2/
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