The FSMA Companion Training Program: Series 2 - April 2024
Series 2 focuses on the Supply Chain Management requirements found in Subpart G of the PCHF rule
This is a Virtual Training Series

The Food Safety Consortium Conference (FSC) and The Association for Food Safety Auditing Professionals (AFSAP) are proud to offer a new online Food Safety Training Series developed to explore critical food safety and quality topics in depth and provide industry support on emerging issues and regulatory changes in a timely manner. Each Series is comprised of three, 90 minute sessions delivered weekly over the course of a month.

Using FDA’s recently updated Draft Guidance Document on Preventive Controls for Human Food (PCHF) as a roadmap for the initial 2 parts, each series will pay special attention to a particular FSMA rule. Delivered in three, 90-minute sessions offered over the course of a month, participants will have ample opportunity to absorb the information at a reasonable pace without losing track of materials already covered. While several chapters of the Draft Guidance remain to be published, this offers a great opportunity to review your existing Food Safety Plan and update it with the latest information the Agency has published.

Series 2 focuses on the Supply Chain Management requirements found in Subpart G of the PCHF rule, and offers timely information on suppler management issues to inform a well written Food Safety Plan. Following a thorough overview of the required components, subsequent sessions will delve into how to assess a third-party audit report and identify any potential red flags. Series 2’s final session describes techniques for conducting a supplier audit and offers resources for developing and maintaining auditing tools and reports.

Series 2 Classes:

  • Supplier Management and Controls: April 4
  • Assessing Third Party Audit Reports: April 11
  • Conducting an Onsite Supplier Audit: April 18

The FSMA Companion Training Program Series is designed to provide the food safety professional with the comprehensive support and knowledge needed to manage a food safety plan. Using an online format delivered by a live instructor, this program offers participants a completely new learning experience designed to improve understanding and knowledge retention by offering content in smaller, more frequent bites without the cost or distraction of traveling away from their production setting. From learning how to navigate the new Regulatory Dashboard for insight into upcoming regulations, to developing a comprehensive testing plan, the information offered in Series 1 should simplify and streamline the food safety plan review process. Series 2 focuses on tips and techniques for managing suppliers and supplier hazards, including how to conduct an audit or identify red flags in a third party audit report.

This training employs a unique format to expand the participants testing knowledge base for a variety of sectors. The curriculum introduces new skills for attendees who may lack the direct work experience necessary to successfully develop and maintain a FSMA compliant HACCP or Food Safety Plan.

Innovative 2-way Virtual Training Format:all webcams are on so the instructor can see each trainee and each trainee can see the instructor. This allows the instructor to monitor the class progress throughout, encouraging group discussion and live questions to the instructor. The 2-Way Virtual format replicates an in-person training experience without the need for travel. Space is limited, as this training can only accommodate 20 participants per series.

In order to accommodate work schedules and provide ample time for knowledge acquisition, this series consists of three (3) 90 minute classes, over the course of one month.  This ensures knowledge retention and improved depth of understanding in the session topic. Each class is a live broadcast but recordings of the training are provided for the trainee to review the topics later.

Who should attend?

  • Personnel who attended Part 1 of this series
  • All levels of QA/QC personnel interested in advancing their food safety career into food safety program management and plan development in a wide range of product categories.
  • Entry level food personnel would also benefit from the course format.
  • Food Safety Auditors of all levels will increase their understanding of the food safety principles used in the area of product and environmental testing.
4.5 CE Hours and Certificate of Attendance: The Food Safety Consortium Conference’s Training , developed by AFSAP is recognized by NEHA (National Environmental Health Association) for Continuing Education (CE) Hours. Upon completion of the training, each trainee will receive a Certificate of Attendance.

Instructor: Trish Wester, President, Association of Food Safety Auditing Professionals (AFSAP)

Class Dates: April 4, 11 and 18. All classes start at 11:30 am EST

Training prices: $795 per person for the entire series (all 3 classes)

Payment Method: Credit Card. Please note, the merchant name on your credit card statement will be "Innovative Publishing"

Cancellation Policy: Due to the limited size of the classes, we can not accept any cancellations or offer any refund. If a conflict comes up, you may have someone else from your organization take your place.

About: the 13th annual Food Safety Consortium is an in-person training, conference & expo October 20-22, 2024 in Washington DC. During the year, we offer online training independent of the October conference. More information about the October conference is at https://www.FoodSafetyConsortium.org. The Food Safety Consortium is owned by Innovative Publishing Company that publishes Food Safety Tech a weekly newsletter and online trade magazine. Opt-in to the free weekly newsletter at https://www.FoodSafetyTech.com.

What's Next: The testing series may be offered again based on demand, while additional topics will be covered in future sessions.

Agenda
Thursday, April 4
11:30 AM - 1:00 PM
11:30 AM - 1:00 PM
Thursday, April 11
11:30 AM - 1:00 PM
11:30 AM - 1:00 PM
Addressing hazards that may increase during storage, i.e. when point of origin testing is sufficient or when testing at receipt is necessary.
Thursday, April 18
11:30 AM - 1:00 PM
11:30 AM - 1:00 PM
Speakers

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