This 20-hour workshop focuses on the maintenance and continuous improvement of effective Food Safety HACCP Programs. Experienced and knowledgeable instructors have chosen key subject areas that are important to current issues and resolutions for effective management of Food Safety HACCP Programs. The agenda will vary based on current food safety issues, FSMA updates and the needs of the actual attendees based on their industry sector. We encourage our attendees to share their questions and areas of interest at prior to their attendance. Please submit questions to the instructors via email at contact@newslow.com. We are providing this course in person in an 8-hour class on October 20th at the Food Safety Consortium in Arlington, VA with three (2-3 hr.) virtual classes conducted by a live instructor in November. Below is a list of potential subject matter presentations: • Risk Analysis & its application to our Food Safety Programs o Allergen Control o Supplier Programs o Change Management o Food Defense o Food Fraud • A brief review of the requirements of the 12 steps of HACCP o Common findings within a FS HACCP Program audit • Developing a positive food safety culture • The role of Prerequisite Programs in Food Safety • GMP Compliance o Creating an effective GMP monitoring audit and more • What do we expect from an effective Pest Control program o Challenging your pest control program • Preparing Audits related to GFSI benchmarked CPO standards and Regulatory Inspections in a world of unannounced audits • After the audit: Corrections vs. Corrective Actions • Sanitary Design • Environmental Monitoring • Understanding FSMA • Cleaning and Sanitation o How do we manage an effective cleaning and Sanitation program   Who Will Benefit Top management, food safety managers, plant managers, food safety team leaders, line supervisors, HACCP/food safety team members, i.e., QC managers, PCQI individuals, SQF practitioners, management system associates (i.e. ISO, FSSC, SQF, BRC, etc.), and any associate having responsibility for the food safety HACCP programs, regulatory, and/or FSMA compliant programs. What You Will Learn • Understanding and utilizing Risk Assessment and its role with Food Safety HACCP Programs and in supporting programs • Navigating changes in Food Safety/HACCP/FSMA Programs • Providing best practices & practical applications related to food safety • Managing food safety management systems in the world of unannounced audits, FSMA compliance/other regulatory audits, and customer/supplier audits • Enhanced understanding of prerequisite programs / preventive controls and their Food role in effective Safety HACCP Programs • Clarification of verification versus validation and how these terms relate to effective Food Safety HACCP Programs • Review of the preliminary step and the seven principles (Twelve step HACCP approach) NOTE: A prerequisite for this course is attendance on a basic HACCP course preferably approved by the IHA or equivalent. Please provide a copy of your certificate or other proof of attendance. Attendees will receive a copy of all presentations. Attendees to the whole program will receive a certificate with the the International HACCP Alliance Gold Seal others are welcome to attend as many sessions as possible receive an Advanced HACCP Certificate of Attendance indicating number of hours in attendance.