Training

You may have a complete and perfectly developed food safety system with policies and procedures but, without the proper training, your system will never be “effectively” implemented, as required by any of the GFSI Standards and, in the near future, required by Law in the Food Safety Modernization Act (FSMA) rules. So, what is an effectively implemented food safety system? Is a system that is "valid" in controlling the hazards identified. This can only be accomplished by trained and knowledgeable individuals!

Besides this, how do you know if the trainer has, not only the knowledge or skills required to train adults, but the experience on the topic of the training. Our trainers have experiece in food and/or beverage industries, are auditors, consultants and trainers. We have successfully guided many firms in gaining and maintaining their certifications and compliance with the Law; take a look at the testimonials we received for the services we offer...

Following are some of the trainings we provide. However, we can also perform other trainings based on your requirements. What is of critical importance for us at Sabal Food Safety Consulting? The training sessions we provide must be effective! Trainees will leave the training room being knowledgeable of the topic discussed and able to apply it. And, we can teach the classes in English or Spanish (Castellano).

All our training portfolio includes intructional time as well as hands-on practice or examples and we can tailor the trainings to the needs of your company.

 

Produce Safety Rule's Grower Training

In order to comply with the Food Safety Modernization Act (FSMA) rule "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption", at least one individual in the farm must go through the FDA's standardized training and develop a Farm Food Safety Plan. We can now teach this class.

 

FSMA rules and Management Responsibilities

This class is designed for senior managers, agents and owners, the ones that will be require to sign the Food Safety Plans. This class explains their responsibilities under FSMA rules, which are the rules and how them can affect the company's operations and, an overview of a Food Safety System.

 

FDA's FSMA Preventive Controls for Human Food (PCHF) Course (PCQI class)

We now offer the course for the Hazard Analysis and Preventive Controls for Human Food, following the requirements of the FDA's standardized curriculum. This training will cover the requirements of the new Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food as per 21 CFR 117.

This training will take 2.5 days and it is hands on. Sample exercises are provided by the Food Safety Preventive Controls Alliance as well as the training materials.

 

FDA's FSMA Preventive Controls for Animal Food (PCAF) Course

We now offer the course for the Hazard Analysis and Preventive Controls for Animal Food, following the requirements of the FDA's standardized curriculum. This training will cover the requirements of the new Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls for Animal Food as per 21 CFR 507.

This training will take 2.5 days and it is hands on. Sample exercises are provided by the Food Safety Preventive Controls Alliance as well as the training materials.

 

FDA's Foreign Supplier Verification Program (FSVP) Course

We now offer the course for the Foreign Supplier Verification Program, following the requirements of the FDA's standardized curriculum. This training will cover the requirements of the new Foreign Supplier Verification Program (FSVP) as per 21 CFR 1, Subpart L..

This training will take 2 days and it is hands on. Sample exercises are provided by the Food Safety Preventive Controls Alliance as well as the training materials.

 

Documentation: Development and Control

Why do you need to develop documentation? This is one of the most critical steps when implementing a "System". Basically, without documentation, there is no way that a company can, consistently, perform their functions exactly the same way all the time, products will not be "consistent". Two of the most important reasons for having properly developed documentation are: first, the procedures and work instructions will be used for training purposes and second, to support many elemental activities like the validation and verificaton of your system.

Do you know how to start working on developing your documentation?

In the 1950’s, Dr. Deming introduced the concept that processes are interconnected, and that one should look at processes in an organization as a whole, not in isolation. Deming introduced the Plan-Do-Check-Act (PDCA) cycle and recommended that the business process should be placed in a continuous feedback loop so that managers can identify and change the parts of the process that need improvement. Six Sigma has also been a successful concept because it fosters commitment by management to bring about effective changes, and it requires the use of tools to improve the system. A Food Safety Management System, meaning any food safety Standard used to manage the hazards in the processing/manufacturing of food products (like SQF, BRC, FSSC22000, IFS, etc.) must demand commitment from Senior Management with the elements of the selected Standard and process control using a HACCP program that is a tool or concept to be proactive in controlling food-borne hazards.

We can train you on how to properly develop the documentation required by any Standard you decide to adopt. We will show you how to plan, draft and review documents. This training includes instructional time and practice.

 

International HACCP Alliance Training (For USDA/FSIS regulated facilities)

We can provide HACCP Training accredited to the International HACCP Alliance. This training is intended for Companies working with meat, poultry and egg products (Not shell eggs).

Our trainers come from private or public sector but mostly with hands-on experience. We will travel to your place and perform in-house HACCP training and it can be tailored for quality control personnel or to production workers depending on the depth of the knowledge required. After the training, you may take an exam to demonstrate knowledge on HACCP and use it to support the requirements of some GFSI Standards. This training takes two days and covers from the pre-requisite program to the preliminary steps and the seven principles of HACCP.

Check our accreditation at http://www.haccpalliance.org/sub/intro-course.html. 

 

Seafood HACCP Alliance Training

This training is performed following the Association of Food and Drug Officials' (AFDO) protocol and accredited to Seafood HACCP Alliance. You will receive a certificate from AFDO.

We can provide the complete training, also called basic training, where you receive the Seafood HACCP Training information and practice in two days and a half (2.5 days). Alsoo,we can teach the "Segment 2", which is the practice portion of the Seafood HACCP Training after you receive confirmation from Cornell University that you completed Segment 1 online training.

Check our accreditation at http://haccptrainers.afdo.org/haccp/results/?unifyfda=1&bystate=1&q=Florida and our listing at Oregon State University, Seafood Network Information Center, under the menu "HACCP Consultants" at http://seafood.oregonstate.edu/Seafood-HACCP.html.

There are two options for this course:

• Option 1: Take the face-to-face (in person) "Basic Seafood HACCP"
• Option 2: Take the Sefood HACCP in "Segments".
  • Segment 1 is an online course provided by Cornell University and available in two languages:
    • English: https://seafoodhaccp.cornell.edu
    • Spanish: https://blogs.cornell.edu/haccpdepescadosymariscos/
    • After completion, the participant will receive a "Congratulations" email from Cornell University and this email is required to register for segment 2.
  • Segment 2 could be on a face-to-face environment (in-person) or virtually-live taught with a lead instructor. This class will be registered by the lead instructor with AFDO before it's taught.

 

CODEX Alimentarius HACCP (International approach to food safety principles)

This training takes aim at HACCP from the internationally accepted "Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application" as described in the Food and Agriculture Organization's website (www.fao.org) and by the CODEX Alimentarius document "CAC/RCP 1-1969". It is based on twelve steps that match the five preliminary steps plus the seven HACCP principles established in many countries around the world.

 

Management of Internal Auditing Training (Based on ISO)

Based on the definition provided by the International Organization for Standardization (ISO), a Management System is “…a system to establish policies and objectives and a method to achieve these objectives. A Management System is also referred to as a process based system where process is defined as “a set of interrelated or interacting activities which transform inputs into outputs”. So, we can say a Management System is “establishing policies and objectives to manage our process”.

Someone must be responsible for auditing your "System" to evaluate a system against a standard and to verify that this System meets requirements and is effectively implemented.

Our training will enable you to understand what is an audit and how to continually improve your System by implementing a properly developed Internal Audits Program. This training takes one day. There is an extended version that goes into the details of developing agendas and checklist; this training is tailored to your needs and it will last between two and three days.

 

GFSI Benchmarked Standards / Development and Implementation Training

Are you looking to understand what you are required to have? Each Standard has its own particularities and you are required to understand them to effectively develop and implement the system. Understanding the "Intention" of each standard requires very specific knowledge. We can provide you with the knowledge required to understand those requirements and properly address them.

This training normally takes two days. However, it can be customized to your needs and last longer, normally between three and four days.

 

Risk Analysis: How to Assess a Hazard?

This training is focused on those individuals responsible for the identification and assessment of food safety hazards; it includes hazards from prerequisite programs and from the HACCP (Preventive Controls) Program.

The training provides the knowledge required to determine the risk of food safety hazards to determine if the hazard controlled is prevented, eliminated or reduced to an acceptable level. Excellent tool for GFSI based schemes but can be applied to many other industries/cases.

This training can be taught between one (1) and two (2) days.

 

Current Good Manufacturing Practices (cGMP)

This training is based on US regulations for facilities processing/manufacturing food and beverages, 21 C.F.R 117, Subpart B. The training includes an overview of the current GMP regulation and how to develop the documented procedures to comply with it. It is very similar to the requirements in the Codex Alimentarius which is used by EU regulations of food processing/manufacturing.

Depending on the currnet knowledge of trainees, this training could take between half a day and one (1) day and includes practice developing a procedure based on cGMP requirements.

 

Root Cause Analysis

Root cause analysis is the process to identify the main cause of a problem in order to develop preventive actions. This is how a system is continuously improved.

The class has a theoretical section with definitions and, a practice portion based on a scenario. It normally takes about four (4) hours for people that already has some experience in going through the Corective Action / Preventive Action Program.