Hazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan.
DurationHazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan. Third Party Auditors (Consumer driven Food Safety Programs) have always had HACCP at the forefront. The requirements for HACCP, GMP and SSOP are rapidly becoming a way of life for the food industry.
This 3-day course brings together the principals learned in GMP and SSOP to take the final step to full compliance under the FMSA. Lean to identify the critical control points in your process. Record Keeping requirements and all aspects of HACCP are covered and provide your company the tools needed to provide safe, quality foods and meet the new FDA requirements for all food processors.
The Food Industry Business Roundtable (FIBR) is a non-profit business association of food processors in Southern California. FIBR was incorporated in 1996 as part of the Rebuild L.A. (RLA) manufacturing networks initiative and continued under the Community Development Technologies Center (CDTech)'s Los Angeles Manufacturing Networks Initiative (LAMNI).
Over FIBR's 27 year history, we have grown from an initial five founding members to over 150 members. Comprised of primarily small to medium sized businesses, our members are located throughout the Southern California region. FIBR members' products offer a wide range of diverse products.
HACCP Program training is offered by Food Safety and Environmental Solutions, LLC. At Food Safety and Environmental Solutions LLC, we offer a customized program designed specifically to meet the needs of your establishment.
The Allergan Training for Food Establishments program covers the basic principles of food allergen awareness as required for certified food sanitation managers in the state of Illinois.
Our course provides attendees with the knowledge necessary to be an effective internal auditor by utilizing auditing best practices as defined by resources such as the American Society for Quality (ASQ) and the International Organization for Standardization (ISO).
The ServSafe Food Handler Certification meets standards set by the Minnesota Department of Health, and shows prospective employers in the restaurant industry that youth staff have received food safety training.
With the adoption of PA 100-0367 on August 25, 2017, amendments to the Food Handling Regulation Enforcement Act were made to include an allergen awareness training.
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