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En Español

D. L. Newslow & Associates, Inc.

Especialistas en Sistemas de Seguridad Alimentaria y Calidad

Resultados Excelentes Basados En Experiencia

Asesoramiento y Capacitación Completa Tanto en Grupos Públicos como Adaptados a Sus Operaciones Locales

  • Ofrecemos Diferentes Niveles de Capacitación – Básico Para el Personal de Producción, Avanzado para Supervisores y Gerentes o Cualquier Otro Nivel de Acuerdo a Sus Necesidades, Incluso a Nivel Individual
  • Manejo de Sistemas de Seguridad Alimentaria (aprobados por GFSI – Iniciativa Global Para La Inocuidad Alimentaria)
  • Manejo y Desarrollo de Sistemas de Calidad
  • Desarrollo e Implementación del Método HACCP
  • FSSC 22000 – ISO 22000, PAS 220 (PPRQ – Prerrequisitos)
  • ISO 9001, 14000 (Ambiental), 18000 (Riesgos Ocupacionales)
  • SQF (Safe Quality Food – FMI), BRC (British Retail Consortium)
  • BPM (GMP), Limpieza y Saneamiento, Evaluación de Procesos
  • Certificación de Manejador de Comida (ServSafe)
  • Capacitación en Auditoria Interna
  • Análisis Para Identificar Deficiencias (Gap)
  • Capacitación Sensorial y Desarrollo de Productos

Ningún proyecto es muy pequeño o muy grande. Por favor llámenos para evaluar sus necesidades y objetivos sin ninguna obligación.

Debby Newslow, Presidenta de D. L. Newslow & Associates, Inc es la autora del libro: “The ISO 9000 Quality System – Applications In Food Technology” y también contribuye frecuentemente a diferentes publicaciones sobre seguridad y calidad alimentaria.

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Juice HACCP Plan Development

This 20-hour workshop provides attendees with a firm understanding of the principles of Hazard Analysis and Critical Control Points (HACCP), and how HACCP applies to the juice industry. This workshop focuses on Codex HACCP guidelines, Juice HACCP (21 CFR 120), and the Juice Model Tanker Wash Guidelines and Audit Checklist for approved food-grade tanker wash facilities. The agenda for each workshop is customized for the actual attendees based on their operational needs. Attendees are encouraged to bring their company’s HACCP program, as we will provide the opportunity to ask any questions that they may have.  Case studies are based on real world examples.   This is an excellent opportunity to develop, review and revise your program with expert guidance.  Attendees not only gain knowledge of the Preliminary Steps and the HACCP Principles, but also how to apply these to their operations. This workshop is approved by International HACCP Alliance.

 Who Will Benefit

Juice processors, JPA-approved tanker wash station staff, managers, supervisors, production staff, HACCP team members, juice tanker wash audit recipients, QA/QC managers, purchasing personnel, maintenance, system implementation associates and any other associates interested in achieving a better understanding of the implementation/maintenance of HACCP programs, FDA Juice HACCP (21 CFR 120) and its realistic application to the industry sector.

What You Will Learn

► Juice HACCP (21 CFR 120) overview and models for practical application

► Ways to customize your Juice HACCP program 

► Food safety modernization act overview, FDA compliance, and other regulatory issues

► Understanding the 12 Steps of HACCP – 5 preliminary steps and the 7 principles (12 step approach)

► Enhanced understanding of prerequisite programs and their role in an effective Juice HACCP Program

► Necessary tools for developing, implementing, and sustaining a value-added HACCP program

► True benefits of implementing an effective and compliant juice HACCP program

► Prepares the attendee for a juice HACCP FDA audit

► Difference between verification versus validation and how they relate to juice processing facilities and programs

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Implementing SQF Systems

This two-day workshop focuses on the SQF management system fundamentals. This course also addresses food safety and quality requirements necessary for compliance. Attendees learn how to define, implement, and maintain compliant HACCP and SQF management systems within their own organization. Compliance with the SQF Code provides a practical solution for businesses who are suppliers for local and/or global food markets.

Prerequisite: Attendees must be able to show proof (through a copy of your certificate) that you have already attended an approved HACCP training.

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Internal Auditor

The focus of this two-day workshop is on reviewing fundamentals and basic steps critical for internal auditors. This includes forming and asking questions, opening and closing meetings, writing non-conformances, preparing reports and an introduction to process auditing. Auditing concepts are applicable to numerous internal and external auditing approaches, including those compliant with HACCP, GFSI approved schemes (i.e. FSSC, IFS, BRC, SQF, etc.), ISO standards, and specific company second party (i.e. suppliers, corporate programs, etc.) standards and protocols. Class content and specifics are adapted based on the needs of our workshop attendees, as well as, case studies discussed are focused on their particular industries. The standard currently used by the company or the future standard to be implemented is also discussed during this workshop. Debby Newslow, primary instructor, shares her insights based on her first-hand experience and information gleaned from her latest book, a CRC Press publication: Food Safety Management Programs: Applications, Best Practices, and Compliance.

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FSPCA Preventive Controls for Animal Food (PCQI)

The Food Safety Preventive Controls Alliance (FSPCA) designed this 2.5 day (20 hours) workshop in collaboration with the FDA. It is presently the ONLY FDA-recognized curriculum for the Current Good Manufacturing Practice and Risk-based Preventive Controls for Animal Food requirements. This course is taught by a certified FSPCA Lead Instructor who also has many years of experience as a food safety professional working within this sector.  Successful completion meets the FDA requirements for a FSPCA Preventive Controls Qualified Individual (PCQI) in accordance with the FSMA rule as defined in 21CFR507.  A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with FSMA requirements. Participants receive an official “FSPCA Preventive Controls Qualified Individual for Animal Food” certificate upon completion.  Lead Instructor: Debby Newslow (lead instructor); a second instructor to be announced. 

The Food Safety Modernization Act, or FSMA, is completely changing the way we think about the manufacture, transportation, distribution and storage of animal food. Many professionals working with animal food (including ingredients, mixed animal feed, pet food, or those who supply the feed) and pet food industries, through either primary products or by-products, are concerned about the changes this rule may require in their day-to-day operations. This course explains these requirements, as well as, provides application examples and decision-making logics. Training materials include: FSPCA comprehensive manual, key terms, concepts, and reference materials to aid in communication tasks.

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FSPCA Preventive Controls for Human Food (PCQI)

PCQI: Preventive Controls Qualified Individual Workshop – FDA Recognized Course Curriculum by FSPCA

Our one-of-a-kind 21 CFR 117 training allows the individual to gain a complete understanding of the new requirements and how they apply to your organization. The Food Safety Preventative Controls Alliance (FSPCA) designed this 2.5-day course in collaboration with the FDA. It is the ONLY PCQI course presently recognized by the FDA as meeting the new requirements. Our course is taught by Lead Instructors for the FSPCA who have successfully completed the “Train the Trainer” curriculum required to be an official instructor. Upon completing the course, you will meet the requirements as a FSPCA Preventive Controls Qualified Individual (PCQI) who can manage a food safety preventive controls program in accordance with the Hazard-Analysis and Preventive Controls Rule of the US Food and Drug Administration (21 CFR 117).

Requirements of the new regulations include distinctive characteristics that differ from HACCP and from GFSI protocols (SQF, BRC, FSSC 22000) in important ways. Many activities required by the final rule must be conducted or overseen by a Preventive Controls Qualified Individual, or PCQI. This person is defined as “…someone that has successfully completed training in the development and application of risk-based preventive controls as defined by FDA…” 21 CFR 117 training materials include a comprehensive manual, slides, explanations of key PCQI terms and concepts, and example model Food Safety Plans and reference material to help you communicate requirements to your staff. Participants receive an official FSPCA PCQI certificate upon completion.

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Advanced HACCP


International HACCP Alliance (IHA) Approved

This two-day workshop focuses on the maintenance of an effective HACCP Program. Experienced and knowledgeable instructors provide an in-depth review of a variety of Food Safety/HACCP Programs including HACCP prerequisite programs, Food Safety Modernization Act (FSMA), HARPC vs. HACCP, validation vs. verification, FDA compliance, foreign material control, allergen management, standard design, supplier management and much more. This workshop allows attendees to interact directly with the experts. The agenda will vary based on the current food safety issues, FSMA updates and the needs of the actual attendees based on their industry sector.

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FSMA : Putting It All Together

The Food Safety Modernization Act consists of 3 cornerstone rules:

1. Current Good Manufacturing Practice and Hazard Analysis and Risk-based Preventive Controls for Human Food

2. Current Good Manufacturing Practice and Hazard Analysis and Risk-based Preventive Controls for Animal Food

3. The Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption 

As well as 4 companion regulations:

1. Foreign Supplier Verification for Importers

2. Accredited Third Party Certification

3. Mitigation Strategies to Protect Food Against Intentional Adulteration (Food Defense)

4. Sanitary Transportation for Human and Animal Food

This workshop focuses on these Final Rules and their intersection with and relevance to your food safety programs. These are all parts of FSMA that are not expressly covered in a Preventive Controls Qualified Individual (PCQI) certification course. We also include an overview of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.

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HACCP Manager Review & Exam

Certified by ANSI

Class dates to be determined based on interest. Please call our office at (407) 290-2754 if you are interested in being added to our list of people interested in these workshops. Once we get at least 5 people together, we will schedule the workshop and exam or set up an exam only.

D. L. Newslow and Associates, Inc. is proud to be one of the premier companies offering the Food Safety HACCP Manager Exam developed by skilled, subject matter experts utilized by NRFSP. This exam is scheduled throughout the year, usually in conjunction with our HACCP workshops but also as a standalone review and test. The review portion is 1 ½ days with the 2 hour exam immediately following the completion of the review portion. Attendees may also choose to purchase an exam voucher that can be used at any of the 1600 Pierson Vue testing sites located throughout the U.S. and Canada.

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FSMA vs. GFSI: Changes Necessary for Compliance

This one day workshop focuses on the Food Safety Modernization Act (FSMA) and how this new regulation relates to current approved Global Food Safety Initiative (GFSI) benchmarked food safety schemes such as FSSC 22000, SQF, BRC, IFS, and GlobalGap. You should take this workshop as a follow-up to the Food Safety Preventive Controls Alliance (FSPCA) Hazard Analysis and Risk-Based Preventive Controls Course.

Our instructors have experience guiding clients in the creation of food safety management programs compliant with both regulatory and voluntary food safety requirements. We always prioritize the needs of attendees when designing the content for each workshop. Customized, small interactive workshops separate us from the competition – come see why our classes are known as the gold standard in food safety and management system education!

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