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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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HACCP Plan Development for Tanker Wash Facilities

This 2.5-day workshop provides attendees with a firm understanding of the principles of Hazard Analysis and Critical Control Points (HACCP), and how HACCP applies to the tanker wash industry sector. This workshop focuses on Codex HACCP guidelines, Juice HACCP (21 CFR 120), and the Juice Products Association (JPA) Model Tanker Wash Guidelines and Audit Checklist for approved food-grade tanker wash facilities. The agenda is customized for tanker wash staff attendees based on their operational needs and individual sector of the industry. Attendees are encouraged to bring their company’s HACCP program, providing 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 from actual JPA auditors.  Attendees not only gain knowledge of the Preliminary Steps and the HACCP Principles, but also how to apply these to their industry sector and operations. This workshop is approved by International HACCP Alliance and is designed to benefit attendees who wish to attain or maintain approved status with the JPA as a tanker wash authorized to wash 100% juice tankers under FDA regulations.

Who Will Benefit

Tanker wash managers, wash supervisors, wash staff, HACCP team members, JPA audit recipients, QA/QC managers, system implementation associates and any other associates interested in achieving a better understanding of the implementation/maintenance of HACCP programs; regulatory, FDA Juice HACCP and its realistic application to the tanker wash industry sector.

What You Will Learn

► Juice HACCP (21 CFR 120) overview and models for practical application related to tanker wash facilities

► Ways to customize your Food Safety HACCP program as it applies to your industry sector

► Food safety management system overview, FDA compliance, and other regulatory issues

► Understanding of 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 JPA HACCP Program

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

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

► Discussions and subject matter also prepares the attendee for a JPA audit

► Difference between verification versus validation and how they relate to tanker wash facilities and programs

Registration Information

Visit our website at www.newslow.com/registration to see the various locations, price, dates and times where this workshop is being offered. If you are interested in having us present a customized workshop specifically designed for your organization at your site, please call us at (407) 290-2754.

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Good Manufacturing Practices

All companies that manufacture, process, pack, and/or hold food intended for consumption in the United States must comply with GMP requirements, whether foreign or domestic. They apply even to companies subject to other FDA regulations, such as Juice or Seafood HACCP. This one day workshop educates attendees on the requirements of current FDA Good Manufacturing Practices (GMPs or cGMPs), as defined in 21 CFR 117 Subpart B.

This course explains the requirements of FDA GMPs, with a focus on the changes from 21 CFR 110 to 21 CFR 117. New sections will include Human Food by-products for use as Animal Food and common misconceptions about areas of renewed focus (like allergen management). We tailor each workshop to the needs of the attendees and discuss examples from the industries represented within the class. The workshop includes real-life examples whenever possible; no two D. L. Newslow & Associates, Inc. workshops are ever quite the same.

Who Will Benefit

Quality Assurance, Regulatory, Production, Maintenance, Management, Supervisors, Front Office staff, and any other employees of a facility that manufactures, processes, packs, or holds human or animal food intended for consumption in the US should take this course. GMP requirements apply to every individual employed in the facility, contractors, visitors, etc., so everyone should have a comprehensive understanding of the regulatory requirements.

What You Will Learn

  • The requirements of 21 CFR 117 Subpart B (current FDA Good Manufacturing Practices)
  • Changes from 21 CFR 110
  • Tips to increase compliance when management is not on the floor
  • Common misconceptions and miscommunications related to the new requirements
  • How to train others in your facility upon your return
  • How to do GMP walkthroughs to judge on-going compliance

 

Registration Information

Visit our website at www.newslow.com/registration to see the various locations, price, dates and times where this workshop is being offered. If you are interested in having us present a customized workshop specifically designed for your organization at your site, please call us at (407) 290-2754.

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Food Defense, Crisis Management and Intentional Adulteration

This workshop not only addresses readiness for food defense, but also facility and employee protection and crisis situations, providing best practices related to security and crisis management. It will assist with designing GFSI CPO-compliant Crisis Management programs, as well as FSMA compliance for companies that are subject to the Food Defense rule. This workshop teaches common risks and vulnerabilities that may be applied to a food or agricultural facility. The same concepts also apply to any organization focused on protecting the safety of its products and its employees. The focus of this workshop is on identifying and responding to intentional adulteration of products, working with law enforcement, security cameras, and much more. It addresses best practices for violent situations (such as an active shooter) with real-life examples that will blow your mind!

The two-day course includes a hands-on, practical vulnerability assessment workshop. After this exercise, you will never see your facility the same way again! Rod Wheeler can also perform a professional vulnerability assessment as part of the course curriculum, if you bring the course to your facility. This is a great way to train all of your employees for a reasonable price.

Rod Wheeler is a former Washington, D.C. street cop and homicide detective, as well as a frequent correspondent on the national news. His unique way of looking at things cannot be replicated. His life experience has shown him a side of the world that most people don’t even think about, because their minds do not work that way. It’s unfortunate, but to be one step ahead of the criminal element, one must learn to think like a criminal. This course is full of tips. You will be amazed to see common situations presented in a new and engaging light.

Who Will Benefit

Any individual who works in an industry where they make a product for distribution would benefit from this course; it is applicable to every manufacturing sector, as well as any business open to the public. From the receptionist (who is arguably the most vulnerable individual in the facility) to the CEO, every single associate will walk away with a fresh understanding of crime and terrorism, as well as strategies to stay calm in a crisis and work with law enforcement to reclaim your business and avoid negative public relations.

What You Will Learn

  • Steps to perform a vulnerability assessment
  • Broad and focused mitigation strategies, with discussions of industry-specific applications that apply to individual attendees
  • FSMA-required components for mitigation strategies, including monitoring, verification, corrective action, and documentation
  • Common misconceptions and vulnerabilities often found in existing Food Defense and Crisis Management programs
  • Intentional Adulteration Rule (21 CFR 11 & 121) including industry exemptions and dates of compliance
  • Best practices surrounding topics such as: How to conduct internal tampering investigations, developing general security policies and procedures, handling hostile situations, and more!

Registration Information

Visit our website at www.newslow.com/registration to see the various locations, price, dates and times where this workshop is being offered. If you are interested in having us present a customized workshop specifically designed for your organization at your site, please call (407) 290-2754.

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Supplier Auditing & Management

This one-day workshop educates attendees on the performance of supplier audits and the principles of Purchasing and Supplier Management best practices. With the advent of several different FSMA compliance dates, many companies now need to audit their suppliers. The need for supplier audits may arise because the suppliers are not voluntarily audited to GFSI-approved food safety management schemes (or CPOs), or because the supplier is responsible for controlling a SAHCODHA* hazard. The supplier approval requirements of the Preventive Controls regulation (21 CFR 117 Subpart G) require an annual on-site audit if SAHCODHA hazard (s) are being managed by the supplier; the challenge is to effectively perform this function without paying a prohibitive cost to use a “qualified auditor”. Upon completion of this workshop, participants will receive a certificate that states they have attended training in the principles of performing supplier audits, with a focus on preparation for FSMA Preventive Controls audits (21 CFR 117 and 507). This is training in the auditing function, which is a one way to become a “qualified auditor” under FSMA.

The first step in performing an audit is to determine the standard to which the auditee’s compliance will be evaluated. This workshop will begin with a discussion on how to determine which food safety regulations and requirements apply to the supplier, and then some tips for communication so the supplier does not feel they are being unfairly evaluated. We continue with a discussion of process auditing, so the auditees feel comfortable auditing any type of process. We conclude with an example audit with the topic chosen by the teacher to best apply the skills needed by the attendees of that workshop. No two workshops are ever the same, as they are always adjusted based on the attendee list and the needs communicated to the teacher at the beginning of the day.

 

Who Will Benefit

 

Quality Assurance, Regulatory, and Purchasing personnel who must evaluate suppliers for approval as part of their normal job duties, Management and Supervisors of companies who supply manufacturers/processors subject to the new FSMA regulations (so they understand what to expect during a supplier audit), and any persons involved in evaluating FSMA compliance or performing internal audits will all benefit from this course.

 

What You Will Learn

 

  • How to determine which food safety standards apply to the supplier
  • How to communicate effectively before, during, and after the audit
  • What to say and do during the audit, as well as tips and tricks for a successful audit experience
  • Concepts of auditing that can be applied to any process
  • How auditing differs from compliance management activities
  • What to look for to identify and how to address potential findings during the audit

 

 

 

Registration Information

 

Visit our website at www.newslow.com/registration to see the various locations, price, dates and times where this workshop is being offered. If you are interested in having us present a customized workshop specifically designed for your organization at your site, please call us at (407) 290-2754.

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SQF Edition 8 and FSMA: A Balancing Act

This two-day workshop focuses on SQF Edition 8 food safety fundamentals and their intersection with the Food Safety Modernization Act (FSMA). This course also addresses changes to the divisions between food safety and quality auditing requirements in SQF Edition 8 and how best to integrate these with a FSMA-compliant Food Safety Plan. Attendees will receive a detailed understanding of SQF Edition 8, including the most up-to-date vocabulary and Food Sector Categories and techniques for merging SQF-based food safety and quality management systems with FDA statutory and regulatory requirements. Participants will even receive an overview of auditing and certification of SQF systems and learn how to perform internal audits of the SQF management system.

YOU WILL LEARN

  • Develop, verify, validate and maintain the various elements of SQF Edition 8 and FSMA Food Safety & Quality Management Systems
  • Thorough review of HACCP Plans and their place in SQF Edition 8 and FSMA.
  • Understand SQF Edition 8, including Food Sector Categories & SQF vocabulary
  • Identify the SQF Edition 8 and FSMA System elements and mandatory requirements
  • How to develop, implement and maintain systems compliant with both SQF Edition 8 and FSMA
  • Comparison and contrast of SQF Edition 8 and FSMA requirements
  • Value-added internal audit techniques applicable to any organization
  • Learn the certification requirements of SQF Edition 8
  • Prepare for an SQF Edition 8 Certification Audit and/or FDA regulatory inspection

WHO WILL BENEFIT

A must for suppliers, consultants, food processors, packaging manufacturers, trainers and anyone else interested in learning about how to integrate SQF Edition 8 and FSMA requirements into a single Food Safety and Quality Management System.

REGISTRATION INFORMATION

Course instructional materials, professional certificates, lunch and snacks are included. Please contact us if you have questions, or would like information on available discounts. We can also design a workshop specifically for your organization and present it at our training center or at your site

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Foreign Supplier Verification Programs (FSVP)

The Foreign Supplier Verification Program, or FSVP, is one part of the Food Safety Modernization Act (FSMA) (2011). Published on November 27, 2015, this portion of FSMA deals with the requirements surrounding food safety of imported goods intended for human consumption in the US. Historically, the Food & Drug Administration (FDA) has been responsible for certifying imported foods and ensuring their safety through sampling and testing programs, supplier registrations and on-site audits. Now, the burden of assurance is being shifted to the importer, but the FDA definition of “importer” is not necessarily the same as the colloquial definition – these important distinctions will be discussed in the course.

Why D.L. Newslow & Associates, Inc.? Our workshop is based on the FSPCA’s curriculum, which is the ONLY curriculum recognized as adequate by FDA for the FSVP. This course is offered as a two-day program. We will delve into the requirements of the FSVP, including the definitions of terms such as “importer” and “supplier”, the responsibilities of each party in the food chain, and actions that foreign suppliers will need to take to ensure their products are considered safe and acceptable for distribution in the US food chain.

What are the specific requirements? In a nutshell, the supplier must provide foods that are manufactured and stored under conditions that provide the same level of public health protection as the Preventive Controls for Human Food regulation. The food must also be compliant with allergen labeling requirements and not be considered “adulterated” in the official meaning of the word. We will explain what each of these requirements means, the implications of the law and how your suppliers or importers can expect to comply.

This is a new day in food safety in the United States. The FDA now has expanded enforcement abilities related to food safety in the US, and it is expected they will take advantage of this fact by regulating strictly and ensuring compliance. It will be crucial that importers and suppliers fully understand all the implications of this legislation, which parts apply, and how to demonstrate compliance and maintain the appropriate records to ensure successful continuation of business activities in the US.

WHO WILL BENEFIT?

Any individual or corporation who is involved in the supply, transportation or purchase of food that is imported and intended for consumption in the United States. This course can also be combined with our Sanitary Transportation course, which brings added benefits to entities such as wholesalers, distributers and brokers. Quality Assurance and 

Regulatory personnel must educate themselves to ensure they are passing only the highest caliber of information on to their support networks and clients (internal and external).

WHAT YOU WILL LEARN

  • Definition of terms such as supplier and importer as they relate to the FSVP
  • The intricacies and implications of the law, as well as assistance with determining appropriate compliance activities for your business
  • Best practices and practical applications related to the regulation
  • Dates and requirements for records to demonstrate compliance

 

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Value Stream Mapping

In this course, participants will receive training on Value Stream Mapping and will apply the learned principles to a specified product family in the company. This course teaches participants how to gather the information required to eliminate all non-value adding waste and how to use the information to plan the implementation of Lean activities. Participants will learn the steps necessary for creating a current state value stream map from customer back to raw material and develop a future state vision to act as a blueprint for Lean activities. 

PREREQUISITES

  • Overview of Lean Manufacturing with Live Simulation or equivalent

EXPECTED OUTCOMES

The future-state map created by the class will act as a blueprint for additional Lean manufacturing training and implementations. The impact to the company will be calculated after the implementation plan is created; however, it is anticipated that when implemented, the plan will result in a significant reduction in lead times, inventory, and floor space, and an increase in productivity.

SUGGESTED PARTICIPANTS

Production and Support Personnel representing a cross-section of the organization (Sales, Engineering, Scheduling, Purchasing, Quality).

NUMBER OF PARTICIPANTS

up to 8 people per event

DURATION

3 days

LOCATION

Company Location

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Lean Six Sigma Green Belt

This eight-day workshop combines a comprehensive classroom presentation with practical application of the tools through company-sponsored project exercises. In this workshop, we introduce the basic concepts of Lean Six Sigma and demonstrate the tools and methodology necessary to successfully apply them within the DMAIC process improvement framework. Exercises are structured for the participant to apply the learned skills to complete a business-focused project while participating in the classroom experience. Course curricula maps to the American Society for Quality’s (ASQ) Green Belt Body of Knowledge.

TOPICS COVERED INCLUDE:

  • Project charter
  • Process mapping
  • Data collection planning and measurement system analysis
  • Process capability
  • Graphical analysis
  • Hypothesis testing
  • Control planning and basic SPC

PREREQUISISTES

EXPECTED OUTCOMES

Participants will gain an understanding and experience applying most of the tools within the DMAIC framework. The Green Belt will be able to support Black Belt projects and lead most continuous improvement projects.

SUGGESTED PARTICIPANTS

All employees

NUMBER OF PARTICIPANTS

8-12 students per event

DURATION OF EVENT

8 days

EVENT LOCATION

Company location or our training facility

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Overview of Lean Manufacturing with Live Simulation

This four-hour workshop combines a classroom presentation with simple hands-on simulation of a production facility. In this workshop, we introduce the basic concepts of Lean manufacturing and demonstrate the tools and methodology necessary to implement “Lean” on the shop floor.

The classroom presentation is an interactive overview of Lean manufacturing, introducing concepts and methodologies for implementation in a simulated production facility. Participants act as production workers, applying the Lean tools to their individual workspaces as well as across the entire product line. This train-do technique over three to four “shifts” illustrates cause and effect relationships for each of the Lean tools presented. Participants review methodology and lessons learned from previous shifts, deciding what and how to implement while working with realistic constraints such as available resources, cash flow and resistance to change.

PREREQUISITES

  • None

EXPECTED OUTCOMES

Participants will gain a familiarity of the eight wastes in manufacturing and learn how to improve productivity by applying the common tools of Lean.

SUGGESTED PARTICIPANTS

All employees

NUMBER OF PARTICIPANTS

14-15 people per event

DURATION

1/2 day

LOCATION

Company Location