ComplianceOnline

Food Safety and Food Recall Management - Comprehensive Training Package (5 Courses)

Training CD

$999.00
$1,499.00 (33%)
Save $500.00
One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-963-2556

Email: customercare@complianceonline.com

Read Frequently Asked Questions

This comprehensive training package of five courses covers the control of foreign material and pathogens in food manufacturing as well as food recall handling techniques/management.

How do you reduce the risks of foreign material contamination in the food manufacturing process? Is your pathogen control program effective? Do you have a crisis response plan in place to deal with food recalls?

To help food manufacturers, we have produced this comprehensive package of five webinar recording CDs covering topics such as reducing the risks of foreign material contamination; preventing E.Coli contamination; pathogen control programs; inexpensive food safety and traceability solutions; and planning and conducting food recalls.

How It Works:

Each webinar CD package has a series of modules. Our speakers have delivered the modules using PowerPoint slides.

This training is convenient to attend individually or in groups. You don't have to travel from your office. This means you can afford to have your whole team attend. As the webinar recording CDs are licensed to be used multiple times in a location, you can schedule the training as many times for as many groups/batches as you wish. Your team members will learn the material together; everybody will get the same information.

Webinar Topics included in this package:

Who will benefit?

These webinar recording CDs will be beneficial to the following:

Food Manufacturing employees at all levels, especially maintenance, operators and their contractors; Specification developers of new and existing products; Auditors who review facilities quality assurance programs; Customers who want to understand best practices that they should require of their suppliers will benefit; QA and QC Managers; Production Managers; Food Scientists and Technologists; Laboratory Managers; Food Safety Personnel; HACCP Coordinators; Government food inspectors; Sanitation Managers; Corporate and Plant Microbiologists; Processing Engineers; and Operations Supervisors and Managers.

Webinars included in the Package:

Reduce the Risks of Foreign Material Contamination - A Manufacturer's Guide in Creating a Foreign Material Control (Duration: 60 minutes)

This food contamination control program training teaches you how to develop and document an integrated program to reduce the potential of foreign material contamination and also highlight the GMP best practices.

Areas Covered in the Webinar:

  • GMP (Good Manufacturing Practice) best practices.
  • Taking Pest Control to the next level.
  • Facility and Equipment maintenance and parts reconciliation plans.
  • Foreign material detection systems.
  • Complaint response that wins customers.
  • Zero tolerance and zero defects strategies.

About the Instructor:

Melinda Allen, is an Independent Quality Assurance and Food Safety Consultant. She has provided services to some of the top Brands in QSR and Food Manufacturing.

Pathogenic Escherichia Coli: Beyond E. Coli O157:H7 - A Food Safety Webinar (60 minutes)

This food safety webinar provides a detailed overview of pathogenic E. coli, their sources and dissemination routes, in addition to means of detection and control.

Areas Covered in the Webinar:

  • Evolution of different pathogen Escherichia coli.
  • Mode-of-illness and virulence factors.
  • Sources and epidemiology.
  • Food-borne illness outbreaks linked to pathogenic E. coli.
  • The emergence of non-O157 EHEC.
  • Diagnostics for pathogenic E. coli.
  • Regulations around pathogenic E. coli.

About the Instructor:

Dr. Keith Warriner, is currently an Associate Professor within the Department of Food Science at University of Guelph , Canada . Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK.

Pathogen Control Programs for food Manufacturers (60 minutes)

This pathogen control training discusses implementation of GMPs, environment testing, HACCP and design programs to prevent foodborne illness.

Areas Covered in the Webinar:

  • The Organisms of general concern in foodborne illnesses and their most common food and environmental sources.
  • How HACCP validation plays a critical role in ensuring pathogens are eliminated.
  • Programs that are most influential in the control of pathogen contamination.
  • The role test and release or verification programs play in defending foodborne illness claims.

About the Instructor:

Melinda Allen, is an Independent Quality Assurance and Food Safety Consultant. She has provided services to some of the top Brands in QSR and Food Manufacturing.

Inexpensive Food Safety and Traceability Solutions Using Process and Quality Control Concepts (66 minutes)

This Food Safety system webinar focuses on how effectively basic process and quality control concepts that can be implemented in time in any food handling operation.

Areas Covered in the Webinar:

  • Process and Quality Controls.
  • Flow System Concepts.
  • Zone Concepts.
  • Lean Concepts - Defects, Inventory, Processing, Processing, Waiting, Motion Transportation.
  • Layout Considerations- Ceilings/Floors/HVAC.
  • Process Flow Charting.
  • Low Cost Linear Traceability – Manual vs electronic.
  • Blending Logs.
  • Environmental Concerns.
  • Getting Over Excuses.

About the Instructor:

Dr. John Ryan, is the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team.

Food Recalls - Planning and conducting a Food Recall and Crisis Communication (90 minutes)

This Food Recall training helps you create a robust process for planning and conducting a food recall and crisis communication. It also helps each department anticipate their roles and responsibilities so your company's response will be effective and swift.

Areas Covered in the Webinar:

  • Companies are encouraged to create a flow diagram of the steps in a recall.
    • Each department will then list their roles and responsibilities at each step.
    • Each department then will report to the large group as to what they see their role to be and the others will test their thinking and add suggestions.
  • Also, study the investigation process of a Listeria outbreak.
  • Understand what analyses can be done to better understand foreign material complaints.
  • Review basic concepts of Crisis Communication.
  • Outline the responses / approaches based on a variety of crisis scenarios.

About the Instructor:

Irwin Pronk, has 30 years of experience in the food, automotive and packaging industries. Working experience includes Canada Packers (R&D) and Pillsbury/Green Giant (QA) and since Feb'95, Consulting, Training and Auditing in the areas of Food Safety (HACCP), Quality, Continuous Improvement and Management Systems development.

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