Food Safety and FDA Trainings

ComplianceOnline has created these trainings individually through world renowned experts and combined together to create a comprehensive course for companies to train their employees. You can store it as a library material and train all your employees in these compliance issues to get them ready for facing any kinds of compliance challenges and overcome it through expert advice and best practices.

Do not delay any more. Hurry ! Get the whole set at 50% flat discount.

All Modules:

Module 1: NLEA Regulation for Retail and Foodservice Labeling - Government Mandate and Additional Verbiage to Increase Food Safety and Brand Protection
Module 2: Food Transporter Sanitation and Traceability Standards: Controls, Record Keeping and Liability
Module 3: Documentation and Record Keeping: Establishment, Maintenance, and Availability of Records Related to Food Safety
Module 4: How to Develop an Effective Product Specification for Food Safety and Customer Satisfaction

Module 1 : NLEA Regulation for Retail and Foodservice Labeling - Government Mandate and Additional Verbiage to Increase Food Safety and Brand Protection
Instructor: Melinda Allen

Areas Covered in the Seminar:

• History of the regulation
• Consumer impact
• Manufacturer impact
• When and How to apply the regulation
• Potential Cost considerations

Module 2 : Food Transporter Sanitation and Traceability Standards: Controls, Record Keeping and Liability
Instructor: John Ryan

Areas Covered in the Seminar:

• Some Definitions.
• Food Safety Modernization Act (food handling, transportation).
• Import, local and exporting foods.
• International food safety and temperature controls.
• Transporter Standards.
• The farm to retail supply chain stream.
• Temperature tracking sensors that communicate via RFID.
• GPS tracking to provide the "ANYWHERE" data and GSM to communicate ANYTIME.
• Real-Time cold chain traceability approaches.
• Return on investment (ROI) issues.
• Plastic pallets: costs, weight, recycling, cleaning, food safety.
• Continuous improvement controls.
• Pallet versus Container tracking.
• Continuous improvement controls.
• How the system can be designed to provide anytime/anywhere alerts, trends and status.

Module 3 : Documentation and Record Keeping: Establishment, Maintenance, and Availability of Records Related to Food Safety
Instructor: John Ryan

• Establishing a documentation system: Policy, Procedures, Records
• Using required audit checksheets to develop record trails
• Check sheets, records, sign-in sheets
• Food Safety documentation (Forms)
• Organic farm documentation (Paper and Electronic Forms)
• Carrier (bin, tractor trailer, truck, rail, air) documentation systems
• Real-Time Electronic data systems
• Span of the law: Articles used for food or drink by man or animals

Module 4 : How to Develop an Effective Product Specification for Food Safety and Customer Satisfaction
Instructor: Angeline Benjamin

Areas Covered in the Seminar:

• Detailed descriptions which effectively define the products physical characteristics.
• Incorporating Quality Control Points.
• Validating Chemical, Physical and Micro tolerances.
• Defining testing/verification expectations.
• Common Regulatory and Company requirements to be included in the specification.
• Document Control Methods.
• Key components to be included in the specification.
• Best practices (Do’s and Don’ts) when creating new product specification.
• Issues/challenges needed to address before finalizing product specification.

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