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GAP + GMP food safety Training -  for FSMA - in Spanish 
Capacitación HACCP/HARPC - en español 
                    

Contact:

Diane Dulmage, Training Services 
SCS Global Services
ddulmage@SCSglobalServices.com 
510 452 8003 

When

Jan 16 2015

Time 8:15 - 5:00 

Where - Yuma, AZ (venue to come)                      
Add to Calendar 

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 About SCS and your Instructor

Instructor: Ingrid Peñuela has over 15 years of experience in food safety management and
quality assurance in manufacturing, and in facility audits. She has implemented and maintained Quality Assurance and Safety Manuals; managed regulatory requirements (as Environmental Health Specialist County of Los Angeles), and worked with
third party auditors, assisting clients through GFSI level certifications.
Ingrid is an excellent English and Spanish language presenter, and also writes and reads both fluently. 

SCS Global Services (SCS) is a leader in independent certification and verification of environmental, sustainability, food quality, safety and purity claims. For more than 28 years, SCS has supported retailers, growers and distributors in building corporate and product brand loyalty.  As a respected independent third-party, SCS combines a scientific approach with strong customer service and provides additional credibility to your claims.

Food Safety training - Instill a preventative approach and culture - for controlling potential hazards and to stay in compliance
  • Review the pre-requisites / GAPs and GMPs as the foundation of a food safety program. 
  • Enjoy interactive activity and classroom discussions to understand the importance of attendees roles.
    • Learn how to develop, implement, monitor, verify and document .
    • Gain exposure to HACCP / HARPC (FDA's risk assessment) principles and applications
     Prepare employees with knowledge and qualifications to participate and contribute.

 For: Growers, packers, workers and supervisors - anyone needing to improve their food safety practices and integrate a risk-based process. 

Register Now!                                                   We will Provide an Invoice if Requested

Agenda –

  8:15 am - 5:00 pm  (there are AM and PM breaks as well as lunch)

  • Food Safety  history, overview and responsibilities
  • Pre-requisites: worker health and hygiene, microbial hazards, food defense, etc. 
  • Discuss physical, chemical, and biological hazards
  • How to implement and maintain the plan - SOPs and SSOPs (standard operating procedures) 
  • Cross Contamination issues
  • Lunch break
  • Interactive workshop - Creating SOPs
  • The 7 HACCP Principles and Application– 12 steps of risk analysis through validation
  • Corrective actions and communication