Developing Customer Based Food Safety and Quality Programs
GMP, Safe Quality Food, British Retail Consortium, FSSC22000
Helping You Meet the Food Safety Modernization Act Requirements
Through (FSMA) Preventive Controls for Human Food Training and Plan Development
Safe Food Resources SQF Consulting Team has a proven track record of helping our clients achieve SQF Certification at levels I, II, and III. We assess your current situation and build a project plan to develop unique, maintainable policies and procedures that conform to current SQF Audit Standards in a quick, cost effective manner.
Our HACCP Team will help you identify hazards in your production process and help you find ways to eliminate those hazards before they reach the customer. We work with your team to write a HACCP Plan meeting regulatory requirements. We also provide HACCP Training accredited by the International HACCP Alliance.
(FSMA) Preventive Controls
The Food Safety Modernization Act will have a dramatic impact on the food safety and regulatory landscape for facilities producing products regulated by the FDA. Safe Food Resources has FSPCA trained Lead Instructors to teach the FDA recognized (FSMA) Preventive Controls for Human Food courses and also works with clients to design, develop, and maintain (FSMA) Preventive Controls for Human Food food safety plans.
Consumers are demanding that their food has been grown and processed with social and environmental responsibility in mind. Achieving SQF Ethical Sourcing Certification proves this responsibility has been met. Safe Food Resources works with you to design and develop programs such as wage compliance, restrictions on child labor, occupational health and safety, etc.
(FSMA) Preventive Controls
The Food Safety Modernization Act requires that each human food processing facility has a “Preventive Controls Qualified Individual” to oversee and prepare the food safety plan. This course is designed for those individuals who have responsibility for the HARPC Plan. It is a hands-on workshop presented under a standardized curriculum approved by the FDA (requirements of 21CFR117.180.)
Meat, Seafood, and Juice processors are required by the United States Department of Agriculture to have an effective HACCP Plan in place. This hands-on introductory workshop is designed for individuals on the HACCP Team who have responsibility for the development, implementation and maintenance of HACCP Plans. It is accredited by the International HACCP Alliance with certificate issued.
Each year, millions of people have allergic reactions to food with effects ranging from minor to severe. This is a major public health concern due to the potential severity of the reactions. This course is designed to teach food safety professionals how to design and develop Allergen Programs that mitigate the risk of contamination or cross contamination of allergen containing products or ingredients.
Principles of Sanitation
A safe food manufacturing plant starts with a clean plant. We emphasize the importance of sanitation and teach leaders how to write an effective Sanitation Standard Operating Procedure, conduct a pre-operational inspection, and develop and maintain sanitation schedules. We also review chemical usage, titrations and regulatory requirements.
Processing & Manufacturing
Meat & Poultry
Bakery & Snack Food
Fruit & Vegetable
Ice & Beverage Processing
Juice and Juice Drinks
Cold Pressed Juices
Liquor Formulation and Bottling
Films and Foils
Paperboards and Corrugated
Dry, Refrigerated, and Frozen Storage Centers
Full Scale Distribution Centers
Safe Food University
A safe work environment is the key component to any workplace. At SFU we provide leading edge, interactive, and dynamic courses for your workforce to gain more knowledge on supporting a strong brand. Our platform is designed to engage your employees, while allowing them to perform their training at their convenience.Register Now