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DTSTART;TZID=UTC:20200426T110000
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UID:55933-1587898800-1660132800@www.njmep.org
SUMMARY:Preparing Your Food Company for a Post-COVID  ‘New Normal’
DESCRIPTION:Webinar – Provide food manufacturers with actionable measures to make their workplace COVID safe for employees\, position companies to navigate out of the COVID challenge focusing on business growth – “The New Normal”
URL:https://www.njmep.org/calendar-event/preparing-your-food-company-for-a-post-covid-new-normal/
LOCATION:NJ
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DTSTART;TZID=America/New_York:20200427T110000
DTEND;TZID=America/New_York:20241118T120000
DTSTAMP:20260606T164238
CREATED:20241118T010128Z
LAST-MODIFIED:20241118T010128Z
UID:77968-1587985200-1731931200@www.njmep.org
SUMMARY:Preparing Your Food Company for a Post-COVID  ‘New Normal’
DESCRIPTION:Webinar – Provide food manufacturers with actionable measures to make their workplace COVID safe for employees\, position companies to navigate out of the COVID challenge focusing on business growth – “The New Normal”
URL:https://www.njmep.org/calendar-event/preparing-your-food-company-for-a-post-covid-new-normal-2/
LOCATION:NJ
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201101T000000
DTEND;TZID=America/New_York:20240506T000000
DTSTAMP:20260606T164238
CREATED:20240506T172513Z
LAST-MODIFIED:20240506T172513Z
UID:71046-1604188800-1714953600@www.njmep.org
SUMMARY:Food Recall & Withdrawals Online (November 2020)
DESCRIPTION:“A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling\, or potential hazard by removing a product from the market place or it is mandated by the FDA in response to a food safety issue determined. The most common reasons for food recalls are allergen mislabeling and the presence of pathogens. Other reasons behind food recalls include incorrect packaging\, wrong food labels and physical contamination.\nThe importance of having a food recall plan is to ensure quick and efficient removal of affected products from the market plane and to allow the identification of key areas of needed improvement to prevent future hazards. Recall and withdrawal procedures are required for food manufacturers under the final FDA Food Safety Modernization Act (FSMA) rule for “Preventative Controls for Human Foods for hazards requiring control.”
URL:https://www.njmep.org/calendar-event/food-recall-withdrawals-online-november-2020/
LOCATION:NJ
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20210428T000000
DTEND;TZID=America/New_York:20210727T000000
DTSTAMP:20260606T164238
CREATED:20240506T172521Z
LAST-MODIFIED:20240506T172521Z
UID:71066-1619568000-1627344000@www.njmep.org
SUMMARY:cGMP Online (April 2021)
DESCRIPTION:“Current Good Manufacturing Practices (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures\, ensuring that food is safe and has been prepared\, packed\, and stored under hygienic conditions. They describe the methods\, equipment\, facilities\, and controls for producing processed food. These had major updates with FSMA in 2015\, from section 110 to being recently archived and now replaced with section 117 in the CFR (Code of Federal Regulations).Upon the successful completion of this course\, student assessments will demonstrate competencies and measurable skills in the following areas: \nHow to apply and build the components and requirements of cGMP within the food and beverage industry.\nImplement cGMPs through the organization to ensure sanitary and processing requirements are being met.\nHow to conduct an internal audit that covers all necessary departments to report and observe relevant findings. A certificate of completion will be issued upon successful completion of the course and test.”
URL:https://www.njmep.org/calendar-event/cgmp-online-april-2021/
LOCATION:NJ
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DTSTART;TZID=America/New_York:20210504T083000
DTEND;TZID=America/New_York:20210505T123000
DTSTAMP:20260606T164238
CREATED:20220509T150209Z
LAST-MODIFIED:20220509T150209Z
UID:53778-1620117000-1620217800@www.njmep.org
SUMMARY:cGMP (Current Good Manufacturing Practices) Requirements and Readiness
DESCRIPTION:“Current Good Manufacturing Practice (cGMP) Regulations is the process that ensures the quality of a product by establishing manufacturing procedures making certain that food is safe and has been prepared\, packed\, and stored under hygienic conditions.\nFood manufacturers must comply with cGMP’s through new regulations to be compliant with FSMA.\ncGMP’s are critical\, not only to FSMA\, but to every food safety and quality certification.\nThey are audited by third party food safety auditors and are considered prerequisites.\nThe training will cover the core requirements\, changes to former requirements and best practices on how to achieve compliance.  Participants will learn how to handle FDA and third party Good Manufacturing Practice (GMP) inspections.  The training will also outline how to interact effectively with investigators so that organizations can not only react to inspections\, but anticipate them as well. \nThe participants will learn and understand the revised (cGMP’s) – according to the final rule for “Preventive Controls for Human Food”\, released on September 17th\, 2015. \nBy the end of the training course\, participants will be able to:\nUnderstand the components and requirements of cGMP within the food and beverage industry.\nImplement cGMP through the organization to ensure sanitary and processing requirements are being met.”
URL:https://www.njmep.org/calendar-event/cgmp-current-good-manufacturing-practices-requirements-and-readiness-2/
LOCATION:NJ
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DTSTART;TZID=America/New_York:20210504T123000
DTEND;TZID=America/New_York:20210505T163000
DTSTAMP:20260606T164238
CREATED:20240506T172116Z
LAST-MODIFIED:20240506T172116Z
UID:70917-1620131400-1620232200@www.njmep.org
SUMMARY:Fundamentals of Continuous Improvement
DESCRIPTION:“This workshop provides an understanding of core philosophy of Continuous Improvement\, its application\, and strategies to implement it into practice.  This workshop features interactive learning session and guided presentation including exercises and discussion. \nParticipants will be able to:\n•	Distinguish between innovative and continuous improvement\n•	Understand how quality and value are defined\n•	Identify and apply a fundamental process of improvement\n•	Understand and apply cultural and process factors that bolster Continuous Improvement\n•	Understand the three major wastes and the 8 Deadly Wastes\n•	Implement the PDCA cycle to their work \nTopics covered include:\n•	The fundamental philosophy and mechanism of improvement\n•	Improve or die – Continuous Improvement as a survival strategy\n•	Customer Perspective as a driver of Continuous Improvement\n•	Establishing and maintaining a culture of improvement\n•	Continuous Improvement through problem solving\n•	The mitigation of waste and obstacles\n•	Key Principles in establishing robust Continuous Improvement”
URL:https://www.njmep.org/calendar-event/fundamentals-of-continuous-improvement-8/
LOCATION:NJ
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