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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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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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DTSTART;TZID=America/New_York:20230124T123000
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UID:59148-1674563400-1674577800@www.njmep.org
SUMMARY:Food Safety - Cleaning & Sanitation
DESCRIPTION:1/24 & 1/25\nProper cleaning and sanitizing are essential to producing high quality\, safe food products. A well-informed and trained staff provides the foundation for safe food processing. Class covers the following areas: differences between cleaning and sanitation\, the four factors of cleaning (TACT WINS)\, hygienic design\, seven steps of sanitation\, wet vs. dry cleaning\, SSOPs and more! Course also touches on broader categories of cGMP and allergens in the context of cleaning and sanitation. The participant will receive a certificate for successfully completion of the training after passing the written knowledge test at the end of the training class. \nCleaning versus Sanitizing: \nThe first step in Sanitation Control is to understand the difference between cleaning and sanitizing.\n·Cleaning removes soils from surfaces\n·Sanitizing reduces the microorganisms on surfaces \nAn area must be cleaned before it can be sanitized. You can’t sanitize dirt!
URL:https://www.njmep.org/calendar-event/food-safety-cleaning-sanitation-4/
LOCATION:Online
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