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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/
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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/
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DTSTART;TZID=America/New_York:20230214T123000
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UID:59648-1676377800-1676392200@www.njmep.org
SUMMARY:Food Safety - Corrective Action (CA) and Root Cause Analysis (RCA)
DESCRIPTION:2/14\, 2/15\, 2/21\, 2/22/2023\nCorrective action (CA) and root cause analysis (RCA) are essential methodologies to address systemic problems in food manufacturing and is designed to improve the effectiveness of procedures in food safety management systems (FSMS).\nIn the first part of the training class\, participants will learn the common methodologies of RCA within the food industry (fishbone diagram\, 5 why’s etc.) and how to apply them during applicable case studies and practical exercises within a food manufacturing operation.\nThe second part of the training class will focus on the implementation of an effective corrective action and preventive action (CAPA) processes including methodologies and evaluation of effectiveness that are applicable to different supply communication channels within the food industry\, i.e. online process vs. in person plan operations. \nBy the end of this training course\, participants will be able to:\n* Explain the objectives of root cause analysis as a procedure to find and evaluate the causes of problems within the food industry\n* Use problem cause data collection tools applicable to food manufacturing\n* Apply appropriate root cause analysis tools to food manufacturing\n* Develop efficient corrective action and preventative action plans for food manufacturing\n* Understand and be able to apply how CA\, CAPA\, and RCA are all managed under FSMS. \nThe participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training course. \nThe course is designed for:\nOperations Staff in food and beverage manufacturing\, packaging\, holding\, handling\, and distributors. This can include the following but is not limited to: Logistics\, Process Engineers\, Quality Engineers\, Plant Managers\, Supervisors\, Food Safety Manager\, Quality Assurance Manager.
URL:https://www.njmep.org/calendar-event/food-safety-corrective-action-ca-and-root-cause-analysis-rca-6/
LOCATION:Online
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