Cybersecurity (March 5, 2020)
2020-03-05 00:00 (America/New_York), 2020-03-05 00:00 UTC | NJ
All Department of Defense (DoD) contractors and subcontractors must meet the Defense Federal Acquisition Regulation Supplement (DFARS) minimum security standards based on the security guidance in NIST Special Publication 800-171 or risk losing their DoD contracts. Come join us as we provide valuable assistance to manufacturers seeking assistance and guidance on implementing these standards and mitigating the risk of being unsecure and possibly outside DFARS compliance. Attendees should expect specific guidance creating or updating your businesses System Security Plan (SSP), Plan of Action and Milestones (POAM), and Incident Report Plan.

FDA Food Labeling Nutrition Facts (March 2020)
2020-03-05 00:00 (America/New_York)
Nutrition Labeling Learning Workshop: Discussing How to Understand the FDA Nutrition Fact Panel Labeling Updates
Presenter: Juliana Canale, LI PCQI, LI FSVP, Seafood HACCP & HACCP Certified
On May 27, 2016, the FDA published final rules on the new Nutrition Facts label for packaged foods to reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. The new label will make it easier for consumers to make better informed food choices.
Workshop will review:
• Visual review of old vs. new labels formatting changes
• Added Sugars Requirements
• Serving Size Changes
• Supplement Fact Label Changes
• Labeling Single Serve vs. Multi-Serving Packages
• Compliance Dates
• Recordkeeping Authority Requirements

NJMEP Resourse Dinner (March 2020)
2020-03-11 00:00, 2020-03-12 00:00 (America/New_York)
NJMEP’S
RESOURCE DINNER AND MEETING
Thursday, March 12th
5:30PM – 9:00PM
Cinders Wood Fire Grill
319 US-46, Mine Hill Township, NJ 07803
Please RSVP by February 27th

Cybersecurity (March 12, 2020)
2020-03-12 00:00 UTC, 2020-03-12 00:00 (America/New_York)
All Department of Defense (DoD) contractors and subcontractors that process, store or transmit Controlled Unclassified Information (CUI) must have met the Defense Federal Acquisition Regulation Supplement (DFARS) minimum security standards or risk losing their DoD contracts. DFARS Safeguarding rules and clauses, for the basic safeguarding of contractor information systems that process, store or transmit Federal contract information.
DFARS provides a set of “basic” security controls for contractor information systems upon which this information resides. These security controls must be implemented at both levels based on the information security guidance in NIST Special Publication 800-171 “Protecting Controlled Unclassified Information in Non-Federal Information Systems and Organizations.” Come join us as we provide valuable assistance to manufacturers seeking reduction of their cyber risks and DFARS compliance.

Food Defense Online ( March 2020)
2020-03-16 00:00 - 2020-06-14 00:00 (America/New_York)
Food Defense is the effort to protect food from acts of intentional adulteration. The FDA issued the final rule in May 2016 on mitigation strategies to protect food against “Intentional Adulteration”, which requires applicable facilities to formulate and implement food defense plans. The purpose of the food defense plan is to prevent food products being adulterated from any source inside or outside the company. Such acts intended to cause wide-spread harm to public health, including but not limited to acts of terrorism intending to target food supply, could cause illness, death and economic turmoil to the food supply. Implementing an effective food defense plan will allow for the prevention, protection against, mitigation, response time and recovery from any intentional adulteration of our food supply. Furthermore, food defense is already a requirement for all GFSI accredited Food Safety Management Systems (SQF, BRC etc.).

State of the State 2020
2020-03-25 00:00 UTC, 2020-03-26 00:00 (America/New_York)
This event is exclusively for Manufacturing professionals, STEM Firm executives, and NJ elected officials only to network and discuss opportunities and challenges within the industry. You will have the opportunity to listen to industry experts discuss best business practices that will help you gain and maintain a competitive edge in today’s ever-changing global economy.

cGMP Online (April 2020)
2020-04-15 00:00 - 2020-07-14 00:00 UTC, 2020-04-15 00:00 - 2020-07-14 00:00 (America/New_York)
“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:
How to apply and build the components and requirements of cGMP within the food and beverage industry.
Implement cGMPs through the organization to ensure sanitary and processing requirements are being met.
How 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.”

Defense Industry Base Cybersecurity (Virtual) Bootcamp (April 21, 2020)
2020-04-21 11:00 - 12:00 UTC, 2020-04-21 11:00 - 12:00 (America/New_York)
“All Defense Industry Base (DIB) supply chain organizations are under increasing pressure to implement DoD Cybersecurity Standards. The CMMC is now progressing at a rapidly growing pace and their push to create a national cyber hygiene standard for all vendors is already ahead of schedule. The problem businesses face are just how to implement these standards and still run a business during these tough times?
In this one-hour virtual teleconference (VTC) we will cover the methodologies to develop a road map for CMMC and NIST SP 800-171 conformance. This is a condensed version of our 4-hour bootcamp and is a not-to-miss event! Be sure to engage with your NJ Manufacturing Extension Program representative on this topic so we can set up a remote VTC follow-up cybersecurity assessment and customized remediation program.”

Preparing Your Food Company for a Post-COVID ‘New Normal’
2020-04-26 11:00 - 2022-08-10 12:00 UTC, 2020-04-27 11:00 - 2024-11-18 12:00 (America/New_York)
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”

R&D Tax Credits Webinar (April, 2020)
2020-04-29 10:00 - 11:00 (America/New_York), 2020-04-30 10:00 - 11:00 UTC, 2020-04-30 10:00 - 11:00 (America/New_York)
Webinar for NJMEP clients to learn about R&D Tax credits

Food Recall & Withdrawals Online (April 2020)
2020-04-30 00:00 - 2020-07-30 00:00 (America/New_York)
“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.
The 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.”

HACCP Online (May 2020)
2020-05-01 00:00 - 2020-07-31 00:00 UTC, 2020-05-01 00:00 - 2020-07-31 00:00 (America/New_York)
Participants will learn about the background of HACCP as a food safety system and how it can be practically applied. The course covers the 5 preliminary steps and 7 HACCP principles are required by the codex alimentarius. This is hands-on training which will guide you through the steps to develop and implement a science based HACCP Program for your facility. In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to apply the HACCP principles and achieve compliance to the requirements.

Food Allergens Online (May 2020)
2020-05-15 00:00 - 2020-08-14 00:00 (America/New_York)
Food allergens are one of the most common reasons for food recalls. Allergen control is an essential part of every food safety program and required by the new FDA Food Safety Modernization Act (FSMA) rule for “Preventive controls for human food”. The training class will explain the major allergens and how to set up an effective allergen program to avoid cross contact and ensure food safety. Participants will create a framework of the allergen program which can be later customized to their business. A certificate for successfully completion will be issued after passing the written knowledge test at the end of the training class.

ISO 9001-2015 Internal Auditing Training (Virtual) (May 2020)
2020-05-19 12:00 - 2020-05-27 16:00 (America/New_York)

cGMP Requirements and Readiness (Virtual) (May2020)
2020-05-27 08:30 - 2020-05-28 12:30 (America/New_York)
“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.
Food manufacturers must comply with cGMP’s through new regulations to be compliant with FSMA.
cGMP’s are critical, not only to FSMA, but to every food safety and quality certification.
They are audited by third party food safety auditors and are considered prerequisites.
The 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.
The 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.
By the end of the training course, participants will be able to:
Understand the components and requirements of cGMP within the food and beverage industry.
Implement cGMP through the organization to ensure sanitary and processing requirements are being met.”

Food Safety- Corrective Action & Root Cause Analysis (June 2020)
2020-06-09 00:00 - 2020-06-10 00:00 (America/New_York)
Corrective 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).
In 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.
The 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.
By the end of this training course, participants will be able to:
* Explain the objectives of root cause analysis as a procedure to find and evaluate the causes of problems within the food industry
* Use problem cause data collection tools applicable to food manufacturing
* Apply appropriate root cause analysis tools to food manufacturing
* Develop efficient corrective action and preventative action plans for food manufacturing
* Understand and be able to apply how CA, CAPA, and RCA are all managed under FSMS.
The participant will receive a certificate of successful completion for the course after passing a written knowledge test following the training course.
The course is designed for:
Operations 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.

Food Recall and Withdrawals (Virtual) (June 2020)
2020-06-10 08:30 - 2020-06-11 12:30 UTC, 2020-06-10 08:30 - 2020-06-11 12:30 (America/New_York)
“A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling, or potential hazard by removing a product from the marketplace 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.
The 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.”
