Quality In Food Safety


Hazard Analysis and Risk-based Preventive Controls (HARPC)

HARPC Training and Analysis

Safe Quality Food

       

HARPC Training

Implementation of a consistent food safety and quality system across dispersed operations is a challenging task - but one we specialize in.  With 25 years of international experience, we have seen it all and been able to bring consistent world-class quality levels to large and small companies.

Total Quality Management involves the training of all organizational levels to define, analyze and plan food safety quality improvement. 

We are specialists in looking for wastes and, if necessary helping to design training to target those issues.  Generalized training in JIT, Flow and Lean concepts are particularly helpful. 

Training should enable your people to tackle issues involved with identifying problems, looking for causes, implementing corrective actions and recycling their efforts without outside help within a few months.

More importantly, when people are trained, the consistency of their ability to implement their training becomes a quality issue.  Inspection reliability and repeatability cannot be taken for granted and are included in our training approach.  Click the link below.

Our free paper “A Detailed System for Food Safety and Quality Planning” was heavily requested and we have sent out hundreds of free copies. We had many responses for training and have now posted a 90 minute training module that includes a free download of the paper and a sample spread sheet for you to use in your planning. The session also includes how to use your plan to migrate your plan into standard HACCP or SQF formats. You can reach the training at the following link:


             A Detailed System for Food Safety and Quality Planning     

Analysis


Your current system has strengths and weaknesses.  And we suspect you actively review information that helps you to manage these strengths and weaknesses.

We are able to review your current data and help you to look at trends in new ways.  Together we will set improvement targets, plan training, and begin to work on system design changes that will provide ROI.

The analysis phase is critical to provide your staff with a clear understanding of the improvement potential involved and to deliver the tools you need to implement analysis, cause and effect and problem solving as a normal operational approach.
Quality In Food Safety (QIFS)
29905 Santa Maria Drive
Canyon Lake, California
Phone:  (808) 469-0046
email:  jryan@qualityinfoodsafety.com

Copyright 2011  All Rights Reserved
Upcoming Live Training

Attend our Food Fraud training on October 15h, 2014 at 2PM Eastern or 11AM Pacific.  Registration Link:
http://www.thebusinesstrainingcenter.com/fsi/upcoming-webinars/october-15-2014/
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Attend our How to Build Quality Improvement Teams training on October 22, 2014, Noon to 1:30 EDT  Registration Link:
http://www.thebusinesstrainingcenter.com/fms/upcoming-webinars/4956-2/

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On-Line HARPC Food Safety and Quality Training Courses


1.  FSMA Food Safety and Quality Planning


Link:  http://transcert.litmos.com/online-courses/register/35488


The initial Food Safety Modernization Act (FSMA) rules are now on the table.  One of the first issues addressed in the rules is a call for the food processors, farms, distributors, handlers, packers, and distributors to develop food safety plans that embrace and define operational hazard analyses and preventive controls.  Additionally, these plans must address process monitoring, corrective action, verification and record keeping.  While there are currently many compliance bodies that provide food safety standards and certification, most of these bodies provide little or no guidance for developing a detailed and comprehensive planning strategy that can be used to meet rule requirements.


This course includes a free paper with the same title.  The training includes planning procedures for incorporating both food safety and food quality plans into a single plan.  Advanced concepts include flow charting, process mapping, critical control point determination, hazard analysis, procedure development, inspection, test and other concepts required for a complete plan.


2.  Protecting Retailers, Restaurants and Distributors from Farm Level Chemical and Biological Contaminants


Link to sign-up:  http://transcert.litmos.com/online-courses/register/44047


While “food safety certification” requires little or no hard data on biological and chemical contaminants, produce buyers have almost no ability to protect themselves and their customers against adulterated fresh produce.  Moreover, farms have almost no way to gain control over water quality or chemical use production processes.


The 1.1 hour recorded webinar is designed help producers and buyers to jointly protect their businesses through food safety and quality planning. The webinar outlines water and product testing strategies designed to assure that transported produce meets biological and chemical contamination control limits.  The planning approach presented is designed to help both buyers and sellers agree to establish protocols focused on food safety through improved farm process controls.


This Food Safety and Quality Planning webinar is the second in a series presented by http://www.QualityInFoodSafety.com. 

Now Also Available From QIFS

3.  U.S. Food Import Detections and Seizures

4.  Food Safety and Quality Standards for Food Transporters

5.  Meeting Food Safety Modernization Act Requirements

6.  Recall and Traceability

7.  Sanitary Food Safety Packaging Concepts

8.  Dietary Supplement and Good Manufacturing Practices
Quality In Food Safety (QIFS)
1530 Paisley Street
NW Palm Bay, Florida  32907
Phone:  (808) 469-0046
email:  jryan@qualityinfoodsafety.com

Copyright 2015  All Rights Reserved