Workshops begin on May 31 and end on June 15, 2017.
New Orleans, LA (PRWEB) April 24, 2017
Food Safety and Quality Services, LLC (Madisonville, LA) and the University of Holy Cross (New Orleans, LA) are offering food safety workshops for the food manufacturing and restaurant industries. Workshops offered this summer include: FSMA – Preventive Controls for Human Food (FSPCA curriculum with AFDO certificate), Introductory HACCP (Hazard Analysis and Critical Control Point) with International HACCP Alliance certificate and ServSafe Food Protection Manager with certification exam. Registration is open to the general public and interested attendees can register here! Workshops begin on May 31 and end on June 15, 2017 and will be held on the campus of the University of Holy Cross, 4123 Woodland Drive, New Orleans, LA 70131.
FSMA (Food Safety Modernization Act) – Preventive Controls for Human Food - This regulation requires that certain activities must be completed by a “preventive controls qualified individual” or PCQI who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Introductory HACCP (Hazard Analysis and Critical Control Point) - This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development to ensure the manufacturing of safe food.
ServSafe Food Protection Manager - The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts.
Who will benefit? Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety as well as anyone in the foodservice and/or restaurant industry who preps, cooks, packages, or otherwise handles food products.
About Food Safety and Quality Services, LLC: Food Safety and Quality Services, LLC provides food industry training and consulting in the areas of food safety, quality assurance, food defense, leadership, root cause analysis and much more. Lance Roberie is a food safety systems specialist who has been working in food safety and quality assurance in the food industry for over 18 years. Lance is a Preventive Controls for Human Food Lead Instructor, HACCP Lead Instructor, Produce Safety Trainer, Certified Food Safety HACCP Manager, ServSafe Lead Instructor and Proctor and a Certified Manager of Quality/Organizational Excellence. All training can also be offered onsite as requested. Visit http://www.fsqservices.com to learn more about Lance and about other services offered as well as upcoming workshops.
About the University of Holy Cross: The University of Holy cross, formerly known as Our Lady of Holy Cross College, is one of the South’s most unique educational experiences. The University was founded in 1916, a Ministry of the Marianites of Holy Cross, and was created to educate and prepare teachers for work in the many schools the Marianites were opening across South Louisiana. Today, the University has recently started a new Food Science program and serves as both a resource for food processors as well as a training hub for food industry workshops. Visit http://www.uhcno.edu to learn more about the University’s unique history and current Food Science curriculum.