* Unveiling the Source: Investigating the Causes of Food Safety Events
Join us for an interactive workshop where we delve into the intricacies of root cause analysis and its pivotal role in determining the causes of adverse food safety events. Through real-world cases studies and practical exercises, participants will gain valuable insights into how information gathered through root cause analysis can inform effective solutions and pave the path forward for preventing similar events in the future.

* Advanced Food Safety HACCP Workshop. This 20-hour workshop focuses on the maintenance and continuous improvement of effective Food Safety HACCP Programs. Experienced and knowledgeable instructors have chosen key subject areas that are important to current issues and resolutions for effective management of Food Safety HACCP Programs. The agenda will vary based on current food safety issues, FSMA updates and the needs of the actual attendees based on their industry sector.

We are providing this course in three (2-3 hr.) virtual classes conducted by a live instructor in September and October culminating with an in person 8–10-hour class on October 20th at the Food Safety Tech Consortium

* Food Safety Auditor Training. This 4-part series is designed to provide the knowledge, behaviors and technical skills attributed to a competent food safety auditor. The series includes 3 virtual 2 hour presentations conducted by a live instructor to support participants learning experience regardless of their current level of auditing experience. These sessions are recorded and available for additional self-paced study for less experienced participants, while experienced auditors can refresh their understanding of auditing fundamentals before advancing to the more complex skills and critical thinking behaviors needed to audit high risk products. The course culminates with a full day of in person instruction (Sunday, Oct. 20) on advanced topics such as potential conflicts of interest, enhanced conflict resolution techniques and providing tips in advanced written communication skills to support the delivery of comprehensive audit reports. A variety of learning techniques such as case studies and role playing will be used to reinforce the knowledge and skills covered by this course of study. designed to augment the skills, knowledge and behaviors attributed to a competent third party food safety auditor. (last year this workshop was sold out!)

* FSPCA Intentional Adulteration (IA) Conducting Vulnerability Assessments Participant Course. This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA).

The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA rule) is aimed at preventing intentional adulteration from acts intended to cause wide-scale public health harm, including acts of terrorism targeting the food supply. The regulation requires that certain activities must be completed by a “food defense qualified individual” who has successfully completed training in the conduct of a vulnerability assessment (21 cfr 121.4). 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 “food defense qualified individual” responsible for conducting a vulnerability assessment.

The IA rule does not specify a particular method that you must use to conduct your vulnerability assessment. Two potential methods that can be used are the Key Activity Type (KAT) and/or the Three Fundamental Elements methods. If you conduct your vulnerability assessment using the KAT method with no modifications, you should consider completing the FSPCA IA Conducting Vulnerability Assessments Using Key Activity Types course. However, if you use any modifications to the KAT method or plan to use the Three Fundamental Elements method, then this course would provide the tools you need to do so.

12 or 20 CE Hours: The Food Safety Consortium Conference’s two-day program is recognized by NEHA (National Environmental Health Association) for 12.0 Continuing Education (CE) Hours. If you participate in one of the Pre-Conference Workshops or Training and attend the conference (a total of three days), the NEHA CE Hours is 20.