GMP’s, Adverse Health, Personal Hygiene & Allergens Training courses:
|Training Dates||Course||To Register||Training Location|
|Jan. 30, 2020||GMPs & Adverse Health||Register||Food Innovation Center – South|
450 East Broad Street
Bridgeton, NJ 08302
|Feb. 20, 2020||GMPs & Adverse Health||Register||Food Innovation Center – North|
120 New England Ave.
Piscataway, NJ 08854
This certificate gives evidence to the FDA that student has received FDA required training for all employees of USDA/FSIS or FDA- inspected Food Processing facilities. This is a Food Safety Certificate Class for food handlers from the FDA-regulated food processing perspective.
What Participants Will Learn
This 7-hour class (9am – 4:30pm) gives an overview of the many new food-related regulations that the FDA has released as part of the Food Safety Modernization Act (FSMA) and covers the basic requirements of the Good Manufacturing Practices, Adverse Health, personal hygiene and Allergen handling requirements for food handlers working in a food processing-type environment. Participants will learn how to comply with FDA rules, while also earning a Rutgers Certificate of Training needed to show compliance with some of the new FDA training documentation requirements.
This interactive session will allow time for instructors to answer questions from the audience, and encourage audience participation for exchange of “best practices” advice on successful implementation and maintenance of these programs in a food processing environment.
Note: This class is taught in either English or Spanish, depending on class date.
Who Should Attend
This course is for anyone who handles food or oversees food handlers or works in a food processing facility, especially FDA-inspected.
Primary Lead Instructor for this course is Donna Schaffner, Associate Director of Food Safety, Quality Assurance and Training at the Rutgers FIC. Donna served as a member of the FDA’s Preventive Controls Alliance (FSPCA) working with a national team of Food Safety professionals to create this course. She has taught PCHF, HACCP and various other Food Safety classes for more than 20 years, and has been through Train-the-Trainer programs by the Food Safety Preventive Controls Alliance (FSPCA) for teaching the PCHF course, the International HACCP Alliance (IHA), the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO) for teaching HACCP. Other Instructors for this course also have years of Food Processing Industry experience to call-on for answering participant questions.
Costs: $295.Price is per person and includes Rutgers Certificate of Attendance and printed copy of course materials. Coffee, snacks and lunch is included.
Participants in the training program are encouraged to register as soon as possible, as class-size is limited and seats are reserved only after payment is received.
Please contact Pauline Pepper at firstname.lastname@example.org or 856-459-1900 ext. 4521 if you have any problems with online registration.
Donna Schaffner is also able to offer this course, and other food safety courses, on-site at food processor locations, using a flat-rate fee structure that is financially advantageous for training groups of individuals. Please contact Donna Schaffner at email@example.com for further information regarding client-site training.