Starved Rock Lodge, Oglesby, IL
The two-day Professional Food Safety Auditor Training is designed to strengthen and enhance the skills, knowledge and critical thinking behaviors attributed to a qualified food safety auditor in the post-FSMA environment. It provides the participant with a comprehensive review of good auditing practices, written and verbal communication skills and preventive controls based technical knowledge using exercises, case studies, and other interactive learning techniques. A hypothetical third-party certification audit provides the framework for this course.
Food Safety Auditor Training Opportunity
The National Environmental Health Association (NEHA) offers two food safety auditor credentials – the Certified in Food Safety Supplier Audits (CFSSA) and Registered Food Safety Auditor (RFSA). An in-person training for those interested in one or both of the credentials will occur this November.
The CFSSA credential prepares individuals to complete 1st and 2nd party, and food safety supply chain audits. RFSA credential holders will be prepared to also complete 3rd party food safety audits. These two credentials are aimed at building an international workforce of individuals who have been vetted and are qualified to meet food safety auditing requirements, such as those mandated by the Food Safety Modernization Act (FSMA). The two-day training for the Professional Food Safety Auditor Credential program provides participants with a comprehensive review of good auditing practices, written and verbal communication skills, and technical knowledge of preventive controls. The use of classroom exercises, case studies, and other interactive learning techniques mimic an actual third-party audit.
To become credentialed at either level, candidates must check off certain items from a checklist designed by many of the stakeholders involved in the development of the credential. A detailed checklist illustrates what candidates must achieve to be recognized as either level. Some of the items on the checklist include proper training, witness audits, an exam, prerequisites and adequate years of experience.
The training will take occur on November 12 - 13 prior to the Food Safety Consortium.
CCFS Credential Review Course Opportunity
NEHA's Certified in Comprehensive Food Safety (CCFS) credential aims to provide a pathway for comprehensive knowledge and training resources focused on preventing food safety breaches at production and manufacturing facilities in the U.S. and abroad. The CCFS credential is for those professionals who oversee the global human food supply chain including production, processing, and manufacturing facilities.
Participants will learn how to manage food safety plans and systems that are compliant to the Preventive Controls and the Foreign Supplier Verification programs of the Food Safety Modernization Act (FSMA).
Individuals who have a desire to demonstrate mastery of food safety knowledge, systems, and compliance, and are looking to advance their careers are ideal candidates. The CCFS is a core credential for those working to ensure the safety of human food by managing or evaluating food facilities and food manufacturing processes. The training will take occur on November 12 - 13 prior to the Food Safety Consortium.
NEHA carries online food safety training resources for the food safety professional at all levels of their career. The online courses are appropriate for both industry and regulatory professionals. NEHA strives to continuously add content that is based on the latest scientific knowledge and adult learning principles.
View our online food safety offerings:
- Certified Professional–Food Safety (CP-FS) Online Review Course
- Curing, Smoking, Drying of Meat, Poultry, and Fish and Processing of Fermented Sausages
- Custom Processing of Meat, Poultry and Fish for Personal Use
- Feed Animal Species and Classes
- Food Safety in the Event of Disasters: An Introduction Fermentation of Food
- Foodborne Illness Outbreak Environmental Assessment (FBEA) Certificate Training
- HACCP Certificate for Bottled Water Processors
- HACCP Certificate for Food Handlers
- HACCP Certificate for Fresh and Fresh-cut Produce Industry
- HACCP Certificate for Managing Hazards at the Retail Level
- HACCP Certificate for Processors and Manufacturers
- Industry - Foodborne Illness Investigation Training and Recall Response (I-FIIT)
- Laws, Regulations, Policies and Procedures
- Molluscan Shellfish
- Norovirus Webinar
- Preventive Controls
- Professional Food Handler Online Course
- Professional Food Manager Online Course
- Providing a Solid Foundation for a HACCP System
- Reduced Oxygen Packaging
Edibles are produced and consumed in communities many local and state food safety agencies serve and protect. With cannabis usage growing in acceptability across the country, and changing regulations in many states, legalizing its use both recreationally and for medicinal purposes, is becoming common. While these are exciting times for many, they raise questions about the safety of these products, and how should it be regulated and inspected. Many states and local food safety agencies currently or will have a need in the future to quickly, effectively and efficiently establish food safety programs around this ever-evolving industry.
Whether you already have an established food safety program in place, or will need to in the future, you may find value in the following NEHA resources and tools.
Cannabis 101: Glossary of Terms
Details over 60 definitions and concepts that relate to cannabis-infused products! Great for food safety professionals and industry workers to understand and see pictures of common terms/products when out in the field.
Food Safety Guidance for Cannabis-Infused Products
Need to set up a cannabis food safety program, or looking for ways to improve your current one? This guidance document can be used as a reference to learn what other states have done, and to see which states have strong regulation in a variety of topic areas.
NEHA’s Policy Statement
NEHA cannabis webinars include a focus on environmental health and edible cannabis products.
* A special thank you to the NEHA Food Safety Policy Statement Workgroup and the Cannabis Advisory Committee for all your work…your expertise and insights are invaluable!
The International Society for Disease Surveillance (ISDS) conference is the premier event dedicated to the advancement of the science and practice of biosurveillance. Every year, the ISDS conference draws approximately 400 professionals from a broad range of disciplines to learn the latest achievements, analytic methods, best practices, conceptual frameworks, and technical innovations in the rapidly evolving field of disease surveillance.
Understanding the what, how, when, and why of food pathogens
If you develop, process, distribute, or sell food for a living, it is crucial to have an understanding of the following food microbiology topics:
Which pathogens are most likely to cause trouble; When and why they threaten product and customer safety; and, How to best manage and control the risks posed by these organisms.
Discover the basic concepts of HACCP and how to develop a plan for your company
This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to:
Don’t be baffled by food statistics! This statistical refresher will benefit beginners and experience professionals alike.
In the food business, there is the product development cycle no one ever wants to ride: poorly conceived experiments which produce bad data that leads to wrong conclusions and, finally, to market failure. That is why all product developers -- from chemists to QA specialists -- should understand how insightful and intelligent data is produced.