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DTSTART;TZID=America/Los_Angeles:20270310T090000
DTEND;TZID=America/Los_Angeles:20270310T120000
DTSTAMP:20260908T231103Z
CREATED:20260824T175433Z
LAST-MODIFIED:20260908T231103Z
UID:10001146-1804669200-1804680000@safefoodalliance.com
SUMMARY:Fundamentals of Environmental Monitoring - Virtual
DESCRIPTION:The Environmental Monitoring Program course equips participants with the essential knowledge and skills to develop\, implement\, and manage an effective environmental monitoring program in food processing and handling facilities.  Focusing on best practices for monitoring environmental pathogens and allergens\, the course covers designing sampling plans\, selecting appropriate testing methods\, interpreting results\, and identifying contamination risks.  It also emphasizes corrective actions\, root cause analysis\, and continuous improvement\, providing practical tools and insights to support a robust food safety management system. \n  \nWho Should Attend \nQuality Assurance/Quality Control Managers \nFood Safety Managers and Supervisors \nSanitation Managers \nEnvironmental Monitoring Coordinators \nProduction Managers in Food Processing Facilities \nRegulatory Affairs Specialists \nConsultants in Food Safety and Hygiene Individuals responsible for managing or implementing environmental monitoring programs \n  \nFor instructor-led virtual trainings\, all attendees must be visible on camera\, either individually or in a group setting\, and must be able to verbally respond to the instructor when prompted.  Failure to meet this requirement will result in disallowance of attendance. \nCancellation Policy: Cancellations for public training must be made at least 10 business days before the event for a full refund. Requests for refunds 10 business days or less before the training will be subject to a 50% cancellation fee. No refunds (or credit transfer) will be issued 5 business days or less before the training.
URL:https://safefoodalliance.com/event/fundamentals-of-environmental-monitoring-virtual-4/
LOCATION:https://us02web.zoom.us/j/86338730792
CATEGORIES:DFA Member Eligible,Prerequisite Programs
ATTACH;FMTTYPE=image/png:https://safefoodalliance.com/wp-content/uploads/2025/10/Fundamentals-of-Environmental-Monitoring.png
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270310T090000
DTEND;TZID=America/Los_Angeles:20270311T160000
DTSTAMP:20261009T203125Z
CREATED:20261009T203125Z
LAST-MODIFIED:20261009T203125Z
UID:10001159-1804669200-1804780800@safefoodalliance.com
SUMMARY:FSMA Food Traceability Rule (FTR)
DESCRIPTION:This two-day\, fourteen-hour course covers the FDA Final Rule on Requirements for Additional Traceability Records for Certain Foods\, also known as the FSMA Food Traceability Rule (FTR). The FTR established additional recordkeeping requirements for people who manufacture\, process\, pack\, or hold foods included on the Food Traceability List (FTL). The FTL includes a broad variety of commodities and manufactured products. Industry compliance with the requirements in the FTR will allow for faster identification and rapid removal of potentially contaminated food from the market\, resulting in fewer foodborne illnesses and/or deaths. This course\, developed by FSPCA\, provides participants with knowledge on the FTR\, approaches to developing and implementing food traceability practices\, and clarification on new terminology introduced by the FDA. \n  \nCourse Objectives: \n\nDescribe the FTR requirements\, significance\, and applicability\nReview of the FTL and components of a written Food Traceability Plan\nUnderstand new FDA terminology including Traceability Lot Codes (TLCs)\, Critical Tracking Events (CTEs)\, and Key Data Elements (KDEs)\,\n\nWhat’s Included: \n\nFood Traceability Rule Participant Manual V1.0\nFSPCA Certificate upon successful completion of the course\nCoffee and lunch are provided\n\n  \nWho Should Attend: \nPersonnel in IT\, software development/implementation\, documentation\, regulatory affairs\, sales/purchasing\, supply chain management and importers/brokers\, quality assurance\, and plant management. \nCancellation Policy: Cancellations for public training must be made at least 10 business days before the event for a full refund. Requests for refunds 10 business days or less before the training will be subject to a 50% cancellation fee. No refunds (or credit transfer) will be issued 5 business days or less before the training.
URL:https://safefoodalliance.com/event/fsma-food-traceability-rule-ftr-2/
LOCATION:Safe Food Alliance Kingsburg Center\, 2037 Morgan\, Kingsburg\, CA\, 93631\, United States
CATEGORIES:FSMA
ATTACH;FMTTYPE=image/png:https://safefoodalliance.com/wp-content/uploads/2026/06/FTR-with-FSPCA-logo.png
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DTSTART;TZID=America/Los_Angeles:20270316T080000
DTEND;TZID=America/Los_Angeles:20270318T170000
DTSTAMP:20260910T202331Z
CREATED:20260824T181606Z
LAST-MODIFIED:20260910T202331Z
UID:10001147-1805184000-1805389200@safefoodalliance.com
SUMMARY:FSMA Preventive Controls for Human Food Rule Participant Course (PCQI) v2.0
DESCRIPTION:This three-day course was designed by the Food Safety Preventive Controls Alliance (FSPCA) as described by the FDA. The course is intended to help food processors meet the FSMA requirement of having preventive controls qualified individuals on staff. \nGoals of This Course \n\nUnderstand the basic requirements of the FSMA Preventive Controls for Human Food rule\nParticipate in group activities utilizing food safety plan templates\nUnderstand the differences between HACCP and the FSMA PC rule\nAfter participation in the course\, receive a certificate of training\n\nWhat’s Included \n\nCourse Materials\nCertificate of Training provided by FSPCA (Included in the cost of registration)\n\nPrerequisites \nAttendees should have fundamental knowledge of\, and relevant experience in\, the application of food safety programs. \nWho Should Attend? \nFood Safety and Quality Managers\, Supervisors\, and anyone desiring an in-depth understanding of the requirements of the rule. \nPreventive Controls Qualified Individuals must meet all FDA requirements for the rule. \nCancellation Policy: Cancellations for public training must be made at least 10 business days before the event for a full refund. Requests for refunds 10 business days or less before the training will be subject to a 50% cancellation fee. No refunds (or credit transfer) will be issued 5 business days or less before the training.
URL:https://safefoodalliance.com/event/fsma-preventive-controls-for-human-food-rule-participant-course-pcqi-v2-0-3/
LOCATION:Safe Food Alliance Sacramento Office\, 710 STRIKER AVE\, Sacramento\, CA\, 95834\, United States
CATEGORIES:DFA Member Eligible,FSMA
ATTACH;FMTTYPE=image/png:https://safefoodalliance.com/wp-content/uploads/2026/02/PCQI-v2.0-with-FSPCA-logo.png
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DTSTART;TZID=America/Los_Angeles:20270322T083000
DTEND;TZID=America/Los_Angeles:20270323T163000
DTSTAMP:20260923T161139Z
CREATED:20260818T214547Z
LAST-MODIFIED:20260923T161139Z
UID:10001137-1805704200-1805819400@safefoodalliance.com
SUMMARY:HACCP101: Introduction to HACCP
DESCRIPTION:This 2-day HACCP training course focuses on developing a preventive approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. Our course includes interactive components to help build knowledge of the HACCP process. Attendees will work on products that are similar to their own operations so that they can take this experience back to their facility and put it to work immediately. This 2 Day Intro HACCP course is accredited by the International HACCP Alliance \nTopics Include: \nPrerequisite Programs for Food Safety\, GMPs and HACCP principles and components of the Food Safety Modernization Act. This course is accredited by the International HACCP Alliance\nParticipants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results\, and to prepare audits. \nRegistration Includes: \n\nCourse Materials\nCertificate after course completion\n\n  \nCancellation Policy: Cancellations for public training must be made at least 10 business days before the event for a full refund. Requests for refunds 10 business days or less before the training will be subject to a 50% cancellation fee. No refunds (or credit transfer) will be issued 5 business days or less before the training.
URL:https://safefoodalliance.com/event/haccp101-introduction-to-haccp-2/
LOCATION:Safe Food Alliance Sacramento Office\, 710 STRIKER AVE\, Sacramento\, CA\, 95834\, United States
CATEGORIES:DFA Member Eligible,HACCP
ATTACH;FMTTYPE=image/png:https://safefoodalliance.com/wp-content/uploads/2025/09/HACCP-Image.png
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20270323T083000
DTEND;TZID=America/Los_Angeles:20270324T123000
DTSTAMP:20260908T231238Z
CREATED:20260824T182256Z
LAST-MODIFIED:20260908T231238Z
UID:10001148-1805790600-1805891400@safefoodalliance.com
SUMMARY:HACCP 103:  Advanced HACCP - Virtual
DESCRIPTION:PURPOSE: GFSI-benchmarked audit schemes require that programs within the Food Safety and Quality Management System be both verified and validated by competent individuals with an understanding of these concepts. \nWhile this course reviews the five preliminary steps to developing a HACCP Plan and the seven principles\, the focus of the course emphasizes discussion and exercises focusing on verification and validation of prerequisite programs and the HACCP Plan itself. \nThis course is accredited by the International HACCP Alliance to meet the requirements of Advanced HACCP: Verification and Validation of HACCP Systems and concentrates on the various verification activities addressed in the sixth principle of HACCP. \nPREREQUISITE: Completion of an Introduction to HACCP course or equivalent experience with the HACCP system. \nWHO SHOULD ATTEND: \nAnyone in food manufacturing\, supply\, distribution and transportation including: \nPlant Managers \nMaintenance Personnel \nPackaging Personnel \nQuality Assurance Managers \nLaboratory Managers \nLine Supervisors \nFood Safety Auditors \nRestaurant Managers \n  \nFor instructor-led virtual trainings\, all attendees must be visible on camera\, either individually or in a group setting\, and must be able to verbally respond to the instructor when prompted.  Failure to meet this requirement will result in disallowance of attendance. \nCancellation Policy: Cancellations for public training must be made at least 10 business days before the event for a full refund. Requests for refunds 10 business days or less before the training will be subject to a 50% cancellation fee. No refunds (or credit transfer) will be issued 5 business days or less before the training. \n 
URL:https://safefoodalliance.com/event/haccp-103-advanced-haccp-virtual/
LOCATION:https://us02web.zoom.us/j/82763839054
CATEGORIES:HACCP
ATTACH;FMTTYPE=image/png:https://safefoodalliance.com/wp-content/uploads/2025/09/HACCP-Image.png
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