FSPCA PCQI Training︱San Diego, CA
Aug
24
8:30am 8:30am

FSPCA PCQI Training︱San Diego, CA

  • Four Points by Sheraton San Diego – Sea World (map)
  • Google Calendar ICS

FSMA Preventive Controls for Human Foods (Part 2)

Become a Preventive Controls Qualified Individual (PCQI)

  • Have the confidence that your Food Safety Plan complies with FSMA’s Preventive Controls for Human Food (PCHF) rule.
  • Maximize time and expenses by attending a blended course (part online, part in-person…see Course Delivery Options below)
  • SCS Special: An optional HACCP for Processors exam and Certificate of Completion is offered at the conclusion of the SCS course (4 hr. webinar and 2-day live training) for those who need to meet the GFSI – HACCP requirements.

Course Description:  This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative way for individuals to complete the FSPCA Preventive Controls for Human Food course.  The Blended course consists of 2 parts.  Part 1 is online and Part 2 is instructor-led. Both parts must be completed in order to obtain the PCQI certificate.

Learning Objectives:

  • Know the requirements necessary to comply with the Preventive Controls Rule,
  • Satisfy the FDA training requirement for the Preventive Controls Qualified Individual (PCQI)
  • Meet GFSI standard training requirement for a 16 hour examinable HACCP course.

Who should attend: Managers, supervisors and employees of food facilities seeking more knowledge about FSMA’s Preventive Control Rule; those interested in becoming a Preventive Controls Qualified Individual and assuming the responsibility for developing, implementing and maintaining a facility Food Safety Plan; companies exporting to the U.S.; food brokers; food safety auditors and consultants.

Registration Fees: Online + 1 day in-person: $425 for Part 2, one-day (plus the online FSPCA Part 1 fee: Part 1, FSPCA course.) Discounts apply for early bird, multiple attendee and multiple course registrations. (SCS courses only)
SCS Fees include: Instructor-led training, course materials, lunch, FSPCA official Certificate of Completion and SCS Certificate of Completion.

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FSPCA PCQI Training︱Downey, CA
Sep
5
to Sep 7

FSPCA PCQI Training︱Downey, CA

In order to comply with FSMA's Preventive Controls for Human Food rule, a facility must have a Preventive Controls Qualified Individual (PCQI) to handle key responsibilities. Successfully completing this course is one way to meet the requirements for a PCQI and you will receive a certificate with the FSPCA seal.

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA. 

ENROLL TODAY!

This training is led by industry experts with more than 30 years experience in food safety consulting, microbiological testing and analysis and crisis management.

Cost: $950/person
Dates 8:30am, Tues 9/5/2017 - 12:30pm, Thurs 9/7/2017
Location: Energy Resource Center, 9240 Firestone Blvd, Downey, CA 90241
Contact: Karen Rogers at karen@foodsafetysolutions.us

INSTRUCTORS

  • Melissa Calicchia, Chief Scientist, Food Microbiological Laboratories
  • Karen Rogers, Senior Technical Director, Food Safety Solutions
  • Charlie Kalish, Managing Member, Food Safety Guides; Director of Food Safety, UC San Diego Extension︱FSPCA Lead Instructor
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FSPCA PCQI Training︱Downey, CA
Nov
28
to Nov 30

FSPCA PCQI Training︱Downey, CA

In order to comply with FSMA's Preventive Controls for Human Food rule, a facility must have a Preventive Controls Qualified Individual (PCQI) to handle key responsibilities. Successfully completing this course is one way to meet the requirements for a PCQI and you will receive a certificate with the FSPCA seal.

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA. 

ENROLL TODAY!

This training is led by industry experts with more than 30 years experience in food safety consulting, microbiological testing and analysis and crisis management.

Cost: $950/person
Dates 8:30am, Tues 9/5/2017 - 12:30pm, Thurs 9/7/2017
Location: Energy Resource Center, 9240 Firestone Blvd, Downey, CA 90241
Contact: Karen Rogers at karen@foodsafetysolutions.us

INSTRUCTORS

  • Melissa Calicchia, Chief Scientist, Food Microbiological Laboratories
  • Karen Rogers, Senior Technical Director, Food Safety Solutions
  • Charlie Kalish, Managing Member, Food Safety Guides; Director of Food Safety, UC San Diego Extension︱FSPCA Lead Instructor
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FSPCA PCQI Training︱Downey, CA
Jul
18
to Jul 20

FSPCA PCQI Training︱Downey, CA

  • Energy Resource Center (map)
  • Google Calendar ICS

In order to comply with FSMA's Preventive Controls for Human Food rule, a facility must have a Preventive Controls Qualified Individual (PCQI) to handle key responsibilities. Successfully completing this course is one way to meet the requirements for a PCQI and you will receive a certificate with the FSPCA seal.

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA. 

ENROLL TODAY!

This training is led by industry experts with more than 30 years experience in food safety consulting, microbiological testing and analysis and crisis management.

Cost: $950/person
Dates 8:30am, Tues 7/18/2017 - 12:30pm, Thurs 7/20/2017
Location: Energy Resource Center, 9240 Firestone Blvd, Downey, CA 90241
Contact: Karen Rogers at karen@foodsafetysolutions.us

INSTRUCTORS

  • Melissa Calicchia, Chief Scientist, Food Microbiological Laboratories
  • Karen Rogers, Senior Technical Director, Food Safety Solutions
  • Charlie Kalish, Managing Member, Food Safety Guides; Director of Food Safety, UC San Diego Extension︱FSPCA Lead Instructor
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IAFP 2017︱Tampa, FL︱Developing Food Safety Professionals PDG
Jul
9
3:15pm 3:15pm

IAFP 2017︱Tampa, FL︱Developing Food Safety Professionals PDG

At IAFP 2017's Developing Food Safety Professional PDG, Food Safety Guides Co-Founder Charlie Kalish will demo real-time collaboration tools that are changing how food safety professionals approach plan development.

You will learn about:

  • Importance of documentation in today's FSMA world
  • Key considerations when developing a food safety plan
  • Common mistakes
  • Technologies that make food safety plan development easier (and faster)
  • Project management tools and strategies

What: "Your Toolkit for Food Safety Plan Development"
Where: Developing Food Safety Professionals PDG, Rm 22-23
When: 3:15 - 5:15pm, Sunday, 7/9/2017

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FSPCA PCQI Training︱Las Vegas, NV
Jun
23
to Jun 25

FSPCA PCQI Training︱Las Vegas, NV

  • San Polo 3405 Venetian Sands Hotel (map)
  • Google Calendar ICS

Description: The new federal regulations coming out of the Food Safety Modernization Act (FSMA) require that all companies producing food (not currently under regulatory-required HACCP) have a written Food Safety Plan as well as a Preventive Controls Qualified Individual (PCQI) to create, implement and oversee that Food Safety Plan. This two-and-a-half-day short course will satisfy both requirements to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. You will gain the knowledge needed to create a Food Safety Plan and meet the FDA’s training requirement to become your company’s PCQI. The course provides advice from industry professionals, hands-on group activity sessions and documentation to help you develop and implement a preventive controls Food Safety Plan. Medium-sized companies will need to be in compliance with the preventive controls rules by the Fall of 2017. Get started now to ensure that you are ready!

Designed by the Food Safety Preventive Controls Alliance (FSPCA), this is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.

REGISTRATION: http://iftevent.org/register/registration

IFT Members: $965
Non-Members: $1,150
Student Members: $450
Course registration includes continental breakfast, lunch, afternoon beverages, training workbook, and certificate designating you as a PCQI upon successful completion of the exam at the end of the course.

When: Friday, 6/23/2017 through Sunday, 6/25/2017
Where: San Polo 3405 Venetian Sands Hotel
Credit Units: 17.25 (Subject to change plus or minus one hour based on final agenda.)

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FSPCA PCQI Training︱Downey, CA
May
16
to May 18

FSPCA PCQI Training︱Downey, CA

In order to comply with FSMA's Preventive Controls for Human Food rule, a facility must have a Preventive Controls Qualified Individual (PCQI) to handle key responsibilities. Successfully completing this course is one way to meet the requirements for a PCQI and you will receive a certificate with the FSPCA seal.

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA. 

ENROLL TODAY!

This training is led by industry experts with more than 30 years experience in food safety consulting, microbiological testing and analysis and crisis management.

Cost: $950/person
Dates 8:30am, Tues 5/16/2017 - 12:30pm, Thurs 5/18/2017
Location: Energy Resource Center, 9240 Firestone Blvd, Downey, CA 90241
Contact: Karen Rogers at karen@foodsafetysolutions.us

INSTRUCTORS

  • Melissa Calicchia, Chief Scientist, Food Microbiological Laboratories
  • Karen Rogers, Senior Technical Director, Food Safety Solutions
  • Charlie Kalish, Managing Member, Food Safety Guides; Director of Food Safety, UC San Diego ExtensionFSPCA Lead Instructor
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Seminar: Fermentation & HACCP
Apr
11
2:00pm 2:00pm

Seminar: Fermentation & HACCP

Food Safety Guides Co-Founder, Charlie Kalish, will be speaking on fermentation and the Cal Code HACCP requirement at the California Environmental Health Association's 2017 Annual Educational Symposium on Tuesday, April 11. Attendees will include local and state health inspectors from across California that are responsible for enforcing this requirement.

In this seminar, Charlie will discuss:

  • The HACCP regulation that applies to retailers and food service establishments engaging in fermentation (e.g. kimchi, pickles, sauerkraut)
  • Fermented food categories
  • Food items that are subject to the State's Cannery Inspection Program vs "fermented" foods
  • What type of controls to expect from fermentation operations that have implemented a HACCP plan
  • Resources and process authorities
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Webinar: How to Train your Team for FSMA Compliance
Apr
3
10:00am10:00am

Webinar: How to Train your Team for FSMA Compliance

Webinar Topic
In order to comply with FSMA, every company will need to train its employees and supervisors on the new requirements and how they are adjusting roles/responsibilities to comply. In this webinar, Michael Kalish of Food Safety Guides shows how to design modular team trainings that are effective and systematic.

Speaker Bio
Michael Kalish is Managing Member at Food Safety Guides and a trained teacher with nearly a decade of classroom teaching experience. In addition to being an instructor on HACCP, GFSI, and food safety and quality system development for SCS Global Services, Michael is an FSPCA Lead Instructor for Human and Animal Food and Senior Technical Adviser for UC San Diego Extension's Food Safety Program.

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Webinar: FSMA & Claiming Your Qualified Facility Exemption
Mar
8
10:00am10:00am

Webinar: FSMA & Claiming Your Qualified Facility Exemption

Summary

Are you a small food business? Or a medium-to large-sized business that sources ingredients from small businesses? Heck, don't know anything about the Food Safety Modernization Act's new rules and how they could impact your business? Then this seminar is for you!

Food safety expert, Charlie Kalish, is leading a 90-minute seminar breaking down how the Food Safety Modernization Act's Preventive Controls for Human Food rule applies to you.

Agenda

  1. A general overview of the new rule
  2. Updates to the federal current Good Manufacturing Practices (applies to all food facilities)
  3. Exemption eligibility and how to apply for a "qualified facility exemption"
  4. Actions to take if you source food ingredients from a very small business
  5. Compliance deadlines that apply to small businesses, very small businesses and all other businesses.
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Webinar: FSMA & Pathogen Environmental Monitoring with Melissa Calicchia
Mar
1
10:00am10:00am

Webinar: FSMA & Pathogen Environmental Monitoring with Melissa Calicchia

Webinar Topic
FSMA's Preventive Controls for Human Food rule ("PC Rule") requires facilities to address environmental hazards if RTE food is exposed to the environment prior to packaging.  In this webinar, Melissa Calicchia will explain the requirement and share tips on:

  • How to comply 
  • Where to swab
  • Pitfalls when testing food contact surfaces
  • Strategies for responding to presumptive positives

Speaker Bio
Melissa Calicchia is Chief Science Officer at Food Microbiological laboratories in Cypress, CA.


To receive notifications about upcoming guests and topics and FSMA trainings, sign up for the Food Safety Guides Webinar Email List by clicking here.

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FSPCA PCQI Training︱Downey, CA︱Jan. 17-19, 2017
Jan
17
to Jan 19

FSPCA PCQI Training︱Downey, CA︱Jan. 17-19, 2017

  • Energy Resource Center (map)
  • Google Calendar ICS

In order to comply with FSMA's Preventive Controls for Human Food rule, a facility must have a Preventive Controls Qualified Individual (PCQI) to handle key responsibilities. Successfully completing this course is one way to meet the requirements for a PCQI and you will receive a certificate with the FSPCA seal.

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by FDA. 

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FSPCA Preventive Controls for Human Food Training @ UCSD Extension
Nov
7
to Nov 9

FSPCA Preventive Controls for Human Food Training @ UCSD Extension

  • Room 115, UCSD Extension University City Ctr, (map)
  • Google Calendar ICS

NEW RULE TO IMPACT THOUSANDS OF FOOD FACILITIES

On September 17, 2015, FDA made history by publishing the Food Safety Modernization Act’s final rule for the Preventive Controls Rule for Human Food ("the Rule"). FDA estimates that there are 83,819 food facilities affected by this rule, which demands extensive record keeping and compliance with numerous new food safety requirements. 

Having a Preventive Controls Qualified Individual (PCQI) onsite who understands the new requirements and is capable of developing a written food safety plan is critical to complying with this new rule. UC San Diego Extension is now offering a 2.5 day PCQI training using the only standardized curriculum recognized by FDA.*

RegisterLink to course webpage

ABOUT THE INSTRUCTORS

UC San Diego Extension's instructors are industry leaders in food safety training and consulting. See their bios by clicking on the links: 

Charlie Kalish, Senior Director of Food Safety

Michael Kalish, Senior Technical Advisor for Food Safety

QUESTIONS?

To learn more about the Food Safety Modernization Act’s Preventive Controls Rule for Human Food and how it applies to your business, register for our short, no-cost online info session.

*This class is an approved FSPCA Preventive Controls for Human Food training.

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KNOW YOUR FSMA! – EXEMPTIONS, REQUIREMENTS & DEADLINES
Sep
7
8:30am 8:30am

KNOW YOUR FSMA! – EXEMPTIONS, REQUIREMENTS & DEADLINES

Are you a small business that manufactures, processes, packs or holds food? Or a medium-to large-sized business that sources ingredients from small businesses? Heck, don't know anything about the Food Safety Modernization Act's new rules and how they could impact your business?

Food safety expert, Michael Kalish, is leading a two-hour seminar breaking down how the Food Safety Modernization Act's Preventive Controls for Human Food rule applies to you.

In this short seminar, Michael will focus on the exemptions, requirements and compliance deadlines. Expect to learn:

  • A general overview of the new rule
  • Updates to the federal current Good Manufacturing Practices (applies to all food facilities)
  • Exemption eligibility and how to apply for a "qualified facility exemption"
  • Actions to take if you source food ingredients from a very small business
  • Compliance deadlines that apply to small businesses, very small businesses and all other businesses.

Feel overwhelmed? Then this seminar is for you! Let Food Safety Guides do the work of translating this bureaucratic labyrinth into plain language and clear actionable items.

See course website 

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FSMA Webinar Series: PC Rule for Human Food Exemptions, Requirements & Deadlines
Jun
28
4:00pm 4:00pm

FSMA Webinar Series: PC Rule for Human Food Exemptions, Requirements & Deadlines

Cheesemakers!  The times, they are a changin’.  Do the new Food Safety Modernization Act (FSMA) rules apply to your business?  As a“very small business” (under $1 million in annual food sales) you can qualify for a particular exemption from the Preventive Controls Rule for Human Food.   Are you keeping the right records and on track to meet the necessary deadlines?

Join Michael and Charlie Kalish of Food Safety Guides to learn more about the general layout and scope of the final rule, which was published on September 18, 2015, as it applies to artisan cheesemakers.  This 2-part webinar series focuses on FSMA Exemptions, Requirements, and Deadlines for Very Small Businesses.  Instructors Michael and Charlie Kalish will help translate the formal and bureaucratic language of FSMA into clear actionable steps for you and your business. 

Each webinar will consist of a 45min-1 hour presentation followed by 30-45 minutes of very valuable Q&A time.  To participate, you must have access to a computer and have a strong wifi connection. A link to the join-me hosted webinar will be shared via email.

The webinar series will take place on TWO consecutive Tuesdays in June – June 21 and 28, from 4-5:30pm.

Session #1 – June 21

FSMA: Navigating the Law, Foundational Rules and Provisions; and PC Rule For Human Food: Exemptions, Requirements and Deadlines for Very Small Businesses - Subparts A, B and D

Session #2 - June 28

PC Rule For Human Food: Exemptions, Requirements and Deadlines for Very Small Businesses - Subparts E, F and G

Tickets are non-refundable after June 15. Buy here!

About the instructors: 

Michael Kalish co-founded Food Safety Guides in 2013 and is an active food safety expert consultant, speaker and panelist across the USA. He received his formal training in dairy and meat processing and food safety in the Piemonte, Italy, at l’istituto lattiero caseario e delle tecnologie agroalimentari from 2008-2010 and has worked for multiple farms and creameries across France, Switzerland and Italy. In 2011, Michael was Chef de Tunnel for Hervé Mons and in 2012, he served as operations manager for Artisanal in New York City. Michael has educated and consulted businesses across the USA, Canada and Australia. In 2015, Michael became one of the country's first and youngest FSPCA Lead Instructors.  Michael is a member of the American Cheese Society’s Regulatory Affairs Board and a regular instructor on food safety and quality for the National Centre for Dairy Education, Dairy Australia, the Food Craft Institute and SCS Global Services. He is a member of the California Environmental Health Association, the California Restaurant Association, and the Golden Gate Restaurant Association.

Charlie Kalish is co-founder of Food Safety Guides and a consultant and trainer to numerous food businesses around the U.S. and internationally. An experienced industry professional in food manufacturing and former Fulbright scholar, Charlie is an expert in all facets of food safety plan development, from hazard analysis research and project management to plan acceleration through use of cloud-based tools.  In 2015, Charlie became one of the country's first and youngest FSPCA Lead Instructors.

WHEN

Tuesday, June 21, 2016 at 4:00 PM - Tuesday, June 28, 2016 at 5:30 PM (PDT)

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FSMA Webinar Series: PC Rule for Human Food Exemptions, Requirements & Deadlines
Jun
21
4:00pm 4:00pm

FSMA Webinar Series: PC Rule for Human Food Exemptions, Requirements & Deadlines

Event Description

Cheesemakers!  The times, they are a changin’.  Do the new Food Safety Modernization Act (FSMA) rules apply to your business?  As a “very small business” (under $1 million in annual food sales) you can qualify for a particular exemption from the Preventive Controls Rule for Human Food.   Are you keeping the right records and on track to meet the necessary deadlines?

Join Michael and Charlie Kalish of Food Safety Guides to learn more about the general layout and scope of the final rule, which was published on September 18, 2015, as it applies to artisan cheesemakers.  This 2-part webinar series focuses on FSMA Exemptions, Requirements, and Deadlines for Very Small Businesses.  Instructors Michael and Charlie Kalish will help translate the formal and bureaucratic language of FSMA into clear actionable steps for you and your business. 

Each webinar will consist of a 45min-1 hour presentation followed by 30-45 minutes of very valuable Q&A time.  To participate, you must have access to a computer and have a strong wifi connection. A link to the join-me hosted webinar will be shared via email.

The webinar series will take place on TWO consecutive Tuesdays in June – June 21 and 28, from 4-5:30pm.

Session #1 – June 21

FSMA: Navigating the Law, Foundational Rules and Provisions; and PC Rule For Human Food: Exemptions, Requirements and Deadlines for Very Small Businesses - Subparts A, B and D

Session #2 - June 28

PC Rule For Human Food: Exemptions, Requirements and Deadlines for Very Small Businesses - Subparts E, F and G

Tickets are non-refundable after June 15. Buy here!

About the instructors: 

Michael Kalish co-founded Food Safety Guides in 2013 and is an active food safety expert consultant, speaker and panelist across the USA. He received his formal training in dairy and meat processing and food safety in the Piemonte, Italy, at l’istituto lattiero caseario e delle tecnologie agroalimentari from 2008-2010 and has worked for multiple farms and creameries across France, Switzerland and Italy. In 2011, Michael was Chef de Tunnel for Hervé Mons and in 2012, he served as operations manager for Artisanal in New York City. Michael has educated and consulted businesses across the USA, Canada and Australia. In 2015, Michael became one of the country's first and youngest FSPCA Lead Instructors.  Michael is a member of the American Cheese Society’s Regulatory Affairs Board and a regular instructor on food safety and quality for the National Centre for Dairy Education, Dairy Australia, the Food Craft Institute and SCS Global Services. He is a member of the California Environmental Health Association, the California Restaurant Association, and the Golden Gate Restaurant Association.

Charlie Kalish is co-founder of Food Safety Guides and a consultant and trainer to numerous food businesses around the U.S. and internationally. An experienced industry professional in food manufacturing and former Fulbright scholar, Charlie is an expert in all facets of food safety plan development, from hazard analysis research and project management to plan acceleration through use of cloud-based tools.  In 2015, Charlie became one of the country's first and youngest FSPCA Lead Instructors.

WHEN

Tuesday, June 21, 2016 at 4:00 PM - Tuesday, June 28, 2016 at 5:30 PM (PDT)

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KNOW YOUR FSMA! – EXEMPTIONS, REQUIREMENTS & DEADLINES
May
4
8:30am 8:30am

KNOW YOUR FSMA! – EXEMPTIONS, REQUIREMENTS & DEADLINES

Do the new Food Safety Modernization Act rules apply to your food business? FSMA expert Michael Kalish of Food Safety Guides will lead this two-hour workshop designed for anyone in the food manufacturing, processing, distributing or co-packing business.

Under the recently published final rule of the Food Safety Modernization Act (FSMA) along with changes to the definitions of a retail food establishmentand restaurants, your business may be required to register with the FDA and comply with the new rule. As a very small business (under $1M in annual food sales), you can qualify for a particular exemption.

In this short seminar, expect to learn:
• The requirements and deadlines in the Preventive Controls Rule for businesses that qualify as very small businesses.
• How to apply for qualified facility exemption and a general overview of how subpart (A, B, D, E, F and G–yes, G!) will apply to very small businesses.

If you clicked any of the links above and felt overwhelmed by the information, then this seminar is for you! Let Food Safety Guides do the work of translating this bureaucratic labyrinth into plain language and clear actionable items.

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The FSMA's “PC Rule For Human Food”: Exemptions, Requirements & Deadlines for Very Small Businesses
Apr
7
11:00am11:00am

The FSMA's “PC Rule For Human Food”: Exemptions, Requirements & Deadlines for Very Small Businesses

Do the new Food Safety Modernization Act rules apply to your food business? FSMA expert Michael Kalish of Food Safety Guides will lead this two hour workshop designed for anyone in the food manufacturing, processing, distributing or co-packing business. 

Under the recently published final rule of the Food Safety Modernization Act (FSMA) along with changes to the definitions of a retail food establishment and restaurants, your business may be required to register with the FDA and comply with the new rule.  As a very small business (under $1M in annual food sales), you can qualify for a particular exemption. In this short seminar, expect to learn:

  • The requirements and deadlines in the Preventive Controls Rule for businesses that qualify as very small businesses.
  • How to apply for qualified facility exemption and a general overview of how subpart (A, B, D, E, F and G--yes, G!) will apply to very small businesses.

If you clicked any of the links above and felt overwhelmed by the information, then this seminar is for you! Let Food Safety Guides do the work of translating this bureaucratic labyrinth into plain language and clear actionable items.

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FREE PC Rule Exemption Seminar for CUESA Vendors
Mar
12
12:00pm12:00pm

FREE PC Rule Exemption Seminar for CUESA Vendors

Are you a producer wondering if the new Food Safety Modernization Act rules apply to you? FSMA experts and FSPCA Lead Instructors Michael and Charlie Kalish of Food Safety Guides will lead a free seminar on March 12th at 12:00 noon in the CUESA Classroom (behind the Info Booth) for market vendors. Charlie and Michael will explain what qualifies as a "very small business" and how the new rules apply to your business.

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FREE Webinar - HACCP Diagramming with Lucidchart
Nov
17
1:30pm 1:30pm

FREE Webinar - HACCP Diagramming with Lucidchart

Instructor: Charlie Kalish

Instructor: Charlie Kalish

In this 30 minute webinar, you will learn how to construct HACCP flow diagrams easily and quickly with Lucidchart, a web-based, diagramming software that integrates with Google Docs. 

Agenda

  1. Introduction to Lucidchart
  2. Folders, Documents, & Pages
  3. Flow diagrams
  4. How to insert a diagram into Google Docs
  5. Review

Includes additional 15 minutes for Q&A

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FREE Webinar - How to Create a Master Sanitation Schedule
Nov
16
1:30pm 1:30pm

FREE Webinar - How to Create a Master Sanitation Schedule

In this 30-minute webinar, we will review the basics of a master sanitation schedule, how it supports a HACCP or HARPC plan, and how to create one for your processing facility.

We will also overview how to construct a facility layout with Lucidchart, a web-based, diagramming software that integrates with Google Docs.

AGENDA

Instructor: Charlie Kalish

Instructor: Charlie Kalish

  1. Introduction
  2. Building blocks of the Master Sanitation Schedule (MSS)
  3. MSS in the context of HACCP, HARPC and Prerequisite Programs 
  4. How to create a facility layout with Lucidchart

Includes additional 15 minutes for Q&A

THIS WEBINAR IS FULL.

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Oct
21
8:30am 8:30am

Food Safety (HACCP) Plan Writing Workshop

  • SCS Global Services Training Room (map)
  • Google Calendar ICS

Food Safety (HACCP) Plan Writing Workshop

SCS Global Services has partnered with Food Safety Guides to offer a unique technology training that prepares food businesses to tackle HACCP-based food safety plan writing affordably and collaboratively. We offer guidance and expertise, and provide a framework to your food safety plan building experience.

Who should take this course? This training is recommended as a follow-up to a HACCP principles and application training.

Objective & Take Away  Be prepared to launch your small to mid-sized business with full scale HACCP plan development documentation, and real-time productivity tools.  This includes learning how to craft SOPs/SSOPs, policies, and food safety pre-requisite programs.

  • Learn how to use free Google apps to:
    • Draft and manage a HACCP plan
    • Document control - collaborate on folders and documents in real-time
    • Enable mobile record keeping
    • Trend and audit monitoring data
    • Become  sufficiently literate to effectively implement and maintain your food safety plan

Why HACCP is challenging for small and mid-sized businesses -  We realize that small and medium sized businesses do not always have: (1) system-oriented staff; (2) time; (3) tools; and (4) training to write the plan.  We estimate that at least 25% of the time spent writing a HACCP plan is wasted on formatting. And while some software can resolve this by providing users with fillable fields, most does not provide real-time collaboration tools, which means only one person can work on a section of the plan at a time. The absence of advanced project management features also means no agenda for dividing and completing the work. 

There are Solutions!   And the TOOLS are free! (or nearly so - Google Apps for Work has an upgrade of $50/user/year)

Your Instructor: Michael Kalish, co-founder of Food Safety Guides. Michael received his formal training in dairy and meat processing in the Piedmont, Italy from 2008 to 2010.  From 2011 to 2012, he managed operations for food manufacturers and wholesalers in France and New York City. Shortly after, Michael co-founded Food Safety Guides with his twin brother, Charlie; their mission being: to make HACCP/HARPC development more accessible and affordable for small- and medium-sized businesses. Today, Food Safety Guides educates and consults businesses and associations across the USA and Australia.

Michael is a well-spoken and patient worker which is rare in the food industry. He has a wealth of knowledge from his studies and travels and can teach anyone...”  Doralice Handal, Importer and Purveyor of Specialty Foods

Google Docs for Real-Time Collaboration  Google documents are equipped with real-time collaboration tools and sharing/privacy features. The Food Safety Guide team is also available to provide follow-up support as needed to get you up and going.

Class Preparation

  1. Create a Gmail account 
  2. Download Google's Chrome browser  https://www.google.com/chrome/browser/desktop/
  3. Add Google Hangouts Extension to your chrome browser
  4. Bring a laptop computer that can access the local Wi-Fi signal

Signup Now - only $495 for 1 person or $550 each for 2, including lunch in our lovely offices overlooking the San Francisco Bay and City.  

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Oct
13
to Oct 21

Food Safety Component to Food Craft Insitute's Q4: Business Operations

Q4: BUSINESS OPERATIONS

Oct 13 — Oct 21, 2015

Your business plan is set, finances are organized, and you just landed the extra dollars to expand operations. Now what? Before getting products on grocery store shelves or expanding preexisting production, there’s a robust set of business operations skills that artisan entrepreneurs must acquire to ensure longterm success. Q4: Business Operations will allow you to learn best practices from other small food businesses before you make the leap.

Q4 COURSE SCHEDULE

OCTOBER 13, 2015
9:00 am – 1:00 pm
• In-house vs. outsourced production
• Sourcing and distribution
• Production yield and inventory management
• Negotiating, purchasing and selling items

1:00 pm – 5:00 pm - Food Safety Component with Michael Kalish
• Regulatory climate (FDA)
• Introduction to the (modernized) GMPs
• Overview of Prerequisite Programs and HACCP/HARPC
• Supply-chain programs, recall, environmental and product

OCTOBER 14, 2015
10:00 am – 2:00 pm
• Calculating costs (COGS, labor, overhead, etc.)
• Packaging and labeling
• Permits, licenses and insurance
• Business metrics and data analysis

2:00 pm – 5:00 pm
• Preparing your brand for the marketplace
• What motivates a buyer’s decision?
• Pricing and merchandising for wholesale accounts
• Assignment: “Create a Plan” Project

OCTOBER 21, 2015
10:00 am – 2:00 pm
• One-on-one Consultations & Project feedback (by appointment)

Instructors: Minh Tsai of Hodo Soy, Alli Ball of Allison Ball Consulting, and Michael Kalish of Food Safety Guides

COURSE FEE

$595 covers all days of the course including 30 minutes of one-on-one consultation with our business experts (extra one-on-one consultation time is available for an added cost), materials and lunches.

Financial aid & discounts available. Contact: info@foodcraftinstitute.org

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FREE Webinar - HACCP Diagramming Made Easy with Lucidchart
Sep
10
3:00pm 3:00pm

FREE Webinar - HACCP Diagramming Made Easy with Lucidchart

Charlie Kalish Managing Member

Charlie Kalish
Managing Member

In this 30 minute webinar, you will learn how to construct HACCP flow diagrams easily and quickly with Lucidchart, a web-based, diagramming software that integrates with Google Docs. 

Agenda

  1. Introduction to Lucidchart
  2. Folders, Documents, & Pages
  3. Flow diagrams
  4. How to insert a diagram into Google Docs
  5. Review

Includes additional 15 minutes for Q&A

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Day 2: Advanced HACCP Workshop
Aug
14
8:30am 8:30am

Day 2: Advanced HACCP Workshop

Day two is formatted as a discussion and will review the HACCP plan progress of those who have taken a previous HACCP workshop and/or are currently developing content for their HACCP plan.

Location: Food Craft Institute
Course URLhttp://www.foodcraftinstitute.org/news/haccp-training-2

Discounts are available for multiple employees attending from one company. Please email the Food Craft Institute for further information.

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Day 1: Basic HACCP Training
Aug
13
8:30am 8:30am

Day 1: Basic HACCP Training

Michael Kalish, founder of Food Safety Guides, has created a business around making HACCP plan development easy, collaborative and affordable. In this two-day workshop, he will provide you with the tools and guidance you need to build a plan on your own.

Location: Food Craft Institute Classroom, Oakland, CA
Course URLhttp://www.foodcraftinstitute.org/news/haccp-training-2

Discounts are available for multiple employees attending from one company. Please email the Food Craft Institute for further information.

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