This course will focus on Food Safety and Defense: key factors to safely manufacture, package, and handle food products. It will cover a broad range of: production types, facilities, and the transportation of goods. This training will highlight key areas of the organization that need to be controlled to ensure that intentional contaminants do not enter the product by potential threats, as well as ongoing HACCP principles and best practices.
Learning Objectives:
- HACCP
- External providers
- Employee control and training
- Facilities
- Food Defense
- External providers
- Employee control and training
- Facilities
Areas Covered:
- Brief overview of Food Safety Modernization Act (FSMA), highlighting new prevention focused tools pertaining to Food Defense.
- Overview of the requirements spelled out by the Global Food Safety Initiative (GFSI).
- Examination the FDA's definition the term "Food Defense".
- How to prepare and improve an organization to be Food Defense compliant.
- How to harden any facility to improve security.
- Regulatory status of the Food Defense clause and timeline of Agency action.
- What FDA expects from manufacturers and handlers.
- How failure to comply with the guidelines may affect an organization.
Who will benefit:
Food manufacturers and facilities responsible for creating, packaging, and or handling food products will benefit from this training.
- Regulatory affairs
- Processors, packers, and or handlers of food products
- Infrastructure
- 8:30-8:59: Registration Meet & Greet.
- 9.00 AM – 10.00 AM:
- Seminar objectives review, expectations and scope.
- Background on packaging and food safety HACCP.
- 10:00 AM-11:00 AM:
- Case study - HACCP
- HACCP
- 11:00 AM-12:00 PM:
- Case study - HACCP
- Review of HACCP
- 12.00 PM – 1.00 PM: Lunch
- 1.00 PM – 2.00 PM:
- Background of Food Defense
- 2.00 PM – 3.00 PM:
- Case study.
- Food Defense cont.
- 3.00 PM – 4.00 PM:
- Case study
- Food defense
- 4.00 PM – 4.30 PM:
- Review HACCP
- Review Food Defense
- 8:30-8:59: Registration Meet & Greet.
- 9.00 AM – 10.00 AM:
- Seminar objectives review, expectations and scope.
- Review and questions
- 10:00 AM-11:00 AM:
- Case study - HACCP
- 11:00 AM-12:00 PM:
- Case study Food Defense
- 12.00 PM – 1.00 PM: Lunch
- 1.00 PM – 2.00 PM:
- Industry best practices
- 2.00 PM – 3.00 PM:
- HACCP review
- 3.00 PM – 4.00 PM:
- Food Defense review
- 4.00 PM – 4.30 PM:
- Questions and wrap up.
Jason Teliszczak
Founder, JT Environmental Consulting
Mr. Jason Teliszczak is an entrepreneur with a passion for ensuring safety through proper food processes and strengthening security for organizations to make the world a more secure place. After earning a B.S. in Environmental academia and to ensure his vision would not be put to waste, he built his own successful consulting firm, JT Environmental Consulting, and has quickly become an expert within the Food Safety and Food Defense industries. With more than a decade of consulting experience, Mr. Teliszczak assists his clients in setting targets and achieving goals. Organizations throughout the world, from large corporations within the US to companies and non-for-profits with under 25 employees, utilize Mr. Teliszczak's expertise & knowledge to perform compliance audits, internal audits, and to become certified to many different standards.
Mr. Teliszczak continues to streamline growth within the industry through working closely with Registrars, and by updating, incorporating and strengthening new standards. Mr. Teliszczak currently part of numerous committees within organizations such as ASIS and NSF to develop standards for auditing, supply chain risk management and security officers. Mr. Teliszczak continues to stay focused on the ever changing industry by being certified as a CPP, a HACCP Manager, and many other certifications.
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