2015 Training Program

2015 Training Program

Implementing BRC Course

BRC Conversion Course - Issue 6 to 7

•

HACCP Training Course

•

SQF Training Course

•

Microbiology &

Food Safety Course

 Implementing the BRC Global Standard for Food Safety – Issue 7 (two-day course) -$595  Internal Auditing (one-day course) —$395

 Combined Course (three-day course) — $795  Collegiate (Student) Registration Fee —$150

Registration fee includes :

 all course materials

 lunch/snacks

 certificate of completion

2015

Implementing the BRC Global Standard for

Food Safety – Issue 7

The BRC Global Standard for Food Safety – Issue 7 is published by the British Retail Consortium (BRC) and will go into effect on July 1, 2015. Originally developed in the UK Retail Market, it has acquired world wide recognition as the framework for any business to produce a safe and quality product.

A comprehensive audit system is fundamental to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively. The audit identifies areas that require improvement. The Internal Auditing Course will teach you how to conduct internal audits in your facility to meet GFSI Audit Requirements.

Registration form available on our website: www.FSNS.com

Contact FSNS for more course information at 888.525.9788 X 239 or email: [email protected].

September 2nd—4th in San Antonio, TX

* Register 4 weeks prior to the first day of the training course and receive 5% discount ** Two or more employees from the same company receive an additional 10% discount

BRC Global Standard for Food Safety – Issue 7

Internal Auditing Course

Schedule

Price

 BRC Conversion Course Webinar - $199  Collegiate (Student) Registration Fee —$150

* Register 4 weeks prior to the webinar training course and receive 5% discount

2015

BRC Conversion Webinar Course for

Manufacturers

Developed for manufacturers, this 4-5 hour webinar provides the necessary knowledge concerning updates that are included in BRC Issue 7, which will go into effect on July 1, 2015.

The Global Standard for Food Safety, Issue 7, is published by the British Retail Consortium (BRC). Originally developed in the UK Retail Market, it has acquired world-wide recognition as the framework for any business that needs to produce a safe and quality product.

Course Instructors:

Lori Ernst, VP of Audit Services at FSNS C&A, is a food industry veteran with 27 years’ experience in food operations & audit management. As a BRC Approved Training Provider and BRC Auditor, Lori has completed numerous audits in a wide range of industries. Her extensive experience will bring a unique and practical perspective to the session.

Dr. Gary C. Smith, a member of the Board of Directors for FSNS, is currently Visiting Professor at Colorado State University and Visiting Professor at Texas A&M University. Dr. Smith has received numerous awards in teaching, research, and service from organizations including the American Meat Science Association, the American Society of Animal Science, the National Meat Association, and the U.S. Meat Export Federation. A live chat feed will be available for questions and answers.

August 4, 2015:

10:00am CT – 12:00pm Central

Lunch Break 12:00-12:30pm CT

12:30pm CT – 3:00pm CT (approximate end time)

Webinar Conversion from Issue 6 to 7

Schedule

 BRC Conversion Course - $250

 Collegiate (Student) Registration Fee —$150

Registration fee includes :

 all course materials

 lunch/snacks

2015

BRC Conversion Course for Manufacturers

Issue 6 to 7

The Global Standard for Food Safety, Issue 7, is published by the British Retail Consortium (BRC). Originally developed in the UK Retail Market, it has acquired world wide recognition as the framework for any business to produce a safe and quality product.

This one-day training will provide manufacturers with necessary knowledge concerning the updates that are included in Issue 7 which will go into effect July 1, 2015.

Registration form available on our website: www.FSNS.com

Contact FSNS for more course information at 888.525.9788 X 239 or email: [email protected].

September 1st in San Antonio, TX

* Register 4 weeks prior to the first day of the training course and receive 5% discount ** Two or more employees from the same company receive an additional 10% discount

Conversion From Issue 6 to 7

Schedule

Price

2015

HACCP Training Course

September 9th—10th in Amarillo, TX

September 16th—17th in Dallas, TX

November 17th—18th in Fresno, CA

Pricing

 HACCP Training Course—$695

 Collegiate (Student) Registration Fee —$150

* Register 4 weeks prior to the first day of the training course and receive 5% discount ** Two or more employees from the same company receive an additional 10% discount

The HACCP course is designed to educate individuals in HACCP systems development, implementation, and management. The course is ideal for Plant HACCP Team Members, Plant Management Teams, Corporate Executives, and anyone whose job function will impact the facility HACCP Plan.

The course is accredited by the International HACCP Alliance and is taught by a professional staff, including Dr. Gary C. Smith and Dr. Keith Belk. Dr. Gary C. Smith is a member of the Board of Directors for Food Safety Net Services and is currently Distinguished Professor Emeritus at Colorado State University and Visiting Professor at Texas A&M University. Dr. Keith Belk is Director of Scientific Affairs with Food Safety Net Services and professor in the Department of Animal Sciences at Colorado State University with numerous years of experience in the food industry.

When you complete our course, you will receive a certificate of completion with the official seal of the International HACCP Alliance.

Custom Courses Available

FSNS offers certified training programs that help you address a full range of plant,

per-sonnel and processes dealing with food safety and quality, as well as provide unique access to the food industry's leading technical authorities. Our customized training courses are designed to meet your specific needs and can be held at a location of your choice.

2015

SQF Training Course

Practitioner requirements as defined in the SQF Code, Edition 7.2. The SQF Vision is to be the single most trusted source for global food safety and quality certification. You will be provided with a detailed knowledge base for the successful

implementation and maintenance of an SQF System.

This course applies to all sectors of the food industry including primary production through distribution. We encourage plant management, quality personnel, or any one that is seeking to be or is a SQF practitioner to take this course.

Schedule & Pricing

Register Today!

October 8th—9th in Los Angeles, CA

Registration form available at the end on our website: www.FSNS.com For more information on FSNS education programs email [email protected] or call 888. 525.9788 X 239

Pricing:

SQF Training Course—2 Day — $550

Collegiate (Student) Registration Fee —$150

Registration fee includes :

 all course materials

 lunch/snacks

 certificate of completion

* Register 4 weeks prior to the first day of the training course and receive 5% discount ** Two or more employees from the same company receive an additional 10% discount

This Microbiology and Food Safety course will provide the fundamentals of food microbiology and provide an understanding of how microorganisms behave and how to control them. It will raise awareness of the importance of process control, hygiene, and sanitation in the food processing environment.

This is a great course for your experienced personnel to review microbiology fundamentals and it is also suitable for personnel working in food processing environments including:

 QA/QC Supervisors and Technicians

 Corporate Food Safety Managers, Directors or VP's  Production and Plant Manager/Personnel

 HACCP Coordinators, and Plant HACCP Team Members  Supervisors of Regulatory Affairs

 In house lab personnel

This course introduces material on microorganisms such as cell types and basic physiology. It covers factors that influence microbial growth and survival in foods and processing environments and types of organisms

associated with foods and foodborne disease. One unit addresses strategies to control microorganisms in foods and processing environments. Another covers test methods and considerations of quality control in the laboratory. The course also includes a unit on client complaint samples and foodborne illness investigations. In addition, subjects can be further examined if requested by attendees, to include shelf life testing, validation, and challenge studies.

2015

Microbiology &

Food Safety Course

Customized Courses Available!

On-site or consolidated facility groups

AGENDA TOPICS:

 Food Microbiology 101 – Review of Basics  Foodborne Pathogens

 Spoilage Organisms

 Putting Your Operation to the Test  GLP and Biosafety

 Laboratory Test Methods

 Microorganisms in Processing Environments

 Shelf-Life Testing  Food Preservation

 Validation / Challenge Studies  Test method considerations Workshop Pricing $499 - Get up to 15% discount!

Collegiate (Student) Registration Fee—$150

July 22nd in Green Bay, WI August 5th in Dallas, TX

September 9th in Columbus, OH October 14th in Atlanta, GA

* Register 4 weeks prior to the first day of the training course and receive 5% discount

** Two or more employees from the same company receive an additional 10% discount Registration for courses includes:

Dates and City of Training:

Current FSNS Customer?  Laboratory  Auditing  Special Projects  NAMA Member  Currently not a customer

Name: Title:

Company: Mailing Address:

City: State: Zip:

Phone: Fax: Email:

Please circle method of payment: Check#____________ MC Visa American Express

Credit Card Number: Expiration Date:

Name on Card: Amount to be charged (check): $

Authorizing Signature:

How did you hear about these courses? Website Social Media Tradeshow E-mail Co-worker Newsletter

Please fax this form to

210.525.1702

Payment & Cancellation Policy:

 Credit card payment for reserved seating will be processed 14 days prior to first day of training course  Check payments must be received 14 days prior to first day of training course:

Mail Check with copy of registration form to: FSNS - Training; 199 W. Rhapsody; San Antonio, TX 78216

 Late Registration is accepted starting 14 days prior to the first day of the course up until noon, on the day of the course, and will require credit card payment before attendance is allowed

 Cancellation 14 - 8 days to first day of the course will result in a 50% cancellation fee

 Cancellation 7 days or less prior to first day of the course will result in a 100% cancellation fee

 FSNS holds the right to cancel the course if a minimum of 10 people are not registered 7 days prior to course. If this situation occurs, you will receive a full refund of your registration fee.

2015 Training Course

Registration Form

 HACCP Training Course- $695  SQF Training Course—$550  Microbiology & Food Safety - $499

 Collegiate (Student) Registration Fee-$150  ONSITE Custom Course

Implementing the BRC Global Standard for Food Safety – Issue 7 - $595 Internal Auditing Course - $395

Combined Course- $795

BRC Conversion Course Webinar - $199 BRC Conversion Course - Issue 6 to 7 - $250

Registration for courses includes: all course materials; lunch/snacks, Certificate of Completion. *Register 4 weeks prior to the first day of the training course and receive 5% discount ** Two or more employees from the same company receive an additional 10% discount