We invite you to our upcoming webinars.

Our webinars provide opportunities to stay informed of the ever changing requirements and regulations that your business may experience. The most current webinar courses are below, but we are always working on ways to provide new and improved topics of interest. Don’t see what you are looking for? Contact us and let us know what topics you would like us to consider for our next webinar series.

 

Attendees should register at least 7 days in advance. This will allow instructors to send out webinar invitations and relevant course materials as applicable when the course date approaches.

Current Courses Offered


Pathogen Monitoring Program – At a Glance

Presenter:  Andrea Chmelar and Brei Clifford

A Food Safety Recall can have a major impact on consumer trust and is one of the biggest threats to a company’s profitability. With millions of pounds of food being recalled yearly due to microbiological contaminants, a robust Pathogen Monitoring Program is imperative for a food manufacturer’s success in the marketplace.  In this course, participants will receive a general overview of these practices including explanations of hygienic design and layout, priority zoning, how to choose productive sample sites and frequency, and when to use qualitative vs. quantitative microbiological testing.

Session 4:  December 5, 2019/ 1:00pm EST

Course Length: 1 hour

Target Audience:

  • Factory Hygienists and Quality Specialists or Technicians who organize or perform environmental monitoring tasks within a manufacturing facility

Learning Objectives:

  • Learn about hygienic zoning/layout and possibilities for cross-contamination
  • Understand and identify the different sampling priority levels within a zone
  • What to look for when choosing sampling sites and frequency
  • When to use qualitative vs. quantitative microbiological testing

Validation of Control Points (Cooking/Cooling)

Presenters: Gilly Belfort & Ben McPhail

Details NQAC provided services and equipment to ensure established processes are meeting control points as established in documentation submitted to FDA related to Food Safety. Service will include reviewing thermal processes and monitoring equipment and testing product to ensure cooking and cooling temperature requirements are being met as established in HACCP plan.

Target Audience: small-scale food production facilities using MPOs, fryers, etc. Does not include processes such as retort and aseptic systems.

Session 1: Wednesday December 4th, 2019/ 2:30pm EST

Session 2: TBD

Learning Objectives:

  • Validating Cooking and Cooling Processes
  • Is your facility in scope for this service?
  • Equipment being used and limitations
  • Basics of Thermal Processing and why is it important

Note: We are NOT a registered Process Authority.