Posted by William Mullane | February 23, 2017
4 Feb 2020 - 01: pm to 23 Apr 2020 - 05: pm
Create Your FSMA Compliant Food Safety Plan with the Idaho Food Safety Cooperative
Idaho Falls – Begins February 4
Twin Falls – Begins February 5
Boise – Begins February 6
We just completed our first Idaho Food Safety Cooperative (IFSC) Program on October 29 in Boise and participants gave the program & instructors 5 Stars!
James Hottenroth, Doma Coffee
As of September 2018, the Food Safety Modernization Act or FSMA requires ALL food processors, including small ones (less than 500 employees), to have a food safety plan that includes an analysis of hazards and risk-based preventive controls to minimize or prevent identified hazards. Having a proper food safety plan will also allow you to grow into national, regional, or local markets such as Walmart, Costco, Albertsons, Whole Foods or your local Co-op.
If you are ready to create your plan, WE CAN HELP. Food Processing Specialists, Janna Hamlett and Catherine Cantley of TechHelp and the University of Idaho, are assembling a cohort of small food processing companies to take part in our 2020 IFSC. Courses will take place in Idaho Falls, Twin Falls, and Boise beginning in early February.
This course will give you the knowledge, templates, training, and coaching needed to create a Food Safety Plan that puts you in compliance with new regulations of the Food Safety Modernization Act. The $2,400 cost of this program will be waived if you COMPLETE the program and your food safety plan. We offer you 6 hours of 1-1 consulting to help you complete your plan!
Funded by a grant for a limited time, the Idaho Food Safety Cooperative (IFSC) Program is worth nearly $10,000 to each participant. The program includes:
- Free Food Safety Gap Assessment of your operation.
- Free Attendance at January PCQI Human Food Course in Twin Falls – $750
NOTE – Please wait until you are accepted into IFSC before registering for the PCQI Course.
- Free training and templates needed to create your FSMA Compliant Food Safety Plan.
- Six hours of 1-1 consulting to help create of your Food Safety plan.
WHO IS ELIGIBLE TO PARTICIPATE
- Small food processing companies with fewer than 500 employees.
- Each company team of up to 3 people must include at least one person with “Preventive Controls Qualified Individual” (PCQI) training.
- Earn your qualifications in our PCQI course taking place on January 28-29 in Twin Falls.
- Each company must complete a FREE TechHelp Food Safety Gap Assessment before class. (We can help with this)
- Companies are welcome to enroll up to 3 people in the course. At least ONE person must attend each session.
If would like to learn more about the IFSC, complete the following form and we will be in touch:
For more information contact:
IFSC WORKSHOP SESSIONS
- Idaho Falls – Feb 4, 18, March 3, 17, 31, April 21
- Twin Falls – Feb 5, 19, March 4, 18, April 1, 22
- Boise – Feb 6, 20, March 5, 19, April 2, 23
Cohorts will meet in a small, comfortable classroom setting from 1-5 PM. Between sessions, you will apply learnings from class to your company as you build the segments of your food safety plan.
- Workshop 1: Food Safety Program Management
- Workshop 2: Food Safety Program Basics
- Workshop 3: Assessing Food Safety Risk
- Workshop 4: Building Your Food Safety Plan
- Workshop 5: Building Your Food Safety Plan
- Workshop 6: Building a Recall Plan
WHAT YOU GET AND HOW IT WORKS
- Move through the program in parallel with a small cohort of companies.
- Develop your company’s food safety plan collaboratively during 6-afternoon sessions.
- Between classes, access 1-1 Expert Coaching as you work on your plan at your facility.
- Learn about FSMA and the components of a food safety plan.
- Participate in simulation activities to practice documentation, auditing, and writing policies & procedures.
You will come away from the course with a comprehensive food safety plan that will include all the FDA-Required sections, as per the FSMA rule.
HELPFUL REFERENCES & TEMPLATES WILL BE PROVIDED TO HELP YOU CREATE YOUR FOOD SAFETY PLAN