Alongside the South Carolina Department of Agriculture, Clemson Extension will be hosting Grower Training Courses. The Grower Training Course was developed by the Produce Safety Alliance at Cornell University, so that farms will be able to comply with the new requirements outlined in the Food Safety and Modernization Act (FSMA). Contained in FSMA is the Final Rule on Produce Safety. This rule establishes unprecedented, science-based standards for the farming of fruits and vegetables that are intended for human consumption.
In order to comply with the Final Rule on Produce Safety, "at least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration," (FDA).
For more information about this course, click here.
The Food2Market Food Safety Workshop is for food entrepreneurs who wish to learn more about producing safe food products for sale in the marketplace. Whether you have a great idea for a product you want to sell, have just begun marketing your product, or are already established in the marketplace, this workshop is for you! This workshop covers a wide variety of topics related to the preparation and processing of value-added food products.
If you are interested in attended a Food Safety Workshop for Food Entrepreneurs in the future, contact Adair Hoover at:
864-656-9986 or firstname.lastname@example.org
This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices. This course is designed for:
1. U.S.‐based importers who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner or consignee exists, the U.S. agent or representative of the foreign owner.
2. Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments.
The FSVP curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. In contrast to the Preventive Controls (PC) rules, the FSVP rule does not require you to attend a training program following a “standardized curriculum” recognized by FDA. Attending this course, however, will help you understand the FSVP requirements and how those requirements can be met in your particular circumstance. The first of a series of compliance dates is May 30, 2017.
Preventative Controls for Human Food Regulation (PCHF) Workshop
Who should take this class? An important Food Safety Modernization Act (FSMA) requirement is for every processing facility to have a trained resource person or “Preventive Controls Qualified Individual “, who has completed a FDA recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. Also, any regulatory attendees who will be responsible for enforcement should attend.
Class Details: Preventative Controls for Human Food Regulation (PCHF) is a 2.5 day, in-person course with a standardized curricula developed by the Food Safety Preventative Control Alliance (Illinois Institute of Technology). It includes certification by the Association of Food and Drug Officials (AFDO). There are a limited number of seats to ensure that participants obtain a thorough understanding of the concepts.
Attendees are required to demonstrate competency in Preventative Controls and Risk-based principles for AFDO certification. This is accomplished by passing a test upon completion of the class. Individuals completing this course and passing the course exam will become Preventative Control Qualified Individuals (PCQI) and can perform all the food safety activities as outlined in FSMA. FDA requires one PCQI per facility to remain in operation.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of feed products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls, or is otherwise qualified through job experience to develop and apply a food safety system”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Segment 2: Basic Seafood HACCP Course
This course is for seafood handlers who process and/or store seafood for wholesale. This course meets the requirements of the FDA and South Carolina Department of Agriculture. Before attending this workshop, participants must complete the online Segment One Seafood HACCP training course and bring the course completion notice that is received after completing Segment One to this workshop in order to be admitted.
Please go to http://seafoodhaccp.cornell.edu/Intro/index.html for more information about the Segment One training course.
This Basic Meat and Poultry HACCP class covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.
Who should attend: Plant Managers, Plant Quality Assurance Personnel, Inspection Personnel, Sanitation Management, Line Supervisors, Line Operators, and other individuals seeking to increase their knowledge of HACCP and food safety.
The Better Process Control School (BPC) offers instruction which fulfills the FDA and USDA Good Manufacturing Practice (GMP) requirements to certify supervisors of acidification, thermal processing, and container closure evaluation operations during the canning of low-acid or acidified foods. Companies which manufacture low-acid or acidified foods must operate with a certified supervisor on the premises when processing as a specified in FDA’s 21 CFR Part 108.25(f) and 108.35(g) or in USDA’s CFR 318.300 and 381.300.
For information on upcoming course offerings from other institutions, click here.
For more information about BPCS, click here.
The ServSafe® food safety training uses material from the National Restaurant Association (NRA) and is taught by Clemson University Extension Agents who are Registered ServSafe Proctors and Certified ServSafe Instructors by the NRA. There are also several other institutions that offer ServSafe® training across the country.
Contact Rhonda Seiter for information about ServSafe® training at:
864-365-0635 or email@example.com