Understanding FSMA: Aligning HARPC (Food for Humans) with BRC Food Safety Standard

Ann Arbor, Michigan
Thursday, July 17, 2014
                                  
Understanding FSMA: Aligning HARPC (Food for Humans) with BRC Food Safety Standard
Thursday, July 17, 2014 8:30 AM - 5:00 PM (Eastern Time)

NSF International
US, FS, SC, FSMABRC, CR
789 North Dixboro Rd
Phone: (800) NSF MARK x5600
Ann Arbor, Michigan 48105
United States

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Understanding FSMA: Aligning HARPC (Food for Humans) with BRC Food Safety Standard

Cost: $400 General/$250 Regulatory

Duration: 1 Day

Course Description and Learn Objectives:

Being certified to the BRC standard provides assurance to customers and regulatory authorities that the facilities are in compliance with regulatory requirements and are ensuring a safe food supply to its consumers. How far are you from meeting the FSMA requirements if you are certified to the BRC standard? Would you need to make any changes to your existing food safety management systems in order to be FSMA compliant?  This one day program will enable participants to:

  • Understand the FSMA (proposed rule for human foods) requirements as they compare
    to the BRC standard
  • Identify the GAPs  between BRC food safety management system and FSMA
    mandated requirements
  • Learn how to bridge the gap between your facility’s BRC food safety
    management  practices and  FSMA requirements for a timely compliance

Who Should Attend:

  • Auditors
  • Facilities Managers
  • Food Safety Personnel
  • Global Food Safety Coordinators & Managers
  • HACCP Team Members
  • HACCP Supervisors and Managers
  • Owners/Operators of Food Business
  • QA/QC Managers, Technicians & Supervisors
  • Quality Auditors
  • Regulatory Authorities, Manager & Personnel
  • Supply Chain Managers

Prerequisites:  Formal HACCP Training or excellent knowledge of Codex HACCP and knowledge of the BRC Global Standard for Food Issue 6.0

NSF Instructors

NSF courses are presented by knowledgeable subject matter experts who possess the scientific and academic background along with the hands-on industry experience necessary to communicate the relevant course information and the latest issues related to global food safety. Each instructor has 20+ years experience in various sectors of the food industry which include but are not limited to quality assurance, manufacturing, distribution, environmental health, and food safety inspection and auditing. All instructors are seasoned trainers with proven education and training skills in HACCP, HACCP-based Food Safety Management Systems including SQF and BRC.

 

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