Food Safety with FIBR Training Institute
This multi-subject program is designed to
improve the proficiency and knowledge of business owners, managers and employees by helping companies implement quality-oriented systems of production for different food
products. FIBR, the Food Industry Business Roundtable, and the FIBR Training Council, (a volunteer collaborative effort among industry, regulatory agencies, academia and consultants) are pleased to provide a curriculum on Good Manufacturing Practices (GMPs), Sanitation Control Procedures (SCPs), and Hazard Analysis Critical Control Points (HACCP). In 2007 the full curriculum is offered in English and Module I in the Spanish Language. Module I required to take HACCP/Module II.
At the end of the full program, participants will have developed a HACCP plan for their company and will receive a Certificate of Completion from FIBR for the entire program. Participating companies will understand the steps toward voluntary compliance with regulatory agencies, and improve their knowledge of the science underlying food safety laws and regulations.
Some Unexpected Benefits Reported from Past Participants include:
- Improved employee morale and retention and involvement and interest in the
company’s food safety and quality
- Reduced Workman’s Compensation Rates
- Access to Contracts that Require Company
HACCP Programs
- Improved Third-party Audits
- A Unique Life-long Network among
Students and Trainers
Faculty
- Masaaki J. Hori
Food Industry Consultant
Supervisor, Food & Drug Investigator
California Department of Health Services, Retired
- Michael F. Hernandez
Chief, Education & Training Unit
California Department of Health Services
Food & Drug Branch
- Prosy Abarquez-Delacruz
Quality Professional & Author
Regional Administrator,
California Department of Health Services, Retired
- John N. Pesce
Operations Manager for Food Safety
Felbro Food Products, Inc.
- Sri Hartano-Pfuntner
Principal
Hartano & Company
- Ofelia U. Barretto
Food Safety Expert
Compliant Quality Solution
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