FIBR Food Safety Training Institute
The FIBR Food Safety Institute has become the cornerstone of FIBR's programs and services. In the Summer of 2000, FIBR began the FIBR Food Safety Training Institute which was developed and run by a volunteer corps of professional food safety professionals that represent Industry, Regulatory, Consultants and Academia, The FIBR Training Council.
FIBR trainings are unique in that our trainers are diverse and provide both a regulatory and industry perspective and training are offered in group or on-site settings. Processors receive the tools needed to provide safe, quality foods to consumers.
Core trainings include Good Manufacturing Practices (GMP's), Sanitation Standard Operating Procedures (SSOP's) and Hazard Analysis Critical Control Points (HACCP). FIBR also convenes its members to discuss new regulations or laws affecting the industry, advocates on their behalf and on occasion offers specialized seminar on topics like Surviving Third Party Audits or Advanced HACCP, and Recalls.
GMP, SSOP and HACCP training is the first step toward achieving food safety excellence for food manufacturers. There is significant importance in the continuation of your company's food safety training. Your company team should take steps now to be prepared for all the new regulations that will be required under the FDA Food Safety Modernization Act (FSMA). Under FSMA all food processors will be required to have HACCP.
For those who do not fall under the processing guidelines, warehouses for example, will be required to have a risk assessment program in place. A Risk Assessment program from FIBR is in the development stages. In the meantime, HACCP training will help you define the tools needed for that risk assessment requirement.
Education with The FIBR Food Safety Training Institute will give you a head start to be ready for the new challenges that are currently taking place in the food industry.
Your next step is to register your team to take the full set of courses offered. New employees and veterans alike benefit from FIBR's excellent training curriculum. Don't delay, register your team today!
FIBR Food Safety Training Institute – Promoting Safe, Quality Foods since 2000!
Pictured here is the inaugural HACCP class of the FIBR Food Safety Training Institute. Back then, it was an 8-day course which encompassed GMP, SSOP and HACCP. Today, you can take each of these separately! In one-day GMP and SSOP modules and a 4-day HACCP Course – FIBR also now offers on-site training!
GMP and SSOP courses are lead by John N. Pesce, a food industry veteran who is currently working for a major food company were he is responsible for food safety regularatory issues, employee training and supplier 3rd party audits. He and his team bring both industry and regulatory perspectives to the trainings. Each class provides industry and regulatory compliance and brings your particular product issues and concerns to the forefront.
The Fall 2012 Graduating HACCP Class!
Pictured here with the FIBR Training Council Lead Trainer Mas Hori (right), are students from Wing Hing Foods, Q Trade Teas & Herbs and Roxy Trading. They received their HACCP training from the best! Mas is the Principal of Mas Hori & Associates, a food safety consulting group. Mas served as a Food and Drug Investigator, Senior Food and Drug Investigator and Supervising Food and Drug Investigator for the California Department of Health Services, Food and Drug Branch for 26.5 years.
UPDATED Part 117 Regulations Summary
To view the FIBR Food Safety Training Institute class schedule
Good Manufacturing Practices (GMP) Training Course
This Good Manufacturing Practices (GMP) training course will come from the regulatory and industry perspective. It will give you insight to maintain compliance with the federal regulations for your facilities.
Sanitation Standard Operating Procedures (SSOP) Training Course
This Sanitation Standard Operating Procedures (SSOP) training course will come from the regulatory and industry perspective. It will give you insight to maintain compliance with the federal regulations and third party audits for your facilities.
Hazard Analysis Critical Control Points (HACCP) Training Course
Hazard Analysis Critical Control Points (HACCP) is a food safety component, with GMP and SSOP, that regulatory agencies use to ensure food safety. The New FDA Food Modernization Safety Act (FMSA) now requires that all processed foods have a HACCP Plan. Third Party Auditors (Consumer driven Food Safety Programs) have always had HACCP at the forefront. The requirements for HACCP, GMP and SSOP are rapidly becoming a way of life for the food industry.
UPCOMING: Sea Food Hazard Analysis Critical Control Points (HACCP) Training Course (TBA JAN 2022)
UPCOMING: USDA Hazard Analysis Critical Control Points (HACCP) Training Course (TBA JAN 2022)
Food Safety Modernization Act Training Sessions
FSMA PREVENTIVE CONTROLS FOR HUMAN FOODS
Preventive Control for Human Foods is a food safety system developed by the FDA that regulatory agencies use to ensure safe food in the United States. The New FDA Food Safety Modernization Act (FSMA) now requires that most Food processors have a Preventive Control Plan and a Qualified Individual to manage it. The Food Safety Preventive Controls Alliance (FSPCA) curriculum for Preventive Controls for Human Foods will be used during the training and teach the needed background for a Qualified Individual. The class will be taught over 3 days and the FSPCA Manual, FSPCA workbook, and FSPCA Certificate will be included.
Foreign Supplier Verification
FOREIGN SUPPLIER VERIFICATION PROGRAM
FSVP Training Courses offered by Food Industry Business Roundtable Instructor is FSPCA FSVP curriculum recognized by FDA. Foreign Supplier Verification Program (FSVP) requirements are part of FSMA (Food Safety Modernization Act), which was established in 2011. The final rule given in the Code of Federal Regulation 21 CFR 1 Subpart L requires that importers perform certain risk-based activities to verify that food imported into the United States has been produced in a manner that meets applicable U.S. Food Safety standards and provides the same level of consumer safety as food made in the US. These activities include hazard analysis of imported foods, evaluation and approval of foreign supplier, verification activities, reanalysis and corrective actions. FSVP course offered by Food Industry Business Roundtable is done in a live instructor lead course and is personalized to your company and employees.
Onsite Training
FIBR can bring the classroom to you! We offer hands-on practical application inside your facility.
FIBR Training Council
Meet Your FIBR Training Council! John Pesce and William Huntley are our Core Trainers for the FIBR Food Safety Training Institute. Other Food Industry Professionals are members of the Training Council and contribute to our food safety programs.