FDA reference for time out of refrigeration [link] see Table 3C.
USDA [link] to Dec 2021 version of Appendix A (has sous vide time-temps for meat and poultry)
Category: Uncategorized
Food Safety Graphics Internship
apply at Aggie Handshake (usu.joinhandshake.com)
$4000 for 225 hrs work ~ $17.50 per hour
Job number 6016376. Apply March 14-May 31, 2022. Job closes when the first suitable applicant is found.
All work is remote June-Sep.
Details: The internship goal is to make food safety graphics (jpg, png, SVG) for educators. The graphics will be placed on a USU Extension website for open access to all.
Must have a working knowledge of both Photoshop and Illustrator.
I am open to developing infographics, posters or more.
Certificate link.
karin.allen@usu.edu
If the above PDF presentation doesn’t have a preview just use the download link.
Please feel free to email me with additional questions after the webinar. You can also email if you would like to take the acidified foods course at 50% off ($150). I will need to get a discount code that you can use to register at the reduced price. That offer would only be for regulators and coupon codes expire in a month.
Quick Links
A few more Q&As
Q: What is the reference for this table presented in the webinar?
- Link to FDA Guidance Document
- Deep dive on USDA Hazard Analysis verification-validation [link].
- Another deep dive USDA resource – video [link].
The FDA has begun inspections under the new Preventive Controls for Human Foods rule. Many operators have been caught unprepared when FDA requests an in-depth verification and validation of their hazard analysis within their food safety system. Dr. Nummer will cover some best practices for the hazards analysis and verifications of the hazards analysis. This includes an introduction to the concept of the “decision-making” document. In short, why is a step in your food process controlled at the GMP, operational prerequisite, or critical control point levels?
Have you put much thought into what and how you train your staff? Did you measure their learning in the short-term and long-term? Dr. Nummer has long advocated food safety is “people, tools, and process”. We do process food safety very well. We often ignore “people and tools” food safety. With the rollout of FSMA, the FDA introduced the term “qualified”, FDA-speak for knowledge, skills, and abilities. Staff and supervisors can be qualified through experience or become qualified via training and education. Dr. Nummer will discuss the supervisor’s viewpoint of training and education along the food safety continuum from GMPs to ISO22000. Some of the points covered are what to teach, how to teach, or isn’t the 600-page manual sufficient? Do FDA or GFSI schemes require training records? How do supervisors verify staff perform critical controls?
View USU’s Professional Master’s of Food Safety and Quality Online Program teaser [Link].
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WAFDO Digital Active Managerial Control Presentation Aug 2019
