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Services Offered

1.) FSMA TRAINING, COACHING AND IMPLEMENTATION OF PROGRAMS

  • FSPCA FSMA Preventive Controls for Human Food classroom training – approved PQCI Workshop. Private company onsite and public classes are available.
  • FSMA Template Package to assist processors in fast-tracking the implementation of the required programs
  • Foreign Supplier Verification Program
    • Overseas Supplier Audits (Soterian can and has conducted food safety audits on behalf of clients to ensure FSVP hazard control compliance)
    • Importer Food Safety Program Development
    • Relevant Documentation Management for FSVP
  • FSMA Template package for PC for Animal Food 21 CFR part 507
  • FSMA PC for Animal Food program development and onsite coaching
  • On-site gap FSMA assessments to determine compliance and areas of continuous improvement
  • Food Safety Plan (HARPC) Development – merging HACCP and FSMA Food Safety Plans or creating a stand alone FSMA Program
  • Subpart B Pre-requisite Program Development
  • Onsite ‘Qualified Individual’ One-day Training for all relevant employees
  • On-site coaching, training, program development and implementation of required FSMA pre-requisite programs and Food Safety Plans
  • Coming Soon
    • Training for the remaining FSMA workshops when they become available:
        • Foreign Supplier Verification Program
        • Produce Safety
        • Sanitary Transport

2.) TRAINING SERVICES – PUBLIC AND PRIVATE ONSITE COURSES

  • Soterian uses real examples, pictures and provides numerous examples during training courses to help all levels of employees and management to understand the content and subject matter. Soterian ensures the coursework is clearly communicated.
  • All training courses instructed by Soterian Systems will generate a certificate from either FSPCA, HACCP Alliance or Soterian Systems company from the Lead Trainers.
COURSES OFFERED:
  1. International HACCP Alliance – Introduction to HACCP Workshop formal course accredited by IHA with gold seal certificate.
    • Private company onsite and public courses are available.
    • Class Duration: 1.75 Days ; approximately 14 hours
  2. FSPCA FSMA Preventive Controls for Human Food classroom training
    • Approved FSPCA PQCI Workshop
    • Private company onsite and public classes are available.
    • Class Duration: 2.5 Days; 20 hours
  3. FSMA ‘Qualified Individual’ course – Subpart B for cGMP’s
    • Available onsite for company group training to fulfill the FSMA ‘Qualified Individual’ training. ( 117.4 Qualifications of individuals who manufacture, process, pack, or hold food)
    • Each employee will obtain a ‘Qualified Individual’ training certificate
    • Class Duration: approximately 4 Hours; could also customize course and include additional information and company objectives with GMPs and PRPs
  4. FSMA Overview and Summary
    • Provides an overview of the subparts/categories of the new FSMA regulation
    • Class Duration: Approximately 2 Hours
  5. Sanitation Practices and Sanitary Design and Pre-operational Inspections
    • Instruction on best practices with satiation methods, cleaners and sanitizers, plant and equipment design and pre-operational inspection methods and responsibilities.
    • SSOP Development
    • Class Duration: approximately 4 – 8 Hours depending on company objectives
  6. Food Quality Plan (SQF Level III) Program Development.
    • Workshop building a Food Quality Plan Threat Analysis and Establishing Critical Quality Points
    • Class Workshop Duration: 8 Hours
  7. Environmental Monitoring Program Development.
    • Course could include EMP, Zone # 1 swabbing methods, corrective actions and ongoing improvements and best practices with monitoring for environmental pathogens and indicator organisms.
    • Class Workshop Duration: 4-8 Hours depending on company objectives
  8. Food Safety Culture Overview
    • Discusses the importance of food safety culture, methods to implement a culture of food safety in your organization
    • Course/Presentation Duration: 1 -2 Hours depending on company objectives
  9. Nutritional Labeling Workshop
    • Class Workshop Duration: 4 Hours
      • Hour 1: Introduction, Approach and the FDA Elements of Packaging
        • History and Impact of Food Labeling – Why is this required?
        • How do you find and understand the regulations?
        • Where and When is Labeling Required
        • In depth review of the first three elements of required labeling
      • Hour 2: Continued FDA Elements of Packaging, Allergen Labeling, and
        Restaurant/Food
        Service Requirements
        • Continued in depth review of the last two elements of required labeling
        • Requirements for labeling with restaurant and food service labeling
        • Overview of USDA requirements
      • Hour 3: Claims, Certifications, and Other Packaging Considerations
        Defining and understanding how to apply claims to packaging
        • Certifications and how to use these in packaging
        • GMO Labeling Update
      • Hour 4: New Nutrition Facts Regulation Update (2018 and 2019)
        • Update to the Nutrition Facts
          • New regulations
          • How do we transition and become compliant with new regulations?

3.) FOOD SAFETY AND QUALITY TECHNICAL SERVICES

  • Soterian Systems Technical Professionals have extensive experience with providing guidance and consulting in the following areas:
    • GFSI and other required Audits
      • SQF, BRC, IFS, Primus GFS, FSSC 22000, Customer Audits
    • Nutritional Labeling Services
    • Agricultural/GAPS
    • FSMA Animal Food Program Development and Compliance
    • FSMA Foreign Supplier Verification Program (FSVP) Overseas Auditing and Supplier Compliance
    • FSMA Produce Safety Program Development and Compliance
    • Packing Houses
    • Processing – all food sector categories
    • Pet Food Processors
    • Distribution Centers
    • Food Contact Packaging
    • Environmental Monitoring Programs and Assessments – Indicator and Pathogens
    • Sanitation Program Development and Training
    • On-site Coaching and Team Alignment/Preparation
    • Building and Equipment Optimization Recommendations and Risk Assessments
    • Systems Validations
    • Risk Assessments for Raw Ingredients and Finished Product
    • HACCP Plan Development, Enhancement and Verification
    • SQF Level III Program Development and Implementation
    • Process Control and Quality Control Point Development
    • Microbiological Monitoring and Testing
    • Quality Manual and Specification Development
    • Quality and Food Safety Specialist Stand-in