We are proud to offer this exciting NEW course created by Nancy Scharlach, Chief Technical Director, FSMA International. Noon International has been working with Nancy for the past several months and her latest course, How to Convert Your HACCP Plans to HARPC to Meet FSMA Requirements is now available!
Many of you may already know Nancy. She has been involved actively in food safety for more than 24 years and you may have attended one of her podcasts or classes in the area of food safety in her home state of Denver, Colorado. Nancy may have even visited your plant and worked with you to reach FSMA compliance! She’s a lead instructor for FSPCA FSMA Foreign Supply Verification Program and FSPCA FSMA Preventive Controls for Human Foods. But perhaps her most important qualification is her passion for human food safety.
Nancy has lectured and worked with more than 1000 companies in 25 countries worldwide and what she discovered prompted her to make this NEW COURSE available ONLINE. She found that a great majority of foreign frozen food processors (and domestic, as well) are NOT FSMA compliant – in fact, far from it. The online course she has created is perfect for any and all plants producing human food and allows those of you in foreign countries to study with her.
In Nancy’s own words:
“The problem is that many processors still believe that having HACCP in place and passing a Third-Party Audit is enough. Here’s the truth: While Third-Party Audits and HACCP are still priorities, these practices alone don’t meet the new FSMA Food Safety Requirements and there is a good chance your product will not be allowed into the United States.
Please watch this short video from Nancy – she explains everything!
Many processors are still way behind the FSMA eight ball – many are disconnected with the rules and fall short of keeping up with the new, strict food safety requirements of FSMA.
Every processor and importer are now under the FDA radar and they are not making exceptions. This online study course is excellent for all members of your food safety team as well as owners, managers and importers. The material can be referred to time and time again and it’s a great training tool for all plant personnel.
Nancy shows you how to develop your plan and put it into practice is a step-by-step process that is easy to understand and implement.