RQA, Inc. Virtual Courses

This two and a half day online instructor led course is the standardized curriculum recognized by FDA and will cover:

• Course introduction and objectives
• Definitions, terms and key concepts
• Prerequisite programs (cGMPs, sanitation, pest control etc.)
• Conducting a hazard analysis and identifying hazards
• Determining preventive control measures for identified hazards
• Verification and validation of preventive controls
• Record retention and accessibility
• Management & implementation of the Food Safety Plan including reanalysis of the Food Safety Plan
• Participant workbook will be provided electronically.
• Participant will be expected to have audio and visual contact with instructor(s) during the course per FSPCA criteria.
• Participant will need to supply proof of identity via license or company issued identification prior to course.
• A brief Knowledge Check and post training survey for feedback will be issued to the participant.

This two and a half day course is the standardized curriculum recognized by FDA and will cover:

• Regulatory Overview and Introduction to the Rule
• Current Good Manufacturing Practice
• Animal Food Safety Hazards
• Overview of the Food Safety Plan
• Hazard Analysis and Preventive Controls Determination
• Required Preventive Control Management Components
• Process Preventive Controls
• Sanitation Preventive Controls
• Supply‐Chain‐Applied Controls
• Recall Plan
• Participant workbook will be provided electronically.
• Participant will be expected to have audio and visual contact with instructor(s) during the course per FSPCA criteria.
• Participant will need to supply proof of identity via license or company issued identification prior to course.
• A brief Knowledge Check and post training survey for feedback will be issued to the participant.

This 12 hour live-virtual interactive course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA).

These courses are taught by FSPCA Lead Instructors. These instructors have been instructed in how to teach the FDA-recognized standardized curriculum.

Topics:

• Relationship between FSMA and FSVP
• Building the foundation for the FSVP process
• Overview of requirements for FSVP Preventive Controls and Produce Safety
• Hazard Analysis
• Evaluation and Approval of Foreign Suppliers
• Foreign Supplier Verification
• Re-evaluation of Foreign Suppliers
• Importer Identification
• Importance of Records
• FDA Oversight
• Compliance Dates
• Dietary Supplements
• Modified Requirements
• Preventive Controls and Produce Safety Overview
• Participant work book will be provided electronically.
• Participant will be expected to have audio and visual contact with instructor(s) during the course per FSPCA criteria.
• Participant will need to supply proof of identity via license or company issued identification prior to course.
• A brief Knowledge Check and post training survey for feedback will be issued to the participant.

Participants will be able to conduct a vulnerability assessment using the three fundamental elements, utilizing the standardized curriculum recognized by FDA.

By the end of this one-day course, participants will be able to:

• Explain the importance of food defense.
• Explain vulnerability assessment preliminary steps.
• Explain inherent characteristics.
• Recognize the importance of considering an inside attacker during a VA.
• Calculate potential public health impact.
• Evaluate degree of physical access to the product and the ability of an attacker to successfully contaminate the product.
• Evaluate vulnerability assessment data.
• Apply the hybrid approach.

Culture (product safety and quality culture) is one element highlighted in FDA’s New Era of Food Safety initiatives. Please join us in exploring why understanding the current state of quality culture is important, methods to identify your organization’s current state, symptoms of gaps in quality culture, and how leadership strategies can enable improvements and sustain an optimal and learning culture or quality. This course includes examples of food and non-food related product safety incidents and case study leadership examples to support concept application and critical thought. Upon completion of this course, attendees will receive RQA’s certificate of attendance. Course can be provided as a virtual presentation or on-site at your location as a workshop.

It is important for organizations to monitor consumer complaints to proactively identify risks to consumer safety, compliance management program deficiencies, and customer service issues. This course is virtually delivered to your location as an interactive learning opportunity, Best Practices for Managing Critical Consumer & Customer Care Incidents, specifically focused on Best Practices for Managing Critical Consumer & Customer Care Incidents based upon ISO10002-2014 framework, which includes planning, designing, operations, maintenance, and improvements. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

This introductory course includes examples of crisis and recall incidents and case study leadership examples to support concept application and critical thought regarding leading and responding to recalls and crisis management within an organization. Course covers foundational concepts such as best practices for program development, response, and learning from incident within your organization or industry. Upon completion of this course, attendees will receive RQA’s certificate of attendance. Course can be provided as a virtual presentation or on-site at your location as a workshop.

May is Allergen Awareness Month and the food industry plays a critical role in the protection of consumer health. RQA is offering a half-day virtual interactive course to raise awareness and provide resources to restaurant and food service employees. Attendees will receive an introduction to food allergens, understand what may trigger an allergic reaction, and gain the necessary tools to develop an allergen program for restaurant and/or foodservice locations.

This course is taught by a Registered Environmental Health Specialist / Registered Sanitarian (REHS/RS), ServSafe™ Instructor, who has over 25 years of auditing experience in the restaurant and foodservice industry.

Click / tap on the link below to sign up today and learn how you can play a role in protecting consumers who have food allergies.

As the FDA and industry discuss and are focusing initiatives on modernization of quality systems to improve consumer safety. Food Safety Culture (product safety and quality culture) is one element highlighted in FDA’s New Era of Food Safety initiatives. Please join us in exploring why understanding the current state of food safety culture is important, methods to identify your organization’s current state of Food Safety Culture, symptoms of gaps in Food Safety Culture, and how leadership and strategies can enable a strong Food Safety Culture. This course includes examples of food and non food related product safety incidents and case study leadership examples to support concept application and critical thought. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

Risk reduction or risk mitigation is any strategy that is implemented to reduce the impact or probability of a risk.  Please join RQA for this two-hour virtual interactive course, Recall Risk Reduction & Avoidance Measures, to inform organizations of important programs to consider when managing their end-to-end processes to further reduce the risk and likelihood of a recall. Multiple industry examples of recalls will be shared to support learning concepts. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

Allergen awareness and risk reduction is critical for organizations in support of protecting consumers health.  RQA is offering a two-hour virtual interactive course, Allergen Awareness & Risk Reduction, to share comprehensive mitigation strategies to consider to further reduce allergen risks for your organization, including consideration of the new sesame US FDA regulation coming into effect January 1, 2023. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

Over the last few years, many organizations are making exceptions to their supplier network due to shortages in ingredients, materials, packaging, and even warehousing space. With these exceptions, quality or product safety continues to remain an important factor to ensure consumer safety. RQA is offering a two-hour virtual interactive course, Supplier Management Program Development, designed to provide the framework and critical components that organizations should be considering when identifying, selecting and managing performance of their suppliers. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

Finding the right infrastructure and/or partner to manage Consumer Care for your organization is key.  Please join RQA for this two-hour virtual interactive course, How to Develop a Consumer Care Program for Your Organization, designed to help organizations with the fundamentals of Consumer Care strategy development, vendor selection criteria, program implementation, and key performance measures. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

It is important for organizations to monitor consumer complaints to proactively identify risks to consumer safety, compliance management program deficiencies, and customer service issues. Please join RQA for this two-hour virtual interactive course, Best Practices for Managing Critical Consumer & Customer Care Incidents, specifically focused on Best Practices for Managing Critical Consumer & Customer Care Incidents based upon ISO10002-2014 framework, which includes planning, designing, operations, maintenance, and improvements. Upon completion of this webinar, attendees will receive RQA’s certificate of attendance.

Ensuring that a regulatory agency inspection is a positive experience begins by creating a culture of compliance throughout the organization and continues with on-going preparation and practice. Please join us for an interactive session to learn how to develop an inspection readiness plan, outlining the necessary steps an organization should take before, during and after a regulatory agency inspection. This course applies to food and non-food related products and supports concept application.