The Allergen Control Group in Association with Superior Food Safety will conduct a one-day Gluten-Free Certification Program (GFCP) training session for industry experts wishing to learn more about implementing and auditing in the program. The training is scheduled for February 26, 2016 in Napa, CA.

Those interested in learning about the production complexities, government regulations and the required customer compliances, associated with producing food products with a gluten-free claim on the label will find this course beneficial. Managing gluten as a chemical hazard and the many hidden sources throughout the manufacturing process, will go a long way to informing those attending this course to better understand how to prepare for or conduct a meaningful gluten-free audit.

Pre-screened and qualified auditors will be asked to complete a final exam in order to receive an approved GFCP auditor designation.

COURSE DURATION

• 1 Day

WHO SHOULD ATTEND

• Quality Assurance & Control Managers
• HACCP Coordinators
• Supply Chain Management Personnel & Purchasing Managers
• Food Safety & Quality Management Consultants
• Food Plant & Facility Managers
• Government & Food Regulatory Manager
• Auditors

COURSE CONTENT

• Importance of Senior management commitment
• Understand GFCP Standard & Policies & Requirements
• Understand the detail of the Scheme
• The GF market & consumer landscape
• Audit Report & Certification Process
• Audit/Auditor Overview and requirements
• Report writing
• Dealing with non-conformities
• Interactive workshops with case studies
• What is celiac disease and non-celiac gluten sensitivity?
• What is gluten?

INSTRUCTOR: Paul Valder

Paul Valder is the President & CEO of the Allergen Control Group, who works exclusively with the National Foundation for Celiac Awareness in the USA and the Canadian Celiac Association to market the only preventative gluten-free manufacturing standard, founded on globally recognized food safety management principles. The business model for the Gluten-Free Certification Program (GFCP) uses third-party food auditors, employed under a licensed ISO 17021 certifying body, who then verify the gluten management systems in those food manufacturing facilities producing gluten-free products.

Paul is also the founder and CEO of Toronto based Paul Valder Consulting, Inc. (PVC) which since 2007 continues to provide independent  "first-in-class” risk-based consulting and professional support services to industry and is fully equipped to strategically help organizations throughout the value-chain meet increasing customer, regulatory and consumer requirements, when it comes to globally recognized food safety and quality management systems or standards, in health, safety, security, environment and sustainability

COURSE LOCATION

Napa Winery Inn
1998 Trower Avenue
Napa CA 94558

707-252-7220 Call and ask for Superior Food Safety event rate

REGISTRATION PRICING

GFCP Implementation Training -- $495

This ticket should be purchased if you are not pursuing an Approved GFCP Auditor Designation for third party purposes.

Approved GFCP Auditor Training -- $645

Early Bird Registration discount -- $30 (Early Bird discount ends on February 5, 2016)

This ticket is for those intending to audit in the GFCP and sit for the exam portion of the training session

Includes: Morning and afternoon snack breaks, Lunch, Course Materials and Certificate of Attendance.

Parking – Free parking  

You can request more information about this event on FoodSafetyConnect.com. Just click on the blue "Request Information" button.