Throughout the nation DFA of California delivers customized programs for leading manufacturers, retailers, and distribution companies. Using our technical resources, we can adapt course content to reflect different country regulations.DFA of California delivers comprehensive training programs and produces information with the following goals in mind:
- Help companies achieve business process improvement
- Assist with conformance to Food Safety Standards
- Customize the program to meet the specific training needs of your organization
- Deliver bi-lingual training
DFA of California provides food safety training to the food industry to further ensure the safety of our food supply and reduce foodborne illnesses. Since food safety has, and continues to be, the major focus of the regulatory agencies, consumer groups, suppliers, and customers alike, DFA has designed several food safety course programs to meet the needs of the industry.
We offer the following courses:
Intro to HACCP
This course is offered as a 1-Day or 2-Day training and focuses on developing a preventative approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. Our course includes interactive components to help build knowledge of the HACCP process. Delegates will work on products that are similar to their own operations so that they can take this experience back to their facility and put it to work immediately.
This course defines the Principles of Validation and Verification including risk assessment of Hazards. GFSI audit standards require that programs within the Food Safety Management System should be both validated and verified by competent individuals with an understanding of these concepts. This course explains in depth verification, the act of reviewing programs and systems to determine if what has been planned and documented to maintain safe food, is in fact, operating as expected. Validation, determining if the methods identified to produce safe food are sound and effective, is also explained.
These courses are accredited by the International HACCP Alliance as meeting the required standards for content and training for HACCP.
GFSI (Global Food Safety Initiative)
BRC (British Retail Consortium)—Version 6 Understanding the Requirements
This course is offered as a 1-Day or 2-day training and will give delegates the working knowledge to implement the global Standard for Food Safety version 6 at their facility. This course is taught by BRC auditors who will give an in-depth explanation of what auditors are looking for during the certification audit.
SQF (Safe Quality Food)—Implementing SQF Food Safety Management System version 7.1
This course is offered as a 1-Day or 2-Day training and is designed to provide food safety professionals with detailed knowledge and understanding of the SQF Code. It enables authorized personnel to be fully trained in how HACCP quality management systems are implemented, in addition to thoroughly understanding how to perform effective internal audits of the SQF management system. The SQF system provides assurance to the end customer that food produced, prepared and handled by the food supplier is of the highest possible standards.
Custom Training Programs
Internal Auditor Training—Verifying the Effectiveness of Your Food Safety Program
This one day course offers basic audit training for designated persons who are responsible for verifying the effectiveness of the food safety system. This training course is suited to all management systems (including GSFI standards- BRC, SQF, Global GAP). This training provides participants with the knowledge and skills needed to perform internal audits on food safety management systems (FSMS) and to contribute to their continual improvement.
GMP (Good Manufacturing Practices)
Good Manufacturing Practices (GMP’s) ensure that food products are manufactured, packaged, and stored in a sanitary manner. When formally documented and implemented, GMP’s are an example of a prerequisite program. In this training, you will learn how to use and implement the Standard requirements: personnel practices, plant and grounds, sanitary operations, sanitary facilities, equipment and utensils design, processes and controls: general, processes and controls: manufacturing, and warehouse and distribution.
Food Safety Modernization Act (FSMA)
- Risk Assessments
- Allergen Control Training
- Environmental Monitoring
- Product Recall & Traceability
- Crisis Management