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FaBsafe Certificate®


FaBsafe Certificate® training is also
now available to your employees in-house.
 


 The FaBsafe Certificate® is a four-hour program designed to provide food and beverage manufacturers affordable and convenient basic food safety training. Our certificate-of-completion is a strategic response to the documented food safety training requirements of the Food Safety Modernization Act (FSMA) and Global Food Safety Initiative (GFSI) Certifications. 


FSMA requires that all persons in a food or beverage manufacturing facility (regardless of position) have documented food safety training. Individuals must receive training in the principles of food hygiene and food safety, including the importance of employee health and hygiene, at an appropriate frequency (annually or more often) depending on the food facility and the individual’s assigned duties. 

FaBsafe offers a foundation of training and an annual renewal to assist in your compliance. The FaBsafe Certificate® is affordable, accessible and reputable.


AFFORDABLE 
  • $79 (members) or $99 (non-members) for the 4-hour foundation certificate. Includes coursebook.

  • $35 for the 60-minute annual refresher online (starting in May 2019).
 
ACCESSIBLE
  • In-person training is available monthly in 2019 at our partnering universities and member locations. See our schedule below.

  • On-site training available for a minimum of 10 employees.
    • $59 (members) or $79 (non-members)
    • $200 annual on-site fee to include up to five custom slides for your specific industry or business
    • Instructor expenses (mileage @ $0.545/mile, and hotel or dining if required)
    • Additional program customization available at $55/hour

To set up on-site training, contact Pat Werner, FaB’s Director of Food Safety & Regulatory Compliance at pwerner@fabwisconsin.com.


REPUTABLE
  • Offered by FaB Wisconsin, developed in partnership with our member companies and universities.

  • Actual certificates of completion are awarded, and certificate numbers tracked.

  • Presented by an experienced industry professional. Meet your instructor below!


ABOUT THE FaBSAFE CURRICULUM

The FaBsafe Certificate® four-hour program is supported with a take away handbook and videos, and covers the following in five modules. Each module is followed by a quiz. 
 
1. Good Manufacturing Practices (cGMPs or GMPs)
2. Employee GMPs and Personal Hygiene
3. Sanitation and Environmental Programs
4. Food Safety Plan and Hazard Analysis
5. Regulatory Compliance with FDA and USDA

 

 

 
RECEIVING A FaBSAFE CERTIFICATE®

To be awarded a FaBsafe Certificate® of Completion or Annual Renewal, attendees/students need to achieve an 85% or better overall score on the quizzes.
 
Upon passing the quizzes, attendees will receive a renewable and documented food safety training certificate of completion tracked by FaB. A FaBsafe Certificate® is good for one year and renewable annually for $55.
 
NOTE: A FaBsafe Certificate® does not replace training specific to the food or beverage manufacturer you work for, but does offer a foundation of food safety training that may be applied to any food or beverage manufacturing environment.



2019 TRAINING SCHEDULE
February 13

March 27
12:30 PM - 4:30 PM
M3 Insurance, Madison - Register now!

April 24
12:30 PM - 4:30 PM
UW-Waukesha, Waukesha - Register now!

May
Date & location to be determined

June
Date & location to be determined
July
Date & location to be determined

August
Date & location to be determined

September
Date & location to be determined

October
Date & location to be determined

November
Date & location to be determined

December
Date & location to be determined



MEET YOUR INSTRUCTOR

Attendees will have the opportunity to learn directly from the certificate's developer, Pat Werner. Pat is director of food safety, quality, and compliance for FaB Wisconsin. She comes to her role with more than 30 years of industry experience, including plant management and product development management, most recently with Chr. Hansen.  Pat earned her bachelor's degree in biology from Western Illinois University and her MBA from Kellogg Graduate School of Management. 

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