NEW! FIRST TIME RELEASE! ONLINE TRAINING COURSE WITH INDUSTRY FOOD SAFETY EXPERT NANCY SCHARLACH
FINALLY! IN THIS COMPREHENSIVE FSMA TRAINING COURSE, NANCY EXPLAINS NOT ONLY WHAT TO DO BUT SHOWS YOUEXACTLY HOW TO DO IT
Dear food industry professional,

My name is Nancy Scharlach, and I’ve spent the last 25 years of my working life in the food industry. My particular area of expertise is in the area of food safety and I am dedicated to helping you and your team move from HACCP to HARPC in order to meet the current FSMA FOOD SAFETY requirements. This will enable you to safely produce and sell your products in the U.S market.

Currently, I am the president and chief technical officer for FSMA International and a lead instructor with FSPCA -Preventive Controls for Human Food, a lead instructor with FSPCA Foreign Supplier Verification Programs, a lead instructor with the International HACCP Alliance and an SQF Global Food Safety Initiative Consultant for high risk processing.

For over 24 years, I’ve audited, trained and consulted on site with over 1,000 food processors and growers worldwide… and to be honest I’m worried and more than a little concerned about what I have discovered.

That’s why I developed this NEW online course How to Convert HACCP to HARPC and Meet FSMA Requirements and why I’m writing to you today.

HOW CREDIBLE IS YOUR CURRENT FOOD SAFETY PLAN?
You see, it’s become apparent to me that the official FSPCA course is just not enough and frankly, most PCQIs don’t have sufficient knowledge or tools to successfully develop and implement a credible and accurate FSMA food safety or HARPC plan… and it’s not their fault. There are hundreds of available courses today that tell you what to do but they don’t tell or show you HOW to do it! To be honest, my goal has always been to take complicated trainings and make them more understandable and easier to implement. That’s exactly what you’ll find as you study with me in this online course. I’ll show you HOW to develop your plan and put it into practice in a step-by-step manner. That’s my guarantee.

Otherwise, how can you be SURE (especially if you are starting from scratch) that you’ve successfully updated your HACCP plans to HARPC to comply with USA regulation 21 CFR Part 117 for human food or Part 507 for animal food? It has to be done correctly – there is no longer any margin for error.

And I’m here to help you make it happen.

Any facility that manufactures, packs, processes, receives, holds or distributes imported food must develop a new HARPC Plan or update their current HACCP Plan to be compliant with the FSMA HARPC.

MINIMIZE THE RISK OF RECALL OR A BUSINESS REGULATORY INTERRUPTION IN THE USA
If your plan is not updated…or no HARPC plan is in place, here’s what the FDA can do:
Ban Your Imports
If you’re a foreign supplier, the FDA can issue a public warning letter that effectively bans imports from your facility from entering the USA. Your facility may be placed on import alert and any goods will be detained at U.S. port of arrival until the FDA reviews and approves your updated or newly created HARPC plan.
Suspension of Distribution
If the incoming food shipment is from a non-compliant facility and found to pose a significant food safety risk, the facility’s food facility registration will be suspended stopping all distribution of products in the USA until corrective actions are taken by the processing plant.
In other words, your business can come to a HALT, completely. Needless to say, it may cost you hundreds of thousands if not millions of dollars. Your ongoing shipments of food products to the USA market will STOP until you are in compliance.
You may be wondering why am I so intent on helping companies like yours? Because I’m passionate about the area of food safety and frankly, shocked by what I have seen in plants throughout the world and here in the United States as well.

The fact that 600 million people a year become ill due to eating contaminated food and 425,000 people actually die (125,000 are children) is not acceptable to me, nor should it be to you. With two young girls of my own at home, safe food has become more important to me than ever.

One of my objectives for writing and developing this course is to teach preventive controls to participants in a different way than the actual FSPCA official course. I explain how to apply preventive controls and how to develop your HARPC or preventive controls food safety plan outside the traditional course teaching. In this course I provide specific tools that will help all types of processors going from the HACCP to HARPC world, along with examples and FSMA documents to fast track and create or update your current food safety plan quickly and effectively.

Let me share a little more about my proprietary online course and what it will do for you.
This course has been written and designed for anyone needing assistance in developing and implementing the specific requirements of the FSMA Food Safety laws and successfully converting their current HAACP plans to HARPC. It is also excellent for any facility that currently has no plan in place and must develop a plan from scratch.

If you have recently taken the official 20-hour FSPCA PCQI course, you may feel overwhelmed and on information “overload.” Maybe you’re a bit unsure about the next steps and what/how to implement what you have just learned.

Here’s one question that I always get from students and PCQIs across the board who have recently completed the PCQI or other FSMA related courses: “When do I have to apply allergen preventive controls?” In this proprietary course, I’ve created something specifically to make it very easy for you to follow and remember. You’ll always know when to put an allergen preventive control in your HARPC or food safety plan!

Perhaps you took your PCQI course a while ago, but the necessary changes are not yet in progress. Don’t worry! I’ve developed this NEW course using onsite, practical examples that you can relate to. We’ll focus TOGETHER on properly identifying hazards and developing a comprehensive hazard analysis and robust preventive controls through the use of real food processing examples.

Here’s what past students have to say:
“Nancy is very knowledgeable in food safety and her experience working with multiple industries helps her relate to every participant regardless of the product they produce.”
– J.B., Idaho Pacific Holdings

“Nancy is very informative and adds real-life issues to bring home the importance of food safety. This is a great class to take to find out exactly what you need in your plan to be compliant for FSMA. Instructor is very informative and has a wealth of knowledge. This is not PCQI class; it is much more useful for creating your food safety plan.”
– J.R., Alsum Farms and Produce Inc.

“By taking this course you will gain the necessary tools, knowledge, and guidance to create your food safety plan effectively as well as truly understanding the differences between HACCP and HARPC.”
– J.M., Cappello’s LLC

“The instructor is amazing! Very hands-on and engaging. Never a dull moment! This course is a must to really understand what is truly needed.”
– S.M., Vantage Specialties Inc.

“Nancy showed us how to take what we learned about FSMA in the PCQI course and write an affective and detailed food safety plan.”
– D.D., Rocky Mountain Spice Co.

“Nancy is an excellent instructor and extremely knowledgeable in the area of food safety HACCP and FSMA. The side-by-side approach to preparing a food safety plan was very helpful as was the preparation of a food safety plan in class.”
– S.B., Bowie Consulting LLC

“Nancy takes the time to answer all of our questions throughout the presentation. This helps understand better the guidelines, rules, etc. This is my 3rd class and I will continue to come to her classes! The training in hazard analysis in class helped so much to understand and what to look for and how to be specific.”
– L.P., Inner-Eco

“If there is confusion on HARPC vs HACCP, take this class!”
– N.S., VKGG Inc.

REGISTER TODAY
ONLY $897 FOR THIS EXTENSIVE FSMA
ONLINE TRAINING COURSE
Don’t Wait Any Longer to Get Your Food Safety Plan Right.
Join Nancy Scharlach ONLINE Today!
WHO NEEDS THIS TRAINING?
This course has been developed for the PCQI and everyone in your facility that supports the PCQI and is part of your food safety team.

  • The PCQI individual(s) responsible for the development and implementation of HARPC
  • Your Food Safety Team members
  • Anyone in process of converting their HACCP plan to FSMA Preventive Controls Food Safety plans otherwise known as HARPC.

HERE’S MY STEP BY STEP PROCESS AND WHY THIS COURSE WORKS
First of all, I’ve found that many food professionals are still unclear about the differences between HACCP and HARPC and exactly HOW to convert their existing HACCP plans into HARPC. What are the similarities and what are the differences? This course takes the HACCP principles and navigates the steps needed to convert the plan into preventive controls or HARPC using real life examples.

In the first modules I’ll review the introduction and requirements of FSMA, HARPC and HACCP as well as the preventive controls and understanding exactly what they are. Then in modules 3-5, we’ll go deep into preventive controls for allergens, sanitation, and supply chain.

Next, in module 6, comes the development of your FOOD SAFETY PLAN. This is a very detailed and technical segment of the course that outlines exactly how to modify your current HACCP and take it to FMSA compliant HARPC. This is the backbone of your food safety plan and why THIS COURSE IS DIFFERENT.

In this online course, I’ll share my own hazard analysis format with you that has already helped thousands of consulting and training clients worldwide! You’ll learn how to comprehensively pull everything together and really dial in on identifying hazards properly and then how to justify the choice of a particular hazard. What kind of control measures to put in place – is this a CCP? What preventive controls are being used at a certain step to control a hazard?

In Module 7 and 8 we’ll go over the recall program requirements for FSMA and preventive control plans followed by validation for FSMA/HARPC.

In Module 9 I’ll show you our template tool kit with useful links for FSMA compliance. This FSMA Food Safety Plan Tool Kit provides all the current and necessary documents and tools to complete a full FSMA food safety plan. When you use the tool kit in conjunction with this course, you can be sure you are completely FSMA compliant. You will be eligible to purchase this tool kit at a discounted price when you register for the course. Then we’ll wrap it all up in Module 10 with a summary of the entire course.

At the end of this course, the full Food Safety Plan outline and Table of Contents will be presented to ensure that you have a workable plan of action.

It’s Time to Get Started and Blend HACCP into HARPC Effectively
If you’re having difficulty getting started with the changes, I can certainly sympathize with you since you may already have your HACCP plan in place with many internal management resources. I’ll show you how to organize your existing information and then separate out each section of the HAACP plan, so you become familiar with the necessary add-ons and/or modifications. I believe it’s important to do it this way and look at each section independently so that the work does not seem so overwhelming.

By taking each section and working on them in order from start to finish from your HACCP plan, the work will seem more familiar and will flow in the right direction to set up those preventive controls to work better for you.

Now, if you’re creating your HARPC plan from scratch we’ve got you covered. We’ll break down all the steps that are required one by one including the four key elements of the HARPC plan and the seven steps needed. You’ll find this to be the best way to get started and you can be sure by following my guidelines that you will not omit any important facet of your plan.

Ready to Build Your FSMA Food Safety Plan with Me?
Now you and your food safety team can become FSMA ready and compliant with my online training program that will show you how to apply the HARPC principles to your current HACCP plan and fully understand the hazard analysis program. Conveniently study with me anytime and anywhere with this online course and let me help you build and develop a food safety plan and food safety culture and way of thinking in your organization. Here’s a brief synopsis of this online training.
Chapter 1: Introduction and Requirements of FSMA HARPC and HACCP
Chapter elements: Similarities and differences, key definitions background, requirements and product scopes for HACCP and HARPC, getting started and adding HARPC onto HACCP.
Chapter 2: Preventive Controls Process (CCPs)
Chapter elements: When to apply process controls, company example outline, critical limits, monitoring, corrective actions, verification and records.
Chapter 3: Preventive Controls – Allergens
Chapter elements: When to apply allergen controls, company example outline, components of allergen preventive control, monitoring outline, product line allergen assessment, allergen labeling verification, run order sequence and changeovers, GMP controls for allergens, Corrective Actions etc.
Chapter 4: Preventive Controls – Sanitation
Chapter elements: When to apply sanitation controls, company example outline, parameters and values, monitoring, master sanitation schedule, run order sequence, hygienic zoning, environmental monitoring program elements, pre-ops and swabbing and corrective actions etc.
Chapter 5: Preventive Controls – Supply Chain Applied Controls
Chapter Elements: When to apply supply chain controls, company example outline, approval program, ongoing verification activities, obtaining documents from other entities, documentation support, corrective actions.
Chapter 6: HAZARD ANALYSIS – MODIFYING CODEX HACCP INTO FSMA HARPC
This chapter provides detailed instruction on hazard identification and what preventive controls are applied at each step. We will modify the HACCP hazard analysis into the FSMA HARPC preventive controls for food safety plan format and incorporate the process preventive controls, allergen preventive controls, sanitation preventive controls and supply chain preventive controls.

Chapter elements: HACCP vs. FSMA HARPC, building HARPC from your current HACCP plan, identifying and evaluating hazards, identifying preventive controls at each step, incorporating all preventive controls in the hazard analysis.

Chapter 7: Recall Program Requirements
Chapter elements; Overview and when to apply, necessary elements of a recall plan
Chapter 8: Validation for FSMA HARPC
Chapter elements: Definition, when to apply and information sources
Chapter 9: FAST TRACK Template Toolkit Review and useful tools for FSMA – contains all the food safety documentation, plus all of the supporting SOP’s and forms and record keeping documents to develop a robust food safety plan. This toolkit is generated for food processing facilities and can be adapted to any process or food sector category. The hazard analysis is included in the toolkit and has both the FSMA preventive controls and the combined version of HAACP and preventive controls as well.
Food safety plan table of contents and Master Plan Outline

  • Ready to go program templates following Part 117 elements that make organization and completion easier for the user
  • Follows the required FSMA Part 117 Subparts B, C and G
  • Subpart B: 47 SOP’s (general CGMPs/PRPs)
  • Subpart C: 29 SOP’s & Food Safety Plan Hazard Analysis & Tools
  • Subpart G: Supply Chain Control Outline
  • Food Safety Plan Preventive Control Templates (compliant with FSMA and HACCP/GFSI)
Chapter 10: Summary – Pulling It All Together and Getting It Right!
REGISTER TODAY
ONLY $897 FOR THIS EXTENSIVE FSMA
ONLINE TRAINING COURSE
Don’t Wait Any Longer to Get Your Food Safety Plan Right.
Join Nancy Scharlach ONLINE Today!
Join me today! I’ve designed this course to assist food safety professionals in taking their current HAACP plans and converting them to FSMA Preventive Controls Food Safety Plans, otherwise known as HARPC. This course takes the Codex HACCP principles and navigates the steps needed to convert your plan into preventive controls or HARPC using real life examples.
COURSE BENEFITS & FEATURES
  • You’ll receive the necessary tools and knowledge to successfully develop and implement an accurate FSMA Food Safety Plan. We don’t just tell you what to do, we show you HOW to do it in a step-by-step fashion.
  • Study with me at your convenience anytime and anywhere with this easily accessible online course
  • If you have a HACCP plan in place but you’re having difficulty getting started with required changes, you’ll learn how to organize your existing information and then separate out each section of the HAACP plan so that you become familiar with the necessary add-ons or modifications.
  • In this extensive, 10-chapter course, you’ll learn how to apply preventive controls and how to develop your HARPC or Preventive Controls Food Safety Plan outside of traditional FSPCA course teaching.
  • Get specific tools that will help you go from HACCP to HARPC along with examples and FSMA documents to fast track and/or update our current food safety plan quickly and effectively.
  • If you’re on information “overload” after taking the official 20-hour FSPCA PCQI course, this training will sort things out and give you a reasonable plan of implementation that won’t take forever to complete.
  • We’ll focus together to properly identify hazards and develop a comprehensive hazard analysis and robust preventive controls through the use of real food processing examples.
  • Access our FSMA Template Toolkit and save $495! Only registered students can take advantage of this amazing offer when bundled with our FSMA Training Course! This amazing FSMA Template Toolkit contains 172 documents along with our proprietary organizational and implementation tools to help you create the perfect Food Safety Plan.

GET THE FSMA TEMPLATE TOOLKIT TODAY
SAVE $495 (when purchased with this FSMA ONLINE Training Course)
Save time and get it right! Our FSMA template toolkit does all the prep work for you quickly and easily. It has been compiled for general food processing facilities and can be adapted to any process or food sector category.

Your Toolkit is delivered to you instantly via download in a zip file containing either Microsoft Word or Excel documents. This Toolkit is for 21 CFR Part 117, Subparts B, C and G Preventive Controls for Human Food. It provides Standard Operating Procedures and specific tools for generating the required Preventive Controls Food Safety Plan/HARPC in Subpart C. Separate specific Hazard Analyses for just FSMA Preventive Controls and combined HACCP and FSMA Preventive Controls are included.

Here are just a few of the templates included in THE FSMA TEMPLATE TOOLKIT

Standard Operating Procedures:
  • Ready-to-go Program Templates following Part 117 elements making organizing easier for the user
  • Follows the required FSMA Part 117, subpart B, C, G
  • Subpart B: 47 SOP’s (general cGMPs/PRPs)
  • Subpart C: 29 SOP’s + Food Safety Plan Hazard Analyses and tools
  • Subpart G: Supply Chain Control Outline
Food Safety Plan Preventive Controls Templates (compliant with FSMA and HACCP/GFSI):
  • Hazard Analysis for Preventive Controls
  • Hazard Analysis for Preventive Controls and Codex HACCP combined
  • Ingredient Hazard Analysis for Preventive Controls
  • Preventive Controls for Processing Outline
  • Preventive Controls for Allergens Outline
  • Preventive Controls for Sanitation Outline
  • Preventive Controls for Supply Chain Outline
  • Other Food Safety Plan required documents: Recall, verification, etc.
You’ll also get:
  • 95 ready-to-use Excel forms for record keeping
  • FSMA International’s Organizational & Implementation Tools customizable for any organizing implementing PC for Human Food.
Register Today!
HOW TO CONVERT HACCP TO FSMA FOOD SAFETY PLANS
with food safety expert Nancy Scharlach
ONLY $897
OR
Register Today!
HOW TO CONVERT HACCP TO FSMA FOOD SAFETY PLANS PLUS Complete FSMA Template Toolkit
ONLY $2897
*FSMA TEMPLATE TOOLKIT WHEN SOLD SEPARATELY NORMALLY RETAILS FOR $2495. NOW YOU CAN GET BOTH THE TOOLKIT AND ONLINE TRAINING COURSE FOR $2897 – A SAVINGS OF $495 WHEN COURSE AND TOOLKIT ARE PURCHASED TOGETHER