INTRODUCTION TO FOOD SAFETY, HACCP, AND PREVENTIVE CONTROLS WORKSHOP

A specially subsidized, low-cost, introductory course for food entrepreneurs, persons new to the food and dairy industry, and factory personnel in FDA-regulated facilities! Cosponsored by the University of Idaho Extension.

Presented by

Jeff Kronenberg,  Assistant Professor, UI;  and Food Safety Practitioner, FSNW

Josh Bevan, Director, Food Technology Center, UI

Nancy Grabarczyk, Food Safety Practitioner, Grabarczyk Consulting

THIS WORKSHOP MEETS THE FDA “QUALIFIED INDIVIDUAL” TRAINING REQUIREMENTS FOR FOOD HYGIENE AND FOOD SAFETY
IN THE FSMA PREVENTIVE CONTROLS FOR HUMAN FOOD RULE,  21 CFR 117.4

IDAHO FALLS, IDAHO
NOVEMBER 7, 2018

TWIN FALLS, IDAHO
NOVEMBER 8, 2018

COURSE DESCRIPTION

This one-day overview course is especially designed for food processing startups and entrepreneurs, line workers, QC personnel, sanitors, supervisors, and other employees of food processing operations.  It provides a great one day overview of food safety, and was designed to prepare participants to take the 2.5 day FSPCA Preventive Controls for Human Food Course (“PCQI Certification”).

 

Participants will spend one-third day learning about food safety prerequisite programs, which are used to ensure food products are free from non-life threatening objectionable contaminants. This includes the recently updated good manufacturing practices, which are required by both state and federal food regulators. Another third of the workshop will focus on HACCP, or Hazard Analysis Critical Control Points, a system utilized to prevent significant health-threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP/Food Safety Plan. The final third of course material will be devoted to introducing participants to the new Food Safety Modernization Action regulation, Preventive Controls for Human Food. During the workshop, interactive team exercises and electronic participant response technology will be deployed to enhance the learning experience.

AGENDA

  • Welcome, Introductions, Agenda Review, Expectations
  • Overview of Food Safety, HACCP, and Preventive Controls
  • The Science of Food Safety
    • Biological Hazards
    • Chemical Hazards
    • Physical Hazards
  • Food Safety Prerequisite Programs
    • Good Manufacturing Practices- New GMP’s (21CFR117 Subpart B)
    • Pest Control
    • Chemical Control
    • Cleaning and Sanitation
    • Self -Inspection and Auditing
    • Other Prerequisite Programs
  • Overview of HACCP Preliminary Tasks and Principles
  • Introduction to FSMA Preventive Controls
  • Overview of the FSMA Regulation (cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food- 21 CFR117 Subpart C)
  • The Food Safety Plan
  • Preventive Controls Basics
  • Managing Preventive Controls
  • Team Exercises
  • Wrap Up and Critique

WHO SHOULD ATTEND

  •     Operators, Leads, and Sanitation personnel
  •     Food safety managers
  •     Plant managers and supervisors
  •     QA/QC managers, supervisors, and technicians
  •     Regulatory and public health personnel
  •     Auditors from certification bodies
  •     Supply chain managers
  •     Food brokers
  •     HACCP team members
  •     Food startups and entrepreneurs

WHY ATTEND THIS COURSE

–    Enhance your professional development and upgrade your resume with a new training

–    Facilitate your company’s compliance to the new FSMA regulations

We use the latest interactive participant engagement technologies to ensure this will be a meaningful and enjoyable learning experience!

DELIVERABLES

  •     Workshop manual
  •     Team exercises for building a HACCP Plan and a FSMA-compliant Food Safety Plan
  •     Certificate of Completion with the University of Idaho seal
  •     Continental breakfast, lunch, and beverages (coffee, tea, soft drinks, juice) service

REGISTRATION

Idaho Falls, Idaho

November 7, 2018

Twin Falls, Idaho

November 8, 2018