PRACTICAL FOOD SAFETY AND HACCP WORKSHOP 6-26-18

 JUNE 26 -27, 2018

CALDWELL, IDAHO

 

THIS WORKSHOP IS ACCREDITED BY THE INTERNATIONAL HACCP ALLIANCE.
ALL PARTICIPANTS WILL RECEIVE A CERTIFICATE OF COMPLETION BEARING THE IHA GOLD SEAL ON SUCCESSFUL COMPLETION OF THE COURSE.

 THE PRACTICAL FOOD SAFETY AND HACCP WORKSHOP IS RECOGNIZED BY BRC, SQF, AND PRIMUS-GFS AUDIT CERTIFICATIONS AS MEETING HACCP TRAINING REQUIREMENTS!

 

 

 COURSE DESCRIPTION

HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health-threatening biological, chemical, and physical food hazards during food processing. This is a comprehensive, two-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass interactive quiz questions during the course will receive a certificate of completion.

Day One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and provide for a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control.

The final day focuses on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point matrix.

 

LEARNING OBJECTIVES

  • Understand the role GMP and prerequisite programs in building a foundation for a food safety system
  • Learn the 5 preliminary tasks and 7 HACCP principles from the USDA NACMCF HACCP guideline
  • Lean how to conduct a hazard analysis, identify appropriate critical control points, and build a complete HACCP plan through hands-on interactive team exercises

WHO SHOULD ATTEND

  • 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

WHY ATTEND THIS COURSE

  • Enhance your professional development and upgrade your resume with a new certification
  • Facilitate your company completing a successful BRC, SQF, or PrimusGFS audit
  • We use the latest interactive participant engagement technologies to ensure this will be a meaningful and enjoyable learning experience!

COURSE LOCATION

University of Idaho Food Technology Center

1908 E. Chicago Street

Caldwell, ID 83605-0602

 

DELIVERABLES

Each course participant will receive:

  1. Workshop manual
  2. Team exercises for building a HACCP Plan
  3. Certificate of Completion carrying the IHA gold seal
  4. Continental breakfasts: Days 1 & 2
  5. Lunch: Days 1 & 2
  6. Full beverage (coffee, tea, soft drinks, juice) and snack service

REGISTRATION

AGENDA

Day 1                   Prerequisite Food Safety Programs

8:00 am           Welcome, Introductions, Agenda Review, Expectations

8:10 am           Part 1: Overview of Food Safety and HACCP

8:45 am           Part 2: Regulatory and Customer Requirements

9:15 am           Part 3: Good Manufacturing Practices [Video- 15 min]

10:25 am         Break

10:35 pm         Part 4: Pest Control

11:00 pm         Part 5: Chemical Control

12:00 pm         Lunch

12:45 pm         Part 6: Cleaning and Sanitation [Group Exercise – Prerequisite Programs 30 minutes]

1:45   pm         Part 7: Self Inspection and Auditing

2:15  pm          Break

2:30  pm          Part 8: Other Prerequisite Programs

5:00  pm          Wrap Up and Adjourn

 

Day 2              Hazard Analysis Critical Control Point

8:00  am         Overview of HACCP [Video- HACCP Introduction: 10 min]

10:30 am         Break

10:40 am         Hazards Overview-Biological, Chemical, and Physical Hazards

11:15 pm         HACCP Workshops- Describe the Food Products [Group Exercise: 15 minutes]; Ingredient/Raw Material Hazard Analysis [Group Exercise: 15 minutes]

12:00 pm         Lunch

12:45 pm         HACCP Workshops- Process Flow Chart [Group Exercise: 30 min]; Process Hazard   Analysis [Group Exercise: 30 min]

1:45  pm          FSMA Regulations: GMP/Preventive Controls for Human Food

2:15  pm          Break

2:30  pm          HACCP Workshops- Critical Control Point Master Plan [Group Exercise: 15 min]

3:15  pm          Building the HACCP Manual and Implementing HACCP

3:30  pm          Wrap Up: Quiz, Course Evaluation

4:30  pm          Adjourn

 

INSTRUCTOR

Jeff Kronenberg, M.S., is a Food Safety Practitioner and founder of Food Safety Northwest.  Over the past 34 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho.  Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems.  Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he spearheaded the introduction of Lean Manufacturing to the food industry in Idaho.

He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, FSMA, food defense, and in building GFSI-compliant food safety management systems. In 2011 & 2012, Jeff provided food safety & HACCP workshops and technical assistance to food & dairy processing personnel and government regulators in Belarus through US AID. Similar assistance was provided to the food industry in the Republic of Georgia in 2015 & 2017, and in Kyrgyzstan in 2016.  He is currently providing assistance to the food industry for FDA FSMA regulations through instruction of FSPCA Preventive Controls for Human Food, and for Preventive Controls for Animal Food courses.

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the International Association for Food Protection.  He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance (Lead Instructor), Safe Quality Food Institute (SQF Consultant), and is a Lead Instructor for the FSPCA Preventive Controls for Human Food and Animal Foods courses.   Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.