Description:
Practical Food Safety & Hazard Analysis Critical Control Points (HACCP) Workshop WORKSHOP DETAILS 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, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass a final test will receive a certificate of completion and are eligible for Continuing Education Units from the University of Idaho. Day one of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and ensures a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control. The final two days focus 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. AGENDA DAY 1 - MARCH 29 - 8:AM - 5:PM • Food Safety Overview • Good Manufacturing Practices • Pest Control • Chemical and Allergen Control • Cleaning and Sanitation • Preventive Maintenance • Trace and Recall • Customer Complaints • Receiving/Storage/Shipping Practices • Water Safety • Microbial Safety DAY 2 - MARCH 30 - 8:AM - 5:PM • HACCP Overview • Prerequisite Programs • Biological, Chemical, and Physical Food • Building a HACCP Team • HACCP Preliminary Tasks • HACCP Principles • Product Description and Ingredient Hazard DAY 3 - MARCH 31 - 8:AM - 4:PM • Flow Charts and Product Hazard Analysis • Critical Control Points and Monitoring Procedures • Deviations and Corrective Actions • Verification, Validation, Record Keeping • Developing HACCP Master Plan Manual • Implementation Tips and Issues DELIVERABLES The workshop fee covers all course materials, refreshments, lunches, and a University Certificate of Completion. Registration • Phone: 208-364-6188 • Fax: 208-364-3160 • Email: paulap@uidaho.edu • Web: www.techhelp.org • Payment to "TechHelp" — Check, VISA, MasterCard, or Invoice • Continuing Education Units (CEUs) available upon advance request • Specify if special assistance or dietary Requirements are needed Fee • Standard registration: $560 • Special discounts for government employees • Discount for two or more employees from the same company (group registration code is - group - during checkout) • Scholarships available upon request; based on need INSTRUCTOR Jeff Kronenberg, food processing specialist with the University of Idaho Extension and TechHelp, has 25 years of experience developing food safety, quality, sanitation, and HACCP programs for firms such as Frito-Lay, Simplot, PowerBar, and AIB International. In 1994, 1996 and 1999, he served on the Northwest Food Processors association HACCP Committee, coordinating HACCP workshops in the Pacific Northwest. Jeff holds a Master's Degree in Food Science and Microbiology from Cornell University. CONTACT JEFF KRONENBERG: Email - jkron@uidaho.edu Call - 208-364-4937 Visit - www.ag.uidaho.edu/sfs or www.techhelp.org ACCREDITATION This workshop is now accredited by the International HACCP Alliance. All participants successfully completing this course will receive a certificate with the IHA seal. ABOUT US TechHelp is a not-for-profit organization that has been strengthening the competitiveness of northwest manufacturers and food processors since 1996 through professional assistance and training for product and process improvements. TechHelp is a partnership of Idaho's three state universities and an affiliate of the National Manufacturing Extension Partnership. University of Idaho Extension is a partnership between the University, USDA, and Idaho. Since 1912, it has provided high quality research-based education in Idaho. University of Idaho School of Food Science offers undergraduate and graduate degrees in Food Science. Nine faculty and one extension specialist work on a variety of projects and provide technical services to the food processing industry.