Description:
SEAFOOD HACCP SEGMENT TWO TRAINING COURSE – Course 6568 University of Idaho-Extension & TechHelp Idaho May 6, 2010 ◊ 8:30 AM – 5:00 PM University of Idaho Water Center, 322 East Front Street, Room CL-162 (1st floor), Boise, Idaho 83702 Instructor Bio Jeff Kronenberg, Food Processing Specialist, University of Idaho AFDO Seafood HACCP Trainer #0065-112800-99439 ASQ Certified HACCP Auditor (11/03/05) SQF Consultant #9654SQFCO Jeff has more than 25 years of experience developing food safety, quality, sanitation, and HACCP programs for such companies 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. Course Prerequisite Completion of Basic Seafood HACCP Online Training (Internet Segment One Course) see http://seafoodhaccp.cornell.edu Agenda 1. FDA Seafood HACCP Regulation 2. Seafood Safety Hazards 3. Prerequisite Programs and Preliminary Steps 4. HACCP Principles 5. The FDA Hazards and Controls Guide 6. National Seafood HACCP Alliance Training Manual 7. Develop HACCP Plans – Group Work Teams Registration ► $110/person. Fee includes training materials, refreshments, lunch and AFDO Certificate of Completion ► Payment must be received by April 22, 2010 ► Contact Paula Peterman, University of Idaho Phone: (208) 364-6188 Email: paulap@uidaho.edu Fax: (208) 364-3160 ► Technical information: Contact Jeff Kronenberg @ (208) 364-4937; jkron@uidaho.edu www.ag.uidaho.edu/sfs/ www.techhelp.org SPONSORS: University of Idaho Extension; School of Food Science; TechHelp Idaho CO-SPONSOR: Northwest Food Processors Association