News

Advanced HACCP Workshop Focuses on Validation and Verification

AIB International will be offering its Advanced HACCP Workshop in San Antonio, Texas, June 5-6, and Kansas City, Mo., Nov. 6-7. The seminar is designed to take food safety professionals to a new level of mastery in the use of HACCP principles in assuring food product safety.

Emphasis will be placed on verification and validation activities. Participants will learn how to: confirm prerequisite programs, review the HACCP manual, verify the implemented HACCP systems, and validate the HACCP plan.

The course demonstrates how to design and implement a scientifically-based HACCP system to meet the highest food safety standards. Hands-on workshops will provide practical auditing experience for evaluating HACCP system implementation. Unique to the seminar is a careful discussion of how food hazards can be controlled when changes are made to equipment, ingredients, and process parameters.

Specific topics will include: a review of the seven HACCP principles; hazard analysis; recordkeeping; deviations; verification and validation; and updating and auditing the HACCP program.

Tuition for the course is $645. International participants also pay a $40 handling charge. For additional seminar information, or to enroll visit www.aibonline.org.

AIB Introduces Food Safety Essentials Training Program Vulnerability Assessments

AIB has introduced a cost effective, online training program designed to educate QA technicians, line workers, maintenance personnel and temporary workers on a wide array of food safety issues. Available in English and Spanish, this cutting-edge program, called Food Safety Essentials, offers student access to 16 unique training courses including:

• GMPs/GMPs and You
• HACCP/HACCP — It’s a Critical Point
• Allergen Control/Allergen Control — Someone’s Life Depends on It
• Food Security/Food Security — Defending Home Plate
• Food Defense/Food Defense on the Front Line
• Foreign Material Control/Foreign Material — What Doesn’t Belong
• Cleaning Practices and Schedules —When Clean Means Clean
• Pest Control/How You Can Help Recognize and Control Pests
• Basic Microbiology/What You Need to Know About Bacteria
• Building Maintenance/Built for Safety
• Outside Grounds/Outside Grounds — Not Out of Bounds!
• Equipment Maintenance/Designed for Quality
• Incoming Material Inspections/The First Line of Defense
• Temperature Control/Temperature Control — Don’t Spoil It for Everyone
• Storage Practices/The Ins and Outs of Inventory
• Traceability and Recall/Keeping Track to Get it Back

Available 24 hours a day, seven days a week, Food Safety Essentials is priced affordably for both large and small food processing operations. The website also maintains a personalized transcript that tracks student performance, another valuable feature of the online training program.

If you would like to learn more about Food Safety Essentials, visit www.foodsafetyessentials.net. On the left side of the screen:

• Click on “User Demo” to see the full GMP course for free (you can even take the test).
• Click “Tutorial” for a quick review of he administrative features.
• Click on the “Admin Demo” to experiment with the administrative tools.
• Click “View FAQs” for more details such as the learning objectives for all the courses and example handouts that are helpful after purchase.

To subscribe, call AIB toll free at 800/242-2534. Order forms also can be download and faxed to 785/537-1493 or mailed to: AIB Orders Department, 1213 Bakers Way, P.O. Box 3999, Manhattan, Kan. 66505-3999. AIB