Courses in HACCP and Microbiology Offered This Summer

Food Safety Net Services announces it will host classes in HACCP and introductory microbiology for plant managers and quality assurance personnel.

The HACCP course is designed to educate all employees involved in the critical control plan in HACCP systems development, implementation and management, the company says in a release. It will be taught by Dr. Gary C. Smith of Colorado State University and Robert Pease, audit specialist and quality systems manager for FSNS.

The course is accredited by the International HACCP Alliance and attendees will receive their certification upon completion of the two-day course.

The Micro 101 course is ideal for QA/QC personnel, entry-level lab staff and general plant personnel, the company says in a release, and will cover the basic principles of microbiology as they relate to the overall quality and safety of food products.

Participants will gain basic knowledge of key microorganisms and their impact on food safety and quality. The course also will cover basic laboratory processes, data interpretation, customer complaint investigations, challenge and validation testing and shelf life analysis. This course is taught by an expert staff including Dr. Wendy Warren-Serna, vice president of technical services for FSNS and Wendy Maduff, manager of technical services.

Contact Bobbi Giblin at 888/525-9788, ext. 229 or at bgiblin@food-safetynet.com for more information or to register.

Course dates and locations are as follows:

HACCP courses:

• Green Bay, Wis. — June 19-20
• Phoenix — October 9-10
• San Antonio — December 4-5

Micro 101 courses:

• Green Bay, Wis. — June 21-22
• Phoenix — October 11-12
• San Antonio — December 6-7