The Practical Food Safety and HACCP Workshop will take place at the Riverside Hotel, Boise - November 4-6
Featured speakers are Don Jones of Wesmar Company and Jeff Weir of Sprague Pest Solutions
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 wash hands 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.
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.
On day two, we have added a discussion on the Food Safety Modernization Act, and will cover the new proposed Hazard Analysis and Risk-Based Preventive Controls regulation and impacts on HACCP systems.
The course and instructor are accredited by the International HACCP Alliance (IHA). Third party auditors and customers look for accredited HACCP training when reviewing a company’s food safety management system.
Who Should Attend
Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators& Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers.
Why You Should Attend
Participants who pass a final test will receive a certificate of completion from the University of Idaho, which includes the certification seal of the International HACCP Alliance. Your company will also receive key information on how HACCP systems will need to be revised to meet the upcoming requirements of the FDA Food Safety Modernization Act (FSMA), Current Good Manufacturing Practices and Hazard Analysis and Risk-Based Preventive Controls for Human Food proposed regulation.
Suggested Prerequisites
An understanding and working knowledge of HACCP and quality management systems within the relevant manufacturing/processing environment would be an advantage as would the Introduction to Food Safety and HACCP Workshop.
Agenda
Day One, November 4 – 8am – 5pm
• 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 Two, November 5 – 8am – 5pm
• HACCP Overview
• Proposed FDA FSMA Requirements & HACCP
• Biological, Chemical, and Physical Hazards
• Building a HACCP Team
• HACCP Preliminary Task
• HACCP Principles
• Product Description and Ingredient Hazard
Day Three, November 6 – 8am – 2pm
• 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
Registration & Information
• The Workshop Fee is $575 per person.
• Two or more people registering from the same company pay a discounted rate of $520 per person.
• The workshop fee covers all course materials, a Certificate of Completion, full breakfast on day 1, continental breakfast on days 2 and 3, lunch, snacks, coffee, soda and tea. Coffee service includes coffee, decaf coffee and assortment of teas.
This Workshop may be tax deductible under IRS Section 1.162.5
*Certain restrictions may apply; refer to your accounting department for specific applicability.
Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows will be charged the full workshop fee.
For registration questions, please contact Paula Peterman at 208-364-6188 or paulap@uidaho.edu
For technical information, please contact Jeff Kronenberg at 208-364-4937 or jkron@uidaho.edu