TechHelp Announces Two New Workshops

TechHelp, of the University of Idaho, has announced two new workshops:

Internal Auditor Workshop
October 20, 2015
8:00 – 5:00INFO:  www.techhelp.org

A comprehensive audit system is essential to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively and identifies areas that require improvement. The Internal  Auditor Workshop will teach you how to conduct internal audits in your facility against one of the GFSI Audit Schemes. Enhance your professional career development by learning more about becoming an internal auditor. Meet your job requirements and build on your ability to monitor the company’s SQF, BRC, Primus GFS and FSSC requirements.

GFSI Audit Schemes are becoming a standard for the food industry as a tool for assuring food safety and regulatory compliance and has become a customer requirement for many processors. In addition, many of the schemes require formal, documented training for personnel who conduct internal auditing. This one day course will provide attendees with a full understanding of audit requirements as well as promote personal professional development. It will also help the plant audit scheme practitioner do a better job managing food safety and HACCP. Participants will be trained through a combination of discussions, practical activities and PowerPoint presentations. Attendees will be given feedback on their performance during the case study and suggestions for improving their auditing techniques. Meet your job requirements and build on your ability to monitor the company’s audit scheme requirements.

Practical Food Safety & HACCP Workshop
November 3-5, 2015
Boise, Idaho
INFO:  www.techhelp.org
HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health threatening biological, chemical, and physical food hazards during foodprocessing. 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, flowcharts, hazard analysis, and a critical control point matrix.

Day two includes a discussion on the Food Safety Modernization Act, and covers the new proposed Hazard Analysis and Risk-Based Preventive Controls regulation and impacts on HACCP systems.

The course and the 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