23 May 2016 - 08:00 am to 25 May 2016 - 05:00 pm

Idaho Falls

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Dear Fan of Food Safety,
Registration for this course closed the afternoon of May 18, 2016. If you would like to express your interest in a future course, please click the button below.

I’m Interested!

Download PDF Flyer


The new FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual  who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA)   that is recognized by the FDA. This person will oversee the implementation of the facility’s  food safety plan and other key tasks. (See 21CFR117.180 (c) (1)) Our Partnership * will offer our 2.5-day FSPCA course on May 23-25 at the Hilton Garden Inn in Idaho Falls.

Read our guidelines here to determine if and when your food processing operation must adhere to the new FSMA regulations. 

Our 2.5-Day course instructors trained with the FSPCA and hold the FSPCA “Certificate of Training” as Lead Instructors for the FSPCA Preventive Controls for Human Food course.  *M. Daeschel (Cert # 7197419) *J. Kronenberg (Cert # 7197425)

Some of the 60 graduates pose with course instructors Jeff Kronenberg and Mark Daeschel.

Some of the 60 graduates of our first course pose with instructors Jeff Kronenberg and Mark Daeschel.

FSPCA Preventive Controls for Human Food Course Agenda

Day One

  • Chapter 1: Introduction to Course

    Lead Instructor, Jeff Kronenberg, M.S., is an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp .

    Jeff Kronenberg, M.S., is an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. (Certificate # 7197425)

  • Chapter 2: Food Safety Plan Overview
  • Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4: Biological Food Safety Hazards
  • Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
  • Chapter 6: Preliminary Steps in Developing a Food Safety Plan

Day 2

  • Chapter 7: Hazard Analysis and Preventive Controls Determination
  • Chapter 8: Process Preventive Controls
  • Chapter 9: Food Allergen Preventive Controls
  • Chapter 10: Sanitation Preventive Controls
  • Chapter 11: Supply Chain Preventive Controls

Day 3 – Ends by 2:00 pm

  • Chapter 12: Verification and Validation Procedures
  • Chapter 14: Record-keeping Procedures
  • Recall Plan
  • Chapter 15: Regulation Overview – cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food
  • Chapter 16: Resources for Preparing Food Safety Plans
  • Quiz
  • Wrap Up Done by 2:00 pm

Who Should Attend

Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance  coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel.

Suggested Prerequisites

Previous training in Food Safety & HACCP.

Deliverables

  • The workshop fee covers all course materials including an FSCPA Manual.
  • One instructor per 30 participants will offer a high quality training environment and more opportunities for individual attention.

    Jeff Kronenberg leads the Boise FSPCA Course in January of 2016.

    Jeff Kronenberg leads the Boise FSPCA Course in January of 2016.

  • Interactive team exercises enhance learning environment.
  • Registered Certificate of Training issued by AFDO. (proof that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
  • The workshop cost includes a $50 certificate fee by AFDO.
  • FSPCA_Logo_RGB_LargeFull breakfast on day 1, continental breakfast on days 2 and 3, lunch, snacks, coffee, soda and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
  • Please request special dietary needs in advance during the registration process.

Registration – Closed the afternoon of May 18, 2016

  • The workshop fee is $625/person for 2 or more people from the same company registering at the same time or $695/individual.
  • The workshop cost includes a $50 certificate fee by AFDO.
  • 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 show will be charged the full workshop fee. Tax deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability.
I’m Interested!

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


Lodging

Book your room by Monday, May 9 to get a special U of I rate of $124/night at the Hilton Garden Inn . The room special is good for a stay between May 22-25, 2016.

  • Group Name: University of Idaho
  • Group Code: IOU
  • Hilton Garden Inn Idaho Falls, 700 Lindsay Blvd, Idaho Falls 83402
  • Book your room online here or call 208-522-9500. Don’t forget to mention the Group Name & Code.

Instructors

Each of our course instructors was trained by the Food Safety Preventive Controls Alliance (FSPCA) and holds the Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. Each has over 30 years of  experience in providing food safety training. Both instructors were involved in developing and reviewing the training curriculum.
*M. Daeschel (Cert # 7197419)
*J. Kronenberg (Cert # 7197425)

Jeff Kronenberg

Jeff Kronenberg

Jeff Kronenberg, M.S., is an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp . Over the past 31 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho.

Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems.

In 2011 and 2012, Jeff provided food safety and HACCP workshops and technical assistance to food and dairy processing personnel and government regulators in Belarus.

Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP Certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.


Dr. Mark Daeschel

Dr. Daeschel received a B.A in Biology from the State University of New York, the M.S in Microbiology from the U. of Tennessee, and the Ph.D. in Food Science from North Carolina State University. He is a Professor in the Department of Food Science and Technology at Oregon State University and is a Certified Food Scientist with the Institute of Food Technologists. He has responsibilities in teaching, research and Extension that relate directly to the safe production, processing, and handling of foods. He currently teaches “Food Safety and Sanitation” and was instrumental in starting the popular Fermentation science program at Oregon State. He is an author on more than 100 papers and inventor on seven patents.

His Extension programming is focused on providing guidance and training courses for food processors and serving as an FDA recognized process authority in validating the safety of food production practices.  He is frequently retained as an expert witness in food product litigation and was involved in the Jack-in the Box and Odwalla Juice cases which culminated in the passage of new regulations for the safe processing of foods. He is a recipient of the R.M. Wade award for excellence in undergraduate teaching, an OSU College of Agricultural Sciences Distinguished Professor and was a Co-principal investigator on the USDA-CSRESS grant award “Ensuring the Safety of Specialty Foods in the Pacific Northwest”.  He is an avid winemaker and with his wife Inge are the owner/operators of Bald Hill Vineyards. He has twice won the “Best of Show” in the amateur wine competition at the Oregon State Fair.

Dr. Daeschel’s Research Interests are focused in the areas of food preservation, food safety, and food and beverage fermentation. His current investigations include:

  1. Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables;
  2. Antimicrobial activity associated with wine and its application as a disinfectant;
  3. Documenting the prevalence and persistence of bacterial pathogens in fresh and processed berry products.

Sponsored by

Our Partnership

Our FSMA information, training, assessments and implementation services are provided by members of our highly qualified partnership of the University of Idaho Cooperative ExtensionWashington State University ExtensionWSU & U of I School of Food ScienceWSU Food Processing Extension & Research Oregon State University College of Agricultural Sciences – Food Science & TechnologyIdaho State Department of Agriculture,  Washington State Department of Agriculture, The Manufacturing Community of Southern Idaho and TechHelp.


u of i extension

University of Idaho Extension is a partnership between the University, USDA and Idaho. Since 1912, it has provided high quality research-based education in Idaho. www.extension.uidaho.edu


Campus Sig Extension

With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs.  Food processing extension and research programs at the Washington State University are designed to assist the food processors of all types and sizes in the State of Washington, the Pacific Northwest region and the Nation.


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The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu


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Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST), one of the oldest established programs in the nation, offers undergraduate and graduate programs of study supported by 19 tenure and tenure-track faculty, a number of adjunct faculty, and 40 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.

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Through programs that advance OSU’s land-grant mission to serve the people Oregon and beyond, to industry training and resources for K-12 teachers, the Food Science and Technology Department is engaged in Oregon communities.


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The Idaho State Department of Agriculture, established in 1919, supports and regulates one of the state’s most important industries with a mission of “Serving consumers and agriculture by safeguarding the public, plants, animals, and the environment through education and regulation.”www.agri.idaho.org


washington state dept of ag

The Washington State Department of Agriculture serves the people of Washington by supporting the agricultural community and promoting consumer and environmental protection.   http://agr.wa.gov/


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Southern Idaho is known as “America’s Most Diverse Food Basket”, with food production, food processing and food science serving as the economic foundation for the region. This six-county region leads Idaho’s agribusiness sector, contributing well over half of the state’s Ag receipts. Few if any other region in the country has the depth in agribusiness as is found in southern Idaho. The area is part of an exclusive club of 24-communitiesnationally that earned the Federal Manufacturing Community ‘seal of approval’ — and only one of four (and the smallest community) in the U.S. recognized in the food manufacturing category.  The area’s food production, processing, and science industrial sectors contain a significant mix of key technologies and supply chain elements, making it a regional manufacturing focus.


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TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth. www.techhelp.org


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