Posted by William Mullane | February 23, 2017
14 Feb 2017 - 08:00 am to 16 Feb 2017 - 04:00 pm
Boise, ID 83714
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 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 create 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.
Workshop accredited by the International HACCP Alliance.
The workshop fee covers all course materials, refreshments, full breakfast on day 1, continental breakfast on days 2 and 3, lunch, and a Certificate of Completion.
- Course Fee is $594 per person for 2 or more people registering together or $660 per individual. Government employees should contact Paula to receive the code for our government rate.
- Continental Breakfast, Lunch, Snacks, Coffee, Soda, Tea. Coffee service to include coffee, decaf coffee, and an assortment of teas.
- For registration questions please contact: Paula Peterman at 208-364-6188 or email at email@example.com
Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business day prior to the workshop will be charged a minimum of 50% of the workshop fee. No shows 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.
Group rates of $91/night for a single room or $106/night for a double are available at the Riverside Hotel. Contact the hotel before Friday, January 20 at 208-343-1871 and ask for the “Practical Food Safety” Group Rate.
|DAY 1 – 8:00am – 5:00pm
|DAY 2 – 8:00am – 5:00pm
DAY 3 – 8:00am – 2:00pm
- For registration questions, contact Paula Peterman at 208-364-6188 or email at firstname.lastname@example.org.
- For technical questions, contact Jeff Kronenberg at 208-867-6477 or email@example.com.
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 broad 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.
|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|
|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|
|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|