15 Jun 2017 - 08:00 am to 15 Jun 2017 - 04:30 pm

Boise

 

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This workshop is for seafood processor personnel who develop, reassess, and modify a facility’s HACCP Plan and manage verification activities. Those who complete this accredited course will receive a certificate from AFDO demonstrating compliance with the FDA Seafood HACCP Regulation training requirements (21 CFR 123.10). This course will ensure your company is meeting FDA requirements and help you avoid regulatory citations and costly legal issues. Participants will be trained through a combination of discussions, PowerPoint presentations, and through developing seafood HACCP plans. Attendees will be given feedback on their performance during the case studies and suggestions for developing their company’s HACCP system.


Who Should Attend

This course is intended for HACCP Team facilitators, HACCP Coordinators or Managers, HACCP Team Members, QA Managers, Warehousing (Seafood) Managers, Environmental Health Specialists, Food

Instructor, Jeff Kronenberg, M.S., of TechHelp and the University of Idaho leads a Food Safety activity.

Instructor, Jeff Kronenberg, M.S., of TechHelp and the University of Idaho leads a Food Safety activity.

Safety Managers, Food Safety Directors, Consultants, Food Safety Auditors, and Inspectors.

Benefits to Individual

Each attendee will receive a certificate of completion from the Association of Food and Drug Officials (AFDO).  Participants would typically take a 2.5-day class to obtain this certificate.

Benefits to Company

Graduates of this course will meet the FDA requirement that each seafood facility have a “trained person” on site. The  Seafood HACCP Regulation requires every seafood processing facility to have a trained resource person who has completed a specialized training course in the application of HACCP principles to fish and fishery product processing. This person’s training must be equivalent to that received under a standardized training program recognized by the FDA such as the one developed by the Seafood HACCP Alliance. This person will oversee the development of the HACCP Plan, will reassess and modify the HACCP Plan, and will conduct record reviews. (See 21CFR123.10)


Prerequisite

EACH ATTENDEE MUST PROVIDE PROOF that you have completed the Basic Seafood HACCP Online Training (Internet Segment One Course). You can complete the training online at http://seafoodhaccp.cornell.edu.

Participants in our one-day course must bring a printed or electronic version of your FDA Fish & Fishery Products Hazards Controls Guide and your Seafood HACCP Alliance Training Manual. (Click the links to access free electronic copies)

Course Information

  • This Seafood HACCP Segment II Course #6765 has been registered with the AFDO.
  • The Registration Fee of $325 per person includes training materials, refreshments, lunch & AFDO Certificate of Completion.
  • The Fee is tax deductible under IRS section 1.162-5.
    Certain restrictions apply—refer to your accounting department for specific applicability.
  • For registration information, 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.
  • Please advise us if special assistance is needed or if there are special dietary requirements.
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Lodging

The Courtyard Boise Downtown is pleased to offer a group rate of for $139 USD  per night for Seafood HACCP attendees. The rate is available for the days of June 14-15, 2017. The last day to book the group rate is May 24, 2017.

Book your group rate for Seafood HACCP Here.


Agenda

  • 8:00 am  – Orientation, Course Objectives, and Introductions
  • 8:15 am – Review and Q&A FDA
    • Seafood HACCP Regulation
    • Seafood Safety Hazards
    • Pre-requisite Programs and Preliminary Steps
    • 7 HACCP Principles
    • Using the FDA Hazards and Controls Guide—Fourth Ed: April 2011
  • 9:30 am – Break
  • 9:45 am  – Divide Students into Work Teams
  • Group Work Sessions to Develop HACCP Plans Using Models from the Alliance Training Manual
  • 11:30 pm – Lunch
  • 12:15 pm – Resume Group Work Sessions
  • 2:30 pm – Break
  • 2:40 pm – Resume Group Work Sessions
  • 3:30 pm – Group Presentations and Discussion of Work Session Results
  • 4:25 pm – Course Evaluation
  • 4:30 pm – End of Course

This course is accredited by the Association of Food and Drug Officials (AFDO) and completion of both segments 1 & 2 meets FDA Seafood HACCP regulation training requirements (21CFR123.10).


Instructor

Jeff Kronenberg, M.S., is an Assistant Professor at the University of Idaho School of Food Science and a Food Safety Specialist with TechHelp. Over the past 31 years, he has held positions in

Jeff Kronenberg

Jeff Kronenberg

operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and the University of Idaho. Jeff 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. He has many years of experience in providing food safety training and was involved in developing and reviewing FSPCA the training curriculum.
*J. Kronenberg (Cert # 7197425)

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. Jeff has provided leadership 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. In 2016, Jeff provided similar services in Kyrgyzstan. 

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


Sponsored by


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.


ui uw round white

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


idstagr

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


TechHelp - Idaho Manufacturing Specialists

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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