6 Mar 2018 - 08:00 am to 8 Mar 2018 - 05:00 pm

Twin Falls

Register for FSPCA Today!

Download an FSPCA Course Flyer

Food Safety Specialist and Assistant Professor, Jeff Kronenberg,  of TechHelp and the University of Idaho will host a 2.5 Day Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Animal Food Course from March 6-8, 2018 in Twin Falls.  Participants who successfully complete the course will receive a registered PCQI Certificate from the IFPTI, AAFCO, and FSPCA.

The new FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual” (PCQI)  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))

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

Our course instructor trained with the FSPCA and holds the FSPCA “Certificate of Training” as a Lead Instructor for the FSPCA Preventive Controls for Animal Food Course.   *J. Kronenberg (Cert # 7197425).

FSPCA Preventive Controls for Animal Food Course Agenda

Class runs from 8 am – 5 pm on days 1&2 and finishes at 1 pm on Day 3.  

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., holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. (Certificate # 17cce59)

The course will cover:

  • Overview of the FSMA requirements for animal food
  • Current Good Manufacturing Practice requirements
  • Animal food safety hazards
  • Overview of the food safety plan
  • Hazard analysis and preventive controls determination
  • Preventive control management components
  • Process controls
  • Sanitation controls
  • Supply-chain applied controls
  • Recall plans
  • Team exercises to develop a model Animal Food Safety Plan

 

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

This course is very complex and intensive and requires previous training in Food Safety & HACCP. Contact Jeff Kronenberg if you have any questions about your ability to complete this course. 

Deliverables

  • The workshop fee covers all course materials including an FSCPA manual and participant exercise workbook.
  • One instructor per 32 participants creates a high-quality training environment and more opportunities for individual attention.
  • Interactive team exercises enhance the learning environment.
  • Registered Certificate of Training issued by IFPTI and AAFCO. (proof that the participant trained under an FDA recognized curriculum. 21CFR117.180 (c) (1))
  • We will provide a full breakfast on day one, continental breakfast on day two, full lunch days one & two, brunch on day three, snacks, coffee, soda, and tea. We honor special dietary needs identified during registration.
  • Please request special dietary needs or disability accommodations in advance during the registration process.
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Registration

  • The workshop fee is $648/person for 2 or more people registering at the same time or $720 per individual.
  • Registrants who cancel seven or more business days before the workshop will receive a full refund. Registrants who cancel less than seven business days before 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.
Register for FSPCA Today!

For registration questions, please contact – Jennifer Buel at 208-426-3767 or jenniferbuel@techhelp.org

For technical information, please contact – Jeff Kronenberg at 208-364-4937 or jkron@uidaho.edu


Lodging

The Hilton Garden Inn in Twin Falls, Idaho is offering a special room rate for FSPCA attendees of $129 per night for 3/5, 3/6, 3/7.  Click this link to make your reservation online or call the Inn at (208) 733-8500 and request the FSPCA rate. The special room rate will be available until February 13th or until the group block is sold-out, whichever comes first.
This rate does not include breakfast.


Instructor

Our course instructor was trained by the Food Safety Preventive Controls Alliance (FSPCA) and is a Registered Lead Instructor for both the FSPCA Preventive Controls for Human Food Course and the FSPCA Preventive Controls for Animal Food Course. Jeff has over 32 years of experience in providing food safety training and was involved in developing and reviewing the training curriculum.

Jeff Kronenberg

Jeff Kronenberg

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 32 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 the 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. Jeff had a leadership role in lean transformations in 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.


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Sponsored by

Our FSMA 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

The 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


oregon state logo 500

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 members 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-communities nationally 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.


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