2 Oct 2014 - 08:00 am

Idaho Falls

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Register Now!

Thanks to everyone who recently signed up for the Intro Workshop!  The workshop is a go and we look forward to seeing everyone in Idaho Falls on October 2.

This is a one-day overview course especially designed for line workers, QC personnel, sanitors, supervisors, and other employees of food processing operations.
Participants will spend one-half day learning about food safety prerequisite programs, which are used to ensure food products are free from nonhazardous objectionable contaminants. This includes good manufacturing practices, which are required by both state and federal food regulators. The other half of the workshop will focus on HACCP, or Hazard Analysis Critical Control Points, a system utilized to prevent significant health threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP Plan. During the workshop, interactive team exercises will be deployed to enhance the learning experience.

What’s in it for me?

This workshop will provide new skills and knowledge in the area of food safety & HACCP, benefiting your personal professional development.

What’s in it for my company?

Small food processors will benefit from this one day course on key information needed to ensure compliance with local, State, and Federal regulations. Larger operations will find this convenient one-day program will provide their employees with a better appreciation of food safety management.

Agenda

  • Welcome and Introductions
  • Overview of Food Safety and HACCPcandy line 400
  • Biological, Chemical, and Physical Hazards
  • Prerequisite Food Safety Programs
  • HACCP Preliminary Tasks and Principles
  • Team Exercises

Registration & Information

Fee is $185 per person. Volume discounts ($167 per person) are available for more than one registrant from same company. Fee includes manual, refreshments, continental  breakfast, lunch, and a certificate of completion. Please specify if special assistance or dietary requirements are needed.

Meals include a continental breakfast, lunch and refreshments.

This Workshop may be tax deductible under IRS Section 1.162.5
*Certain restrictions may apply; refer to your accounting department for specific applicability.

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 shows will be charged the full workshop fee.

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

Register Now!

 


INSTRUCTORS

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.


don 300

Don Jones

 

Don Jones is Director of Sales, Wesmar Company. He holds a B.S. degree in EDCI from Texas A&M University.Don Jones has worked for several food and beverage operations, including 9 years of diversified experience in positions from supervisor to operations manager with Pepsi / Frito Lay and Stroh Brewery / Anheuser Busch Breweries.

In addition to his processing experience, Don has worked 20 years in food plant sanitation, cleaning, and food safety. He has hands-on experience in the specialty chemical business servicing the food processing industry, and has held positions in sales & technical service with Diversey, Great Western, Shepard Bros, DeLaval Cleaning Solutions, and Aqua Phoenix Scientific.

As a food safety professional, Don has taught classes in Cleaning & Sanitation, Sanitizers, Chemical Safety, Sanitation Chemical Testing, Environmental Sanitation, GMP, Spill Containment and Basic CIP to major food manufacturers. He has been a presenter at multiple workshops held at OSU, University of Idaho, Penn State University, and NWFPA.

 


 

Sponsored by

 u of i extensionUniversity 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
  ui uw round whiteThe 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
Wesmar Logo300Wesmar Company is based in Lynnwood, Washington. Wesmer develops, manufactures and markets cleaning, sanitizing and water treatment compounds for food processing and industrial plants. Wesmar has the knowledge and experience needed to help you with your particular application, and offer an individually customized Service Program to help you with your cleaning, sanitizing, and water treatment needs. Wesmar also specializes in producing specialty chemicals and performs custom blending for a variety of applications.
 TechHelp_web_logo_400x100pxTechHelp 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