Introduction to Food Safety and HACCP is a one-day overview course especially designed for small-scale processors, line workers, QC personnel, "sanitors", supervisors, environmental health specialists and dairy processors.

Participants will spend one-half day learning about food safety prerequisite programs, which are used to ensure food products are free from non-hazardous 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 Point, 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.

Agenda

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

Registration Fee

$175/person fee includes manual, refreshments, lunch, and a certificate of participation. Government and group rates available.

Scholarships are available upon request and granted based on need.

Registration Information

Paula Peterman, Administrative Assistant, University of Idaho
Phone (208) 364-6188 or paulap@uidaho.edu

Technical Information

Jeff Kronenberg (208) 364-4937 or jkron@uidaho.edu

Instructor

Jeff Kronenberg, food processing specialist with the University of Idaho Extension and TechHelp, has more than 25 years of experience developing food safety, quality, sanitation, and HACCP programs for firms such as Frito-Lay, Simplot, PowerBar, and AIB International. In 1994, 1996 and 1999, he served on the Northwest Food Processors association HACCP Committee, coordinating HACCP workshops in the Pacific Northwest. Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University.

Sponsors:
	Department of Food Science & Toxicology
Co-Sponsors