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Course Description & Objectives
This is a one-day overview course is especially designed for line workers, QC personnel, sanitors, supervisors, and other employees of packing house operations. 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 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.
Agenda
- Welcome and Introductions
- Overview of Food Safety and HACCP
- Biological, Chemical, and Physical Hazards
- Pulse Processing Inspection Standards
- Prerequisite Food Safety Programs
- HACCP Preliminary Tasks and PrinciplesTeam Exercises
Who Should Attend
The workshop is designed for line workers, QC personnel, sanitors, supervisors, and other employees of packing house operations.
Instructor
 Jeff Kronenberg
Food Processing Extension Specialist, University of Idaho School of Food Science / TechHelp
- AFDO Seafood HACCP Trainer #0065-112800-99439
- ASQ Certified HACCP Auditor (11/03/05)
- SQF Consultant #9654SQFCO
Jeff has more than 25 years of experience developing food safety, quality, sanitation, and HACCP programs for such companies 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.
Fee
The workshop fee is $50/person for Pulse Processor employees thanks to the support of the Idaho Department of Agriculture. Fee for all other attendees is $175.
The fee includes a course manual, refreshments, lunch, and a certificate of completion.
Contact Information
For information contact Paula Peterman
For technical questions contact Jeff Kronenberg, Food Specialist, University of Idaho & TechHelp
About Us
TechHelp, a not-for-profit organization, has been strengthening the competitiveness of  northwest manufacturers and food processors since 1996. TechHelp provides professional assistance and training for product and process improvements www.techhelp.org
 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
Cosponsors
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