Posted by William Mullane | August 29, 2015
Read our guidelines here to determine if and when your food processing operation must adhere to the new FSMA regulations.
NOTE: This is a recommended prerequisite class for those who are interested in taking the 2.5 Day FSPCA Preventive Controls Course. It is designed to meet the needs of those who are new to the world of food safety or have not completed a formal HACCP course. It will prepare participants to successfully complete any 2.5-day FSPCA Preventive Controls Course.
This workshop is taught by Jeff Kronenberg, M.S., of TechHelp and the University of Idaho who holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for
Human Food Course. (Certificate # 7197425)
- Welcome, Introductions, Agenda Review, Expectations
- A Primer on the Food Safety Modernization Act (FSMA) and the Preventive Controls for Human Food Regulation (PCHF)
- Overview of Food Safety, HACCP, and Preventive Controls
- The Science of Food Safety
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Food Safety Prerequisite Programs
- Good Manufacturing Practices- New FSMA GMP’s (21CFR117 Subpart B)
- Pest Control
- Chemical Control
- Cleaning and Sanitation
- Self -Inspection and Auditing
- Other Prerequisite Programs
- Overview of HACCP Preliminary Tasks and Principles
- Introduction to FSMA Preventive Controls
- Overview of the FSMA Regulation (cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food- 21CFR117)
- FSMA PCHF Buzzwords-Important FSMA Definitions and Acronyms
- The Food Safety Plan
- Preventive Controls Basics
- Managing Preventive Controls
- Preparing for The Food Safety Preventive Controls Alliance (FSPCA) PCHF Training Course
- Team Exercises
- Wrap Up and Critique
Who Should Attend
- Those who are new to the world of food safety or have not completed a formal HACCP course and want to attend a 2.5 Day FSPCA PCHF Course.
- Managers, executives and others who do not plan to participate in FSPCA training but who are interested in and want to learn more about the Food Safety Modernization Act.
- Taught by FSPCA Trained Lead Instructor.
- Interactive team activities enhance the learning experience.
- Become fully prepared to take and successfully complete the 2.5-day FSPCA PCHF Course.
- Participant Manual
- Continental breakfast, lunch, snacks, coffee, soda, and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
- Certificate of Completion from the University of Idaho.
- The workshop fee is $292/person for 2 or more people from the same company registering at the same time or $325/individual.
- 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 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.
Preventive Controls for Human Food is one of the components of the FDA Food Safety Modernization Act that was enacted in 2011. This component for human food became a regulation on Sept 17, 2015. Preventive controls for Human Foods requires most every food manufacturer, packer, bottler, and storage facility to:
- Identify food safety and adulteration risks associated with their foods and processes
- Implement controls to minimize the risks
- Verify that the controls are working
- Design and implement corrective actions to address any deviations from the controls that might arise
The 2.5-day course, developed by the Food Safety Preventive Controls Alliance, prepares companies & individuals to meet the above requirements and is very complex and intensive. This Introductory Course will prepare those are new to the world of food safety or have not completed a formal HACCP course (such as the International HACCP Alliance Certification).
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.
Jeff holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. (Certificate # 7197425)
Our FSMA information, training, assessments and implementation services are provided by members of our highly qualified partnership of the University of Idaho Cooperative Extension, Washington State University Extension, WSU & U of I School of Food Science, WSU Food Processing Extension & Research , Oregon State University College of Agricultural Sciences – Food Science & Technology, Idaho State Department of Agriculture, Washington State Department of Agriculture and TechHelp.
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
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.
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
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 are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.
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.
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
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/
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 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