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Our next 3-Day Practical Food Safety & HACCP workshop is August 16-18, 2016 in Boise. Learn more about the event here or click the button below to register.

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Workshop Details

HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of health threatening biological, chemical, and physical food hazards during food wash hands processing. This is a comprehensive, three-day workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food manufacturing facility. Participants who pass a final test will receive a certificate of completion.

Day One of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and ensures a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control. The final two days focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flowcharts, hazard analysis, and a critical control point matrix.PracticalFS-HACCP-Nov14-Pressquality

Day two includes a discussion on the Food Safety Modernization Act, and covers the new proposed Hazard Analysis and Risk-Based
Preventive Controls regulation and impacts on HACCP systems.

The course and the instructor are accredited by the International HACCP Alliance (IHA). Third party auditors and customers look for accredited HACCP training when reviewing a company’s food safety management system.

Who Should Attend

Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers.

Why You Should Attend

Participants who pass a final test receive a certificate of completion from the University of Idaho, which includes the certification seal of the International HACCP Alliance. Companies also receive key information on how HACCP systems will need to be revised to meet the requirements of the FDA Food Safety Modernization Act (FSMA), Current Good Manufacturing Practices and Hazard Analysis and Risk-Based Preventive Controls for Human Food regulation.

Suggested Prerequisites

An understanding and working knowledge of HACCP and quality management systems within the relevant manufacturing/processing environment would be an advantage as would the Introduction to Food Safety and HACCP Workshop.


The workshop fee covers all course materials, a Certificate of Completion, full breakfast on day 1, continental breakfast on days 2 and 3, lunch, snacks, coffee, soda and tea. Coffee service includes coffee, decaf coffee and assortment of teas.


  • The Workshop Fee is typically $670 per person.
  • Two or more people registering from the same company pay a discounted rate of $603 per person

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.

For registration questions, please contact—Paula Peterman at 208-364-6188 or

For technical information, please contact – Jeff Kronenberg at 208-364-4937 or

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Instructor Biography

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.

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.
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.
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.
SpragueW_Tag 300Sprague Pest Solutions delivers innovative pest solutions to clients throughout Washington, Oregon, Idaho, Utah, Colorado and parts of Montana, Wyoming and Nevada. Our BrandSmart PestTM Prevention approach has been instrumental in establishing Sprague as the leading authority on pest prevention and the expert on new technologies specifically designed to meet the needs of home owners and businesses in multiple industries. Our efforts are concentrated on dramatically reducing the use of pesticides and employing environmentally sound methods of pest control, while delivering the most effective solutions. We are committed to preserving the natural ecology of our region and protecting the health and property of our clients.
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.