TechHelp News
Join Dr. Janna Hamlett for Online FSPCA and HACCP Food Safety Courses
We are pleased to announce that Dr. Janna Hamlett of TechHelp and the University of Idaho will deliver two crucial food safety courses this fall. Our FSPCA Preventive Controls for Human Food Course (PCQI) will occur online on October 3-5, 2023. Janna will lead our Hazard Analysis and Critical Control Points (HACCP) course online on November 8.
Our FSPCA course follows the standardized FSPCA curriculum recognized by the FDA. Participants will learn the requirements of a Preventive Controls-based food safety plan and how to design the plan. Each participant who completes the course becomes a Preventive Controls Qualified Individual (PCQI).
The FDA’s Food Safety Modernization Act – Preventive Controls for Human Food requires processing facilities to have at least one PCQI on staff to oversee the food safety plan and system. Our upcoming course is one way to gain that credential.
Registration Details
- Register or learn more about the FSPCA Course.
- This workshop costs $690/per person with electronic training materials.
- A 50% subsidy is available to those working for small companies ($1M or less in sales) in rural locations in Idaho. Click here to see if you are eligible for the RBDG Subsidy, or contact Jane Hokanson at 208-616-5191 or janehokanson@techhelp.org.
- Multiple attendees from the same company registering at the same time will receive a 10% discount at checkout.
- Idaho Manufacturing Alliance members can receive a 10% discount by entering the Coupon Code IMA10 during checkout.
- For registration assistance or questions, contact Jane Hokanson at 208-616-5191 or janehokanson@techhelp.org.
- For specific course information, contact Janna Hamlett at 208-731-9363 or jannahamlett@techhelp.org.
Hazard Analysis & Critical Control Points
IHA Certified 8 Hour Course With Dr. Janna Hamlett
Live Online November 8, 2023
Our HACCP class is accredited by the International HACCP Alliance, meeting the certification requirements of NCIMS, FSIS, and GFSI, such as SQF, BRC, and FSSC22000. Janna will be your guide to understanding the 5 pre-steps and the 7 principles for developing a comprehensive food safety plan for your facility. You will receive templates and sample food safety plans to help you create or update your current HACCP plan. The course curriculum is designed with practical advice from experts in the industry. If you or your staff haven’t taken a HACCP class in a while, we recommend this course as a refresher. If you are new to HACCP or food safety plans, this class will give you the essential knowledge to get started.
Registration Details
- Register or learn more about the HACCP Course.
- This workshop costs $260/per person with electronic training materials.
- A 50% subsidy is available to those working for small companies ($1M or less in sales) in rural locations in Idaho. Click here to see if you are eligible for the RBDG Subsidy, or contact Jane Hokanson at 208-616-5191 or janehokanson@techhelp.org.
- Multiple attendees from the same company registering at the same time will receive a 10% discount at checkout.
- Idaho Manufacturing Alliance members can receive a 10% discount by entering the Coupon Code IMA10 during checkout.
- For registration assistance or questions, contact Jane Hokanson at 208-616-5191 or janehokanson@techhelp.org.
Instructor
Food Processing Specialist Dr. Janna Hamlett of TechHelp and the University of Idaho will teach the above courses. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Dr. Hamlett quickly pivoted to online presentations during the Covid pandemic and has become known for finding innovative ways to deliver energy and fun to the virtual classroom.
Learn more about Dr. Hamlett.
Learn more about Dr. Hamlett.
"Being a PCQI at a food processing facility is a big responsibility. The PCQI is in charge of ensuring all products are safe for people to eat. Foodborne illnesses can be very serious. No one wants to harm their customers or reputation by making an unsafe product."
