Practical Food Safety & HACCP

Boise, Idaho
Tuesday, October 23, 2012

Practical Food Safety & HACCP
Tuesday, October 23, 2012 8:00 AM -
Thursday, October 25, 2012 4:00 PM (Mountain Time)

Riverside Hotel
2900 Chinden Blvd
Boise, Idaho 83714
United States

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About the Workshop


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 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 from the University of Idaho. 


Workshop accredited by the International HACCP Alliance.


Agenda


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.

 DAY 1 — 8:00am - 5:00pm

Full Breakfast
  • Food Safety Overview
  • Good Manufacturing Practices
  • Pest Control
  • Chemical and Allergen Control
  • Cleaning and Sanitation
  • Preventive Maintenance
  • Trace and Recall
  • Customer Complaints
  • Receiving/Storage/Shipping Practices
  • Water Safety
  • Microbial Safe
DAY 2 — 8:00am - 5:00pm

Continental Breakfast
  • HACCP Overview
  • Prerequisite Programs
  • Biological, Chemical, and Physical Hazards
  • Building a HACCP Team
  • HACCP Preliminary Tasks
  • HACCP Principles
  • Product Description and Ingredient Hazard 
 DAY 3 — 8:00am - 4:00pm

Continental Breakfast
  • Flow Charts and Product Hazard Analysis
  • Critical Control Points and Monitoring Procedures
  • Deviations and Corrective Actions
  • Verification, Validation, Record Keeping
  • Developing HACCP Master Plan Manual
  • Implementation Tips and Issues

Payment Information

NOTE - TechHelp accepts CREDIT/DEBIT CARDS ONLY for online registration. If you can not pay with a card or have any registration or payment questions, please contact Paula Peterman at 208.364.6188 or paulap@uidaho.edu.

The fee for this workshop is $475 for two or more registering from the same company at the same time or $560 per individual. Fee includes Certificate of Completion, full breakfast on day 1, followed by continental breakfasts on days 2 & 3, lunch, refreshments and course materials.

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.


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.


Instructor

kronenbergformalJeff Kronenberg, Extension Food Processing Specialist, University of Idaho, School of Food Science & TechHelp.  

Over the past 28 years Jeff 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, Jeff provided food safety & HACCP workshops and technical assistance to food & 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. MORE ABOUT JEFF

Presented by


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




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  



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 

 

Contact Information

  • Paula Peterman, Administrative Assistant
    TechHelp & University of Idaho
    College of Engineering, Boise Center
    322 E. Front St. Suite 242
    Boise ID 83702
    Phone: 208-364-6188
    Fax: 208-364-3160

Payment Instructions

  • NOTE - TechHelp accepts CREDIT/DEBIT CARDS ONLY for online registration. If you can not pay with a card or have any registration or payment questions, please contact Paula Peterman at 208.364.6188 or paulap@uidaho.edu.

    The fee for this workshop is $475 for two or more registering from the same company at the same time or $560 per 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.