Posted by William Mullane | February 23, 2017
14 Sep 2017 - 08: am to 14 Sep 2017 - 05: pm
A comprehensive audit system is essential to a company’s food safety and product quality. It provides confirmation that systems and procedures are operating effectively and identifies areas that require improvement. The Internal Auditor Workshop will teach you how to conduct internal audits in your facility against one of the GFSI Audit Schemes. Enhance your professional career development by learning more about becoming an internal auditor. Meet your job requirements and build on your ability to monitor the company’s SQF, BRC, Primus GFS and FSSC requirements.
GFSI Audit Schemes are becoming a standard for the food industry as a tool for assuring food safety and regulatory compliance and have become a customer requirement for many processors. Many of the schemes require formal, documented training for personnel who conduct internal auditing. This one day course will provide attendees with a full understanding of audit requirements as well as promote personal professional development. It will also help the plant audit scheme practitioner do a better job managing food safety and HACCP. Participants will be trained through a combination of discussions, practical activities, and PowerPoint presentations. Attendees will be given feedback on their performance during the case study and suggestions for improving their auditing techniques. Meet your job requirements and build on your ability to monitor the company’s audit scheme requirements.
- University of Idaho Certification of Completion
- Continental Breakfast, Lunch and refreshments (please specify if dietary restrictions are necessary)
- Course Manual
Course Fees & Lodging
- Workshop fee is $297/person for two or more people registering at the same time or $330/person for individual registrants.
- Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business day prior to the workshop will be charged a minimum of 50% of the workshop fee. No-shows 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.
A group Lodging rate of $129/nt is available at the Hilton Garden Inn Twin Falls. Reservations must be made by 8/22. The rate is good from 9/12-9/15 2017. Click here to access your HiltonLink. You can call the Hilton at 208-733-8500.
Suggested Prerequisite Education
A working knowledge of food safety, HACCP, and food safety management systems within the attendee’s processing workplace, or participation in the following workshops offered by UI and TechHelp:
- Practical Food Safety and HACCP Workshop
- GFSI Audit Schemes
The workshop takes place from 8 am – 5 pm on September 14 at the Hilton Garden Inn in Twin Falls, Idaho
SQF, BRC, FSSC Audit Requirements
Audit Professional Conduct
Audit Closure and Corrective Action
Audit Program Management
General Knowledge and Skills for Audits
References for Course Material
- NACMCF 1997 HACCP Standard
- GFSI GFSI Guidance Document. Sixth Edition, Ver. 6.3, 2013. The Consumer Goods Forum.
Part 3: Scheme Scope and Key Elements
- ASQ. The Quality Audit Handbook
- ISO 19011: 2011 Guidelines for Auditing
Management Systems (2nd ed.)
- For registration questions, contact Paula Peterman at 208-364-6188 or email at email@example.com.
- For technical questions, contact Jeff Kronenberg at 208-867-6477 or firstname.lastname@example.org.
Jeff Kronenberg, M.S., is an Assistant Professor at the University of Idaho School of Food Science and a Food Safety Specialist with 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 the University of Idaho. Jeff was trained by the Food Safety Preventive Controls Alliance (FSPCA) and holds the Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. He has many years of experience in providing food safety training and was involved in developing and reviewing FSPCA the training curriculum.
*J. Kronenberg (Cert # 7197425)
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. Jeff has provided leadership 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 broad 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. In 2016, Jeff provided similar services in Kyrgyzstan.
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
Our Food Safety 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, The Manufacturing Community of Southern Idaho 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
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-communitiesnationally 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