Posted by William Mullane | February 23, 2017
1 Dec 2020 - 09: am to 1 Dec 2020 - 05: pm
This is a one-day overview course designed for line workers, QC personnel, sanitation professionals, supervisors, and other employees of food processing operations. Participants will spend part of the day learning about food safety prerequisite programs, which are used to ensure food products are free from nonhazardous objectionable contaminants. The course will focus on good manufacturing practices that are required by state and federal food regulators. The course will also focus on HACCP, or Hazard Analysis Critical Control Points, a system designed to prevent significant health-threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP Plan. Learning will be enhanced through the use of interactive team exercises.
Benefits to Attendees
This workshop will provide new skills and knowledge in the area of food safety & HACCP, benefiting your personal professional development.
Benefits to Companies
Small food processors will benefit from this one day course on key information needed to ensure compliance with local, state, and federal regulations. Larger operations will find this convenient one-day program will provide their employees with a better appreciation of food safety management.
- Welcome and Introductions
- Overview of Food Safety and HACCP
- Biological, Chemical, and Physical Hazards
- Prerequisite Food Safety Programs
- HACCP Preliminary Tasks and Principles
- Team Exercises
Registration & Information
- The workshop fee is $355 each for 2 or more registrants per company or $395 per individual attendee. An early-bird discount of $40 is valid through December 14, 2019.
- Online registration coming soon.
- The course fee will include a course manual, refreshments, continental breakfast, lunch, and a certificate of completion. We will do our best to honor special assistance or dietary requirements.
- For registration or questions, please contact Jane Hokanson at 208-426-3820 or firstname.lastname@example.org.
- For technical information, please contact Janna Hamlett at 208-731-9363 or email@example.com.
Janna Hamlett brings a wealth of qualifications, expertise, and experience to her position as a Food Processing Specialist at TechHelp and the UI/WSU School of Food Science. Most recently, Janna worked as an Assistant Professor at the College of Southern Idaho in Twin Falls. Janna developed a new program for Food Processing Technology AAS that included getting industry and state approval for curriculum and developing the classes and curriculum to create the program. As an independent Food Safety and Production Consultant, Janna helped local companies with food safety policies and programs. Janna gained valuable industry experience during 10 years at Glanbia Foods in Idaho’s Magic Valley. She was the Production Manager of Glanbia’s cheese plant in Gooding and Quality Assurance Manager of the company’s Gooding and Twin Falls plants.
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. www.techhelp.org