Advanced HACCP (Virtual Course)

Central Time

  • March 22, 2021 - March 25, 2021
    10:00 am - 2:30 pm

The 16 hour Advanced HACCP Course is a accredited through the International HACCP Alliance and focuses on the analysis of a Hazard Analysis and Critical Control Points Food Safety System at a site.  This course helps students use effective analytical tools to take a deeper dive into their HACCP Food Safety systems to ensure they have the right hazards identified, the right critical control points established and the effective supporting programs with the right controls in place to effectively protect and prevent food safety issues.  This course will be presented over four consecutive days:

  • March 22, 2021: 11 am – 3:30 pm Eastern
  • March 23, 2021: 11 am – 3:30 pm Eastern
  • March 24, 2021: 11 am – 3:30 pm Eastern
  • March 25, 2021: 11 am – 3:30 pm Eastern

Click here for the complete course agenda.

Prerequisites: Students MUST have already completed an introductory HACCP course in order to enroll in to this course. Students must submit a copy of their HACCP certificates to margaret.ciaccio@mxns.com.

Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded.

Requirements:

  • Computer with camera and microphone 
  • Strong internet connection

Registration Item

Course Fee: $795.00 (USD)

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
Sr. Director of Technical Services, Mérieux NutriSciences

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.

Tedd Wittenbrink
Tedd Wittenbrink
TECHNICAL DIRECTOR

Mr. Tedd Wittenbrink as a Vice President at Randolph Associates has more than 30 years of food industry experience in the areas of Quality Assurance, Food Safety, Product Quality and Specialized Training. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Tedd has assisted clients in the areas of HACCP Plan Development, HACCP Certification Training, SQF Implementation Training, Process Troubleshooting, Food Safety Program Development and Quality Assurance Programs.

Hotel

Event Contact

When
  • Monday March 22nd, 2021 - Thursday March 25th, 2021
    10:00 am - 2:30 pm
Planner

Margaret Ciaccio

Mérieux NutriSciences