IFT & Mérieux NutriSciences: Practical HACCP for Food Processors

Central Time
11 Dec 2018

Please contact IFT regarding cancellation policy.

 

Day 1: 8 am – 5 pm
7:30 am Introduction to HACCP
Session 1 Introduction to HACCP
Session 2 Prerequisite Programs
Lunch
Session 3 Identification of hazards
Session 4 Conducting a Hazard Analysis
Exercise Part 1: Hazard Analysis
Day 2: 8 am – 5 pm
Exercise Part 1: Hazard Analysis Presentations
Session 5 Identification of Critical Control Points
Session 6 Establish Critical Limits for Each CCP
Session 7 Establishing Monitoring Procedures
Session 8 Establishing Corrective Actions
Lunch
Session 9 Establish Verification Procedures
Session 10 Establish Effective Record Keeping Procedures
Exercise Part 2: Documenting a CCP
Exercise Part 2: Documenting a CCP Presentations
Session 11 Maintaining a HACCP System and Plan
Session 12 HACCP Regulations
Final Exam
The course is no longer open for registration. Please contact us.
  • December 12, 2018 - December 13, 2018
    8:00 am - 5:00 pm

The Institute of Food Technologists (IFT) and Mérieux NutriSciences have partnered to bring you this special session of Practical HACCP for Food Processors.

This 2-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. This essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. Topics include Introduction to HACCP principles, Prerequisite programs, Conducting a hazard analysis, and Identification of critical controls.

  • Understand the basic concepts and strategies of developing a food safety system based on the principles of Hazard Analysis and Critical Control Points (HACCP)
  • Discover how to perform a more effective hazard analysis of incoming materials and the processes within your facility to identify the biological, chemical (including allergen and radiological) and physical hazards and to determine the risks associated with those hazards
  • Explore how to establish and document critical control points set up to prevent, eliminate or reduce the identified hazards found in the hazard analysis
  • Learn how to maintain an established HACCP based food safety system through effective validation and verification activities

***Mérieux NutriSciences customers will receive a 20% discount off the course registration fee. Use coupon code MXNS20 ***

Location

Venue:  

Venue Phone: 312-604-0263

Address:
525 W. Van Buren Street, Chicago, Illinois, 60607, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

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

Event Contact

When
  • Wednesday December 12th, 2018 - Thursday December 13th, 2018
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351

Alexandra Schultz

Program Coordinator, Knowledge & Learning Experiences

Institute of Food Technologists

+1.312.604.0263