Practical HACCP for Food Processors

Central Time
21 Apr 2019
Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

 

Day 1: 8 am – 5pm
7:30 am Registration Begins
Session 1 Introduction to HACCP
Session 2 Pre-requisite Programs
Lunch
Session 3 Identification of hazards
Session 4 Conducting a Hazard Analysis
Exercise Part 1: Hazard Analysis

 

Day 2: 8 am – 5pm
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
Price Qty*
Course Fee show details + $750.00 (USD)  

  • June 4, 2019 - June 5, 2019
    8:00 am - 5:00 pm

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 reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 30.

Location

Venue:  

Address:
233 N. Michigan Avenue, Suite 800, Chicago, Illinois, 60601, United States

Registration Item

Course Fee: $750.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Jeffrey Strout
Jeffrey Strout, MPH, RS/REHS, CQA, CHA, CP-FS
PRESIDENT, PUBLIC HEALTH SOLUTIONS INC.
EDUCATOR AND CONSULTANT

Mr. Jeffrey Strout is a former auditor, professional educator and consultant and assists in the development and presentation of public, private and customized short courses for clients throughout the world. He has been training and auditing food safety and quality for over 36 years. He has performed over 7,000 food safety and quality audits covering almost all types of food industries beginning with the farm, through manufacturing and distribution all the way to the store or restaurant. For 26 years, (from 1978 to 2005), Mr. Strout served in the United States Air Force (USAF) as a public health professional who developed a wide range of people management training and staff development programs for Air Force personnel. He co-authored critical food defense guidance for the USAF, which after September 11, 2001, was adopted by the Food and Drug Administration and the US Department of Agriculture as well as most of the food industry. He has taught numerous facilities on how to perform a food vulnerability assessment to protect against intentional contamination.

His strengths in Food Safety and Food Defense led to his selection while at Andrews AFB, to being responsible for Food Safety for Air Force One and the Executive USAF Fleet Service. His stellar performance throughout his career, led to his selection as the Career Field Manager Consultant for the USAF Public Health field where he was responsible for the professional development of over 1,400 food safety active duty, Air National Guard and Reserve professionals around the globe. He helped bring seafood HACCP to the Air Force Commissary system with the development of the seafood departments in the commissary stores worldwide. This system was later developed into the Defense Commissary Agency program.

Upon retiring from the military, he founded and serves as president of Public Health Solutions, Inc. He was a facilitator (2006 – 2013) for the Federal Food Safety Coalition where 17 Federal agencies come together to talk food safety and Food Defense.

Mr. Strout is an accomplished professional educator. He has been training HACCP since 1987. He has been an auditor for Good Manufacturing Practices (GMP), HACCP and Safe Quality Foods (SQF) audits. Mr. Strout also is an Approved Training Provider (ATP) and consultant for the British etail Consortium (BRC) Standard. He brings a unique auditor perspective to all training programs. Mr. Strout has been performing audits, training sessions and consulting sessions since 2005 as a contractor for a global leader in food laboratory testing, food safety auditing, education and consulting services, Silliker Inc. (a Division of Merieux NutriSciences). He has assisted food manufacturing, distribution, pet food, seafood, and food packaging companies in building their HACCP based systems and to achieve a fully accredited HACCP certification through the Global Food Safety Initiative (GFSI) benchmarked audit systems. His work often leads to repeated requests for his talents and assistance with many companies recommending his services to their suppliers. His vast experience and talented storytelling abilities have led to the development of a devout following of over 150 people who will take any course he teaches.

Mr. Strout possesses an extensive background in food safety, food defense, employee problem solving, instructional system development, and distance learning. A graduate of William Carey College he holds a Bachelor’ Degree in Science in general studies, as well as a Master’s Degree in Public Health (focus on epidemiology of foodborne illness) from Walden University. In addition, Mr. Strout possesses USAF associate degrees in Environmental Health Technology and Instructional Systems Technology and Military Science.

Mr. Strout is a member of and holds credentials through the National Environmental Health Association (Certified Professional in Food Safety and Registered Sanitarian/Registered Environmental Health Specialist); the American Society for Quality (Certified HACCP Auditor and Certified Quality Auditor); member of the Institute of Food Technologists (IFT); and a member of the Association for Talent Development (ATD) which he is currently working on a credential of Certified Professional in Learning and Performance (CPLP). Mr. Strout also is a Certified Test Proctor for Certified Professional Food Manager tests through Prometric, a world leader in testing and evaluation services and a Certified Test Proctor for Food Safety Exams through the National Registry of Food Safety Professionals.

Hotel

Event Contact

When
  • Tuesday June 4th, 2019 - Wednesday June 5th, 2019
    8:00 am - 5:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences

312-938-5351