Practical HACCP for Food Processors (Virtual)

Dateline Time
23 Jan 2021

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.

The course is no longer open for registration. Please contact us.
  • January 25, 2021 - January 28, 2021
    10:00 am - 2:30 pm

This 16 hour course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Taught over the course of four days, 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. Upon successful completion of the course, students will earn a certificate of completion with the HACCP Alliance Gold Seal.

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

Date & Time*
(includes 30 minute break)
Session Topics**
January 25, 2021
10 am – 2:30 pm (CST)
Section 1: Intro to HACCP
Section 2: Prerequisite Programs

 

January 26, 2021
10 am – 2:30 pm (CST)
Section 3: Identification of Hazards
Section 4: Conducting a Hazard Analysis
(Exercise: Hazard Analysis)
January 27, 2021
10 am – 2:30 pm (CST)
Section 5: Identification of Critical Control Points
Section 6: Establish Critical Control Points
Section 7: Establishing Monitoring Procedures
Section 8: Establishing Corrective Actions

 

January 28, 2021
10 am – 2:30 pm (CST)
Section 9: Establish Verification Procedures
Section 10: Establish Effective Recordkeeping Procedures
(Exercise: Documenting a CCP)
Section 11: Maintaining a HACCP System and Plan
Section 12:HACCP Regulations
Final Exam

**Schedule of session topics is tentative and dependent on pacing and flow of course.

Registration Item

Registration is no longer open.

Cancellation Policy

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 January 25th, 2021 - Thursday January 28th, 2021
    10:00 am - 2:30 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences