Practical Food Safety and HACCP Workshop- Online Course

Winter 2021 Four Sessions, Each Session - 12:45 pm to 5:00 pm

REGISTER NOW AT NO COST BY PUTTING YOUR NAME ON OUR WAITING LIST! ONCE WE HIT 15 PEOPLE ON THE WAITING LIST, WORKSHOP DATES WILL BE ANNOUNCED.

VALUE PROPOSITION FOR THE COURSE

FSNW presenters are not just trainers or academics! We are all food safety practitioners with years of hands-on practical experience in food safety. We have over 60 years combined experience in food quality and safety!
We have working experience in numerous food processing sectors, from soup to nuts to french fries!
Our training materials are current, accredited by the International HACCP Alliance, and updated regularly.
You will have lots of opportunity to ask questions and interact with live instructors during the 4 sessions.
FSNW uses interactive technology in combination with training materials, to liven up our courses!
We are a local Idaho company and all our presenters live in Idaho.

COURSE DESCRIPTION

HACCP or Hazard Analysis Critical Control Points, is a preventive system for the control of biological, chemical, and physical food hazards during food processing. This is a comprehensive, 17 hour workshop, designed for those individuals responsible for implementing and managing a HACCP system in a food processing facility. The workshop will be delivered in a "virtual" classroom over four 4-hour sessions. Participants receive a certificate of completion with the International HACCP Alliance (IHA) seal.

The first two sessions of the workshop covers prerequisite food safety programs. Prerequisites ensure products are free from objectionable hazards and provide for a sanitary food processing environment. Interactive sessions show how to implement programs such as Good Manufacturing Practices, Sanitation, and Pest Control.

The final two sessions focus on how to develop a Hazard Analysis Critical Control Point (HACCP) plan and implement a HACCP System. Participants will learn the five preliminary tasks, the seven key HACCP principles, and how to build a HACCP plan with product description, flow charts, hazard analysis, and a critical control point master plan.

LEARNING OBJECTIVES

Understand the role GMP's and prerequisite programs in building a foundation for a food safety system
Learn the 5 preliminary tasks and 7 HACCP principles from the USDA NACMCF HACCP guideline
Lean how to conduct a hazard analysis, identify appropriate critical control points, and build a complete HACCP plan through hands-on interactive team exercises

WHY ATTEND THIS COURSE

Enhance your professional development and upgrade your resume with a new certification
Facilitate your company completing a successful BRC, SQF, or PrimusGFS audit
We use the latest interactive participant engagement technologies to ensure this will be a meaningful and enjoyable learning experience!

WHO SHOULD ATTEND

Food safety managers
Plant managers and supervisors
QA/QC managers, supervisors, and technicians
Regulatory and public health personnel
Auditors from certification bodies
Supply chain managers
Food brokers
HACCP team members

COURSE LOGISTICS

Each registered participant will receive extensive instructions on equipment required to take the online course. It is expected that each participant will already have basic personal computer and Windows 10 skills. A website link will be sent out for each of the four sessions to allow participants to log in and connect audio and video signals. A digital copy of the course manual will be provided on a flash drive to each registered persons ahead of the course, and hard copy manuals can also be ordered. Participants must be online viewing instructor presentations and completing workshop exercises, including building a model HACCP Plan, to receive the final International HACCP Alliance Certificate.

DELIVERABLES

Each course participant will receive:

Workshop manual on flash drive
A one-on-one 15 minute online session with a course instructor to commission participants' computer equipment and Internet connection before the first workshop session
Team exercises for understanding prerequisite programs and for building a HACCP Plan
Certificate of Completion carrying the International HACCP Alliance gold seal

REGISTRATION

FSNW has launched a new registration process for online food safety training in Idaho and the Northwest.

How it Works

1. SIGN UP ON THE COURSE WAITING LIST FOR FREE!

Each workshop will have a Course Waiting List. There is no fee or cost to sign up on the waiting list. Once we have the first 15 people signed up on the waiting list, we will confirm specific online delivery dates. No financial commitment is needed at this time, beyond providing a credit card number. Your credit card will not be charged for the workshop fee until we have contacted you to confirm intent to complete final registration for the workshop!

2. COURSE DATE ANNOUNCEMENT

When 15 people are on the waiting list, we will announce dates for the workshop. There will be four 4.25 hour sessions, plus an initial 15 minute personalized commissioning session. We anticipate the course will be scheduled within 2 months of open registration. You will be notified by email once the dates are established to determine if you still wish to take the course.

3. FINAL REGISTRATION AND PAYMENT

Once those on the Waiting List confirm by email reply their intent to take the course, we will charge your credit card and send you a notification and receipt. You will also be contacted to schedule a private Internet and Zoom commissioning session prior to the workshop.

Course Fee

Cost: Registration- USD $725 Includes a digital copy of the course manual on flash drive

To Register: Please fill out form below (scroll down)

Technical Questions? Call FSNW @ (208) 426-0228 or jk@fsnwllc.com

AGENDA

Sessions 1 & 2 Prerequisite Food Safety Programs

Part 1: Overview of Food Safety and HACCP
Part 2: Regulatory and Customer Requirements
Part 3: Good Manufacturing Practices [Video- 15 min]
Part 4: Pest Control
Part 5: Chemical Control
Part 6: Cleaning and Sanitation [Group Exercise – Prerequisite Programs 30 minutes]
Part 7: Self Inspection and Auditing
Part 8: Other Prerequisite Programs
Wrap Up and Adjourn

Sessions 3 & 4 Hazard Analysis Critical Control Point

Overview of HACCP [Video- HACCP Introduction: 10 min]
Hazards Overview-Biological, Chemical, and Physical Hazards
HACCP Workshops- Describe the Food Products [Group Exercise: 15 minutes]; Ingredient/Raw Material Hazard Analysis [Group Exercise: 15 minutes]
HACCP Workshops- Process Flow Chart [Group Exercise: 30 min]; Process Hazard Analysis [Group Exercise: 30 min]
FSMA Regulations: GMP's/Preventive Controls for Human Food, Food Safety Plans (21 CFR 117)
HACCP Workshops- Critical Control Point Master Plan [Group Exercise: 15 min]
Building the HACCP Manual and Implementing HACCP
Wrap Up & Course Evaluation