Contact:
Diane Dulmage, Training ServicesScientific Certification Systems
ddulmage@scscertified.com
510 452 8003
When
May 13-14 2013
Time 8:30 - 5:00 or till 4 PM on 2nd day
Where SCS Training Center in Emeryville, CA (overlooks San Francisco Bay and City in the "East Bay")
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About your HACCP Trainer and SCS
IHA Lead Course Instructor: Heena Patel, Food & Agriculture Auditing Director, joined SCS in 2000 and manages the food safety programs for growers, packers, shippers, processors and other related agricultural operations. Ms Patel is a Certified IHA HACCP Lead Instructor, GlobalGAP Instructor, ISO 9001:2000 Certified Lead Auditor, and ISO 65 SQF Auditor. Her 20 years of experience include positions in quality assurance, auditing, microbiology and plant sanitation in the food industry.
About SCS - Scientific Certification Systems (SCS) is a global leader in independent certification and verification of environmental, sustainability, food quality, safety and purity claims. For more than 25 years, SCS has supported retailers, growers and distributors in building corporate and product brand loyalty. As a respected independent third-party, SCS combines a scientific approach with strong customer service and provides additional credibility to your claims.
HACCP (Hazard Analysis & Critical Control Points) guidelines include standard operating procedures (SOPs) and environmental conditions necessary for safe food production.
Develop a preventative approach for controlling potential hazards and stay in compliance with new industry and regulatory requirements
Ensure that employees get the knowledge – for daily activity.
- An understanding of the food safety prerequisites, GMPs, GAPs and HACCP principles and activities to integrate into your system.
- Practical experiences: how to identify and prevent food safety hazards; establish control measures, limits and monitoring procedures.
- Update or learn to write a HACCP Plan – an interactive workshop activity
- Learn best practices to document and verify results, and to prepare for audits.
For: This Basic HACCP training is for managers,line workers, supervisors and anyone needing to understand HACCP guidelines. Industries: food manufacturers, distributors, grower/packaging operations and beverage suppliers.
Fees include: 2-days training with interactive activities, lunch, binder with materials, and SCS awards IHA Accredited Certificates of Completion to participants of the class who pass a multiple choice exam given and reviewed at the end of the class. $570 - $600 depending on number
Minimum class size - we have a minimum of 8 attendees to hold this training - we will let you know if this course would need to be postponed approximately 2 weeks prior. Please check with Diane prior to making air or hotel reservations if needed. If postponed, you may take another class (any) or we will refund your payment.
Agenda – 2 day IHA Accredited Training
DAY 1 - 8:30 am - 5:00 pm (there are AM and PM breaks as well as lunch)
- HACCP History, overview and company responsibilities
- Pre-requisites/GMPs: worker health and hygiene, microbial hazards and testing options, and facility sanitation.
- Discuss physical, chemical, and biological hazards
- How to implement and maintain the plan - SSOP requirements for the small processor
- Cross Contamination issues
- optional - Choosing the Right Cleaner/Sanitizer for food surfaces
Lunch break
- The 7 HACCP Principles and Application– 12 steps of risk analysis through validation
- How to build your own SOPs
- Auditing Yourself and Vendors
- Testing As a Validation Tool
DAY 2 - 8:30 am – 4 pm
- HACCP exercises - developing a HACCP Plan for a specific product or commodity.
Lunch break
- Continue HACCP exercises + presentations
- Q & A and HACCP Certification Exam – multiple choice
- Present Certificates