Preventive Controls/HACCP Training

• HACCP for Meat and Poultry Processors April 5-7, 2017 (see below)

• FSPCA Preventive Controls for Human Food Certification Training April 25-27, 2017 (see below)

 

 

• HACCP for Meat and Poultry Processors
   April 5-7, 2017

 

  • This three day International HACCP Alliance approved Meat and Poultry HACCP course will provide participants with the information they need to prepare a HACCP food safety program and plan for a plant under USDA/FSIS Grant of Inspection.
  • Participants must be present for the entire course.
  • For information regarding program and registration, please contact Diane Wright Hirsch at (203) 407-3163 or diane.hirsch@uconn.edu.

Dates and times

  • Wednesday, April 5 (9:00 am to 5:00 pm)
  • Thursday, April 6 (8:30 am to 5:00 pm) AND
  • Friday, April 7 (8:30 am to 3:00 pm)

Location

  • University of Connecticut Nathan Hale Inn (Manchester Room), 855 Bolton Rd, Storrs, CT 06268
  • Directions and parking information: http://www.nathanhaleinn.com/maps‐en.html. Parking is included with your registration fee.

Accommodations

Registration

  • Registration is $375 per person and covers program costs, parking, continental breakfast, breaks, and lunch.
  • You must pre‐register. Space is limited.
  • Registration materials must be received by March 17.
  • Requests for refunds will be allowed until March 17. There will be no refunds for requests made after March 17.

►To register online using a credit card, go to cahnrconference.uconn.edu.

►To pay by check, use the mail-in registration form.

 

Schedule

Wednesday, April 5

9:00 Registration, Coffee and . . .

9:15 Introduction and Prerequisite Programs

  • Introduction, overview, regulations
  • Microbiological, Physical, Chemical Hazards

12:15 Lunch

1:00 HACCP Prerequisite Programs and Preliminary Steps

  • Good Manufacturing Practices; Standard Sanitation Operating Procedures; Other Prerequisite Programs
  • Description of Product, Ingredient List, Flow Chart

5:00 Adjourn

Thursday, April 6

8:30 Breakfast and Questions

  • Breakout Session #1 and Reports

HACCP Steps 1 & 2

  • Conducting a Hazard Analysis
  • Identifying Critical Control Points
  • Breakout session #2

12:00 Lunch

12:45 HACCP Steps 3, 4, 5

  • Breakout session #2 reports
  • Establishing Critical Limits, Monitoring Procedures, and Corrective Actions
  • Breakout Session #3 and Reports
  • An Industry Perspective

HACCP Step 6

  • Record Keeping

5:00 Adjourn

Friday, April 7

8:30 Breakfast and HACCP Step 7 and Plan Completion

  • Verification/validation
  • Breakout session #4 and Reports

12:00 Lunch

12:30 HACCP Implementation and Management

  • Implementing and Maintaining a HACCP Plan
  • Evaluation and Closing Comments

3:00 Adjourn

Sponsored by The University of Connecticut College of Agriculture, Health and Natural Resources Extension in cooperation with the University of Rhode Island Cooperative Extension System.

 

•  FSPCA Preventive Controls for
    Human Food CertificationTraining
    April 25-27, 2017

 

COST: $425.00 per person (price includes PCHF textbook, participant workbook, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials, continental breakfast, coffee/tea, lunch, and afternoon snack).

REGISTRATION: Register online at: http://cahnrconference.uconn.edu/. Or, to pay by check/money order, please fill out the Registration Form and mail with payment to the address provided on the bottom of the form.

REGISTRATION DEADLINE: FRIDAY, April 14, 2017. Register early: space is limited. For more information, contact Diane Wright Hirsch at diane.hirsch@uconn.edu or 203-407-3163.

COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/ processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA. To complete the course, a participant must be present for the entire workshop and participate in the exercises.

Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers:

• How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).

• How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk based preventive controls.

• Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur.

• Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review.

 

SCHEDULE:

Tuesday April 25, 2017: 8:30am – 5pm

Wednesday April 26, 2017: 8:30am – 5pm

Thursday April 27, 2017: 8:30am – 2pm

 

INSTRUCTORS: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.

Diane Wright Hirsch 
Senior Extension Educator/Food Safety
University of Connecticut
(203‐ 407‐3163, diane.hirsch@uconn.edu)

Nicole Richard
Research Associate/Food Safety Specialist
University of Rhode Island
(401‐874‐2977, nicolerichard@uri.edu

 

DIRECTIONS/PARKING INFORMATION:

Go to: http://www.nathanhaleinn.com/maps‐en.html
Parking is included with your registration fee.

 

ACCOMODATIONS:

No rooms have been held for this event, so if you need overnight accommodations, please make arrangements early.

Best Western (860‐423‐8451), Mansfield Center, CT

Nathan Hale Inn (860‐427‐7888), course location

Or search “Storrs” on Google Maps and choose hotels, motels when clicking “search nearby.”

 

 

UConn Extension is an AA/EEO employer and program provider.

 

 

 

 

 

To be placed on the HACCP email list, email diane.hirsch@uconn.edu.