 |
Commercial Fishingnews, events, and other information for the commercial fishing, aquaculture, and seafood industries |
 |
Event Manager
| INTRODUCTION TO FOOD SAFETY & HACCP WORKSHOP | |
| Date: | August 25, 2008 |
| Time: | 20:00 |
| City: | Idaho Falls |
| State: | IN |
| Country: | USA |
| Description: | INTRODUCTION TO FOOD SAFETY & HACCP WORKSHOP
2008 Food Safety Workshop Series August 26, 2008 8:00 AM - 5:00 PM in Idaho Falls, ID Location: University of Idaho, 1776 Science Center Drive, Suite 306, Idaho Falls, ID 83402 Instructor: Jeff Kronenberg, Food Processing Extension Specialist, Department of Food Science and Toxicology Course: A one-day overview course especially designed for small-scale processors, line workers, QC personnel, sanitors, supervisors, environmental health specialists, and dairy processors. Participants will spend one-half day learning about food safety prerequisite programs, which are used to ensure food products are free from non-hazardous objectionable contaminants. This includes good manufacturing practices, which are required by both state and federal food regulators. The other half of the workshop will focus on HACCP, or Hazard Analysis Critical Control Points, a system utilized to prevent significant health-threatening food hazards. Participants will learn about preliminary tasks, key principles, and implementing a HACCP Plan. During the workshop, interactive team exercises will be deployed to enhance the learning experience. Agenda: Welcome and Introductions Overview of Food Safety and HACCP Biological, Chemical, and Physical Hazards Prerequisite Food Safety Programs HACCP Preliminary Tasks and Principles Team Exercises Registration Fee: $175/person. Fee includes manual, refreshments, lunch, and a certificate of participation. Government and group rates available. Registration: Paula Peterman, Administrative Assistant, University of Idaho Phone 208 364-6188, paulap@uidaho.edu www.techhelp.org |
Click here to return to the events page.
