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Event Manager
| PRACTICAL FOOD SAFETY AND HACCP WORKSHOP | |
| Date: | July 28, 2008 |
| Time: | 20:00 |
| City: | Boise |
| State: | ID |
| Country: | USA |
| Description: | PRACTICAL FOOD SAFETY AND HACCP WORKSHOP
University of Idaho July 29-31, 2008 Boise, Idaho Agenda DAY 1 — 8:00am - 5:00pm • Food Safety Overview • Good Manufacturing Practices • Pest Control • Chemical and Allergen Control • Cleaning and Sanitation • Preventive Maintenance • Trace and Recall • Customer Complaints • Receiving/Storage/Shipping Practices • Water Safety • Microbial Safety DAY 2 — 8:00am - 5:00pm • HACCP Overview • Prerequisite Programs • Biological, Chemical, and Physical Food • Building a HACCP Team • HACCP Preliminary Tasks • HACCP Principles • Product Description and Ingredient Hazard Analysis DAY 3 — 8:00am - 4:00pm • Flow Charts and Product Hazard Analysis • Critical Control Points and Monitoring Procedures • Deviations and Corrective Actions • Verification, Validation, Record Keeping • Developing HACCP Master Plan Manual • Implementation Tips and Issues Fee • Standard registration: $560 • Special discounts for government employees Registration Register by phone, fax, email, or web: • Phone: 208-364-6188 • Fax: 208-364-3160 • Email: paulap@uidaho.edu • Web: www.techhelp.org |
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