Contact:
Diane Dulmage, Training ServicesScientific Certification Systems (SCS)
ddulmage@scscertified.com
510 452 8003
Where: Whittier, CA (Los Angeles)
When: July 18-19 8:15 am - 5 pm
About your HACCP Trainers 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.
Course Instructor: Ingrid Peñuela has over 15 years experience in food safety management and quality assurance in manufacturing, and in facility audits. Ms Peñuela has implemented and maintained Quality Assurance and Safety Manuals; managed regulatory requirements (Environmental Health Specialist), and with third party auditors. Ingrid is bilingual is based in Los Angeles where she has a consulting business.
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
Be sure employees remember how + what to do in daily situations.
Training goals:
- To provide the tools to support YOUR Food Safety Program - an understanding of the prerequisites, GMPs, GAPs and HACCP principles and activities to integrate into your system.
- To share knowledge and 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.
- Learn best practices to document and verify results, and to prepare for audits.
For: manufacturers, distributors, grower/packaging operations and food 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. Pricing Ranges $540 - $590
Agenda:
DAY 1 - 8:30 am - 5:00 pm
- HACCP Overview and its relationship to safety and quality programs like GFSI- SQF, BRC, etc.
- Responsibilities relating to management, quality assurance, operations, layout and regulatory agencies.
- Discuss elements to building your Food Safety Plan - assuring the basic prerequisites, GAPs/GMP's are followed, conducting hazard analysis, identifying critical control points.
Lunch break
- Review of Pre-requisite Programs: worker health and hygiene, microbial hazards and testing options, and field and packing facility sanitation.
- Sanitation Program exercise
- How to Maintain the Plan: staff training, periodic modifications and updates (new procedures, products, equipment), measuring the plan's effectiveness, setting critical limits, establishing monitoring methods, developing corrective procedures
- Documenting Your HACCP Food Safety Plan: verification, validation, record keeping, trace-back techniques and dealing with product recalls
Agenda DAY 2 - 8:30 am - 4:30 pm
- HACCP exercises - developing a HACCP Plan for a Specific Commodity
- How to build your own SOPs
Lunch break
- Cont. HACCP exercises
- Q & A and HACCP Certification Exam – multiple choice
(Agenda may change at discretion of instructor)
