Contact:
Diane Dulmage, Training ServicesScientific Certification Systems
ddulmage@scscertified.com
510 452 8003
When
May 21-22 (Mon-Tues) 2012
Time 8:15 - 5:00 Mon or till 4 PM on Tues
Where Embassy Suites Los Angeles 800 North Central Avenue Glendale, CA 818-550-0828
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About SCS and your Instructor
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.
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 (worked as Environmental Health Specialist County of Los Angeles), and with third party auditors. Ingrid is an excellent English language presenter, and also speaks, writes and reads Spanish fluently. She is based in Los Angeles where she has a consulting business.
This course is in English, with support in Spanish as needed.
HACCP (Hazard Analysis & Critical Control Points)
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 course is for managers, supervisors and line workers, or 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
Agenda – 2 day IHA Accredited Training
DAY 1 - 8:15 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 & Vendors, and corrective actions
- Testing As a Validation Tool
DAY 2 - 8:15 am – 3:30 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
