HACCP Manager Training Workshop

 
Sorry, registrations are closed on this workshop.
 

Dairy Farmers of Wisconsin announces a regional workshop entitled "HACCP Manager Training".  Jim Van Ells from NSF Center for Public Health Education will provide the technical training for the workshop.

HACCP Manager Training is a two-day workshop that provides instruction in:

  • The five preliminary steps and seven principles of HACCP
  • The importance of effective prerequisite programs
  • Methods for developing and implementing a HACCP Plan in the food processing distribution and preparation environments

This HACCP Manager Training Course is a combination of lecture and interactive group exercises which provides participants with step-by-step instruction in preparing a written HACCP Plan. Participants will leave this course with a completed HACCP plan model along with HACCP tools and templates they can utilize in the work place. The course is structured to promote interaction among class members and allows time for questions and review.

This two-day course is one of the four workshops leading to the ANSI accredited NSF Food Safety Certificate Program. The other workshops include Prerequisite Programs for Food Safety Systems, Advanced HACCP – Verification and Validation, and Principles of Internal Auditing.

Course Content

  • Section 1: History of HACCP
  • Section 2: Hazards: A Technical Orientation (Biological, Physical and Chemical)
  • Section 3: Prerequisite Programs
  • Section 4: The Five Preliminary Steps
  • Section 5: The Seven Principles of HACCP
      » Conduct a Hazard Analysis
      » Identify the Critical Control Points
      » Set Critical Limits
      » Effective Monitoring
      » Corrective Actions
      » Verification
      » Recordkeeping
  • Section 6: HACCP Regulatory Requirements
  • Section 7: HACCP Group Exercises – Practical application including writing a HACCP Plan
  • Section 8: Review
 

Learning Assessment:

Each participant will receive the NSF HACCP Manager Training Manual, which includes both the NACMCF "Hazard Analysis and Critical Control Point Principles and Application Guidelines" and the Codex Alimentarius Commission's "Recommended International Code of Practice General Principles of Food Hygiene" including the Annex on HACCP and Guidelines for its Applications (Rev.4-2003) as well as a Certificate of Completion at the end of the class. An 80-question multiple-choice exam follows the conclusion of the course. Upon successful completion of the course requirements (attendance and passing score of 70% or greater) participants will receive an ANSI/NSF Certificate of Accomplishment.

 

Workshop Details:

This 2 day workshop, sponsored by Dairy Farmers of Wisconsin is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 20 registrants, so please register early. Cost of the workshop will be $200.00 and covers registration, all materials, lunch and breaks each day. Due to popular demand for this training, WMMB reserves the right to limit the number of attendees to 2 per company (please contact Adam Brock directly to request additional registration – space permitting).

 
Tuesday-Wednesday
May 22-23, 2018

8:30 am - 5:00 pm
Dairy Farmers of Wisconsin
8418 Excelsior Drive
Madison, WI 53717
Phone: 608.836.8820
Note: Workshop attendees are responsible for their own lodging. 
 
 

 
Attendance is limited, so sign up today. Registration and payment must be received no later than two weeks prior to the workshop.

For questions regarding the workshop or online registration, contact Adam Brock at WMMB, 608.203.7223, or abrock@wisconsindairy.org.