Dairy Farmers of Wisconsin is proud to bring you Advanced HACCP: Verification and Validation in collaboration with NSF International. The course will be taught by Jim Van Ells.
Advanced HACCP: Verification and Validation is delivered via a real-time, virtual format. This IACET and International HACCP Alliance accredited training is designed to provide attendees with a thorough understanding of the concepts and applications of verification and validation. Scientific validation of your HACCP system is required to confirm that control measures are effective at controlling hazards. Continual and effective monitoring and verification are key to determining the effectiveness of your HACCP system. Learn how to identify steps to verify and validate your food safety system in this comprehensive, online, instructor-led training course.
At the end of the program, learners will be able to:
- Define the difference between monitoring, verification and validation
- Identify actions for designing verification, validation and re-assessment plans
- Practice steps to validate and verify preventive controls, prerequisite programs and critical control points
- Strong understanding and working knowledge of prerequisites programs / CGMPs required.
- Completion of NSF HACCP Training (or an IHA accredited HACCP course) OR equivalent experience with the HACCP system.
An 80-question multiple-choice, on-line exam follows the conclusion of the course. You will have 10 business days to complete the exam, upon completion of the course. Upon successful completion of the course requirements (attendance and passing score of 70% or greater) participants will receive an NSF Certificate of Accomplishment.
Continuing Education Credits
As an IACET Accredited Provider, NSF Training and Education Services offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training and Education Services is authorized by IACET to offer 0.70 CEUs for this program.
Attendance and successful completion of the course could be applied to numerous professional certifications from organizations such as the American Society for Quality, American Cheese Society, Institute of Food Technologists, and Research Chefs Association.
This virtual two-day course, 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. Course instruction will take place via Zoom. Once you are fully registered, you will be provided a link for the course. The virtual course fee is $150 and will cover all registration and materials. The course will run as follows:
Monday, November 30 – Tuesday, December 1, 2020
12:00 PM - 3:30 PM CST
For questions regarding these or any other courses, contact Adam Brock at 608.575.9585.
We look forward to your attendance and participation as we work to ensure Wisconsin continues to be a leader in dairy food safety!