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Spring 2011 Food Safety Certification Courses at Harrisburg University
Spring 2011 Food Safety Certification Courses at Harrisburg University
Harrisburg University of Science and Technology in Pennsylvania will offer several Food Safety Certification training courses at its location at 326 Market Street in Harrisburg during Spring and Summer 2011.
Harrisburg,
PA,
United States of America
(prbd.net)
15/02/2011
Harrisburg, PA, February 15, 2011 -- Harrisburg University of Science and Technology in Pennsylvania will offer several Food Safety Certification training courses at its location at 326 Market Street in Harrisburg during Spring and Summer 2011. The courses include Food Safety Fundamentals, HACCP Manager Certification, and Implementing SQF Systems Training. The courses are offered in partnership with NSF International, industry experts in public health & safety standards, and recipient of the 2010 Training Center of the Year Award from SQFI.
Food Safety Fundamentals
More than ever before, consumers, regulators and retailers have higher expectations for companies whose products are part of the food supply. From small growers to large production operations, the use of high standards of safety and quality is critical for doing business. This introductory course in food safety provides instruction in pre-requisite programs including GMPs, risk analysis as well as basic HACCP principles for food processing plants. Taught by industry experts with over 20 years of experience in food processing, course participants will engage in interactive exercises and will walk away with an understanding of the a range of critical topics.
Course runs from 8:30 am - 5:00 pm. Registration fee of $300 includes course manual, certificate of completion, lunch and refreshments.Discounted rate available for government employees, academics and sanitarians.
Course Objectives:
- US Regulatory Agencies
- Employee Health and Personal Hygiene
- Facilities Design and Construction
- Facilities Design and Construction
- Receiving, Warehousing and Transportation
- Food Allergens and GMOs
- Product Traceability and Recall
- Food Defense and Business Continuity
- Hazards and Sources of Contamination
- Introduction to HACCP
This 1-day course has been scheduled for the following date: Wednesday, June 8, 2011
HACCP Manager Certification
The Hazard Analysis Critical Control Point (HACCP) system is a process control that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. HACCP is important because it is a preventative measure, rather than a solution for addressing contaminations after they are found. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.
This hands-on course provides instruction in the seven principles HACCP, how they relate to prerequisite programs, how to write HACCP plans and implement HACCP in food processing, distribution and preparation environments. This HACCP Manager course is a “moderate level” training and is accredited by the International HACCP Alliance. As a mixture of lecture and hands-on learning, the course allows for interaction among class members and individualized feedback. During the course, participants will write an actual HACCP plan for a product or process of their choice. The course concludes with the HACCP Certification Examination administered late on the second day.
Course runs from 8:30 am – 5:00 pm. Registration fee of $695 includes all materials, books, NSF exam, certificates, lunch and refreshments. Discounted rate available for government employees, academics and sanitarians.
Course Objectives:
• Overview of HACCP, Prerequisite Programs, Cross Contamination, Microbiology, Food Safety Management Skills
• The Five Preliminary Steps, Conducting the Hazard Analysis, Identify the Critical Control Points
• Critical Limits, Monitoring, Corrective Actions
• Verification and Recordkeeping, HACCP Regulatory Processes
• HACCP Workshop-practical application, write HACCP Plans
• Exam Review
Participants receive the NSF HACCP Manager Training Manual, which includes the Codex Alimentarius, as well as a Certificate of Completion at the end of the class. Participants who pass the NSF HACCP Manager Exam will also receive an NSF HACCP Manager Credential.
This 2-day course has been scheduled for the following dates:
Wednesday – Thursday, March 2 – 3, 2011 - 8:30 am – 5:00 pm
Thursday- Friday, June 9 – 10, 2011 - 8:30 am – 5:00 pm
Wednesday – Thursday, Sept 28 – 29, 2011 - 8:30 am – 5:00 pm
Implementing SQF Systems
The SQF (Safe Quality Food) Program is a leading, global food safety and quality certification program and management system, designed to meet the needs of buyers and suppliers worldwide. SQF systems are used to ensure that a supplier's food safety and quality management system complies with international and domestic food safety regulations. This two-day training will cover the system developed by the SQF Institute, the most globally recognized and trusted food safety and quality certification program.
This course is designed to provide participants with detailed knowledge and understanding of the concepts in Safe Quality Foods (SQF) protocols and the SQF 2000 Code. The first part of this two-day course is a general overview of the core SQF requirements, followed by a detailed overview of the SQF-2000 Code. A prerequisite for the offered SQF course is completion of general HACCP training. You can take our HACCP course to qualify for enrollment. The course provides preparation for the SQFI certification exam, which interested candidates can pursue on their own after the training, online through the Safe Quality Foods Institute.
Course runs from 8:30 am – 5:00 pm at 326 Market Street, Harrisburg PA. Registration fee of $600 includes training materials, SQFI manual, completion certificate, lunch and refreshments.
Course Objectives:
• Develop an understanding of the need to improve food safety and quality and to develop a common understanding of the application of the requirements described in the SQF Codes.
• Provide a sound basis to enable effective implementation of quality systems to meet SQF Code requirements.
SQF Core Requirements (First Day)
• Quality, Customers and the Cost of Quality
• The SQF Codes, Food Sector Categories, SQF Vocabulary, Use of the SQF Logo, SQF Practitioner/Consultant Implementing & Maintaining SQF Systems
• Auditing & Certification of SQF Systems – A Supplier Overview
SQF-2000 (Second Day)
• Trainees will be guided through each element of the SQF 2000 Code so they can understand the requirements needed to gain SQF 2000 Certification. Although all three levels will be addressed, an emphasis will be placed on Level 3
This 2-day course has been scheduled for the following dates:
Wednesday – Thursday, March 30 – 31, 2011 - 8:30 am – 5:00 pm
Tuesday – Wednesday, June 28 – 29, 2011 - 8:30 am – 5:00 pm
Wednesday – Thursday, Oct 26 – 27, 2011 - 8:30 am – 5:00 pm
Course Instructor:
Harry Grenawitzke, a Registered Sanitarian who is a former President of the National Environmental Health Association (NEHA) and the American Academy of Sanitarians (AAS). He served previously as the NSF Vice President, Regulatory Affairs, and has over 39 years of experience in Environmental Health in both the public (20 years) and private sectors. In addition to Plan Review and leading food safety courses, he consults with a number of corporations and the US Department of Justice.
Contact;
Steven Infanti
Harrisburg University Communications & Marketing
326 Market Street
Harrisburg, PA 17101
717.901.5146
sinfanti@harrisburgu.edu
http://www.harrisburgu.edu/
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