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Event
HACCP/HARPC Workshop for Cheesemakers
Join the CACG Cheesemaker Education Committee and Allen Sayler from the Center for Food Safety and Regulatory Solutions (www.cfsrs.com) for two days of food safety fun. Class will take place on Tuesday, May 12 and Wednesday, May 13 at the Sheraton Hotel in Petaluma, CA. Class will be limited to 25 participants.
Class fee of $295 (members) and $350 (non-members) includes two days of instruction, handout materials, plus coffee and discounted lunch service on both days. Anyone is welcome to attend.
Did you know that with the new food safety requirements under FSMA, that more and more cheese buyers are implementing stricter requirements? Both Whole Foods and Tomales Bay Foods are requiring cheesemakers to have a HACCP plan and/or a 3rd party audit completed in the very near future. Are you ready? Is your creamery ready? Is the rest of your cheese team ready? Allen Sayler works with cheesemakers all over the country, and brings unique perspective and insider knowledge from having formerly worked at the FDA. Having his expertise available to us is an opportunity not-to-be-missed. Read more details about the class below.
* DAY 1 (May 12): 8:00 am to 5 pm: HACCP/HARPC Training
* Day 1 (May 12) from 6pm to 9pm: OPTIONAL FREE ROUNDTABLE "Diary of a Cheese Recall" & SOCIAL MIXER: Drink beer, eat cheese & other delicious fare and mingle with fellow cheese folk, all while hearing about a real life Class I FDA recall. Some of our very own local cheesemakers, Seana & Dave from Bleating Heart, will share experiences & pictures and answer your questions about what it's really like, and tell us how they survived the crisis that no cheesemaker ever thinks will happen to them. To be held at Old Chicago Pizza Restaurant in Petaluma.
* DAY 2 (May 13): 8:00 a.m. to 5 p.m.: HACCP/HARPC Training continues
This workshop is designed for cheese plant managers, cheesemakers, cheese plant employees and any other food processing workers; distributors will also greatly benefit from this training. Attendees will be provided with a complete training and reference manual that includes model forms and written programs. This workshop is certified under the International HACCP Alliance (IHA) and is designed to meet the training requirements established for the NCIMS Grade A HARPC program, USDA inspection program (FSIS), as well as the Food Safety Modernization Acts "Preventive Controls", the Food and Drug Administration's (FDA's) Juice HACCP regulation and Private Third Party Certification Programs such as Safe Quality Food (SQF), British Retail Consortium (BRC), International Food System (IFS) and Food Safety System Certification 22000 (FSSC22000).
Learning Objectives:
Learn the HACCP/HARPC Terminology
List examples of the Prerequisite Programs
Identify examples of Prerequisite Shortcomings
Learn the Five Preliminary Steps to begin process of developing an HACCP/HARPC plan.
Apply the Seven Principles of HACCP
Conduct a proper Hazard Analysis using a hazard matrix
Determine effective corrective and preventive actions
Learn and build functional Basic Internal Auditing Techniques
Class will be limited to 25 participants. Class fee of $295 (members) and $350 (non-members) includes two days of instruction, handout materials, plus coffee and lunch service on both days and is a discounted rate.
Anyone is welcome to attend.
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LocationPetaluma Sheraton (View)
745 Baywood Drive
Petaluma, CA 94954
United States
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