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Event
Fundamentals of Food Safety/HACCP for Meat & Poultry
AGRIFORAGING FOOD SAFETY'S FUNDAMENTALS OF HACCP TRAINING & CERTIFICATION FOR MEAT & POULTRY PROCESSORS on April 10-12, 2017 at Q Farms (a USDA Poultry Slaughterhouse Establishment & AgriForaging Food Safety client).
Our HACCP Training will be delivered in an Intensive 2 and a half day commuter format. Day one and day two will focus on the Fundamentals of Food Safety/HACCP. Day three will be dedicated to one-on-one sessions between attendees and trainers. This additional session adds significant value by answering production specific questions, discussing customized food safety programming and adding intensive value to the overall workshop.Maximum of 15 participants.
What is HACCP?
Hazard Analysis CriticalControl Pointsis a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
About the Training:
This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training, and incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act). Attendees will leave the workshop with:
Philosophy & Fundamental of Principles of HACCP;
Introductory-level knowledge of developing a written food safety/HACCP plan covering hazard analysis, preventive controls, and oversight and management of preventive controls.
Multiple breakout sessions are incorporated throughout the training to reinforce the concepts.
HACCP, validation and safety programming, ensuring that each of the seven (7) principle steps of HACCP is more than adequately addressed, including:
*Conduct a Hazard Analysis
*Identifying Critical Control Points
*Establish Procedures and Standards Associated with Each
*Critical Control Point
*Monitoring Critical Control Points
*Taking Corrective Actions
*Developing HACCP Record Keeping Systems
*HACCP Program Verification
JOIN US as this will be an informative HACCP Training! Our Team: Eric Shelley, 40 years of farming, over 20 years of butchery, & 11 years of butchery & slaughter instructing and training; Glen Unterborn, over 40 years with USDA FSIS as a Front-Line Supervisor, Enforcement Investigations & Enforcement Officer, Compliance Officer & Food Inspector and Nicole E. Day Gray, 40 years of agriculture, 20+ years of food entrepreneurship, food safety, HACCP, compliance, production infrastructure plant design and the founder of AgriForaging Food Safety. To learn more about our Team, please visit here.
Cost: $500 per person includes materials, hand-outs. A lightbreakfast, refreshments and lunch are served each day. To register & purchase tickets, please see link below.
Location: Q Farms, 63 Jackson Hill Road, Sharon, CT 06069.
Registration & Tickets: http://haccp101-cs17.bpt.me.
Contact Information:Please call 607.746.8700 or email nicole@agriforaging.com.
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LocationQ Farms (View)
63 Jackson Hill Road
Sharon, CT 06069
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Wheelchair Accessible: Yes! |
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