HACCP Short Course
HACCP Short Course - April 2-4, 2015
Iowa State University
This three day Basic HACCP training is designed for people in the food industry desiring to understand and be trained in the HACCP system for manufacturing safe food. This is also for individuals who are starting to develop or implement HACCP plans and those who want to review the concepts and applications of HACCP or desire an updated understanding of the system.
This course will be presented in a manner that will serve participants from the juice, meat, bread, fish, vegetable, and poultry industries, but the emphasis will be placed on non-meat commodity groups. This course will address food safety concerns for industries such as: canning, frozen meals, spices/bulk ingredients, cereals/pastas, fresh produce, dairy ingredients, bakery/snack foods, and food service (variance) along with an Advanced HACCP group.
FDA and USDA require workers in several segments of the food industry to be trained in HACCP. This course is accredited by the International HACCP Alliance and will meet the specifications established by these federal agencies. The regulatory requirements for HACCP will be discussed in detail, including the FDA mandates for seafood (21CFR123) and juice products (21CFR120) and the USDA’s rule on pathogen reductions and HACCP (9CFR417) for meat and poultry products. The Food Safety Modernization Act will also be discussed.
The Basic HACCP Training Course offered is reviewed and accredited by the HACCP Alliance as meeting the required standards for content and training for introductory HACCP. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique.
Topics covered are the development and maintenance of good manufacturing practices, sanitary standard operational programs such as pest control, sanitary performance standards, as well as many other prerequisite programs.
Check in and activities will begin on Thursday at noon in 166 Meats Laboratory/Kildee Hall
Registration will open in January 2015.
Pre-registration is required to attend this course. No walk-in registrations will be accepted. All registrations must be received by midnight, March 27, 2015.
Class size is limited to 50.
Payment method: Online only. VISA, MasterCard or Discover are accepted.
Cancellation Policy: Full refunds will be offered to those who cancel in writing before March 20.
Iowa State University is located in Ames, Iowa. Interstate 35 runs north and south just east of Ames, and U.S. Highway 30 runs east and west just south of campus. If you are traveling to Ames via Interstate 35, take Exit 111B labeled “30 West.” Travel west on Highway 30, then take Exit 146, the “University Boulevard/ISU” exit. Drive north on University Boulevard to South 4th Street (the third traffic light). At South 4th Street, turn left (west) past Jack Trice Stadium, and turn right to go by the Transit Hub - where buses pick up - and park in open spots not marked General Staff or Reserved (fourth right). Additionally, an interactive campus map is available on-line.
To get on to campus, participants may walk or ride the Orange Route Bus schedule (free). View the route schedule (note that ISC Parking is the commuter lot).
Call one of these great area hotels for accommodations:
This course is sponsored by the Department of Food Science and Human Nutrition and the Iowa Department of Inspection and Appeals.
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