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Food processing managers and supervisors responsible for production, quality assurance/control, sanitation, food safety or HACCP; regulatory agency officials, and food safety instructors.
Instructors:
Dr. Joe Eifert and Dr. Fletcher Arritt, III
Virginia Tech, Department of Food Science & Technology, Blacksburg, VA.
Schedule:
Wednesday March 8, 1:30 pm - 5:30 pm
Thursday March 9, 8:30 am - 5:30 pm
Friday March 10, 8:30 am - 4:30
Program Agenda:
Day 1:
Overview of Food Safety and HACCP Principles
Prerequisites to HACCP
Sanitation Standard Operating Procedures
Biological, chemical and physical hazards
Preliminary tasks to HACCP Plan Development
Day 2:
HACCP Principles 1 & 2:
Hazard analysis and control measures
Identification of critical control points
HACCP Principles 3, 4, & 5:
Establishing critical limits
Establishing monitoring procedures
Corrective actions for deviations
Day 3:
Product Recalls
FSIS Regulations and Enforcement
HACCP Principles 6 & 7:
Verification and validation
Records and record keeping
Strategies for Managing and Implementing Your HACCP plan
Regulatory, Scientific and Training Resources
Examination
Summary
Lodging:
Available at the Harrisonburg Courtyard by Marriott (workshop location).
Nightly rate is approximately $89 plus tax. Hotel accommodations are not included in the registration fee.
For room reservations call (540) 432-3031. Other hotels nearby include the Jameson Inn (ph: 540-442-1515) and
Sleep Inn (540-433-7100), both across the street from the Courtyard.
Hotel Directions:
From Interstate 81, take exit 247 (Route 33 East / Market Street) and
go EAST for 0.6 miles to University Blvd.
Turn RIGHT, go two blocks to Evelyn Byrd Ave.
Turn RIGHT, the hotel will be on your RIGHT at 1890 Evelyn Byrd Avenue
Refund Policy:
Registration fees will be refunded if we receive notification of your cancellation 7 days prior to the start of the workshop. No refunds will be made on/after that date however substitutions may be made at any time. The course may be cancelled if we do not receive sufficient registrations 14 days prior to the workshop. In the event that the course is cancelled, registration fees will be refunded, but Virginia Tech, Virginia Cooperative Extension, and the Virginia Poultry Federation will not be held responsible for any airfare, hotel or other related costs incurred by the registrants.
For additional information, please contact:
Dr. Joe Eifert
Dept. of Food Science & Technology
Virginia Tech (mail code 0418)
Blacksburg, VA 24061
phone: (540) 231-3658
email:jeifert@vt.edu
fax: (540) 231-9293
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