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The Center for Professional Advancement, 90 Minute Accredited Online Training
March 12, 2009 at 11:00 a.m. - 12:30 p.m. (EST)
Who Should Attend
This course is primarily designed for those in the food processing and food manufacturing industries including but not limited to:
• QA/QC Technicians
• Microbiologists
• HACCP Coordinators
• Production Managers
• QA/QC Managers
Description
This course presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system. The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the Codex Alimentarius Committee of Food Hygiene.
Module 1: Establish Critical Limits (CL)
• What are Critical Limits?
• Parameter/Setting Critical Limits
• Setting Critical Limits
• Experiments
• Sources for Critical Limits
• Operating Limits
• Regulatory Considerations
Module 2: Establish Monitoring Procedures
• The What, How, When and Who of Monitoring
• Regulatory Requirements
Module 3: Establish Corrective Actions
• Potential or Actual Deviations
• Process Adjustments
• Corrective Action Records
• Regulatory Requirements
• Responsibility for Decision-Making
Question and Answer Session
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Organized by:
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The Center for Professional Advancement |
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Invited Speakers:
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Donald Schaffner, Ph.D., Extension Specialist in Food Science & Professor, Rutgers, The State University of New Jersey
Donald Schaffner’s research interests include quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has authored more than 100 peer-reviewed publications, book chapters and abstracts. He has educated thousands of Food Industry professionals through numerous short courses and workshops in the United States and more than a dozen countries around the world.
Dr. Schaffner has served on expert committees for US National Academy of Sciences, the World Health Organization, and Food and Agriculture Organization of the United Nations, and has chaired two expert workshops on microbial risk for WHO/FAO. Currently, he is a member of the Institute of Food Technologists Expert Panel developing a quantitative risk ranking framework for the Food and Drug Administration.
Dr. Schaffner is currently serving a five year term as Editor for the journal, Applied and Environmental Microbiology. In May 2005, he was also appointed to serve on the National Advisory Committee on Microbial Criteria for Foods (NACMCF).
Dr. Schaffner is active in several scientific associations including the International Association for Food Protection, the Institute of food Technologists, the Society for Risk Analysis, and the American Society for Microbiology. He holds a B.S. in Food Science from Cornell University and a M.S. and PhD in Food Science and Technology from the University of Georgia.
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Deadline for Abstracts:
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n/a
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Registration:
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Please click here for registration information.
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E-mail:
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salbers@cfpa.com
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