Accredited Basic HACCP Workshop set for December

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Accredited Basic HACCP Workshop set for December Stillwater, Okla. – Nov. 13, 2013

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klahoma State University’s Robert M. Kerr Food & Agricultural Products Center is offering an Accredited Basic Hazard Analysis & Critical Control Points (HACCP) Workshop on Dec. 11-12, 2013. “This workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance,” said Jason Young, FAPC quality management and GFSI specialist. “Employees responsible for developing, improving or maintaining a HACCP system will benefit from attending.” The two-day accredited workshop will take place in Stillwater, Okla., at FAPC in room 120. Some topics of the workshop include an introduction to food safety, FDA regulations, sanitation, prerequisite programs, record keeping, and implementation and management of a HACCP plan. “We will cover information from the basics of food safety through defining processes and developing flow charts for a HACCP plan,” Young said. HACCP principles covered in the workshop include determining significant hazards: biological, chemical and physical; identifying

“This workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance. Employees responsible for developing, improving or maintaining a HACCP system will benefit from attending.” Jason Young FAPC Quality Management and GFSI Specialist critical control points and using them in the decision tree; establishing critical limits; monitoring procedures and corrective actions; and establishing verification procedures. Specific presentations include Oklahoma Chapter 257 Food Service Establishment Regulations by Kendra Wise, Tulsa County Health Department, and USDA-FSIS Regulations on HACCP Implementation by Dr. Jim Walker, USDA. “We are fortunate to have representatives from the Tulsa County Health Department and the USDA presenting at our workshop,” Young said. Participants will also participate in a series of breakout sessions and group exercises. The complete workshop agenda can be viewed online. “Attendees of this workshop are sure to benefit from the presentations, speakers and breakout ses-

sions,” Young said. “At the conclusion of this two-day workshop, attendees will be equipped to develop, implement and manage their HACCP plan.” Registration cost is $475 per person for large companies with 10 or more employees and $375 per person for small Oklahoma-based companies with less than 10 employees. The registration fee includes workshop materials, refreshments and lunches. For more information or to register for the workshop, visit www. fapc.biz/workshops/basichaccp, call Karen Smith at 405-744-6277 or email [email protected]. Additionally, lodging is available at the Best Western Plus Cimarron Hotel & Suites for a special workshop room rate until Nov. 22 by using group code HACCP Workshop.

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