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  • HACCP For Food Processors

    Course Description: This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system. Eurofins training is based on the Codex Alimentarius HACCP guidelines which form the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes. Learning Objectives: Understand the 7 principles of HACCP Learn how to conduct a Hazard Analysis effectively Who should attend? Food Safety Managers, quality assurance, quality control, regulatory affairs managers, department supervisors, HACCP team, or anyone who is interested in learning more about HACCP in the food processors industry.

  • HACCP Plan Development for Food Processors

    Discover the basic concepts of HACCP and how to develop a plan for your company An International HACCP Alliance Approved Training Course This three-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class! Working in small groups, you'll complete hands-on exercises covering how to: -Conduct a hazard analysis of your food process, including proper flow charting. -Determine the critical control points (CCPs) and understand the difference between a control point and a critical control point. -Establish critical limits for each control point. -Establish monitoring procedures and corrective actions. -Establish verification procedures to ensure your HACCP system is working and validation procedures to ensure your food products are safe. -Establish recordkeeping and documentation procedures. Plus, you will review examples of real HACCP plans and learn about common reasons why HACCP plans fail, so you can make sure your plan succeeds. HACCP plan implementation procedures, as well as problems you may face when implementing a HACCP plan and potential solutions for those issues, will also be covered. Course Code: LF0403CB19

  • Facilitation Graphics Workshop

    • Date April 1, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Westwood Church, 4412 N. Apopka Vineland Rd., Orlando, FL
    • Website https://dougherty-inc.com/
  • ToP Facilitation Methods Workshop

    • Date April 2, 2019 – April 3, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Westwood Church, 412 N. Apopka Vineland Rd., Orlando, Florida
    • Website https://dougherty-inc.com/
  • ToP Strategic Planning Workshop

    • Date April 4, 2019 – April 5, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Westwood Church, 4412 N. Apopka Vineland Rd., Orlando, FL
    • Website https://dougherty-inc.com/

    Pre-requisite of ToP Facilitation Methods required.

  • HACCP For Food Processors

    Course Description: This course is recognized by the International HACCP Alliance, focusing on providing easy to understand steps to implementing a Hazard Analysis Critical Control Point (HACCP) system. Eurofins training is based on the Codex Alimentarius HACCP guidelines which form the foundation for future Global Food Safety Initiative (GFSI) approved food safety schemes. Learning Objectives: Understand the 7 principles of HACCP Learn how to conduct a Hazard Analysis effectively Who should attend? Food Safety Managers, quality assurance, quality control, regulatory affairs managers, department supervisors, HACCP team, or anyone who is interested in learning more about HACCP in the food processors industry.

  • Indiana Environmental Health Association 2019 Spring Educational Conference

  • Training Course: Become a Preventive Controls Qualified Individual (PCQI)!

    Hosted by IAFP's Affiliate, the Colorado Association for Food Protection.

  • Upper MIdwest Dairy Industry Association 2019 Joint Spring Meeting (with Iowa Association for Food Protection)

  • Internal Food Safety Auditor

    Course Description: Internal audits are a requirement of all food safety certification schemes (SQF, BRC, FSSC 22000). This course teaches the fundamentals of quality auditing principles, the establishment of food safety and quality criteria, and how to develop and implement an effective internal audit program. Learning Objectives: Understand the basics of the audit process Gain insight to auditing techniques and effective tactics Create well-written audit reports and effectually follow through with corrective actions Promote knowledge base to conduct thorough internal audits that add value to your food safety and quality plan Who should attend? Intended for those that are looking to improve and/or implement their facility's internal audit program as well as those interested in gaining more knowledge of the internal auditor requirement set forth by GFSI schemes. Those involved in the industry include; Internal Food Safety Auditors, Second party auditors, Quality Control/Assurance personnel, Production Management/Supervisors, and Consultants.

  • Upper Midwest Dairy Industry Association 2019 Joint Spring Meeting (with Iowa Association for Food Protection)

  • 5th International Poultry Meat Congress

    • Date April 24, 2019 – April 28, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Starlight Convention Center & Sunrise Park Resort, Antalya, Turkey
    • Website http://www.poultrymeatcongress.com
  • Georgia Association for Food Protection 2019 Spring Meeting

  • Georgia Association for Food Protection 2019 Spring Meeting

    • Date April 24, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Stone Mountain, Georgia
    • Website http://www.gaafp.org/
  • IAFP's European Symposium on Food Safety 2019

  • 2019 Food Safety Summit

  • IAFP Executive Board Meeting

  • Associated Illinois Milk, Food and Environmental Sanitarians 2019 Spring Conference

    • Date May 8, 2019 – May 9, 2019
    • Time 12:00 AM - 12:00 AM
    • Location Bloomington, Illinois
    • Website http://www.aimfes.org/
  • Environmental Monitoring Program

    Course Description: Covers microbiological hazards, allergens and allergen validation. Including Listeria and Salmonella mapping and sampling selection. Learning Objectives: Understand the importance of a robust environmental monitoring program Gain insight to sampling techniques, where to sample and frequency of sampling, target organisms, and data management. Promote knowledge base to conduct environmental testing that adds value to your food safety and quality plans. Who should attend? Intended for those that are looking to improve and/or implement their facility's environmental monitoring program as well as those interested in gaining more knowledge of the environmental monitoring requirement set forth by GFSI schemes. Those involved in the industry include; Quality Control/Assurance personnel, Production Management/Supervisors, Sanitation personnel, and Consultants.

  • 3-A SSI 2019 Annual Meeting and Education Program