Cornell University’s Department of Food Science is offering an Advanced Hazard Analysis and Critical Control Point (HACCP) Workshop for the dairy industry, Jan. 25-27, 2011 in Ithaca, N.Y.
This workshop is designed to provide comprehensive instruction on the development of HACCP-based food safety programs in dairy operations (e.g., pasteurized and aseptic dairy and juice beverages, cream/sour cream products, yogurt, cottage cheese, cheese, ice cream, butter and powder).
For Grade “A” processors, this course will incorporate the core training requirements of the NCIMS Voluntary HACCP program alternative for dairy plants, including the NCIMS HACCP training modules. FDA Juice HACCP compliance requirements and advanced HACCP topics will also be covered. Successful completion of this workshop will equip attendees with the tools necessary to build a new or re-invigorate an outdated HACCP program that should meet NCIMS HACCP and FDA Juice HACCP requirements. It should also serve as a foundation for the Global Food Safety Initiative’s third-party certification schemes such as SQF, BRC, IFS and FSSC 22000.
Primary instructors for the program will be Allen Sayler (vice president of food safety, technology and regulatory solutions for Randolph and Associates, Inc. and member of NCIMS HACCP Committee, SQF & BRC Technical Advisory Committees) and Steve Murphy (Milk Quality Improvement Program, Cornell University; NCIMS HACCP Committee).
Pre-registration is required. Enrollment is limited to 35 participants and will be on a first-come, first-serve basis. The registration fee is $375 for the first registrant, with a sliding scale for each additional person per plant/company location. Materials, breaks and lunch are included. The course will be held in B82 Morrison Hall on the Cornell University Campus.
Source: Dairy Foods