About the Course:

Our class is accredited by the International HACCP Alliance and meets the requirements of NCIMS, FSIS, and GFSI (e.g. SQF, BRC, FSSC22000, etc.) certification requirements. In class, you will understand the 5 pre-steps and 7 principles in creating a facility-wide food safety plan. You will get templates and example food safety plans to build or revitalize your current HACCP plan.  The curriculum is designed with practical advice from industry experts. If you haven’t taken a HACCP class in a while, it is a good idea to have a refresher course. If you are new to HACCP or food safety plans, this class will give you the basics you need to know to get started.  This class does require a project to fulfill the course requirements.  This class fulfills the training requirements for SQF, BRC, or other GFSI-approved certifications.

Who Should Attend:

• Quality Managers and Supervisors
• Production Supervisors and Plant Managers
• HACCP or Food Safety Team Members
• Small Business Owners
• Any facility that wants to be certified by SQF, BRC, or other GFSI agency

Participants will be able to:

• Identify hazards associated with raw materials and process steps and assign controls.
• Determine the likelihood and severity of raw material hazards and process hazards.
• Identify critical control points (CCPs) and define critical limits.
• Evaluate a monitoring and verification procedures for CCPs.

Costs, subsidy and discounts:

• $600 per participant, a $200 NIST HACCP is subsidy available 
• 10% multiple attendees from discount available
• 10% Idaho Manufacturing Alliance members discount available

Instructor

This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp, and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia, Janna worked in various management positions, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant, she has helped local companies with their food safety, production capabilities, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety, food safety, and operational efficiencies; including a Black Belt in Six Sigma, she is an OSHA 10 and 30-hour instructor, FSCPA PCQI and IAVA instructor, SQF Approved Training Center, and an approved HACCP curriculum from The International HACCP Alliance.