Courses on Safety and Quality in Food Processing

Pre-HACCP; Food Safety Fundamentals
More than ever before, consumers, regulators and retailers have higher expectations for companies whose products are part of the food supply. From small growers to large production operations, the use of high standards of safety and quality is critical for doing business. This introductory course in food safety provides instruction in pre-requisite programs including GMPs, risk analysis as well as basic HACCP principles for food processing plants. Taught by industry experts with over 20 years of experience in food processing, course participants will engage in interactive exercises and will walk away with an understanding of the a range of critical topics.

Course runs from 8:30 am – 5:00 pm at 326 Market Street, Harrisburg PA. Registration fee of $300 includes course manual, certificate of completion, lunch and refreshments.

Course Objectives:
- US Regulatory Agencies
- Employee Health and Personal Hygiene
- Facilities Design and Construction
- Facilities Design and Construction
- Receiving, Warehousing and Transportation
- Food Allergens and GMOs
- Product Traceability and Recall
- Food Defense and Business Continuity
- Hazards and Sources of Contamination
- Introduction to HACCP

This one day course is scheduled for:

HACCP Manager Certification
The Hazard Analysis Critical Control Point (HACCP) system is a process control that identifies where hazards might occur in the food production process and puts into place stringent actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. HACCP is important because it is a preventative measure, rather than a solution for addressing contaminations after they are found. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.

This hands-on course provides instruction in the seven principles HACCP, how they relate to prerequisite programs, how to write HACCP plans and implement HACCP in food processing, distribution and preparation environments. This HACCP Manager course is a "moderate level" training and is accredited by the International HACCP Alliance. As a mixture of lecture and hands-on learning, the course allows for interaction among class members and individualized feedback. During the course, participants will write an actual HACCP plan for a product or process of their choice. The course concludes with the HACCP Certification Examination administered late on the second day.
Course runs from 8:30 am – 5:00 pm at 326 Market Street, Harrisburg PA. Registration fee of $695 includes all materials, books, NSF exam, certificates, lunch and refreshments.

Course Objectives:

• Overview of HACCP, Prerequisite Programs, Cross Contamination, Microbiology, Food Safety Management Skills
• The Five Preliminary Steps, Conducting the Hazard Analysis, Identify the Critical Control Points
• Critical Limits, Monitoring, Corrective Actions
• Verification and Recordkeeping, HACCP Regulatory Processes
• HACCP Workshop-practical application, write HACCP Plans
• Exam Review

This two day course is scheduled for:

Principles of Internal Auditing
Prepare for thirty-party and external audits by running effective and complete internal audits of your food safety and quality programs. This one-day course provides a thorough overview of how to design a food processing plant internal audit program. It will address the design and operation of a full audit program for the facility, as well as fundamental audit techniques used by internal auditors. Participants develop an understanding of the fundamental principles of internal auditing and their role as the audit standard expert.
Course runs from 8:30 am – 5:00 pm at 326 Market Street, Harrisburg PA. Registration fee of $350 includes training materials, certificate of completion, lunch and refreshments.

Course Objectives:

• Overview of HACCP, Prerequisite Programs, Cross Contamination, Microbiology, Food Safety Management Skills
• Reasons to Audit
• Auditing Principles
• Conducting the Audit
• Checklist Against the Standard
• The Top Audit Failings
• Reporting
• Corrective Action Resolution
• Practicing with Mock Audits

Who Should Attend?

• Production site technical and quality managers
• Certification body personnel
• Anyone who deals with the management of implementing and auditing of the Standard

This one day course is scheduled for:

Implementing SQF Systems
The SQF (Safe Quality Food) Program is a leading, global food safety and quality certification program and management system, designed to meet the needs of buyers and suppliers worldwide. SQF systems are used to ensure that a supplier's food safety and quality management system complies with international and domestic food safety regulations. This two-day training will cover the system developed by the SQF Institute, the most globally recognized and trusted food safety and quality certification program. This course is designed to provide participants with detailed knowledge and understanding of the concepts in Safe Quality Foods (SQF) protocols and the SQF 2000 Code. The first part of this two-day course is a general overview of the core SQF requirements, followed by a detailed overview of the SQF-2000 Code. A prerequisite for the offered SQF course is completion of general HACCP training. You can take our HACCP course to qualify for enrollment. The course provides preparation for the SQFI certification exam, which interested candidates can pursue on their own after the training, online through the Safe Quality Foods Institute.
Course runs from 8:30 am – 5:00 pm at 326 Market Street, Harrisburg PA. Registration fee of $600 includes training materials, SQFI manual, completion certificate, lunch and refreshments.

Course Objectives:

• Develop an understanding of the need to improve food safety and quality and to develop a common understanding of the application of the requirements described in the SQF Codes.
• Provide a sound basis to enable effective implementation of quality systems to meet SQF Code requirements.

SQF Core Requirements (First Day)

• Quality, Customers and the Cost of Quality
• The SQF Codes, Food Sector Categories, SQF Vocabulary, Use of the SQF Logo, SQF Practitioner/Consultant Implementing & Maintaining SQF Systems
• Auditing & Certification of SQF Systems – A Supplier Overview

SQF-2000 (Second Day)

• Trainees will be guided through each element of the SQF 2000 Code so they can understand the requirements needed to gain SQF 2000 Certification. Although all three levels will be addressed, an emphasis will be placed on Level 3

This two-day course is scheduled for:

Advanced HACCP: Verification and Validation of Your HACCP System
Verification and validation are two fundamental tools for managing your HACCP-based Food Safety Management System. These elements ensure that programs are well-designed, implemented, understood and supported. Validation of the effectiveness of the HACCP system in controlling hazards and verification that the system is implemented as documented are vital to ensuring food safe production within your operation.

Course Learning Objectives:

• The differences between Verification and Validation
• Components of Prerequisite Program Verification
• Components of CCP Verification
• Components of HACCP System Verification
• Components of HACCP Plan Validation
• Regulatory requirements of verification and validation

This course is based on the guidelines issued by the International HACCP Alliance, and concentrates on the activities included in the 6th HACCP Principle (NACMCF, 1997) such as:

• Prerequisite programs (PRPs) are the foundation of a solid food safety management system. Verification of PRPs support the planning and implementation of HACCP.
• Routine verification of CCPs, monitoring, and corrective actions contribute to the overall reliability of the HACCP system.
• Audits of the HACCP System verify compliance with the Plan.
• Examples and exercises describing HACCP Plan validation are helpful in identifying validation activities specific to your operation.
• Regulatory requirements regarding HACCP Plan verification can be complex but are necessary.

Registration is $400 and includes class materials, completion certificate, lunch and refreshments.

This one day course is scheduled for:

Food Allergen Awareness; Train-the-Trainer
Food allergies affect approximately 11 million Americans, resulting in 30,000 emergency room visits and 150 to 200 deaths each year. These individuals' immune system mistakenly interprets certain foods or substances (allergens) as harmful, causing an allergic reaction to the substance. The 2009 FDA Food Code states that "Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties." This Allergen Awareness Train-the-Trainer Program will train managers how to effectively train their staff in allergens to prevent illness and/or death from occurring in their establishment.

Course Learning Objectives:

• What is a Food Allergy?
• Symptoms of Food Allergies
• Major 8 Food Allergens
• Handling an Allergic Emergency
• Allergic Reactions Avoidance

As part of attending this training you will receive a slideshow you can present to your employees, access to an online quiz, reference materials and a certificate of completion. This training is an online webinar. Registration costs $75.

This 90-minute webinar is scheduled for:

Course Instructor:
Harry Grenawitzke, a Registered Sanitarian who is a former President of the National Environmental Health Association (NEHA) and the American Academy of Sanitarians (AAS). He served previously as the NSF Vice President, Regulatory Affairs, and has over 39 years of experience in Environmental Health in both the public (20 years) and private sectors. In addition to Plan Review and leading food safety courses, he consults with a number of corporations and the US Department of Justice.

About our Educational Partner:
NSF International, a not-for-profit, non-governmental organization, is the leading global provider of public health and safety risk management solutions in the areas of food, water, indoor air and the environment. NSF provides product certification and safety audits for the food and water industries, as well as management systems registrations delivered through NSF International Strategic Registrations, Ltd. and education through the NSF Training and Education department. NSF International is the recipient of the 2010 Training Center of the Year Award from SQFI. Learn more about NSF International online at www.nsf.org

*Live, Interactive and Online!
This course is now conveniently available online! Through this dual delivery format, you can either attend the training in Harrisburg, or participate online via an interactive, live-synchronous virtual classroom. You will see, hear, and be able to communicate with the trainer and other students from the convenience of your home or office. Internet access is required. Broadband is recommended. No special software is needed. For best results, a headset or earbuds are recommended. Course materials will be made available in advance. Contact us for more details on this option.

For more information about these and other Food Safety courses, contact Jennifer Reiner at 717.901.5125 or via email at FoodSafety@HarrisburgU.edu. For questions or assistance with registration, please email ProfessionalEd@HarrisburgU.edu or call 717.901.5190.