Gain an in-depth understanding of the components of the HACCP concept, including prerequisite programs, the five preliminary steps and seven principles. We will also discuss implementation and maintenance of a HACCP system and work in groups to gain a first-hand understanding of how a HACCP plan is developed. The latest information on the regulatory requirements for HACCP and the Food Safety Modernization Act will be reviewed, but this course does not meet the standardized curriculum for the Preventive Controls Rule, which is scheduled to be published by the end of August. This course is designed to meet the training requirements cited in the FDA HACCP regulations for seafood and juice and the USDA rule on Pathogen Reduction and HACCP.
This course is accredited by the International HACCP Alliance.
Who Should Attend
Individuals who are starting to develop or implement HACCP plans and those who want to review the concepts and applications of HACCP or desire an updated understanding of the system.
Instructor(s)
Linda Harris, Ph.D., is a cooperative extension specialist in the Department of Food Science and Technology, and associate director of the Western Institute for Food Safety and Security, UC Davis. She provides expertise on food safety microbiology to producers, processors, retailers and consumers, and oversees a research program in the area of microbial food safety emphasizing the microbiology of fresh fruits and vegetables and tree nuts. She has taught many extension courses across the country, including HACCP for the meat, poultry and juice industries.
Michael Jantschke is the director of food safety for Pro*Act, America's leading distributor of fresh produce to the food service industry. In that role, he is responsible for managing all company food safety programs and initiatives. He has extensive experience with HACCP, food microbiology, food safety auditing, GAPs, GMPs, sanitation, allergen management and regulatory compliance. He is also the co-author of several chapters of the GMA-FPA HACCP Manual and the American Public Health Association's Compendium of Microbiological Methods for Foods.
Nina Parkinson is currently a food industry consultant. She is an expert in evaluating food safety issues, assessing the microbiological integrity of prepared foods and performing audits of food processing facilities. She has international experience in the development and evaluation of HACCP plans. She has taught courses on food microbiology, good manufacturing practices, sanitation, prerequisite programs, HACCP, Better Process Control School and the Howard mold count procedure. Parkinson has also co-authored several chapters in food safety textbooks.
Schedule
Mon., 8:30am to 5:00pm, Oct 19
Tue., 8:00am to 5:00pm, Oct 20
Wed., 8:00am to 3:00pm, Oct 21
Where
DaVinci 1632 DaVinci Court, Davis CA 95618
Section Notes
See map to assist you in locating the DaVinci classroom.
Please park in Lot VP8 which is located across the street from the clasroom. DO NOT park in any of the spaces immediately surrounding the classroom building. You must purchase a permit to park. Permit parking is $9.00 and can be purchased at the yellow kiosk. M/C and Visa ONLY. Registration begins at 8 am.
The refund deadline is October 12, 2015
Fees
$745.00
Includes course material and three lunches.
The refund deadline is October 12, 2015
Special Discounts
CAAA Member Discount: Current members of the Cal Aggie Alumni Association and other UC alumni associations receive $50 off the course fee. If you don't have your association discount code contact UC Davis Extension Student Services at (800) 752-0881.
Credit
2.15 CEUs
Enrollment Policies
Drop requests (withdraw with a refund) will be approved, less a $30 processing fee, if the request is received seven calendar days before the course begins. Click here or visit https://extension.ucdavis.edu/student-services/withdrawals-refunds-and-transfers to view complete enrollment policy information including details on withdrawals and transfers.