Accredited Basic HACCP Workshop
March 7-8, 2018
September 18-19, 2018
December 5-6, 2018
Room 120 FAPC
Register (Visa, MasterCard, Cash or Checks Accepted)
FAPC offers a Basic HACCP workshop. This workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance. Employees responsible for developing, improving or maintaining a HACCP system will benefit from attending.
Agenda:
| Day 1 | |
| 8 a.m. | Registration |
| 8:30 a.m. |
Welcome and Introductions |
| 8:40 a.m. | Pretest |
| 8:50 a.m. |
HACCP - Introduction to Food Safety - Jacob Nelson, FAPC |
| 9:30 a.m. |
FDA Regulations - William McGlynn, FAPC |
| 10 a.m. | Oklahoma Chapter 257 Food Service Establishment Regulations - Oklahoma Health Department |
| 10:30 a.m. |
Break |
| 10:45 a.m. |
USDA FSIS Regulations on HACCP Implementation - Dr. Jim Walker, USDA |
| 11:30 a.m. |
Sanitation - Jake Nelson, FAPC |
| Noon |
Lunch |
| 1 p.m. | Pre-requisite Programs - TBA, FAPC |
| 1:30 p.m. |
Defining Process and Developing Flow Chart - William McGlynn, FAPC |
| 1:45 p.m. |
Breakout Session I - Defining your product and flow diagram development |
| 2:15 p.m. | Group Reports |
| 2:30 p.m. | Break |
| 2:45 p.m. | Overview of Food Microorganisms - Peter Muriana, FAPC |
| 3:30 p.m. | HACCP Principle 1: Determination of Significant Hazards: Biological, Chemical and Physical - Peter Muriana, FAPC |
| 4 p.m. | HACCP Principle 2: Identifying Critical Control Points, CCP's using the Decision Tree - TBA, FAPC |
| 4:15 p.m. | Breakout Session II - HACCP Principles 1, 2: Identifying Hazards and CCP's |
Day 2 |
|
| 8 a.m. | Group exercise cont'd |
| 8:30 a.m. |
Group Reports |
| 9 a.m. |
HACCP Principles 3, 4 and 5: Establishment of Critical Limits, Monitoring Procedures and Corrective Actions - TBA, FAPC |
| 9:40 a.m. | Breakout Session III - HACCP Priniciples 3, 4, 5: Setting Critical Limits, Monitoring Corrective Action |
| 10:30 a.m. |
Break |
| 10:45 a.m. | Group Reports/Discussion |
| 11:30 a.m. |
HACCP Prinicples 6 and 7: Establishing Verification Procedures - TBA, FAPC |
| 11:45 a.m. |
Record Keeping - TBA, FAPC |
| Noon |
Lunch |
| 1 p.m. | Breakout Session IV - HACCP Principles 6, 7: Record Keeping and Verification |
| 1:30 p.m. | Group Reports |
| 2 p.m. | Exam |
| 2:15 p.m. | Break |
| 2:30 p.m. | Implementation and Management of Your Plan - Kyle Flynn, FAPC |
| 3 p.m. | Recall - Jake Nelson, FAPC |
| 4 p.m. | Review Exam, Summary, Q&A |
| 4:30 p.m. | Adjourn |
Registration:
- Cost: $600 per person for large companies (greater than 10 employees); $500 per person for small Oklahoma-based companies (10 or less employees). A $25 fee will be billed to those who fail to cancel or attend.
- The registration fees cover lunch, refreshments and workshop material costs.
- Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.
- A block of rooms is reserved at Home2 Suites by Hilton - Stillwater. Call 405-372-2550 and mention the group code FAP, or book online with the group code to get the $91 plus taxes special rate.
OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.
